If you've never tried a delicious ricotta cookies recipe before you don't know what you've been missing out on. This easy recipe is one of those that will have people begging for the recipe over and over again. While shaped like a cookie, this drop cookie is actually almost like little miniature cakes! Slightly crisp on the bottom with tender cakelike insides, the little sprinkles add color and the flavor is absolutely perfect.
Ricotta Cookies Recipe
A little bit of nutmeg and honey combine with just enough lemon to make these taste bright, refreshing, and almost "light". You won't feel any guilt with this recipe when you can so easily enjoy 4 cookies for under 200 calories! They are the perfect choice for cookie exchanges, parties, or to tuck into a lunch box for the kids. With the extra protein from the ricotta, they are even a good little protein snack!
What Do Ricotta Cookies Taste Like?
Traditionally, a ricotta cookie will taste a little on the lemony side. Not bright lemon, but just a hint to give it flavor. This recipe has lemon, but also a little nutmeg in the background so I find it is somewhere between a spiced cookie and a lemon cookie, but neither flavor is overpowering.
Can I Use Full Fat Versions of The Cheese?
Here I tend to go for the lower calorie versions of items as often as possible. So, I list fat-free versions in the ingredients. If you do not need a lighter calorie or lower fat option, feel free to use the full-fat versions of the ricotta and cream cheese in this recipe for equally delicious results.
What Mix-In's Can I Put Into Ricotta Cookies?
Traditionally ricotta cookies do not have mix-in's, but if you are inclined, you can change the flavor a little with some additions. Below are things I would swap out if I was going to change up the flavor in this recipe.
- Substitute equal amounts of cinnamon, apple pie spice, or pumpkin pie spice in place of the nutmeg.
- Use coconut extract, vanilla extract, almond extract, peppermint extract, or lime extract in place of the lemon.
- Mix in ¼ cup finely chopped pecans, walnuts, almonds, or peanuts.
- Fold in mini chocolate chips just before placing on the baking sheet.
How Many myWW Points are In a Serving?
The points below are for a serving of 4 cookies. This batch makes around 60 cookies, so it is a total of 15 servings per batch. If you make the cookies larger, these points will change. So, be aware of this as you prepare the cookies that the points are for 1/15th of the entire batch.
- myWW Blue: 5
- myWW Green: 5
- myWW Purple: 5
- Points Plus: 4
What Goes in Ricotta Cookies?
- Whole wheat flour
- Baking soda
- Baking powder
- Nutmeg
- Salt
- Unsalted butter
- Fat free ricotta cheese
- Fat free cream cheese
- Granulated sugar
- Honey
- Egg
- Lemon extract
- Sprinkles
How to Make This Ricotta Cookies Recipe
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, sift the flour, baking soda, baking powder, nutmeg, and salt then set aside.
Using a separate bowl, beat together the butter, ricotta, cream cheese, sugar, and honey until blended and smooth.
Beat in the egg and lemon extract.
Fold the sifted flour mixture into the wet ingredients until just blended.
Drop by teaspoonfuls onto the prepared baking sheet.
Sprinkle the top with sprinkles if desired.
Bake for 8-10 minutes or until the edges are just starting to brown.
Let cool on the pan for 5-minutes before transferring to wire rack. Store in an airtight container for up to one week.
📖 Recipe
The Best Cake Ricotta Cookies Recipe
Equipment
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 4 tablespoon unsalted butter
- 8 oz. fat free ricotta cheese
- 4 oz. fat free cream cheese
- â…“ cup sugar
- 2 tablespoon honey
- 1 egg
- 1 teaspoon lemon extract
- â…› cup sprinkles optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.Â
- In a large bowl, sift the flour, baking soda, baking powder, nutmeg, and salt then set aside.2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon nutmeg, ¼ teaspoon salt
- Using a separate bowl, beat together the butter, ricotta, cream cheese, sugar, and honey until blended and smooth.4 tablespoon unsalted butter, 8 oz. fat free ricotta cheese, 4 oz. fat free cream cheese, â…“ cup sugar, 2 tablespoon honey
- Beat in the egg and lemon extract.1 egg, 1 teaspoon lemon extract
- Fold the sifted flour mixture into the wet ingredients until just blended.
- Drop by teaspoonfuls onto the prepared baking sheet.
- Sprinkle the top with sprinkles if desired.â…› cup sprinkles
- Bake for 8-10 minutes or until the edges are just starting to brown.
- Let cool on the pan for 5-minutes before transferring to wire rack. Store in an airtight container for up to one week.
