I love making these Italian Ricotta Cookies because they turn out soft, tender, and perfectly cake-like every single time. The ricotta keeps the cookies moist without making them heavy, and the simple glaze adds just the right amount of sweetness. Whenever I bake these, they feel like a classic Italian bakery treat that fits just as well on a holiday cookie tray as it does with an afternoon coffee.
Why You’ll Love This Recipe
I enjoy this recipe because the cookies stay soft for days and never turn dry or crumbly. I carefully balance the butter, sugar, and ricotta so the texture stays light and fluffy. I also like how easy it is to customize the flavor, which makes this one recipe feel brand new every time I bake it. These cookies are reliable, beautiful, and always well loved when I share them.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 cup whole-milk ricotta cheese
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
For the glaze:
2 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon almond extract or anise extract
Sprinkles or nonpareils
Directions
I begin by beating the softened butter and granulated sugar together for about three to four minutes, until the mixture looks light and fluffy. I then add the ricotta cheese, eggs, and vanilla extract, mixing until everything is smooth and well combined.
Next, I gently mix in the flour, baking powder, and salt. I make sure to mix just until combined so the cookies stay soft. I cover the dough and place it in the refrigerator for at least 30 minutes to help it firm up.
Once chilled, I preheat the oven to 350°F and line my baking sheets with parchment paper. I scoop rounded tablespoons of dough onto the prepared sheets, leaving space between each cookie. I bake them for 12 to 15 minutes, until the bottoms are set and the centers still look slightly soft. I let the cookies cool completely before adding the glaze.
To make the glaze, I whisk together the powdered sugar, milk, and extract until thick and smooth. I dip the tops of the cooled cookies into the glaze, add sprinkles, and let them sit until the glaze is fully set.
Servings And Timing
I usually get about 24 cookies from one batch. Preparation takes about 15 minutes, plus 30 minutes of chilling time. Baking takes around 12 to 15 minutes per batch, making the total time just over one hour.
Variations
I like to change the flavor depending on what I’m craving. For lemon ricotta cookies, I add the zest of one to two lemons to the dough and replace the extract in the glaze with fresh lemon juice. For orange ricotta cookies, I use orange zest and orange juice in the glaze. When I want a traditional bakery flavor, I use almond or anise extract. I also enjoy adding mini chocolate chips with citrus zest for a fun twist.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to three to four days. If I want to make them ahead, I freeze the unglazed cookies and glaze them after they thaw. I don’t reheat them, since they are best enjoyed at room temperature.
FAQs
Can I Use Part-Skim Ricotta Cheese?
I can use part-skim ricotta, but I find whole-milk ricotta gives the softest and richest texture. I always drain excess liquid if the ricotta is very wet.
Do I Need To Chill The Dough?
I prefer chilling the dough because it makes scooping easier and helps the cookies keep their shape while baking.
Can I Freeze Italian Ricotta Cookies?
I freeze the cookies before glazing and thaw them at room temperature before decorating.
How Long Do These Cookies Stay Fresh?
I find they stay fresh for about three to four days when stored properly, but I enjoy them most within the first two days.
Why Should I Avoid Overbaking These Cookies?
I avoid overbaking because pulling them out slightly underdone keeps them soft and tender once they cool.
Conclusion
I keep making these Italian Ricotta Cookies because they are simple, reliable, and incredibly comforting. The soft texture, sweet glaze, and endless flavor options make them a recipe I return to again and again. Whether I bake them for the holidays or just because, they always feel special.
These Italian Ricotta Cookies are soft, tender, and cake-like with a hint of vanilla and a sweet glaze. The ricotta keeps them moist, making them a perfect treat for holidays or everyday enjoyment.
Ingredients
1 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 cup whole-milk ricotta cheese
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups powdered sugar (for glaze)
2 to 3 tablespoons milk (for glaze)
1/2 teaspoon almond extract or anise extract (for glaze)
Sprinkles or nonpareils
Instructions
Beat softened butter and granulated sugar together for 3–4 minutes until light and fluffy.
Add ricotta cheese, eggs, and vanilla extract. Mix until smooth and well combined.
Mix in flour, baking powder, and salt until just combined.
Cover dough and refrigerate for at least 30 minutes.
Preheat oven to 350°F and line baking sheets with parchment paper.
Scoop rounded tablespoons of chilled dough onto sheets, spacing apart.
Bake for 12–15 minutes, until bottoms are set and centers are slightly soft.
Let cookies cool completely before glazing.
Whisk powdered sugar, milk, and extract to make glaze.
Dip tops of cookies in glaze, add sprinkles, and let set.
Notes
Use whole-milk ricotta for best texture, and drain if too wet.
Chilling the dough helps cookies hold shape and improves texture.
Flavor variations include lemon, orange, almond, or chocolate chip zest.
Freeze unglazed cookies and add glaze after thawing.
Best enjoyed within 2–3 days for peak softness and flavor.
