This Soft Ricotta Cookie recipe came to me from one of my dad’s coworkers. She got the recipe from a lady from Italy who said it was okay to share the recipe. I’m so glad, because these cookies are really good. Really good, like I ate so many this weekend and my jeans are threatening not to zip. Like I ate the last five cookies for breakfast this morning just so I wouldn’t be tempted anymore! Does anyone else use that logic? And good thing they are so soft, with no noisy crunching required, because yes I did eat five cookies for breakfast in the same room as my boys, without anyone suspecting a thing. Some may call it sneaky, I call it discreet. It’s just one of my many talents, I guess!
I did make one little addition to the recipe, and that is real vanilla bean in the cookies and glaze. You know those petite vanilla scones you can get at Starbucks? I really like those, but depending on the time of day I buy them, they can be a little dry. These cookies taste like I wish those scones did. So I decided to mimick the vanilla bean glaze just like the Starbucks scones.
The vanilla flavor is just right, and I love how the cookies have such a soft, tender texture.
If you’ve never used a real vanilla bean in your baking before, you will need to slice the pod open, and then scrape it with a knife to extract the vanilla caviar. It’s pretty fun, and you can pretend you’re on a cooking show.
David Lebowitz says, Vanilla is the salt of the pastry world, but sometimes it’s nice to let it come out of the background and into the spotlight, so it can have the attention it deserves. And these cookies do just that!
Soft Ricotta Cookies With Vanilla Bean Glaze
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 5 dozen 1x
Ingredients
- 1 cup butter (2 sticks) softened
- 2 cups granulated sugar
- 2 eggs
- 15 ounces Ricotta cheese
- 1 teaspoon vanilla extract
- Caviar of one vanilla bean pod
- 4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1/4 teaspoon vanilla extract
- Caviar of one vanilla bean pod
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream together butter, sugar and eggs on medium speed.
- Add Ricotta cheese and mix until smooth. Add vanilla extract and vanilla caviar and blend.
- In a medium bowl, mix flour with baking powder and salt.
- Gradually add the flour mixture to the wet ingredients on low speed until a dough is formed.
- Drop the dough by level tablespoons onto a baking sheet. Bake for 12 minutes. Cookies will just be started to get golden around the bottom edges.
- Remove from baking sheet and place on a cooling rack with parchment paper underneath.
- Spoon glaze onto cookies and allow it to fully set before storing.
Glaze
- Whisk together powdered sugar, milk, vanilla extract and vanilla caviar in a small bowl until smooth.
Nutrition
- Serving Size: 1 Cookie
- Calories: 107
- Sugar: 9.4g
- Sodium: 86mg
- Fat: 3.9g
- Saturated Fat: 2.4g
- Unsaturated Fat: 1.2g
- Trans Fat: 0.1g
- Carbohydrates: 16g
- Fiber: 0.2g
- Protein: 1.9g
- Cholesterol: 17mg
Consuelo @ Honey & Figs says
I think I’ve falling in love with these cookies – they look incredibly darling! I like how you used real vanilla seeds to flavor them, they must have turned out really delicious. I would have eaten them all for breakfast as well ;–) x
Julie says
Haha, glad I’m not the only one! I really hope you get the chance to try these. I think you’ll love them too!
Angela says
What is the temperature of oven and for how long. You only gave the ingredience!
Julie says
Angela, when I look at the post there are ingredients and directions so something might not be loading on your end. Bake for 12 minutes at 350 degrees.
Claudia says
Hi !!!! I have no way of getting vanilla bean paste. Can I sub it for vanilla essence ? Maybe add more ?? Thanks
Julie says
Yes, they will still be delicious with the vanilla essence!
Deanie says
Baked these moist delicious cookies. Cut the sugar in half & added some dried cherries. Also used the zest of an orange to the glaze. Very moist with the Ricotta. You can add chips, cherries or zest an orange or lemon. Easy to make and a family favorite!
