If you’re after pillowy-soft, tender cookies that melt in your mouth with every bite, you’ve got to experience Italian Ricotta Cookies. These little gems are studded with a subtle sweetness and kissed with a creamy glaze, making them absolutely irresistible for any cookie platter. Whether for the holidays or just to brighten an ordinary afternoon, Italian Ricotta Cookies have that perfect balance of comforting richness and festive flair that makes them a true favorite in my kitchen.
Ingredients You’ll Need
With just a handful of pantry staples plus a tub of fresh ricotta, you’ll be amazed at how easily this dough comes together. Each ingredient in these cookies truly matters, from the ricotta for moisture to a dash of almond extract for depth, turning simple basics into something special.
- All-purpose flour: Provides the cookie structure and keeps them soft without becoming heavy.
- Baking powder: Gives the cookies just the right lift for a cloud-like texture.
- Baking soda: A dash adds extra tenderness to each bite.
- Salt: Balances the sweetness and brings out all the nuanced flavors.
- Unsalted butter (softened): Adds rich flavor and a silky crumb—let it come to room temperature for easy mixing.
- Granulated sugar: Sweetens the dough and helps achieve that light, fluffy texture.
- Large egg: Binds the ingredients and adds moisture, making the cookies wonderfully soft.
- Whole milk ricotta cheese: The star of Italian Ricotta Cookies, this brings an unmatched creamy tenderness.
- Vanilla extract: Enhances the aroma and gives a familiar, comforting warmth.
- Almond extract (optional): Adds a delicate, nutty depth—feel free to swap for a citrus zest for a twist!
- Powdered sugar: Used for the glaze, it creates a sweet, smooth finish atop every cookie.
- Milk: A few spoons is all it takes to make the perfect glaze consistency.
- Colorful sprinkles for garnish: Lend a cheerful pop of color and festive appeal to these beloved treats.
How to Make Italian Ricotta Cookies
Step 1: Prep Your Baking Equipment
Begin by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup a snap, so you can focus on the fun part—baking and decorating!
Step 2: Whisk the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This not only evenly distributes the leaveners but also helps prevent overmixing later, keeping your Italian Ricotta Cookies ultra tender.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture looks pale and fluffy. This whipped base ensures your cookies bake up light as air and delivers that gorgeous texture people love.
Step 4: Add the Wet Ingredients
Mix in the egg until fully incorporated, then add the ricotta cheese, vanilla, and almond extract if using. Beat until everything is smooth; the ricotta is what gives Italian Ricotta Cookies their signature richness and delicate crumb.
Step 5: Combine and Mix
Gradually add the dry ingredients to the wet mixture, combining just until no streaks of flour remain. Overmixing can toughen your cookies, so stop as soon as the dough comes together for the best results.
Step 6: Scoop and Bake
Drop heaping tablespoons of dough onto the prepared sheets, leaving about 2 inches between each. Bake for 12–14 minutes, watching for the edges to turn lightly golden and the tops to set. Let your cookies cool completely on a wire rack—they’ll firm up beautifully as they rest.
Step 7: Glaze and Decorate
For the finishing touch, whisk together powdered sugar and milk until smooth. Dip the tops of each cooled cookie in the glaze, then return them to the rack. Quickly add the colorful sprinkles before the glaze hardens—this is the moment where Italian Ricotta Cookies transform into little works of art!
How to Serve Italian Ricotta Cookies
Garnishes
A generous shower of rainbow sprinkles is the classic move, but you can also dust the glazed cookies with crushed pistachios, a sprinkle of citrus zest, or even a pinch of edible glitter. Each garnish adds visual charm and a fun layer of texture or flavor.
Side Dishes
Italian Ricotta Cookies absolutely shine alongside a strong espresso, a mug of cappuccino, or a gently sweetened cup of tea. For parties, serve them with bowls of fresh berries or a platter of mixed Italian sweets to create an impressive dessert spread.
Creative Ways to Present
Arrange your cookies on a vintage platter or stack them high on a cake stand for a dramatic centerpiece. If you’re gifting, wrap individual cookies in cellophane with a ribbon or nestle them in a festive tin. For kids’ parties, let little hands add their own sprinkles or edible decorations just before the glaze sets—so much fun!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Italian Ricotta Cookies fresh by placing them in an airtight container at room temperature. They’ll stay soft and delicious for up to five days, making them ideal for advance baking or leisurely snacking throughout the week.
Freezing
To save cookies for later, freeze the unglazed baked cookies in a single layer, then transfer to a zip-top bag or airtight container. Add the glaze and sprinkles after thawing for best results—this keeps the decorations crisp and inviting.
Reheating
If you love that just-baked texture, pop a cookie or two in the microwave for 5–10 seconds. This softens them slightly and revives their bakery-fresh character, especially delightful if the weather’s chilly or you’re serving dessert à la mode.
FAQs
Can I substitute low-fat ricotta instead of whole milk ricotta?
You can use low-fat ricotta in a pinch, but keep in mind that whole milk ricotta delivers the richest texture and best flavor in Italian Ricotta Cookies. The extra fat adds moisture and enhances the pillowy crumb.
How do I prevent cookies from spreading too much?
If you notice the cookies are spreading more than you’d like, try chilling the dough for 30 minutes before baking. This stiffens the butter and helps the dough hold its shape for that signature dome.
Can I make Italian Ricotta Cookies gluten-free?
Yes, you can substitute a quality 1:1 gluten-free baking flour for the all-purpose flour. Just make sure your other ingredients are gluten-free and note that texture may vary slightly—but they’ll still be delicious!
What if I want to add other flavors?
Italian Ricotta Cookies love a twist! Swap the almond extract for lemon or orange zest, try a touch of anise, or mix mini chocolate chips into the dough. Experiment to suit your own cravings and make the recipe your own.
How soon should I add sprinkles after glazing?
Sprinkles need to go on immediately after glazing the cookies. The glaze sets fairly quickly, and adding sprinkles right away ensures they stick and stay vibrant (and delightful!) on your Italian Ricotta Cookies.
Final Thoughts
There’s something truly heartwarming about sharing a plate of Italian Ricotta Cookies with the people you love. I hope you’ll bake a batch soon and discover just how fun, easy, and delicious these cookies are. Don’t be surprised if they vanish even faster than you expected—and feel free to get creative along the way!
Print
Italian Ricotta Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: About 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Italian Ricotta Cookies are soft, tender, and perfectly sweet. With a hint of almond and a delicate glaze, these cookies are ideal for any occasion, from holidays to everyday treats.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk ricotta cheese
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
For Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- Colorful sprinkles for garnish
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Mix wet ingredients: In a large bowl, beat butter and sugar, then add egg, ricotta, vanilla, and almond extract.
- Combine: Gradually mix in dry ingredients until just combined.
- Bake: Drop tablespoons of dough on baking sheets and bake for 12–14 minutes.
- Make glaze: Whisk powdered sugar and milk until smooth.
- Glaze cookies: Dip cooled cookies in glaze, top with sprinkles, and let set.
Notes
- Try lemon or orange zest instead of almond extract for a citrus twist.
- Store cookies in an airtight container for up to 5 days.
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