Italian Ricotta Cookies Recipe

Why You’ll Love This Recipe

I love these Italian Ricotta Cookies because they stay incredibly soft and moist. The ricotta gives the dough a tender texture without making the cookies taste overly cheesy, while the lemon and vanilla keep the flavor fresh and balanced.

I also like how easy they are to decorate. I can keep the glaze simple for an elegant finish or add seasonal sprinkles to match different celebrations. Since the recipe makes a generous batch, I find these cookies especially convenient for cookie trays, parties, and holiday gifting.

Ingredients

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

For the cookies:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Whole-milk ricotta cheese
• Large eggs
• Vanilla extract
• Fresh lemon zest

For the glaze:

• Powdered sugar
• Fresh lemon juice
• Milk
• Vanilla extract
• Colorful sprinkles, optional

Directions

1. I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper.
2. I whisk the flour, baking powder, and salt together in a medium bowl and set the mixture aside.
3. In a large mixing bowl, I beat the softened butter and granulated sugar until the mixture becomes light and creamy.
4. I add the ricotta cheese and continue mixing until everything is well combined. I then beat in the eggs one at a time.
5. I mix in the vanilla extract and fresh lemon zest until evenly incorporated.
6. I gradually add the dry ingredients to the ricotta mixture. I mix just until a soft, thick cookie dough forms, being careful not to overmix it.
7. I scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving a little space between each cookie.
8. I bake the cookies for about 12–15 minutes. I look for cookies that are set and lightly golden around the bottom edges while remaining pale and soft on top.
9. I let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. I allow them to cool completely before glazing.
10. To prepare the glaze, I whisk the powdered sugar, lemon juice, milk, and vanilla together until smooth. If the glaze is too thick, I add a tiny amount of milk. If it becomes too thin, I add more powdered sugar.
11. I dip the tops of the cooled cookies into the glaze or spoon the glaze over them.
12. I immediately decorate the glazed cookies with sprinkles before the glaze begins to set. I let them stand until the glaze is completely dry before serving or storing.

Servings and Timing

This recipe makes approximately 36 cookies.

• Prep time: 20 minutes
• Bake time: 12–15 minutes per batch
• Cooling and decorating time: about 30 minutes
• Total time: about 1 hour 15 minutes
• Yield: approximately 36 cookies

I keep in mind that the exact number of cookies depends on how large I make each scoop of dough.

Variations

For extra lemon flavor, I add additional lemon zest to the cookie dough and use fresh lemon juice in the glaze. I love this version when I want a brighter citrus flavor.

For orange ricotta cookies, I replace the lemon zest and juice with fresh orange zest and orange juice. The orange gives me a slightly sweeter citrus flavor that works beautifully with vanilla.

For almond ricotta cookies, I replace some of the vanilla extract with almond extract. I use almond extract sparingly because its flavor can become strong very quickly.

When I want chocolate flavor, I fold mini chocolate chips into the finished dough. I can also drizzle the cooled cookies with melted chocolate instead of using the traditional glaze.

For different holidays, I simply change the sprinkles. I use red and green for Christmas, pastel colors for spring celebrations, or a simple dusting of decorative sugar when I want a more understated appearance.

Storage/Reheating

I store Italian Ricotta Cookies in an airtight container once the glaze has completely set. Because these cookies contain ricotta and remain quite moist, I prefer storing them in the refrigerator, where they can keep for about 5 days.

I place parchment or wax paper between layers to prevent the glazed tops from sticking together.

Before serving refrigerated cookies, I can let them sit at room temperature briefly so they lose some of their chill. These cookies are meant to be served at room temperature, so reheating isn’t necessary.

For longer storage, I prefer freezing the cookies without the glaze. I place the completely cooled cookies in a freezer-safe container and freeze them for up to 2–3 months. After thawing, I prepare fresh glaze and decorate them before serving.