Kimberly says
For a cookie recipe I can’t rate it high but that doesn’t mean they aren’t delicious!!! To me they taste like a cookie, biscuit, scone combination. I added some vanilla chocolate chips and cinnamon to mine. I really love this recipe. I guess it’s hard to make it taste like a cookie with using ricotta or maybe I didn’t do it right but regardless thanks for this awesome recipe. I’m calling them Christmas Biscuits for now 😄❤❤❤❤❤
★★★★★
Jennifer F says
Kimberly must have made them wrong/ over cooked them. These are not dry cookies. The whole point of the ricotta is to moisten the cookie. If made correctly, these should be one of the most moist cookies you’ve ever eaten. And the best!!!! ☺️
★★★★★
Joani says
Do these cookies need to be kept refrigerated to store them once baked or is it ok to keep them in a cookie tin throughout the holidays??
★★★★★
Belinda says
I’ve made thes very often. Keep them in a plastic container with lid. Lasts 5-7 days no problem. ALSO. Can be frozen in gallon sz bags in one layer. Freeze great..I MAKE DBL RECIPE but I use lemon juice and confectionery sugar for glaze and sprinkle top with lemon zest. Also put some zest into batter. It’s scrumptious
★★★★★
Shiran @ Pretty. Simple. Sweet. says
These cookies are beautiful! I LOVE ricotta in desserts. Love your blog and photos!
Julie says
Thank you for your kind words Shiran!
Jen @ Savory Simple says
Vanilla beans! These look amazing.
Julie says
Thanks Jen!
Brenda Baumgardner says
When you say caviar of one vanilla bean, teaspoon wise, how much is it?
Julie says
Hi Brenda, it will be about 1/4 teaspoon of caviar from each vanilla bean.
Mayra says
Just made these cookies and they are delicious. Thank you for sharing this.
Julie says
Thanks for letting me know! So glad you love them too!
Angela Gutierrez says
Hola!
These cookies look absolutely amazing! I just tried a lemon ricotta cookie for the first time ever and I must say, ricotta cookies are…..HEAVEN!! I want to make these, but am trying to cut sugar out of my diet or at least, most of it. Any idea how I can make these with Stevia or without any sugar at all? perhaps using honey or nectar agave in place of the sugar?
Angela
Julie says
Sorry Angela, I really don’t have any experience cooking with sugar substitutes. Wish I could be more helpful!
Gail says
Angela, as much as it would be good to cut sugar, I wouldn’t do it with these cookies. Sugar just mixes perfectly with the butter and browns the way it should in the oven. Unfortuately the only thing you can do is taste one and give the rest away…FAST!
I live in a heavily “Italian-American” area and these are incredibly popular. I love the idea of using the vanilla caviar in the recipe.
Maybe I’ll make these tonight (and bring to work so I don’t get any plumper!).
rebecca says
Hello, cookies look great! I would like to make them but I don’t have ricotta. What can I use instead?
Julie says
Hi Rebecca, thanks for your question. I’m thinking a close substitute for the ricotta would be sour cream. But I haven’t tried it myself, so I can’t guarantee the outcome. Let me know how it goes if you try it yourself!
Lucy says
Could cream cheese be substituted for ricotta?
It may alter the taste but still be moist and subtle?
Eliza says
I love that you had five for breakfast, I would of had 10! They look (and sound) delicious.
I am contemplating making these for a test run prior to the holidays and have a question. You mention that you made one change, using the vanilla bean but you also mention mimicking the Starbucks glaze. My question is, did the original recipe have a glaze and if so, how was it different from what you did? Being Sicilian I just have to ask 🙂
Julie says
Hi Eliza, thanks for your question. The original recipe had two teaspoons of vanilla extract in the cookie, and the glaze is 1 1/2 cups of powdered sugar mixed with 3 tablespoons of milk. The Starbucks scones that I was mimicking have the tiny flecks of vanilla bean in the scone and in the glaze. I hope you enjoy these and love that you are already planning for the holidays!
