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Ricotta cookies Recipe

Prepare to be transported to cookie heaven with our Ricotta Cookies! These little delights are like soft, sweet clouds with a hint of citrus that melt in your mouth. Baking with ricotta adds a unique lightness and moistness to these cookies, making them a delightful treat for any occasion. Get ready to fall in love with the simplicity and flavor of these heavenly bites!

Exciting Story: The first time I baked a batch of Ricotta Cookies, my kitchen was filled with the heavenly aroma of vanilla and citrus. As the cookies cooled, I couldn’t resist sneaking a taste, and that’s when I knew I had stumbled upon something truly magical. The ricotta made them incredibly soft and pillowy, while the citrus zest added a burst of freshness. Now, these cookies are a regular in my baking repertoire, bringing smiles with every bite.

Why These Ricotta Cookies Are a Slice of Heaven:

Selling Points:

  • Pillowy Soft Texture: Experience a cloud-like softness that sets these cookies apart from the rest.
  • Citrus Zing: The addition of citrus zest adds a refreshing twist, balancing the sweetness perfectly.
  • Versatile Treat: Whether for a cozy night in or a festive celebration, these cookies fit the bill.
  • Simple Elegance: Impress your friends and family with cookies that look and taste like they came from a boutique bakery.


  • For an extra touch, you can glaze the cookies with a simple mixture of powdered sugar and lemon juice.
  • Experiment with different citrus combinations for a personalized twist.
  • These cookies freeze well, making them perfect for make-ahead treats.

Frequently Asked Questions:

Q: Can I use part-skim ricotta?

A: While whole milk ricotta provides the best texture, part-skim can be used with a slightly different result.

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Q: Can I skip the citrus zest?

A: Absolutely! While the citrus adds a delightful flavor, you can customize the cookies by omitting the zest or using your favorite citrus fruits.

Ricotta cookies Recipe

Ricotta cookies Recipe

Recipe by Alexandra
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  • 2 cups 2 (250g) all-purpose flour

  • 1/2 teaspoon 1/2 baking powder

  • 1/2 teaspoon 1/2 baking soda

  • 1/2 teaspoon 1/2 salt

  • 1/2 cup 1/2 (115g) unsalted butter, softened

  • 1 cup 1 (200g) granulated sugar

  • 1 cup 1 (250g) whole milk ricotta cheese

  • 1 large 1 egg

  • 1 teaspoon 1 vanilla extract

  • Zest of 1 lemon

  • Zest of 1 orange


  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the ricotta cheese, egg, vanilla extract, lemon zest, and orange zest to the butter-sugar mixture. Mix until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
  • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 12-15 minutes or until the edges are lightly golden.
  • Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

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