Italian Ricotta Cookies are soft, tender cookies with a light, cake-like texture and a sweet almond glaze. Ricotta cheese gives the dough extra moisture, making these cookies different from crisp sugar cookies. Finished with colorful sprinkles, they are a lovely addition to holiday cookie trays, family gatherings, bake sales, or an afternoon cup of coffee.
The best part is that you do not need complicated ingredients or special baking skills to make them. The dough comes together with butter, sugar, eggs, ricotta cheese, vanilla, and a few pantry staples. Once baked and cooled, the cookies are dipped in a simple almond glaze that adds sweetness and a delicate nutty flavor.
What Are Italian Ricotta Cookies?
Italian ricotta cookies are small, soft cookies made with ricotta cheese, a fresh cheese commonly used in Italian cooking. Unlike traditional crunchy cookies, these have a tender crumb that is closer to a little cake. They are often finished with a simple icing and colorful sprinkles.
Recipes vary from family to family. Some use lemon zest or vanilla, while others add almond extract for a more traditional bakery-style flavor. These cookies are especially popular on holiday dessert tables, including Christmas celebrations, but they are easy enough to bake any time of year.
Recipe Overview
| Recipe | Italian Ricotta Cookies |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 10–12 minutes per batch |
| Total Time | Approximately 35–45 minutes, including cooling and glazing |
| Yield | About 40–50 small cookies, depending on size |
| Cooking Temperature | 350°F (175°C) |
| Category | Dessert, Cookies |
| Skill Level | Easy |
Ingredients for Italian Ricotta Cookies
Use softened butter and good-quality ricotta for the best texture. Whole-milk ricotta works particularly well because it gives the cookies a rich, tender crumb.
For the Cookies
- 1 cup (226 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 2 large eggs
- 15 ounces (425 g) ricotta cheese
- 2 tablespoons vanilla extract
- 4 cups (approximately 500 g) all-purpose flour, measured carefully
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For the Almond Glaze
- 1 1/2 cups (180 g) powdered sugar
- 3–5 tablespoons milk
- 1 teaspoon almond extract
- Rainbow sprinkles, as needed (optional)
Also Read: Chewy Molasses Cookies
How to Make Italian Ricotta Cookies
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or use ungreased baking sheets. Set them aside while you prepare the dough.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture looks light and creamy. This usually takes about 2–3 minutes with an electric mixer. Scrape down the sides of the bowl as needed so everything mixes evenly.
Step 3: Add the Eggs and Ricotta
Beat in the eggs one at a time. Add the ricotta cheese and vanilla extract, then mix until the ingredients are combined. The mixture may look slightly different from a regular cookie dough at this stage because of the ricotta. That is normal.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Avoid overmixing, as this can make the cookies less tender.
Step 5: Shape the Cookies
Use a small cookie scoop or teaspoon to portion the dough into small mounds. Place them on the prepared baking sheets, leaving about 2 inches between each cookie. The dough will be soft, so there is no need to roll it into perfectly smooth balls.
Step 6: Bake Until Set
Bake for 10–12 minutes, checking the first batch toward the end of the baking time. The cookies should look set, with lightly golden bottoms. Their tops may remain fairly pale, so do not wait for them to turn deeply brown.
Let the cookies rest on the baking sheet for about 3 minutes before transferring them to a wire rack. Allow them to cool completely before adding the glaze.
Step 7: Make the Almond Glaze
Place the powdered sugar in a medium bowl. Add the almond extract and 3 tablespoons of milk, then whisk until smooth. If the glaze is too thick, add more milk a little at a time. It should be thick enough to coat the cookies while still allowing excess glaze to drip off.
Step 8: Glaze and Decorate
Dip the tops of the cooled cookies into the glaze, or spoon the glaze over them. Place the cookies on a wire rack and immediately add rainbow sprinkles before the glaze sets. Let them stand until the icing is dry, then serve.
What You Can Do Better
- Measure the flour correctly: Too much flour can make the cookies dry. For the most reliable results, use a kitchen scale. If measuring with cups, spoon the flour into the measuring cup and level it off instead of packing it down.