Eliza says
Thank you so much Julie. Really appreciate the information. I adore your site and was just reading your post regarding the Glazed Apple Cinnamon Oatmeal Bread which also sounds divine! I really want to make that too.
I also like that you take goodies over to your mother (that speaks volumes in my book). My late mother was my biggest fan and the center of my baking/cooking universe and I was always taking over meals and desserts to her. I dearly miss not having her here to sample my baking this year. First Holiday without her however, I keep her picture right where she can see me baking in the kitchen.
All of your recipes look great and now, I’m having a tough time deciding what to make! I already have various cookie doughs in the freezer (which will make 600+ cookies). Have to start early since we hand out numerous goodies to family, friends and I don’t move as fast as I used to 🙂
Julie says
Eliza, I’m so very sorry that you lost your mother. Baking and memories with loved ones are so closely tied! I love that you keep a picture of her in the kitchen. Thank you for sharing your story with me. I’m so glad you found my site, and I so appreciate your kind words.
Tracy says
These look good. I plan to make them tonight. Do you spoon the glaze on immediately or wait for the cookies to cool?
Julie says
Hi Tracy! Let them cool just a bit. These are one of my favorite cookies. Hope you love them too!
Tracy says
Thanks for the quick response about the glaze. The cookies were fantastic. They were easy to make and the cooking time, measurements, etc. were all spot on. I cut the recipe in half and it worked out great. This recipe is a keeper.
Julie says
I’m so glad! Thanks for letting me know!
ADRIAN says
This recipe is baller! Looking to do somethin like this for a cookie competition coming up in December…
This cookie is very “Golden Girls” and i’ll be looking to add choc chips/chunks and a little DiSarrono to it
pat says
No one tells how to store Ricotta cookies some what is the best way to store them ?
Julie says
I kept them sealed in a plastic container with wax paper in between the layers, but the glaze does get a little sticky after a while.
Pam says
Do these cookies need to be refrigerated?
Julie says
No, they are fine at room temp. Thanks Pam!
maria says
how long do they last stored? im making them today for Christmas day
Julie says
Sorry just getting to your question. I think they are fine to be made 2-3 days in advance. You could also freeze the cookies, and then glaze them the day before. Enjoy Maria!
joyce says
Hello..I was wondering if I can make these ahead of time and wait on glazing them until ready to use? Thanks so much for your time!
Julie says
Yes you can, Joyce. Just make sure they are in an airtight container so they won’t dry out. Enjoy!
Elda says
Mixed all the wet ingredients. Discovered i only have than half the all purpose flour to continue. Questions….may i use bread flour for the balance…..OR .may i store the wet mix overnight in fridgand continue tomorrow?? (MAKING ITALIAN RICOTTA COOKIES)
Julie says
Hello Elda, I’m afraid the bread flour which has more gluten, may make the cookies a little tough. Although I haven’t tried it, I think I would take my chances and refrigerate the wet ingredients until you have the rest of the all purpose flour. Hope they turn out for you!
Elda says
MAY I USE BREAD FLOUR IN RECIPE FOR RICOTTA COOKIES.? IF NO, MAY I STORE WET MIXTURE IN FRIDG TILL TOMORROW..??
Enid says
These cookies look so yummy. I am planning on making them for holiday work party and wondered if you have any alternative ideas for the vanilla bean in the icing and cookies. I don’t want to use lemon either. Can I do it without the vanilla beans since I don’t have easy access to that? I am a little late in the game. 🙂
Julie says
Enid, if you leave out the vanilla bean in the cookies and icing, they will still be just fine with the vanilla extract that is called for. You could also add 1/4 teaspoon of almond extract to the cookies and icing if you like that flavor. Maybe decorate with a few sliced almonds?
Amanda says
My mom is Italian American and we always had them with the almond in the cookie and vanilla in the icing. They are my favorite, husband is the baker in our house and makes me a batch for my birthday 😁
Julie says
So good!
Gail says
Enid, you could consider orange zest if you don’t want to use lemon, but want an alternative flavor.
