Name: Ricotta Cheese Cookies (Old Fashioned)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Zest of 1 lemon (optional); Powdered sugar for dusting

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There is nothing quite like the soft, tender bite of Ricotta Cheese Cookies (Old Fashioned): they give a light, almost cloud-like crumb that seems to melt on your tongue while lemon zest and vanilla whisper through the sweetness. The kitchen fills with a homey, comforting scent as they bake butter and sugar warming together with the milky ricotta and when you dust them with powdered sugar they look like tiny, sugared pillows waiting for tea. These cookies are gentle, not cloying, and they hold a hint of old-fashioned simplicity that brings back afternoons spent with a neighbor swapping recipes over a cup of coffee.

These cookies are a classic comfort food perfect for family gatherings because they’re both familiar and forgiving. They aren’t fussy: you don’t need special equipment or exotic ingredients, and everyone from teenagers to grandparents will reach for one. They pair beautifully with simple sides like a bowl of soup or a platter of fresh fruit, and they’re the kind of treat that makes a weekday afternoon feel like a small celebration. If you’ve ever wanted a cookie that brings forth memories of a grandmother’s kitchen the ones that encourage conversation and second helpings these do exactly that. For a slightly different texture, you might compare how they differ from a denser cookie, or explore other ricotta-rich variations like these almond ricotta chocolate chip cookies for a nutty twist.

This version is simple and foolproof: the technique is straightforward, the mixing forgiving, and small hands can even help with dropping spoonfuls onto the tray. It’s the kind of recipe you’ll keep in your back pocket for unexpected guests, a school bake sale, or a Sunday tea. The batter comes together quickly, and you’ll find the most satisfying part is watching the dough turn into tender, golden-edged cookies that stay soft at the center. Little touches a pinch more lemon zest, or a dusting of powdered sugar let you make them feel special without extra fuss.

Why this recipe works

What makes these ricotta cookies shine is the balance of texture, flavor, and simplicity. The ricotta is the secret star: it brings moisture and tenderness without weighing the cookie down. Unlike heavy creams or lots of oil, ricotta creates a soft crumb that stays delicate even after cooling. The butter gives the cookies a warm, familiar richness and helps the edges turn a light golden, while the sugar contributes both sweetness and structure. Because the eggs are added one at a time and beaten in gently, they help bind everything without creating a dense batter.

The flour, baking powder, and salt do the heavy lifting in terms of structure. Two cups of all-purpose flour is enough to form a comfortable dough that will keep its shape on the baking sheet but won’t turn cakey. Baking powder provides the lift so your cookies rise just enough to be pillowy rather than flat, and a half teaspoon of salt balances the sweetness and enhances the other flavors. Lemon zest is optional, but its bright citrus oils cut through the richness and add that little spark that keeps each bite lively.

The procedure is forgiving, which is a comfort for busy cooks or those who haven’t baked in a while. Creaming the ricotta, sugar, and butter together until smooth gives you a lusciously creamy base; it doesn’t have to be perfect, and a few small lumps won’t ruin the texture. Folding the dry ingredients in gradually prevents overmixing you want to mix until smooth and stop when the dough comes together, keeping the cookies tender. Dropping spoonfuls onto parchment rather than shaping each one by hand saves time and keeps them rustic and charming. In short, these cookies hit the sweet spot between ease and reliably delightful results, which is why they become a go-to when you want something homey, approachable, and comforting.

How to prepare Ricotta Cheese Cookies (Old Fashioned)

Making these cookies at home is a joy because the process is short and there’s a lovely, quiet rhythm to it. Begin by gathering your ingredients you’ll be surprised how quickly the cookies come together once everything is at hand. The most satisfying step is creaming the ricotta, sugar, and butter until smooth; it feels almost like making a frosting and gives you a rich, silky base to build on. Folding in the flour mixture gently keeps the texture soft, and spooning the dough onto the tray is where the anticipation builds: watching those rounded mounds spread and develop golden edges in the oven is a small pleasure every time.

As you bake, keep an eye on the edges; once they are lightly golden, they’re done. The centers should remain pale and tender. Let them cool just a bit before dusting with powdered sugar the warmth helps the sugar cling and gives a classic, pretty finish. If you want a variation, fold in a handful of chocolate chips, or a sprinkle of cinnamon, but the cookie’s simple, old-fashioned charm really shines with just lemon and vanilla. This is a recipe that rewards gentle hands and a patient heart.

Ingredients

1 cup ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon (optional)
Powdered sugar for dusting

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, cream together the ricotta cheese, granulated sugar, and softened butter until smooth.
Beat in the eggs one at a time.
Stir in the vanilla extract.
Stir in the lemon zest if using.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
Space them about 2 inches apart.
Bake for 12–15 minutes.
Bake until the edges are lightly golden.
Remove from the oven and let cool slightly.
Dust with powdered sugar before serving.

