Italian Ricotta Cookies
I still remember the first time I baked these Italian ricotta cookies for a holiday cookie exchange — they vanished before I could refill the platter. Light, tender and just faintly almond-scented from the glaze, these cookies are the kind of nostalgic treat that works for brunch, a bake sale, or an after-dinner sweet. They’re forgiving to make, use pantry staples, and have that pillowy texture ricotta gives — not cheesecake, not a shortbread, but something wonderfully in between. If you like soft cookies with a glossy glaze and seasonal sprinkles, you’ll want this recipe in your regular rotation. For another soft-cookie favorite you can compare technique with, see my notes comparing to the best-ever butterscotch chocolate chip cookies.
Why you’ll love this dish
These ricotta cookies are special because ricotta adds moisture and a tender crumb without making the dough heavy. They bake up soft and cakey at the center with lightly golden edges — perfect for kids, parties, or a simple weekday treat. They’re also forgiving: the dough is easy to drop, and the glaze hides small imperfections while lending a delicate almond flavor.
“Soft, melt-in-your-mouth, and just sweet enough — everyone asked for the recipe.” — holiday cookie swap attendee
They’re quick enough for an afternoon bake, economical (few specialty ingredients), and versatile — swap the glaze flavor or skip sprinkles for a grown-up version. If you enjoy other cozy, soft cookies, you might also like this soft gingerbread cookies recipe for seasonal baking ideas.
Preparing Italian Ricotta Cookies
Before you begin, here’s the quick process overview so you know what to expect: combine ricotta, sugar and butter until smooth, beat in egg and vanilla, mix dry ingredients separately, fold everything together into a soft dough, drop rounded tablespoons onto a sheet, bake briefly, cool completely, then finish with an almond glaze and sprinkles. Total hands-on time is about 20 minutes, bake time adds 12–15 minutes, and cooling plus glazing another 15–20 minutes.
Gather these items
- 2 cups ricotta cheese (whole-milk ricotta gives best richness)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Almond glaze:
- 1 cup powdered (confectioners’) sugar
- 1/4 to 1/2 teaspoon almond extract (to taste)
- 1–3 tablespoons water (or milk) to thin
Sprinkles for decoration (optional)
Notes/substitutions:
- For a lighter cookie, use part-skim ricotta, but whole-milk ricotta yields the creamiest result.
- If you prefer a lemon glaze, swap almond extract for 1–2 teaspoons lemon zest and 1 tablespoon lemon juice.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, cream together the ricotta, sugar, and softened butter until smooth and somewhat fluffy. Use a hand mixer or stand mixer for easiest, about 1–2 minutes.
- Beat in the egg and vanilla until incorporated. Scrape down the bowl.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Don’t overmix — stop as soon as the flour is incorporated. The dough should be soft but manageable.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For uniform cookies, use a small cookie scoop.
- Bake for 12–15 minutes, or until the bottom edges are just beginning to turn light golden. Centers will remain pale.
- Transfer cookies to a wire rack and allow them to cool completely before glazing. Cooling is important so glaze doesn’t melt off.
- For the glaze: whisk together powdered sugar, almond extract, and water a teaspoon at a time until you reach a pourable but thick consistency. Start with less liquid — you can always thin it.
- Drizzle or spread the almond glaze over cooled cookies, then immediately top with sprinkles if using. Let glaze set before serving.
Best ways to enjoy it
These cookies are wonderful with a cup of espresso or a milky latte for breakfast, or served on a dessert platter for gatherings. For a simple plated dessert, place two cookies on a small doily with a few fresh berries and a mint sprig. For a holiday table, arrange them in a tiered platter alongside biscotti and chocolate-dipped cookies. If you’re assembling cookie boxes, layer with parchment so the glaze doesn’t stick.
How to store & freeze
Short-term storage: Keep glazed cookies in a single layer in an airtight container at room temperature for up to 3 days. If stacking, separate layers with parchment. Un-glazed cookies keep 4–5 days.