Some of the Italian bakeries use anise flavor.
Season with Love!
GRACE says
OMG, THEY LOOK LIKE THE BEST, I’LL BE TRYING TO MAKE THEM THIS WEEK, CAN’T WAIT
lisa g. says
These are in my dreams and soon in my tummy! Yumm! Thx U.
Julie says
My mom just made a batch and shared with me, and I so love them. Hope you do too!
Kathy says
Used this recipe but didn’t have vanilla bean. Flavored half of them with fresh lemon and the other half with anise. They were enjoyed by all.
Julie says
Love the flavors you added Kathy. Glad they were a hit!
honey says
wow your photos looked so beautiful that i made some of these amazingly soft cookies. had to alter the recipe a little bit since i didn’t have the exact amounts in my kitchen. but it still turned out incredible 🙂
thanks for sharing
xxHoney
Julie says
I’m so glad! Thank you for your kind words.
Alicia Morrell says
These are very good! I just made them :-0
Julie says
Awesome, thanks Alicia!
Julie says
I just made these and they came out perfectly. I love using the vanilla bean and vanilla extract. They are soft, delicious and beautiful. I use a frosting recipe of 2 1/2 cups confectioners sugar, 1 Tbsp light corn syrup, 1 Tbsp softened butter, 2 Tbsp 1/2 & 1/2 or milk, and a 1/2 tsp vanilla extract. Mix all together well and you can add food coloring if you like.
This recipe will now be my go to recipe for these cookies. I love your site!
Julie says
Sounds wonderful Julie. Thanks so much!
Jean says
Just made these and they came out flat. What did I do wrong?
Julie says
Hi Jean, I wish I could be there to help you more, but the three things that could cause these not to rise is not enough egg, old baking powder, or not enough flour. Hopefully this will help you troubleshoot.
Jean says
Thanks, will try again.
DONNA says
Do these cookies need to be refrigerated after glazing?
Thanks
Julie says
Hi Donna, no they do not. Enjoy!
JoAnne says
OMG I made these and brought to the office today. Everyone loves them. Thank you for providing such a yummy recipe. I love your blog. Happy New Year to you!!
JoAnne
Julie says
Thanks so much JoAnne! Happy New Year!
Jennifer Brie says
Just made these! The flavor in amazing! BUT…the dough didn’t spread at all in the oven. I ended up rolling the dough into balls and flattening each one a bit, to give the cookies a nice looking final shape. They’re very dense…like biscuits or scones. Does it sound like I may have done something wrong, or is that how yours came out also?
Thanks for the recipe! My husband loves them 🙂
Julie says
Hi Jennifer! So glad you liked them. It sounds like your dough may have had a bit too much flour. It should be pretty sticky, and not really one you could roll into a ball very easily. Sometimes just the way we measure our flour out can affect the dough. I keep mine in a large jar, and I always fluff it before scooping it out (gently so as not to pack it). They are sort of a cross between a scone and a cookie though. Hope this is helpful!
Jennifer says
Very helpful!! Thank you 🙂
Diane J Nordyk says
I made these and they were out of this world!! However, I live alone and had cookies coming out of my ears…lol!! Some recipes can’t be cut in half because it throws the measurements off, do you see a problem with doing it with this one?
Julie says
Hi Diane, I’m glad you liked them. Yes, you could definitely half this recipe as it does make a lot of cookies!
Terry says
How many cookies can you get using half the recipe.
Thanks
Julie says
I would say about 2-3 dozen. Sorry that’s not very exact- I haven’t made these in a little while. But they are delicious!
Linda Reale says
I made these today with my grandson, and the family loved them!! Thank you for a great recipe!!
Julie says
That’s wonderful, thank you Linda!
Jenny says
Can these be made ahead a frozen- glazed later?
Julie says
Yes, that would work just fine. Enjoy!
Jessica says
I just made these for a cookie exchange and honestly they’re so good I want to keep them all!
Julie says
Time to make another batch! So glad you like them Jessica!
