Get new recipes delivered by email and receive my 12 Most Loved Recipes eBook - for FREE! Sign up now!

Lovely Little Kitchen

Delicious Made Simple

Navigation

Soft Ricotta Cookies With Vanilla Bean Glaze

Save
Soft Ricotta Cookies With Vanilla Bean Glaze on a cooling rack.

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!

Soft Ricotta Cookies on a cooling rack, with Vanilla Bean Glaze being spooned on top of a cookie.

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.

Soft Ricotta Cookies With Vanilla Bean Glaze on a cooling rack.

The vanilla flavor is just right, and I love how the cookies have such a soft, tender texture.

A vanilla bean pod sliced open, and knife with the vanilla caviar on the tip of it.

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.

Soft Ricotta Cookies With Vanilla Bean Glaze stacked in a pile of three, with a carton of eggs and more cookies in the background.

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 stacked in a pile of three with a bite taken out of the cookie on top, and a carton of eggs and more cookies in the background.
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
These cookies are super soft and full of real vanilla flavor.

Soft Ricotta Cookies With Vanilla Bean Glaze

★★★★★ 5 from 7 reviews
  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 5 dozen 1x
Print
Scale

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

  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, cream together butter, sugar and eggs on medium speed.
  3. Add Ricotta cheese and mix until smooth. Add vanilla extract and vanilla caviar and blend.
  4. In a medium bowl, mix flour with baking powder and salt.
  5. Gradually add the flour mixture to the wet ingredients on low speed until a dough is formed.
  6. 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.
  7. Remove from baking sheet and place on a cooling rack with parchment paper underneath.
  8. Spoon glaze onto cookies and allow it to fully set before storing.

Glaze

  1. 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
Save

Comments

  1. 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

    Reply

    • 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!

      Reply

    • 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 😄❤❤❤❤❤

      ★★★★★

      Reply

      • 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!!!! ☺️

        ★★★★★

        Reply

    • 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??

      ★★★★★

      Reply

  6. 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

    Reply

    • 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!).

      Reply

    • 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!

      Reply

  8. 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 🙂

    Reply

    • 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!

      Reply

      • 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 🙂

        Reply

        • 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.

          Reply

  9. 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?

    Reply

  10. 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.

    Reply

  11. 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

    Reply

  13. 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!

    Reply

  14. 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)

    Reply

    • 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!

      Reply

  16. 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. 🙂

    Reply

    • 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?

      Reply

    • 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!

      Reply

  19. 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.

    Reply

  20. 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

    Reply

  22. 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!

    Reply

  25. 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

    Reply

  26. 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 🙂

    Reply

    • 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!

      Reply

  27. 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?

    Reply

  32. 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?

    Reply

    • 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!

      Reply

  33. 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

    Reply

  34. 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!!

    Reply

    • 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!

      Reply

  36. 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!

    Reply

  37. 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?

    Reply

    • 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!

      Reply

  38. 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.

    Reply

  39. 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!

    Reply

  40. 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.

    Reply

  41. 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?

    Reply

    • 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.

      Reply

  42. 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?

    Reply

    • 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!

      Reply

  44. 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.

    Reply

      • 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!

        Reply

  45. 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.

    Reply

  47. Kathy says

    Cookies were delicious! I have tried many recipes for this and yours was by far the best. My family loved them.

    ★★★★★

    Reply

  48. 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?

    ★★★★★

    Reply

  49. 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!

    Reply

    • 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!

      Reply

  50. 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!!

    Reply

    • 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!

      Reply

  51. 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

    Reply

    • 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.

      Reply

  53. 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.

    Reply

    • 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.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