Strawberry Ricotta Cookies

Name: Strawberry Ricotta Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Yield: 3
Cuisine: American
Ingredients: 2 1/2 cups flour; 1 teaspoons baking powder; 1 teaspoon salt; 1 stick unsalted butter, softened; 2 cups sugar; 2 eggs; 1 15 oz container ricotta cheese; 2 teaspoons vanilla; 1/2 teaspoon almond extract; 1 cup strawberries, chopped; For the glaze; 2 cups powdered sugar; 2 teaspoons vanilla; 3-4 tablespoon milk; 1/2 cup strawberry puree (see note)

April 27, 2021 by Tanya Schroeder · 40 Comments · Last updated: September 20, 2021

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Ricotta cookies are so soft and tender and bursting with fresh, ripe strawberries! The sweet strawberry glaze is to die for!

I used to think that the only kind of cookie that was worthing have was a chocolate chip cookie. Chocolate chip cookies are STILL some of my favorites, but after making these Cherry Sugar Cookies, Funfetti Butter Cookies, Cherry Thumbprints, and Lemon Zucchini Cookies, I realized that chocolate chip cookies aren’t everything.

What Are Ricotta Cookies

Ricotta Cookies are Italian cookies that are soft like sugar cookies but are not quite as sweet. They are made with ricotta cheese which keeps them tender and moist.

Ricotta cookies can be flavored and topped in many different ways. These strawberry cookies are perfect for spring, with their fresh strawberry flavor both inside the cookie and on top!

What You Need To Make These Ricotta Strawberry Cookies

All-Purpose Flour
Baking powder
Salt
Butter-Unsalted is preferred
Granulated Sugar
Eggs
Ricotta cheese
Vanilla
Almond Extract
Fresh Strawberries
Powdered Sugar
Milk

How To Make Strawberry Ricotta Cookies

STEP ONE – Preheat oven to 375. Line baking sheets with silicone mats or parchment paper and set them aside.

STEP TWO – In a medium bowl, combine flour, baking powder, and salt. Set aside

STEP THREE – In a large bowl, combine butter and sugar. Beat for 3 minutes or until smooth. Add eggs, one at a time, beating well after each addition. Add ricotta, vanilla, and almond extracts. Slowly add in dry ingredients mixing well. Fold in strawberries.

STEP FOUR – Drop by tablespoon full on a lined baking sheet. Bake for 15 minutes. Allow the cookies to cool on baking sheets for 20 minutes.

STEP FIVE – For the glaze: whisk together all ingredients until desired consistency is achieved. You may need to add more milk if the glaze needs thinning. dunk the cookie tops into the glaze. Allow the glaze to set before storing.

How To Store Ricotta Cookies

These cookies are soft and when you top them with glaze, they become softer! It is important that you allow the glaze to set completely. Place cookies in an even layer in an airtight container. Place a piece of wax or parchment paper between layers to prevent sticking.

Can Ricotta Cookies Be Frozen?

Yes, these cookies can be frozen, however, my advice would be to freeze these cookies BEFORE icing them! This will prevent the icing from separating and it will be easier to thaw the unfrosted cookies as well.

Ricotta Cookie Recipe Tips

You can easily swap out any other fruit for the strawberries in this recipe! Make sure that you press out as much liquid as possible prior to folding the fruit into the batter.

These cookies are not sugar cookies, they are much softer!

The icing will naturally be a little thin or runny because of the liquid in the strawberries. Add powdered sugar as needed to thicken your icing.

I lightly dipped the tops of my cookies into the icing bowl and allow any excess to drip. It is important to let the icing set completely before storing. I sometimes refrigerate my cookies to expedite the process.

Yield: 3 dozen