Becky says
These look amazing! Do you strain the ricotta?
Julie says
Thanks Becky, no you do not need to strain the ricotta.
Terri says
I’m about to make these and was wondering how long do they keep for? Like If i made them on Monday, would they still be just as delicious if served on Thursday or will the taste be affected by then?
Julie says
Hi Terri, to be honest I have never tried making them more than 1-2 days ahead. The glaze does keep them moist, so I wouldn’t be surprised if they tasted great three days later! Hope you enjoy!
Lynn says
Hi I was wondering if I can use vanilla bean paste instead of caviar of the bean? I’m not sure where to buy the beans. Thanks
Julie says
Yes that’s a great substitute Lynn. Enjoy!
Lauren says
These cookies look amazing!!!! I have seen recipes that use confectioners sugar…is that what you used or did you use regular sugar? I’m gosorry NG to be making these for our Christmas cookie party at work!! Thanks!!
Lauren says
Sorry about the typos!!
Julie says
I used granulated sugar in the cookie dough, but powdered sugar in the glaze. I clarified that in the recipe so it is more clear. Thanks for your question! Enjoy!
Le says
Do you use granulated sugar for the recipe? Can’t wait to make these!!! They look so scrumptious!!!
Julie says
Hi! The recipe uses granulated sugar in the cookie dough and powdered sugar for the glaze. I clarified that in the recipe so it is more clear. Thanks for your question. I hope you love these as much as we do!
Nevart says
My husband and grandsons made these a week and a half ago. They were kept covered tightly with plastic wrap on a platter and they taste just as good and have the same texture that they did right after they were made. Still soft, still delicious and the icing didn’t run off nor did the sprinkles melt. Perfect! OH….and we checked all over for any mold, and didn’t see any. No one got sick frome eating them, so as far as I’m concerned…two weeks is not beyond the realm of possibility for storing them!
Wendy says
I just made these to bring for Christmas Eve and was so excited to make them. I don’t know what I did wrong but they taste very flourey and not much other flavor. I followed the recipe to a T. Not sure how to fix 5 dozen cookies quick, any suggestions?
Julie says
Hi Wendy, the cookie itself is pretty basic but the vanilla glaze adds sweetness and flavor. If you feel like they still need a little something more, I would add another layer of glaze flavored to your preference. Adding a little lemon or almond extract would go well with the vanilla. Hope this is helpful for you. Merry Christmas!
Elaina says
These are addictively yummy. Just enough sweet, even without the “dressing” of icing. I enjoy them with my coffee in the morning…. and as a snack after work…. and after dinner… ok, I enjoy them all day. And I don’t feel guilty at all! Thanks for sharing, Julie.
Adolfina says
Wow! This is the winner! Delicious and easy to make. Maybe too sweet for my taste,but that’s not a problem at all. Omg they will be my favourite cookie recipe from now on. Thank you soo much for sharing this!
Paula Eberhard says
These cookies are amazing! I actually did a trial run on freezing the dough. I formed it into a ball and wrapped it good in saran wrap and put it in freezer for one month and there is no difference in taste or shape they were just like I made them from beginning.
Julie says
Good to know, thank you!
Kayla says
Hello! I’m looking to make these cookies for my sister in law’s Christmas party this weekend. I’ve never worked with real vanilla bean pods and I’ve never seen them in my local grocery story so, I wanted to know if you’re unable to find a real vanilla bean pod, what are some alternatives and how much of each alternative would be equivalent to one vanilla bean pod?
Julie says
Hi Kayla, if you just leave out the vanilla bean and just do the vanilla extract, these will still be really yummy! I also like to bake with vanilla bean paste if that is available to you. I usually order on amazon.
K'Mauri says
Hi! I made these for my contemporary foods class and they tasted soo good and i wanted to do it for christmas.i don’t want that many cookies i would need like a dozen? I have 2 3/4 cups of all purpose flour could that still work?
Elaine says
These look delicious. I don’t have a bowl mixer, could I use a stick mixer?
