Strawberry Ricotta Cookies

Strawberry desserts have a way of reminding us of summer.  The fresher the better!
I love cookies recipes that use fresh ingredients like strawberries, they intensify the flavor and keep the cookie moist!
Strawberry Ricotta Cookies

Soft moist cookies made with fresh strawberries

This weeks Iron Chef Mom Party  ingredient is strawberry!   My family devours strawberries, I mean we go through pounds a week!  I especially love baking with fresh fruit!  I love using bananas for bread or strawberries to frost brownies!   Fresh fruit adds such pure flavor not to mention texture!
Strawberry Ricotta Cookies

Soft cookies made with ricotta cheese and fresh strawberries

Ricotta cheese is another favorite ingredient of mine.  It keeps everything moist without altering the flavor.  This was such a delicate, moist cookie.  It was almost like eating little strawberry cakes!  The glaze is pure strawberry heaven.  There is a hint of cinnamon too!  I love the color and the flecks of real strawberry on each cookie.  These are a real treat!  Luckily, strawberries are available year round!  Which means we can eat these cookies all the time!


Strawberry Thumbprints

Strawberry Thumbprints

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Chocolate Cupcakes with Strawberry Buttercream

Strawberry Ricotta Cookies
  • 2 ½ cups flour
  • 1 t baking powder
  • 1 t salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 15 oz container ricotta cheese
  • 2 t vanilla
  • ½ t almond extract
  • 1 cup strawberries, chopped
  • Strawberry Glaze
  • 2 cups powdered sugar
  • 2 t vanilla
  • 3-4 T milk
  • ½ cup strawberry puree
  • ½ t cinnamon
  1. Preheat oven to 375.
  2. In a medium bowl, combine flour, baking powder and salt. Set aside
  3. 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. Drop by tablespoon full on a lined baking sheet. Bake for 15 minutes. Allow to cool on baking sheet for 20 minutes. Frost with glaze.
  4. Combine powdered sugar and vanilla in a bowl. Add milk and whisk until combined. Stir in puree and cinnamon, adding more milk until you get spreadable consistency (to make strawberry puree, add ¾ cup chopped strawberries to a food processor. Drain excess liquid through a fine strainer)










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51 Responses

  1. Wow…these sound fantastic! What a perfect summer cookie!

    • Thank you! I thought they were perfect for the season!

  2. These look amazing! I’ve never used ricotta cheese for, well, anything…so I’m excited to try! Thanks for the great recipe!

  3. These cookies look wonderful! They put me in the mood for summer. I love strawberries and have been craving fresh summer berries recently.

    • Thank you Sally! I’ve been in the mood for summer for a long time!

  4. I love strawberries…and I love cookies, but I’ve never had a strawberry cookie! How have I lived?

    • Happy to introduce you to a new combo Kim!

  5. The strawberry glaze… die! I want!!

  6. What a great idea to put ricotta in the cookies! I’ve never done that and I really want to now!

    • I was quite please Dorothy! Thank you!

  7. Oh, Tanya! These sound soo good. Love your use of ricotta in the dough and that strawberry glaze is too much! I bet it gives each cookie a very enticing scent. Yum!

    • Thank you John! The glaze is quite good! I was happy with how moist the ricotta kept the cookies!

    • The glaze was awesome! Thanks Jessica!

  8. Oh my goodness…these look amazing!! I love ricotta in desserts – I bet they are moist and delicious!!

  9. What a great summer cookie idea! It’s almost strawberry picking season in Ohio! Just pinned the recipe – I might have to make these soon! 😉

  10. These sound absolutely delicious! I’m pinning the recipe. My kids LOVE strawberries so we will have to try this in strawberry season this year! Thank you!

    I’m visiting from and the Weekend Potluck party. I’m a new follower and glad to have found you. Have a great week!

  11. I am putting this on my pinterest cookie board! They look irresistible!

  12. I have no doubt I would LOVE these yummy treats. Thanks so much for sharing at Weekend Potluck. Pinning!!

  13. These look wonderful- my favorite flavors – Love the use of ricotta – yum!

    • I was so pleased with how these turned out. Thank you!

  14. Totally just pinned these to my cookie board! I love the strawberry frosting you have on these. It looks phenomenal! I would love for you to link up this recipe on Thursday @ Great Idea Thursday’s :) Krista

    • Thank you Sue! These really had me ready for summer.

  15. Mmmm, these sound so tasty. Gong to give them a try. Thanks!

  16. Yummy! I just bought the most delicious strawberries yesterday! I might just have to get my baking on this morning!

  17. OK, I’m spending way too much time on your site today! These are so happening at my house this weekend… I’ve never tried fresh fruit in a cookie before and these look amazing!

    ¸.·´¸.·*´¨) ¸.·*¨)
    (¸.·´ (¸.·`¤… Jennifer
    Jenn’s Random Scraps

  18. Sonya Corrente

    what is strawberry puree? and how much do you use in the glaze?

  19. Teresa

    I made this recipe exactly as presented. The cookies are really tasty, soft and cake -like….However, I made the icing exactly as written and I ended up with a gloppy mess. Even adding more icing sugar was a waste of time. I put the cookies in the freezer to really cool them and then I dipped each cookie in the glop and that is how I got the “icing” to stay onto the cookie.The coldness of the cookie helped it to adhere to the cookie. I placed cookies on racks with waxed paper underneath, and they still dripped onto the paper.I scooped up the extra and saved it as I don’t waste any food in our home.
    A much better idea is to make a white butter cream icing and add your cinnamon and then frost cookies. Place half a berry on top of icing if you like.

    • I’m sorry you had trouble with the icing. It does tend to be a little runny. I was able to to add more sugar to get mine to set. Happy to hear the cookies turned out though.

  20. Teresa

    Wow, You removed my comment. Childish to say the least. As long as the comments are all positive and sing the praises of your recipes they shall see the light of day here.
    That will be the first and last recipe I prepare from this “site.”Do not contact my email addy as your rude comments will be erased immediately, without being read.Wow.

    • I actually did not remove your comment as I found it rather constructive. I’m sorry you feel this way. I believe the problem is this recipe appears on my blog twice. It’s possibly you are looking at the wrong page which is why you do not see your comment.

  21. Cera

    Maybe I am not seeing it correctly but how much strawberry purée is to be added to the icing? Also could you please explain how you create your purée as that might help some people have greater success. Thanks much

    • That is 1/2 cup. The way I make puree is to simple mash about 3/4 cup of strawberries by hand or with a food processor.


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