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Ricotta cookies are wonderfully soft and tender, almost like little cake bites in cookie form. The ricotta keeps them moist, light, and perfectly fluffy, and they stay delicious for days. These are the kind of cookies that disappear quickly from a holiday tray or cookie swap.
The brown butter icing takes them to a whole new level. Browning the butter only takes a few minutes, but the nutty, caramel-like flavor makes the icing irresistible. Drizzle or spoon it over the warm cookies and let it set into a soft, flavorful glaze—pure cookie perfection.
What You’ll Like About This Dish
Soft and tender texture. The ricotta creates a moist, cake-like cookie that stays fresh for days.
Rich icing. Brown butter adds deep, nutty flavor that complements the mild cookie.
Easy to make. No chilling required—mix, scoop, bake, and ice.
Great for sharing. Perfect for holidays, parties, or gifting.
Ingredient Notes
- Flour – Measure by weight or stir and spoon; ensures soft, tender cookies.
- Ricotta cheese – Whole-milk ricotta gives the best texture and moisture.
- Butter – Softened for the cookie dough; browned for the icing.
- Vanilla & almond extract – Almond is optional but adds wonderful bakery-style flavor.
- Confectioners’ sugar – Sweetens and thickens the brown butter icing.
- Milk – Adjust as needed to reach a drizzleable icing consistency.
Steps to Make Ricotta Cookies With Brown Butter Icing
- Preheat the oven and line a baking sheet.
- Whisk the dry ingredients together and set aside.
- Cream the butter and sugar until light and fluffy.
- Mix in the egg, vanilla, almond extract, and ricotta.
- Add the dry ingredients and mix until combined.
- Scoop the dough onto the prepared baking sheet.
- Bake until set and lightly golden on the bottoms.
- Brown the butter for the icing and stir in the remaining ingredients.
- Spoon icing over the warm cookies and let it set.
Tips
- Use room-temperature butter. It creams more easily and gives better texture.
- Don’t overbake. Remove the cookies when they’re set but still pale on top.
- Brown carefully. Stir constantly and pull the butter off the heat the moment it turns golden.
- Adjust the icing. Add a splash of milk if it thickens while you work.
- Ice while warm. The warmth helps the glaze settle into a smooth finish.
Recipe Variations
- Citrus version. Add lemon or orange zest to the dough for fresh flavor.
- Vanilla glaze. Skip the browned butter and use a simple vanilla icing.
- Holiday sprinkles. Add festive sprinkles right after icing the cookies.
- Almond-forward. Increase the almond extract for a stronger bakery-style flavor.
- Chocolate drizzle. Finish with melted chocolate instead of icing.
Serving Suggestions
- Serve with coffee, cocoa, or tea.
- Pair with other soft holiday cookies for variety.
- Add to gift boxes or cookie trays.
- Garnish with sprinkles, zest, or a light dusting of confectioners’ sugar.
How to Store
Store the cookies in an airtight container at room temperature for up to 4 days. The ricotta keeps them moist and tender.
Refrigeration is optional but can help them last a bit longer; bring to room temperature before serving.
To freeze, place the cookies in layers with parchment between them and freeze for up to 3 months. Thaw at room temperature and add a fresh drizzle of icing if desired.
These Italian ricotta cookies are perfect for holidays, or you might like these brown butter chocolate chip cookies.
Ricotta Cookies With Brown Butter Icing
Ingredients
- 2 cups all-purpose flour, (255 grams)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, (113 grams) , softened
- 1 cup granulated sugar, (200 grams)
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 1 cup ricotta cheese, (about 227 grams)
Brown Butter Icing
- 6 tbsp unsalted butter, (85 grams)
- 1 ½ cups confectioners’ sugar, (About 175 grams)
- ½ tsp vanilla extract
- 1 ½ tbsp milk, or more, as needed
Recommended Equipment
Instructions
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl; stir and set aside.2 cups all-purpose flour ((255 grams)) | 3/4 tsp baking powder | 1/4 tsp baking soda | 1/4 tsp salt
- In a mixing bowl with an electric mixer, beat 1/2 cup of butter and granulated sugar until light and fluffy.1/2 cup unsalted butter ((113 grams) , softened) | 1 cup granulated sugar ((200 grams))
- Beat the egg, 1 teaspoon of vanilla, and almond extract, if using, into the creamed mixture until well blended. Stir in the ricotta cheese and the flour mixture. Beat until blended.1 large egg | 1 tsp vanilla extract | 1/4 tsp almond extract (optional) | 1 cup ricotta cheese ((about 227 grams))
- Drop the dough onto the baking sheet with a small cookie scoop or teaspoon.
- Bake the cookies for 10 to 12 minutes, or until set and lightly browned on the bottoms.
- Meanwhile, melt 6 tablespoons of unsalted butter over medium heat. Cook, stirring constantly, until the sediment begins to brown. Take care that it doesn't get too dark and burn.6 tbsp unsalted butter ((85 grams)) | 1 cup granulated sugar ((200 grams))
- When the sediment is a medium golden brown, remove it from the heat and stir in the confectioners' sugar, vanilla, and 1 1/2 tablespoons of milk. Add a little more milk if too thick.1 1/2 cups confectioners’ sugar ((About 175 grams)) | 1/2 tsp vanilla extract | 1 1/2 tbsp milk (or more, as needed)
- Spoon about 1 teaspoon of the icing on each warm cookie. If the icing becomes too thick, reheat over low heat until you have a good consistency for drizzling.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