Notes
- myWW Blue: 5
- myWW Green: 5
- myWW Purple: 5
- Points Plus: 4
Nutrition
roni
Hope you liked them!
You can store in an airtight container. The fridge is fine but no necessary.
Aimee
I'm making these now. They look great! Should they be stored in the refrigerator? Just wondering. I don't typically like baked goods in the refrigerator, but I'm wondering about the cheese.
rollercoaster
Made these last night and they are so good! I can see myself overdoing it on these because they aren't supersweet and they are cake like but chewy! Dangerous. If you want them sweeter, definitely do the sprinkles. I can even imagine some apple chunks in this. It's almost like a muffinlike texture. Delish!
Marla Schwartz
I'm planning on making these for a Cookie exchange. I've never used whole wheat pastry flour. Can you normally find it in a regular grocery store?
roni
Marla - You probably can. I've seen it at most stores here in Maryland. It's normally the same brand... Whole Wheat Pastry Flour
sometimes in a small blue bag.
Hope that helps!
Blayne
OMGOSH Roni! I am new to your site and LOVE LOVE LOVE your recipes! I tried these this weekend and they were UNBELIEVABLE! It was sooo difficult to not eat the entire batch in one sitting! Needless to say, they were gone within two days! 🙂 I love this recipe - thank you so much!
Nikki
Hey Roni-
Great site I have tried just about everything on here and my cooking skills and sense are getting better and better everyday. Although I used Whole Wheat flour as I assumed that was the same thing as whole wheat pastry flour? My cookies turned out great and as I made the first batch then for the 2nd I added in 2 tbls of dried cranberries and instead of spinkles on top I added in 2 tbls of chocolate sprinkles as well and they came out delish!
Thank you so much!
Stephanie
I love these. I made these for the holidays and it helped out a lot! I couldn't find FF Ricotta though so I had to use light. (I checked 3 different grocery stores too).
Barbi
I just wanted to follow up on my previous comment. Not only did I really like these ca-ookies, but my kids love them! In fact, my 11 year old's friend told me that these were the best cookies he ever tasted! My 15 y.o. dd requested I make more this weekend!
Thanks again! - Barbi
Barbi
I have been wanting to make these for couple weeks and finally did it today.
I thought they were really good. They kind of remind me of a scone. I think these could easily be mini muffins too...the texture is perfect for a muffin.
The base dough could be made into all kinds of things by changing the flavoring. Great recipe! Thanks so much. - Barbi
Char
These look so great...and sound delicious!! I am going to try them this week...going to the grocerie store this evening with a couple of your recipes as well as your "pantry list"! 🙂
roni
T-Wan - That is TOO cool! I'm so glad you guys liked them!
I'll be making my next batch this weekend.
Thank you SO much for letting me know!
T-Wan
I made a batch of these last night for "ME" hubby has peanut butter cookies and oatmeal cookies but he's eating up my Ca-ookies.
Great job in coming up this one. Now can you come up with a peanut butter oatmeal cookie for me...I don't like the texture of oatmeal cooked the normal way.
roni
coral -
Really?!?
It's all over here. Normally right next to the "real" stuff. I've only seen it in the smaller containers though, not the big ones.
coral
Man...I wish I lived where you did. I have looked at 5 different stores for FF Ricotta. It just doesn't exist!!!
roni
Awwe man! SO I didn't invent some new kind of delicious dessert?!?
LMAO!
Laura
I these this afternoon while I was baking gingerbread men with my son! The recipe next to the gingerbread was Old-Fashioned Teacakes, and the description said a teacake is a cross between a cookie and a cake. Who woulda thought there was a real name for that?!? Ricotta Teacakes sounds great!
Jan
Yum - these sound gooooood!
Lori
Roni - these look GREAT. Have you ever tried substituting flax seed for fat (butter, oil, even eggs). I bought some milled flax seed it and it has on the box the subsitutions equivalents. Just not sure how well it would work. Would be a great way to add fiber and heart-healthy Omega-3 to recipes.
Deb
Those look yummy, I cant wait to try them out.
Chris
Wow, these look great!!
I'm going to have to try them.
Jessica
Try it with almond extract instead of lemon. I think you will be pleasantly suprised. I kinda let my blog drop, b/c I'm due in April, so I will be back eventually! I still read your posts and love this new food section!
Missy
Oh man, when I get back to my house next week this is the first thing I'm making! Plus the thought of cookie sized cake is making my mouth water! Thanks for the recipe!
Meeta
These are great - They look moist and spongy and I love the name Ca-ookie cool!