Italian Ricotta Cookies with Brown Butter Icing

Ricotta cookies with brown butter icing are soft, tender, and delicately sweet, with a texture that falls somewhere between a classic cookie and a small bite of cake. The ricotta cheese gives the dough a moist, fluffy crumb and helps the cookies stay fresh longer than many traditional drop cookies. They are simple enough for everyday baking yet special enough for a holiday dessert tray, cookie exchange, or homemade gift box.

What makes these ricotta cookies especially memorable is the brown butter icing. Browning the butter takes only a few minutes, but it adds a deep, nutty flavor with warm caramel notes. Spoon the glaze over the cookies while they are still warm, and it settles into a smooth, rich finish. The mild vanilla cookie and the buttery icing work beautifully together, creating a cookie that feels cozy, homemade, and just a little elegant.

Ingredient Notes

• Flour – Measure carefully for the best texture. If you do not use a kitchen scale, stir the flour, spoon it into the measuring cup, and level it off.
• Ricotta cheese – Whole-milk ricotta gives the cookies the softest, most tender crumb and adds moisture without overpowering the flavor.
• Butter – Softened butter is used in the cookie dough so it creams smoothly with the sugar. More butter is browned for the icing.
• Vanilla and almond extract – Vanilla gives classic sweetness, while almond extract is optional but adds a bakery-style flavor.
• Confectioners’ sugar – This sweetens and thickens the icing, helping it set into a smooth glaze.
• Milk – Use just enough milk to make the brown butter icing easy to spoon or drizzle over the cookies.

Steps to Make Ricotta Cookies With Brown Butter Icing

1. Preheat the oven and line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt.
3. Cream the softened butter and granulated sugar until the mixture is light and fluffy.
4. Beat in the egg, vanilla extract, almond extract if using, and ricotta cheese.
5. Add the dry ingredients and mix just until the dough comes together.
6. Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
7. Bake until the cookies are set and lightly golden on the bottoms.
8. Brown the butter for the icing, then stir in confectioners’ sugar, vanilla, and milk.
9. Spoon the icing over the warm cookies and let it set before serving or storing.

Recipe Variations

• Citrus version. Add lemon or orange zest to the cookie dough for a brighter flavor.
• Vanilla glaze. Skip the browned butter and make a simple vanilla icing if you prefer a lighter finish.
• Holiday sprinkles. Add sprinkles immediately after icing the cookies so they stick before the glaze sets.
• Almond-forward. Use the optional almond extract for a stronger bakery-style aroma and flavor.
• Chocolate drizzle. Replace the icing with melted chocolate for a different finishing touch.

Serving Suggestions

• Serve these ricotta cookies with coffee, tea, hot cocoa, or a glass of milk.
• Pair them with other soft cookies on a holiday dessert platter for variety.
• Add them to cookie tins, treat boxes, or party trays for easy sharing.
• Garnish with sprinkles, citrus zest, or a light dusting of confectioners’ sugar before the icing sets.

These soft ricotta cookies are a lovely choice for holiday baking, especially when you want a tender cookie with a rich, buttery glaze. They are easy to make, easy to share, and flavorful enough to stand out on any cookie tray.

Ricotta Cookies With Brown Butter Icing

Diana Rattray

These soft ricotta cookies are finished with a nutty brown butter icing. The glaze takes only a few minutes to make and gives the cookies a rich, warm flavor.

Servings
30 cookies

Calories
144

Prep Time
10 mins

Cook Time
12 mins

Total Time
22 mins

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

• Parchment paper
• Cookie sheets
• Stand mixer or electric hand mixer

Instructions

• Preheat the oven to 350 F. Line a baking sheet with parchment paper.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir well and set aside.
• In a mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
• Beat in the egg, vanilla extract, and almond extract if using. Add the ricotta cheese and mix until blended.
• Add the flour mixture to the wet ingredients and mix just until combined.
• Drop the dough onto the prepared baking sheet using a small cookie scoop or teaspoon.
• Bake for 10 to 12 minutes, or until the cookies are set and lightly browned on the bottoms.
• While the cookies bake, melt the butter for the icing in a saucepan over medium heat. Cook, stirring constantly, until the milk solids turn medium golden brown. Remove from the heat before the butter gets too dark.
• Stir in the confectioners’ sugar, vanilla extract, and milk. Add a little more milk if the icing is too thick to spoon or drizzle.
• Spoon about 1 teaspoon of icing over each warm cookie. If the icing thickens, warm it gently over low heat until it reaches a smooth consistency again.

Nutrition

Calories: 144kcal
Carbohydrates: 19g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 50mg
Sugar: 13g

Disclaimer:

Nutritional information is an estimate based on the listed ingredients. Values may vary depending on measurements, brands, serving size, and preparation methods.

Keyword
ricotta cookies, brown butter icing, soft ricotta cookies