Serving ideas

These cookies are lovely alongside simple, comforting sides that don’t compete with their delicate flavor. Consider serving them with:

A small bowl of fresh berries, which add brightness and a juicy contrast.
A warm pot of soup on a chilly day, letting the cookie be a sweet finish to a savory meal.
A plate of sliced apples or pears for an easy, homey dessert spread.

For drinks, a warm cup of black tea or chamomile complements the gentle sweetness and lets the ricotta and lemon notes come through. If you prefer coffee, a mild, low-acid brew or a latte will pair nicely without overpowering the cookie’s subtlety. If you’re curious about other ricotta-based cookies, you might enjoy trying a different style like these almond ricotta crinkle cookies for a slightly different texture and flavor profile.

Storing this recipe

Store leftover cookies in an airtight container at room temperature for up to 2 days; they’ll stay soft and tender if kept from drying out. For longer storage, place them in the refrigerator for up to 5 days bring them back to room temperature before serving for the best texture. To freeze, arrange cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container with parchment between layers; they’ll keep well for up to 3 months. Thaw in the refrigerator or at room temperature.

Reheating is gentle: warm them for 5–7 seconds in the microwave if you like a slightly softer, just-baked feel, or pop them into a 300°F oven for 3–5 minutes to refresh the edges. If powdered sugar was dusted before freezing, give them a light sift of fresh powdered sugar after reheating for a pretty finish. These small steps keep the cookies tasting as if they were just made.

Helpful tips

Tip 1 Don’t overmix: Once you add the flour mixture, stir only until the dough comes together and is smooth. Overworking the dough can make the cookies tougher and take away that tender, delicate crumb that makes them so comforting. A few small lumps in the batter are fine; they usually disappear during baking. Use a gentle hand and think of folding rather than vigorous stirring.

Tip 2 Measure flour carefully: Too much flour is one common reason cookies turn out heavy. Spoon the flour into your measuring cup and level it with a knife rather than scooping directly from the bag. If your flour is packed, you’ll end up with drier dough. If you live in a particularly dry climate or your ricotta is very thick, you can add a tablespoon of milk if the dough seems too stiff just a touch to bring it together.

Tip 3 Watch the bake time: Ovens vary, and the difference of a minute or two can determine whether the cookies are soft or slightly crisp at the edges. Remove them when the edges are lightly golden but the centers still look pale; they’ll firm up as they cool. Use an oven thermometer if you suspect your oven runs hot or cool, and rotate the baking sheet halfway through if your oven has hot spots.

Additional practical tips: use room-temperature eggs and butter for easier mixing; if your ricotta is watery, drain it briefly in a fine sieve to avoid overly loose dough; and chill the dough briefly if you find the cookies spreading too thin on the baking sheet. These little adjustments keep your results pleasingly consistent and make baking more relaxed.

Recipe variations

Lemon-Orange Twist: Substitute half the lemon zest with orange zest for a warmer citrus note. You can also add a teaspoon of finely grated almond to enrich the flavor.
Chocolate Chip: Fold in 1/2 to 3/4 cup of small chocolate chips for a classic comfort upgrade. Dark or milk chocolate both work; stir them in gently to keep the dough tender.
Spiced Honey: Add 1/2 teaspoon cinnamon and a tablespoon of honey to the wet ingredients for a cozy, autumnal flavor. The honey adds moisture and a floral sweetness that pairs well with tea.

Common questions

Q: Can I use low-fat ricotta for these cookies?
A: Yes, low-fat ricotta will work, though the cookies may be slightly less rich and tender. If using low-fat ricotta, consider adding a tablespoon of cream or whole milk if the dough seems a touch dry.

Q: How do I prevent the cookies from spreading too thin?
A: Make sure your butter is softened but not melted, and don’t overmix. If they spread too much, chill the dough for 15–20 minutes before scooping onto the baking sheet.

Q: Can I make the dough ahead of time?
A: Absolutely. You can refrigerate the dough for up to 24 hours; let it sit at room temperature for 10–15 minutes before scooping if it’s very firm. For longer storage, freeze scooped dough on a sheet and bake from frozen, adding a minute or two to the bake time.

Q: What can I substitute for powdered sugar on top?
A: A light drizzle of simple glaze (powdered sugar mixed with a teaspoon of lemon juice or milk) works nicely, or skip the dusting and roll the cookies in granulated sugar before baking for a sparkly finish.

Conclusion

These tender Ricotta Cheese Cookies (Old Fashioned) are the kind of recipe that becomes part of your family’s quiet traditions: simple to make, kind to imperfect hands, and always welcome at the table. For a deeper look at a related, traditional version, see this resource on Authentic Italian Ricotta Cookies – My Incredible Recipes, which offers additional background and serving ideas to inspire your next batch.

Ricotta Cheese Cookies (Old Fashioned)