The Best Italian Ricotta Cookies – A Traditional Favorite with a Soft Twist
When it comes to classic Italian desserts, Italian Ricotta Cookies are a true hidden gem. Often overshadowed by biscotti or cannoli, these pillowy soft cookies are made with creamy ricotta cheese, giving them an irresistibly tender texture and rich flavor. Traditionally served during holidays like Christmas and Easter, these cookies are beloved all year round for their melt-in-your-mouth quality and their subtle sweetness topped with a delicate glaze.
Whether you’re baking for a celebration, making a sweet treat for your kids, or simply craving a cozy dessert, this Italian ricotta cookie recipe is the perfect go-to.
What Are Ricotta Cookies?
Italian Ricotta Cookies are cake-like cookies made from a dough that includes ricotta cheese, giving them a moist, fluffy crumb. They are usually flavored with vanilla or lemon and topped with a simple sugar glaze and colorful sprinkles. Unlike crisp cookies, ricotta cookies stay soft for days, making them ideal for gifting or prepping in advance.
These cookies trace their roots to Italian-American kitchens, where ricotta was not just a savory ingredient for lasagna but a versatile component for baked goods as well. Thanks to the popularity of ricotta in southern Italian cuisine, these cookies likely evolved from traditional holiday pastries into the soft, frosted gems we know today.
Why You’ll Love These Cookies
- Super soft and cake-like with a tender bite
- Lightly sweet and perfectly balanced with a hint of citrus or vanilla
- Stay moist for days – perfect for baking ahead
- Easy to make with simple pantry ingredients
- Freezer-friendly – bake and freeze for later
Key Ingredients
These cookies use a handful of everyday ingredients, but the combination results in something magical.
- Ricotta cheese: Whole milk ricotta adds moisture and richness. Drain if overly watery.
- Butter: Unsalted butter adds flavor and structure.
- Sugar: Granulated sugar provides sweetness and helps the cookies rise slightly.
- Eggs: For structure and richness.
- Vanilla extract: Traditional flavor base. You can also add lemon zest or almond extract for variation.
- All-purpose flour: The base of the dough.
- Baking powder & baking soda: The leavening agents that create the puffed, cake-like texture.
- Glaze: A simple mixture of powdered sugar and milk or lemon juice for a glossy finish.
How to Make Italian Ricotta Cookies – Step-by-Step
1. Prepare the Dough
Start by creaming butter and sugar until light and fluffy. Add the ricotta cheese, eggs, and vanilla extract. The mixture might look slightly curdled—that’s normal. Slowly mix in the dry ingredients (flour, baking powder, and baking soda) until a soft dough forms.
2. Chill the Dough (Optional but Helpful)
The dough will be soft, almost like thick cake batter. For easier scooping and shaping, refrigerate it for about 30–60 minutes. Chilled dough also helps cookies hold their shape better during baking.
3. Bake the Cookies
Scoop tablespoon-sized portions onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are just lightly golden. The centers should remain pale and slightly domed.
4. Cool and Glaze
Let the cookies cool completely before glazing. Whisk together powdered sugar with milk or lemon juice, then drizzle or dip the tops of the cookies. Decorate with sprinkles before the glaze sets for a festive look.
Notes & Tips for Perfect Ricotta Cookies
- Use full-fat ricotta: It gives the cookies a richer flavor and better texture. If your ricotta is watery, strain it through cheesecloth or a fine-mesh sieve.
- Don’t overmix the dough: Mix just until the ingredients are combined to keep the cookies tender.
- Customize the flavor: Add a teaspoon of lemon or orange zest to the dough for a citrusy spin.
- Let glaze set completely before storing to avoid sticky cookies.
- Store in an airtight container at room temperature for up to 5 days or freeze in a single layer, then transfer to freezer bags.
Flavor Variations
While the classic recipe is delightful as is, you can easily customize your cookies with different extracts and toppings:
- Lemon Ricotta Cookies: Use lemon zest and juice in the dough and glaze.
- Almond Ricotta Cookies: Add almond extract to both the dough and glaze.
- Chocolate Chip Ricotta Cookies: Fold in mini chocolate chips for extra indulgence.
- Holiday Ricotta Cookies: Use festive sprinkles or food coloring in the glaze.
When to Serve Ricotta Cookies
These cookies are perfect for:
- Holiday cookie trays
- Tea parties or brunch
- Birthday celebrations
- Wedding or baby showers
- Gifting to friends and neighbour
Their soft, cake-like nature makes them universally appealing, even to those who aren’t typically cookie lovers.
Italian Ricotta Cookies Recipe Summary
Description:
These soft and moist Italian Ricotta Cookies are lightly sweet, with a hint of vanilla and a simple sugar glaze. Perfect for holidays, parties, or everyday dessert, they stay tender and delicious for days.
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time (optional): 30 minutes
Total Time: 1 hour
Servings: Approx. 36 cookies
Ingredients:
For the Cookies:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup ricotta cheese (whole milk, drained if watery)
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
For the Glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk (or lemon juice)
- Sprinkles (optional)
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Mix in ricotta, egg, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until combined. Chill dough for 30 minutes if desired.
- Scoop tablespoon-sized portions onto the baking sheet. Bake for 10–12 minutes, or until lightly golden around the edges.
- Allow cookies to cool completely on a wire rack.
- For the glaze, whisk powdered sugar with milk or lemon juice until smooth. Dip or drizzle over cooled cookies. Add sprinkles while glaze is still wet.
- Let glaze set before storing in an airtight container.