Name: Italian Ricotta Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 egg; 1 cup ricotta cheese (whole milk); 1 1/2 tsp vanilla extract; 1/2 tsp almond extract (optional); 1 cup powdered sugar; 2–3 tbsp milk; Colorful sprinkles for topping

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If you’re craving a cookie that’s soft, tender, and full of old-world charm, Italian Ricotta Cookies are here to make your day. These pillowy, cake-like treats melt in your mouth and deliver just the right balance of sweetness and vanilla, with a touch of almond if you like it. Their cheerful glaze and colorful sprinkles make them irresistible for holidays, but honestly, you’ll want them all year round. Let’s dive into the heartwarming world of Italian Ricotta Cookies—you’re about to discover your new favorite dessert tradition!

Italian Ricotta Cookies Recipe - Recipe Image

Ingredients You’ll Need

Italian Ricotta Cookies rely on a handful of pantry staples, each playing a special role in creating that signature tender crumb and delicate flavor. Don’t underestimate the magic that fresh ricotta and a hint of almond extract can bring to your batch—they truly make these cookies shine!

All-purpose flour: Gives the cookies the perfect structure and helps keep them soft but not crumbly.
Baking soda: Reacts with the acid in ricotta for gentle lift and airy texture.
Baking powder: Ensures the cookies rise and stay puffed.
Salt: Balances the sweetness and brings out the rich flavors.
Unsalted butter, softened: Adds a creamy richness you can’t beat.
Granulated sugar: Sweetens the dough and helps the cookies brown to perfection.
Egg: Binds everything together and lends a little extra lift.
Ricotta cheese (whole milk): The star ingredient—makes the cookies moist and pillowy soft.
Vanilla extract: Brings classic cookie warmth and flavor.
Almond extract (optional): Offers a subtle nutty note that takes the cookies to another level.
Powdered sugar: Essential for that perfectly sweet, satiny glaze.
Milk: Thins out the glaze just enough to drizzle beautifully.
Colorful sprinkles for topping: Adds whimsy and a festive finish to every bite.

How to Make Italian Ricotta Cookies

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and perfect cookie bottoms. This sets you up for baking success right from the start!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This simple step ensures that every bite of your Italian Ricotta Cookies is evenly leavened and seasoned.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until the mixture is pale and fluffy. Don’t rush this—this is what gives your cookies their light, cake-like texture.

Step 4: Incorporate Wet Ingredients

Add the egg to your creamed mixture and beat until just combined. Then mix in the star of the show: ricotta cheese! Finish by adding the vanilla extract and almond extract if using. The batter should look smooth and slightly creamy at this point.

Step 5: Combine and Create the Dough

Gradually add your dry ingredients to the wet mixture, mixing on low speed (or by hand) until just combined. Be gentle—overmixing can make your cookies tough instead of soft and tender. The dough will be slightly sticky and that’s exactly how you want it.

Step 6: Portion and Bake

Drop rounded tablespoons of dough—no need to be too precise—onto the prepared baking sheets, spacing them about two inches apart. Bake for 12 to 14 minutes, just until the bottoms are lightly golden and the tops still look pale. These cookies are meant to be soft and cake-like, so underbake slightly for that perfect texture.

Step 7: Cool Completely

After removing from the oven, let your cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack so they can cool completely before you glaze them. Patience pays off—the glaze will set up beautifully this way.

Step 8: Glaze and Decorate

In a small bowl, whisk powdered sugar with 2–3 tablespoons of milk until smooth and pourable. Spoon or drizzle this dreamy glaze over each cooled cookie and immediately top with colorful sprinkles. Don’t wait too long, or the glaze will set before the sprinkles stick!

How to Serve Italian Ricotta Cookies

Garnishes

A classic snowy white glaze topped with rainbow sprinkles is the nostalgic way to finish Italian Ricotta Cookies. If you want to switch things up, try a dusting of lemon zest or shredded coconut for a bright twist.

Side Dishes

Pair your Italian Ricotta Cookies with a steaming cup of espresso, a creamy cappuccino, or even a glass of chilled limoncello for an authentic Italian treat. They also play well with a scoop of vanilla gelato for dessert platters.

Creative Ways to Present

Arrange your cookies in a festive tin for holiday gifting, stack them on a tiered platter at tea parties, or package them individually in clear cellophane bags tied with ribbon for party favors. Their whimsical look and tender bite make them the star at any gathering.

Make Ahead and Storage

Storing Leftovers

Store cooled Italian Ricotta Cookies in an airtight container at room temperature, separating layers with parchment or wax paper. They stay wonderfully moist for up to five days, making them the perfect make-ahead dessert for busy weeks or celebrations.

Freezing

The dough and baked cookies both freeze beautifully! To freeze the dough, portion onto a tray and freeze until solid, then store in a zip-top bag for up to 2 months—bake as needed. Already baked cookies (unglazed or glazed) can be frozen the same way; just thaw at room temperature before enjoying.

Reheating

While Italian Ricotta Cookies are best enjoyed fresh or at room temperature, a few seconds in the microwave can revive their pillowy texture. About 8–10 seconds is all you need for that freshly-baked feel.

FAQs

Can I use part-skim ricotta cheese instead of whole milk ricotta?

You can, but whole milk ricotta gives Italian Ricotta Cookies their signature rich, moist texture. Part-skim will work in a pinch, but expect a slightly less tender crumb.

Why are my cookies too flat?

If your dough is too warm or your leaveners are old, your cookies could spread more than desired. Make sure your butter isn’t melted and check the expiration dates on your baking soda and powder for the best results.

Can I flavor the glaze?

Absolutely! Add a drop or two of almond or lemon extract to the glaze for a fun twist. Just a little goes a long way to infuse extra flavor into your Italian Ricotta Cookies.

Do I need to chill the dough?

It’s not necessary for this recipe, but if you find the dough is too sticky to handle, a quick 30-minute chill in the fridge will help make scooping easier and help the cookies hold their shape.

Can I make Italian Ricotta Cookies gluten free?

Yes! Substitute your favorite cup-for-cup gluten free flour blend. Be sure to check that your baking powder and other ingredients are gluten free, and you’ll be in for a delicious treat.

Final Thoughts

I can’t encourage you enough to try these Italian Ricotta Cookies for yourself. They’re joyfully simple, melt-in-your-mouth wonderful, and guaranteed to put a smile on your face—whether you’re baking for a crowd or just as a special treat for yourself. Share them with loved ones and start your own sweet tradition!

Italian Ricotta Cookies Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 29 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight your taste buds with these soft and cake-like Italian Ricotta Cookies. Topped with a sweet glaze and colorful sprinkles, they are perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Wet Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 cup ricotta cheese (whole milk)
1 1/2 tsp vanilla extract
1/2 tsp almond extract (optional)

Glaze:

1 cup powdered sugar
2–3 tbsp milk
Colorful sprinkles for topping

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Mix wet ingredients: Beat in the egg, then mix in the ricotta cheese, vanilla extract, and almond extract if using, until smooth.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture and mix until just combined.
Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes until lightly golden.
Prepare glaze: In a small bowl, whisk together powdered sugar and milk to make a smooth glaze.
Glaze and decorate: Spoon or drizzle glaze over each cookie and top with sprinkles before the glaze sets.