Julie says
Hi Elaine – I’m not sure what kind you have, but I think the dough might be too thick for a stick mixer. I do think it would work out fine if you just mixed the dough by hand. Let me know how it goes if you try them!
Choochie Face says
I love this recipe! I had a small container of ricotta left over from the Thanksgiving,and decided to try this recipe,cause I had everything already to make it.I did substitute a bit. I added mini semisweet chocolate chips into 1/2 the batch,and also added cinnamon to the vanilla bean glaze.I also,used 1cup of almond flour/ 1 cup of arrowroot flour/ 1cup of coconut flour/ 1cup of baking flour just to try and cut down on carbs,and it still came out amazing.
Paula Buckingham says
Does it matter if the ricotta is cold or should it be room temperature?
★★★★★
Julie says
Hi Paula, I have never taken the time to let the ricotta be at room temperature. But usually ingredients will blend together more easily at room temperature, so I’m sure it wouldn’t hurt. I hope you enjoy!
Carla Christina says
I just made these cookies and I love them! I split the batter added mini chocolate chips. Now I have cannoli cookies to! Thank you for sharing your recipe.
Linda says
I don’t have vanilla bean. Ant substitute
Julie says
Vanilla extract will be just fine.
Kathy says
Cookies were delicious! I have tried many recipes for this and yours was by far the best. My family loved them.
★★★★★
Kristan says
I made these today and they reminded me of my Italian grandmother. While delicious, they were not pretty—any tips for getting them to look like the photos?
★★★★★
Cherie says
Hi Julie – I’m late to this game in 2019 but I see you’ve been kind enough to answer questions as late as Christmas 2018 so here goes… I’ve seen 3 or 4 recipes for lemon ricotta cookies with the same amount of ricotta (15 oz), sugar (2 cups), and eggs (2). Some called for 1 cup butter, some only 1/2 cup, but they called for only 2 to 2 1/2 cups of flour instead of 4 cups. Frankly I thought that was a lot of ricotta/butter and sugar for only 2 to 2 1/2 cups of flour. Do you have a take on this? YOUR recipe has received TONS of positive reviews so I’m inclined to go with your recipe. I just wondered if you’ve heard of these cookies made with so much less flour? Frankly I WOULD prefer a cookie that was more scone-like and a bit less sweet than flat and soft and overly sweet so your recipe sounds like a good fit for me. Thank you!
Julie says
Hi Cherie! I do love these cookies as they are, but I know everyone has different tastes! I will say that they are scone like in texture but sweeter. The recipe came from a friend whose grandma was from Italy, so she says they are authentic. I do hope you enjoy them if you decide to try them. Let me know!
Diane says
Hi Julie!
Questions: can you explain what vanilla caviar is? How much vanilla extract would you say would be the equivalent to the caviar. I live in a small town and I believe that the extract will be all I will be able to find until I can order some online. Can’t wait to try these!!
Julie says
Hi Diane, vanilla caviar is the tiny seeds that are scraped out of a vanilla bean pod. You can use 2 teaspoons of vanilla extract in the cookie dough and 1/2 teaspoon in the glaze, omitting the vanilla bean pods. I hope you enjoy, we love these cookies!
Lucillevirgilio says
Would like to know why the cookies come out great but after a day covered in a container they get wet and sticky I left them uncovered to dry out
Judy says
I made these last year and absolutely love them. One question, will these freeze well?
★★★★★
Julie says
Hi Judy, so glad you like these cookies as much as I do! Yes you can freeze them – however, if you glaze them prior to freezing, the glaze will become sticky as they thaw. I recommend glazing when you are ready to serve, rather than before freezing.
Adaleigh says
I was just wondering if the glaze dries at all I know it’s a weird question but I like putting cookies in mason jars so I don’t have to worry about them breaking in a plastic bag and I’m just wondering if I have to worry about stickiness.
Julie says
Hi! The glaze does dry, but I do find that as they sit over the next couple of days (depending on the humidity in the air) they can get sticky.