Italian Ricotta Cookies

Why You’ll Love This Recipe

• Incredibly soft and tender texture.
• Light, delicate sweetness.
• Simple ingredients and easy preparation.
• Perfect for holidays and cookie platters.
• Customizable glaze and toppings.
• Stay moist for days thanks to the ricotta.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 1/2 cups whole milk ricotta cheese
1 teaspoon vanilla extract

For the glaze
1 1/2 cups powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Sprinkles for topping (optional)

Directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, mixing well after each addition.
5. Add ricotta cheese and vanilla extract, mixing until smooth and well combined.
6. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12–15 minutes, or until the bottoms are lightly golden and the tops are set. The cookies should remain pale on top.
9. Allow cookies to cool completely on a wire rack.
10. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency as needed.
11. Spoon or spread glaze over cooled cookies and decorate with sprinkles if desired. Let the glaze set before serving.

Servings and timing

Servings: Approximately 30–36 cookies

Preparation time: 20 minutes
Cooking time: 15 minutes per batch
Total time: Approximately 45–60 minutes

Variations

• Add lemon zest to the dough and glaze for a citrus twist.
• Use almond extract instead of vanilla for a classic Italian flavor.
• Dip the tops in melted chocolate instead of glaze.
• Add mini chocolate chips to the dough.
• Color the glaze for festive occasions.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

For longer storage, freeze unglazed cookies in a freezer-safe container for up to 2 months. Thaw and glaze before serving.

These cookies are best enjoyed at room temperature and do not require reheating.

FAQs

Do ricotta cookies taste like cheese?

No, ricotta adds moisture and tenderness without a strong cheese flavor.

Should I drain the ricotta?

If your ricotta is very watery, draining excess liquid can help prevent overly soft dough.

Why are my cookies flat?

Overmixing or using too much liquid can cause spreading. Measure ingredients carefully.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before baking.

Can I freeze the dough?

Yes, portion the dough and freeze. Bake from frozen, adding a few extra minutes to the baking time.

Why are the cookies pale on top?

These cookies are meant to remain light in color; they should only brown slightly on the bottom.

Can I make them gluten-free?

Yes, substitute a 1:1 gluten-free flour blend designed for baking.

How do I know when they’re done?

The bottoms should be lightly golden and the tops set but still soft.

Can I use part-skim ricotta?

Yes, but whole milk ricotta provides the best texture and flavor.

How do I prevent the glaze from running?

Ensure the cookies are completely cool before glazing and use a slightly thicker glaze consistency.

Conclusion

Italian Ricotta Cookies are a timeless favorite known for their soft, tender texture and delicate sweetness. With their simple glaze and endless variation possibilities, these cookies are perfect for holidays, special occasions, or simply enjoying with a cup of coffee. Once you try them, they’re sure to become a cherished addition to your baking collection.

Italian Ricotta Cookies

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Italian Ricotta Cookies are soft, cake-like treats with a delicate sweetness and tender crumb from creamy ricotta cheese. Topped with a simple vanilla glaze and festive sprinkles, these classic cookies are perfect for holidays and special occasions.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 45–60 minutes
• Yield: 30–36 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• For the cookies:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 1/2 cups whole milk ricotta cheese
• 1 teaspoon vanilla extract
• For the glaze:
• 1 1/2 cups powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Sprinkles for topping (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, mixing well after each addition.
5. Mix in ricotta cheese and vanilla extract until smooth.
6. Gradually add dry ingredients to wet mixture, stirring just until combined.
7. Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
8. Bake 12–15 minutes, until bottoms are lightly golden and tops are set but still pale.
9. Cool completely on a wire rack.
10. Whisk powdered sugar, milk, and vanilla for the glaze. Adjust thickness as needed.
11. Spread glaze over cooled cookies and add sprinkles if desired. Let set before serving.

Notes

• Drain ricotta if overly watery to prevent excess moisture.
• Do not overmix the dough to keep cookies tender.
• Cookies should remain pale on top when baked.
• Store at room temperature for up to 3 days or refrigerate up to 1 week.
• Freeze unglazed cookies for up to 2 months and glaze after thawing.

Nutrition

• Serving Size: 1 cookie (based on 36 cookies)
• Calories: 140 kcal
• Sugar: 12 g
• Sodium: 70 mg
• Fat: 4 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 20 mg