Soft. Fruity. Cake-like cookies! These Soft Ricotta Cookies with Fig Jam are my new favourite holiday fruit and cheese pairing ~ they are easy to make, beautiful on any dessert tray, and are a delicious use of leftover ricotta!

Ricotta makes for the most beautifully tender and light holiday cookies. Pair them with a bright and zesty fig jam, and you have yourself an irresistible holiday treat!

Wondering what to do with left over ricotta?!

I came upon this recipe after making a lasagna one evening and trying to think of a good use of our left over ricotta! I substituted ricotta for the cream cheese (used in one of my favourite cream cheese cookie recipes) and paired these cookies with fig jam!

I love these ricotta thumbprint cookies with fig jam however they would also be great with your favourite raspberry or apricot jam! Give them a try!

To make these ricotta thumbprint cookies you will need:

Let’s make some Soft Ricotta Thumbprint Cookies with Fig Jam!

Start by preheating your oven to 350F. Line 2 baking sheets with parchment paper.

Combine flour, baking powder, and salt in a medium bowl. Set aside.

In the bowl of an electric stand mixer (or a large bowl with an electric mixer), beat sugar and butter on medium-low speed until combined. Increase the speed to medium-high and beat until light and fluffy (about 5 minutes).

Add ricotta and mix on low until everything is incorporated. Repeat with vanilla and egg.

Slowly add the flour mixture to the ricotta mixture – just until a soft dough forms. Stop mixing.

Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets (you can use slightly dampened fingers to form round, imperfect cookies)

Bake at 350 degrees F (325F convection oven) for about 10 minutes.

Remove from oven and using the handle of a spatula, imprint a hole onto the centre of each cookie.

Place 1 tsp of jam onto each cookies.

Return the cookies to the oven for an additional 5 minutes or until the cookies are soft and lightly golden around the edges.

Let the cookies rest onto the cookie sheet for 5 minutes.

Using a spatula, remove the cookies from the baking sheet and place onto a wire cooling rack to cool completely.

Enjoy!

Soft Ricotta Cookies with Fig Jam

Soft. Light. Fruity. The most beautiful fruit and cheese pairing that makes for devine holiday thumbprint cookies!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Mediterranean

Equipment

• 1 Stand Mixer (or large bowl with electric mixer)
• 1 Medium Bowl
• 1 whisk

Ingredients

  

• 1 cup Sugar Granulated
• 1/2 cup Butter unsalted, softened (at room temperature)
• 1 cup Ricotta cheese at room temperature
• 1 tsp Vanilla Extract
• 1 Egg large
• 2 cup All-purpose Flour unbleached
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Fig Jam

Instructions

 

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
•  Combine flour, baking powder, and salt in a medium bowl. Whisk to aerate mixture and set aside.
• In the bowl of an electric stand mixer, beat the sugar and butter until combined. Increase speed to medium-high and beat until mixture is light and fluffy (~5 minutes).
• Add ricotta and mix on low until incorporated. Repeat with vanilla and egg.
•  Slowly add flour mixture until a soft dough forms. Stop mixing.
• Create 1 tablespoon mounds of dough, about 2 inches apart, onto the prepared baking sheets. Using slightly damp fingers form fairly round, imperfect cookies.
•  Bake at 350 degrees F (175 degrees C) for about 10 minutes.
• Remove the cookies from the oven. Using a spatula handle, imprint the centre of each cookie.
• Place 1 tsp of jam onto each cookie. Return cookies to the oven for an additional 5 minutes or until they are soft and lightly golden around the edges.
•  Let cookies rest on the cookie sheet for 5 minutes.
• Using a spatula place the cookies onto a wire rack to cool completely.

Notes

Sofia’s Tips:

• If using a convection oven, remember to reduce the temperature by 25F. Cookies may bake 1-2 minutes quicker than the recipe calls for. 
• Ricotta pairs well with any sweet and tart jam! If you don’t have fig jam on hand you can use whatever jam is your favourite! I recommend raspberry or apricot jam

 

Have you tried this recipe!? I would love to know what you think! Leave a comment below! 🙂

Keyword fig jam, holiday cookies, moist, ricotta and fig, ricotta cookies, simple, Soft cookies, sweet, tangy, thumbprint cookies

Tried this recipe?Let us know how it was!

Please leave this field empty

FREE eBook filled with 10 simple recipes every baker needs!

First name*

Email Address *

Thanks for subscribing! Stress-free baking coming your way!

Yum