- Use room-temperature ingredients: Softened butter and room-temperature eggs mix more evenly with the ricotta and sugar.
- Choose the right ricotta: Whole-milk ricotta gives a richer result. If yours contains a lot of excess liquid, drain it briefly before measuring.
- Do not overbake: These cookies are meant to be soft. Take them out once they are set and lightly golden underneath.
- Let the cookies cool completely: Warm cookies will cause the glaze to melt and slide off instead of forming a neat coating.
- Adjust the glaze slowly: Add milk one tablespoon at a time. A glaze that is too thin will run off the cookies, while one that is too thick can be difficult to spread.
- Try a different flavor: Replace the almond extract with vanilla extract, or add a little finely grated lemon zest to the dough for a fresh citrus note.
- Decorate just before storing or serving: Sprinkles look best when added while the glaze is wet. Allow the icing to set before placing the cookies in a container.
Also Read: Pumpkin Chocolate Chip Cookies
Tips for Storing Italian Ricotta Cookies
Once the glaze has completely set, place the cookies in an airtight container. Because ricotta adds moisture, store them in the refrigerator and enjoy them within 3–4 days. Let them sit at room temperature briefly before serving for a softer texture.
To freeze the cookies, allow them to cool completely and arrange them in a freezer-safe container with parchment paper between the layers. Freeze for up to 2 months for the best quality. For the neatest finish, freeze the cookies without glaze and decorate them after thawing. Thaw in the refrigerator, then bring them closer to room temperature before serving.
If you are making these cookies for a party or cookie exchange, bake them a day ahead and add the glaze closer to serving time. This helps keep the icing looking fresh and prevents the cookies from sticking together.
What to Serve with Italian Ricotta Cookies
These soft cookies pair well with coffee, espresso, tea, or a glass of milk. Their mild vanilla and almond flavors also work nicely alongside other holiday treats, such as biscotti, shortbread, and chocolate cookies. Arrange them on a dessert platter with a few different varieties for a simple but inviting spread.
Italian Ricotta Cookies Nutrition Information
The following values are estimates for one small cookie, including a share of the glaze. Actual nutrition will vary depending on cookie size, the amount of glaze used, and the brands of ingredients.
| Nutrient | Estimated Amount per Cookie |
|---|---|
| Calories | 110–140 kcal |
| Carbohydrates | 17–21 g |
| Protein | 2–3 g |
| Total Fat | 4–6 g |
| Saturated Fat | 2–3 g |
| Sugar | 10–14 g |
| Sodium | 30–60 mg |
| Cholesterol | 15–25 mg |
Nutrition information is an estimate, not a laboratory analysis. Serving size and ingredient brands can change the values.
Also Read: Chocolate Blossom Cookies
Frequently Asked Questions
Do Italian ricotta cookies taste like cheese?
No. Ricotta has a mild flavor, and the finished cookies taste sweet, soft, and lightly vanilla-flavored. The cheese mainly adds moisture and tenderness.
Why are my ricotta cookies too soft?
These cookies are naturally soft and cake-like. However, if the dough is unusually wet, the ricotta may contain excess liquid or the flour may have been undermeasured. Drain very wet ricotta and measure the flour carefully.
Can I make Italian ricotta cookies without almond extract?
Yes. Use vanilla extract instead, or add a little lemon zest for a citrus flavor. Almond extract gives the glaze a classic bakery-style taste, but it is optional.
Can I make the dough ahead of time?
Yes. Cover the dough and refrigerate it for several hours or overnight. If it becomes firm, let it sit briefly at room temperature until it is easy to scoop. Bake as directed, checking for doneness.
Why did my glaze run off the cookies?
The cookies may have been warm, or the glaze may have been too thin. Cool the cookies completely and add milk gradually until the glaze reaches a thick but pourable consistency.
How do I know when the cookies are done?
The cookies should look set and have lightly golden bottoms. Their tops can remain pale. Avoid baking them until deeply browned, as this can dry out their soft texture.