Freezing: Freeze un-glazed cookies in an airtight container for up to 3 months. Thaw at room temperature, then glaze and decorate. You can also freeze baked-and-glazed cookies for up to 1 month, but the glaze may develop minor surface cracks.
Food safety: Because these cookies contain an egg, avoid leaving them out more than 24 hours in warm environments. Refrigerate if storing longer than 2 days in hot weather.
Pro chef tips
- Drain excess liquid: If your ricotta seems very wet, place it in a fine mesh sieve over a bowl for 10–15 minutes to drain; too much moisture can change texture.
- Measure flour correctly: Spoon and level the flour to avoid dry, tough cookies.
- Keep cookies uniform: Use a small cookie scoop for even sizes and consistent bake times.
- Cool completely before glazing: Warm cookies will cause the glaze to melt away. For a glossy finish, chill cookies for 10 minutes before glazing.
- Almond extract is potent: Start with a little and taste the glaze before adding more.
For more tips on achieving soft, evenly baked cookies you can reference techniques I use when making other soft cookies like the best soft gingerbread cookies.
Creative twists
- Lemon ricotta cookies: Replace almond extract with lemon zest and a touch of lemon juice in the glaze.
- Chocolate chip ricotta cookies: Fold in 1 cup mini chocolate chips to the dough for pockets of chocolate.
- Gluten-free: Substitute a cup-for-cup gluten-free flour blend; add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
- Vegan-ish swap: Use a vegan ricotta (almond-based) and an egg replacer like flax egg (1 tbsp ground flax + 3 tbsp water) — results vary but can be pleasantly close.
- Nutty glaze: Mix a teaspoon of finely ground toasted almond into the glaze for more texture and flavor.
For seasonal inspiration and spice-forward cookie ideas, try pairing flavors similar to my take on cozy gingerbread in this soft gingerbread cookies recipe.
Your questions answered
Q: How long does the dough keep before baking?
A: I recommend baking immediately for best texture. You can chill the dough in the fridge for up to 24 hours; bring to room temperature slightly before scooping and baking.
Q: Can I make these without eggs?
A: Yes — use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or a commercial egg replacer. Expect a slightly different crumb.
Q: Why did my cookies spread too much?
A: Likely too warm butter or too little flour. Ensure butter is softened but not melted, and measure flour accurately. Chilling scooped dough 10 minutes helps control spread.
Q: Can I brush the glaze on instead of drizzling?
A: Absolutely — a thin brush gives a smooth finish and uses less glaze. Thicker glaze stays glossy when set.
Q: Are ricotta cookies safe for kids?
A: Yes, but because the recipe uses raw egg (cooked in the bake), make sure cookies are baked 12–15 minutes and cooled. If you’re concerned, use pasteurized eggs.
Conclusion
These Italian ricotta cookies are an easy, crowd-pleasing recipe that rewards a little patience with a soft, tender cookie and a sweet almond finish. If you want another classic ricotta cookie perspective or a slightly different technique, compare notes with the Ricotta Christmas Cookies Recipe – Cooking Classy and the charming home-baker version at Italian Ricotta Cookies – My Sequined Life.
Italian Ricotta Cookies
Ingredients
Main Ingredients
- 2 cups ricotta cheese (whole-milk ricotta gives best richness) For lighter cookies, part-skim ricotta can be used.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Almond Glaze
- 1 cup powdered (confectioners’) sugar
- 1/4 to 1/2 teaspoon almond extract To taste.
- 1–3 tablespoons water (or milk) to thin
Optional
- Sprinkles for decoration Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, cream together ricotta, sugar, and softened butter until smooth and somewhat fluffy, about 1–2 minutes.
- Beat in the egg and vanilla until incorporated. Scrape down the bowl.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Don’t overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the bottom edges are just beginning to turn light golden.
- Transfer cookies to a wire rack to cool completely before glazing.
Glaze
- Whisk together powdered sugar, almond extract, and water until you reach a pourable but thick consistency.
- Drizzle or spread the almond glaze over cooled cookies and immediately top with sprinkles if using.