FAQs

Do Italian Ricotta Cookies taste like ricotta cheese?

I find that the ricotta flavor is very mild in the finished cookies. Instead of giving them a strong cheese flavor, the ricotta mainly contributes moisture and creates the tender, cake-like texture that makes these cookies distinctive.

Do I need to drain the ricotta before making the cookies?

If my ricotta looks particularly watery, I drain off excess liquid before measuring it. I want moist ricotta, but too much additional liquid can make my cookie dough overly loose and cause the cookies to spread differently.

Why are my Ricotta Cookies flat?

I make sure my butter isn’t melted and carefully measure the flour. If my dough feels unusually soft, I can refrigerate it briefly before baking. I also check that my baking powder is fresh so the cookies rise properly.

Can I make Italian Ricotta Cookies ahead of time?

Yes. I can bake the cookies a day or two ahead and store them before decorating. I often wait to glaze them until closer to serving so the tops look fresh and the sprinkles maintain their appearance.

Can I freeze Italian Ricotta Cookies?

Yes. I prefer freezing the baked cookies before glazing them. Once they’re completely cool, I freeze them in an airtight container with parchment between the layers. I thaw them before adding the fresh glaze and sprinkles.

Conclusion

Italian Ricotta Cookies are a soft and delicate treat I love adding to my holiday cookie trays and dessert tables. The combination of creamy ricotta, vanilla, fresh lemon, and sweet glaze creates a cookie that feels light while still being wonderfully satisfying.

Italian Ricotta Cookies Recipe

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Italian Ricotta Cookies are soft, moist, cake-like cookies flavored with vanilla and fresh lemon zest. A simple lemon-vanilla glaze and colorful sprinkles make them perfect for holidays, parties, and cookie trays.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 12–15 minutes
• Total Time: 1 hour 15 minutes
• Yield: 36 cookies
• Category: Dessert
• Method: Bake
• Cuisine: Italian American
• Diet: Vegetarian

Ingredients

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 15 ounces whole-milk ricotta cheese
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon fresh lemon zest
• 2 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons milk, plus more as needed
• 1/2 teaspoon vanilla extract, for the glaze
• Colorful sprinkles, optional

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Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy.
4. Add the ricotta and mix until well combined. Beat in the eggs one at a time.
5. Mix in 2 teaspoons vanilla extract and the fresh lemon zest until evenly incorporated.
6. Gradually add the dry ingredients to the ricotta mixture and mix just until a soft, thick dough forms. Avoid overmixing.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between the cookies.
8. Bake for 12–15 minutes, until the cookies are set and lightly golden around the bottom edges while remaining pale and soft on top.
9. Cool the cookies on the baking sheets for several minutes, then transfer them to a wire rack and cool completely.
10. Whisk the powdered sugar, lemon juice, milk, and 1/2 teaspoon vanilla extract until smooth. Add a little more milk if the glaze is too thick or additional powdered sugar if it is too thin.
11. Dip the tops of the cooled cookies into the glaze or spoon the glaze over them.
12. Immediately decorate with sprinkles if desired. Let the cookies stand until the glaze is completely set before serving or storing.

Notes

• If the ricotta is particularly watery, drain off excess liquid before measuring to prevent overly loose dough.
• If the cookie dough feels unusually soft, refrigerate it briefly before scooping and baking.
• For stronger lemon flavor, add additional fresh lemon zest to the dough.
• For orange ricotta cookies, substitute fresh orange zest and juice for the lemon.
• For almond flavor, replace a small portion of the vanilla extract with almond extract.
• Store glazed cookies in an airtight container in the refrigerator for up to 5 days, with parchment or wax paper between layers.
• For longer storage, freeze unglazed cookies for up to 2–3 months, then thaw and decorate with fresh glaze before serving.

Nutrition

• Serving Size: 1 cookie
• Calories: 165 kcal
• Sugar: 16 g
• Sodium: 80 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 30 mg