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If you lived in the Thomas-Ewing household, you would either already love the taste of cinnamon, or you’d have to learn to love it, or you’d have to move out. #seriously 


Cinnamon Ricotta Cookies are delightfully light and very cinnamon-y. Just the way to make a Thomas-Ewing family member smile really big!


I loved the thought of adding ricotta to a cinnamon cookie and I couldn’t wait to try it! I mean, really – cinnamon, cheese, brown sugar, butter – yummy! 


I brought a batch of these to work – as I do with most of my baked goods – and they were my boss’ favourite. I have to remember that when my annual review is due again!


Now, just one more thing before we get to the recipe, if you’re much like John.e, you can handle cinnamon like nobody’s business. Even though the recipe below lists three tablespoons, feel free to add four tablespoons of cinnamon.  After all, there’s nothing wrong with more cinnamon-y goodness!


As I’m writing this up, I’m thinking that I could easily turn this recipe into a pumpkin flavoured cookie. Hmmmm… I wonder if I could swap out the ricotta for pumpkin puree, cut back on the cinnamon and add in cloves, ginger, and all-spice?  #newidea #backtothedrawingboard


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2.1 from 10 votes

Cinnamon Ricotta Cookies

A light and fluffy cookie filled with the warmth of cinnamon and the goodness of ricotta!
Course Dessert
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Author Byron Thomas


  • 2 cups all-purpose flour
  • 1 cup ricotta cheese
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup sugar, plus half cup for rolling the cookie into before baking
  • 1 large egg
  • 1 teaspoon baking powder
  • 3 tablespoons cinnamon


  • Preheat your oven to 350 degrees and prepare a baking sheet by lining it with a Silpat liner or parchment paper.
  • In a large bowl, use a handheld mixer to beat together the butter and both sugars until they become light and fluffy.
  • Add the egg and incorporate well.
  • Add the ricotta and beat into the mixture.
  • Add the dry ingredients, and with the mixer on a low speed, blend into the wet mixture. Just mix until combined; do not over beat the batter.
  • Use a 1.5 tablespoon ice-cream scoop to portion the batter. Roll into balls and roll the balls into the extra half cup of sugar.
  • Place the balls onto the cookie sheet, leaving room for growth.
  • Bake for 13 minutes. Allow to cool for 1 minute on the baking sheet before transferring to a wire cooling rack to finish cooling.
Cinnamon Ricotta Cookies


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This Post Has 11 Comments

    1. I've never had a snickerdoodle before, Whitney; I'm not even sure what that is. :) But, I'll take your word for it. :)
  1. Hi there! Thank you for this recipe. I wonder if it's possible to replace the egg with something like milk or another ingredient? I have an egg allergy so I need to avoid eggs(
    1. Hi Anastasia - I wish I had an answer for you, but I really don't. I have not tested this recipe with an egg replacement and wouldn't want to give you any false hope of it working. If you do try it, come back and leave me a comment and I'll add it to the notes section of the recipe. Thank you. :)
    1. Hi Marie, to be completely honest, I have substituted whole wheat flour for all purpose flour and vice versa many times. Just use the same amount. It always works for me. :)
  2. How many dozen will the recipe make? Curious as I’m taking the cookies to a get together and wondering if I need to double the recipe. Thanks!

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