Few cookies capture the heart of family gatherings and holidays quite like Italian Ricotta Cookies. Soft, cake-like, and brimming with gentle flavor, these little treats are the ultimate comfort cookie. With their tender crumb and light glaze (plus a festive shower of sprinkles if you’re so inclined), they instantly invite smiles and second helpings. Simple to bake, and even more delightful to eat, Italian Ricotta Cookies are proof that the best desserts require just a handful of classic ingredients—plus a generous pinch of joy.
Ingredients You’ll Need
Every ingredient in Italian Ricotta Cookies plays a special part, blending together for that pillowy texture and unmistakable flavor. These are pantry staples with a touch of Italian flair; don’t skip or substitute unless you must!
- All-purpose flour: Serves as the foundation for structure and that cake-like crumb.
- Baking soda: Ensures a gentle rise and soft bite in every cookie.
- Salt: Just a touch brightens all the sweet, buttery notes.
- Unsalted butter, softened: Brings richness and depth to both taste and texture.
- Granulated sugar: The main sweetener, keeping things perfectly balanced and never cloying.
- Whole milk ricotta cheese: The star—ricotta guarantees moisture and that signature softness.
- Large egg: Binds the dough, giving cookies a bit of lift and chew.
- Vanilla extract: Adds warmth and roundness to each batch — don’t hold back.
- Almond extract (optional): For a classic Italian bakery note; customized to your taste.
- Powdered sugar: Melt-in-your-mouth glaze magic starts here.
- Milk: Just enough to whisk the sugar into a silky, pourable glaze.
- Colorful sprinkles (optional): A fun flourish, perfect for holidays or whenever you need extra cheer.
How to Make Italian Ricotta Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your dough is ready. Line a baking sheet with parchment paper; this helps the cookies bake evenly and makes cleanup a breeze.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This quick mix ensures all your lift and flavor boosters are spread out, guaranteeing an even rise and just the right background of salty-sweet.
Step 3: Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture is light, fluffy, and pale—this usually takes 2-3 minutes with a hand mixer. The texture here sets the stage for cookies that bake up tender instead of dense.
Step 4: Add Ricotta, Egg, and Extracts
Blend in the ricotta cheese, egg, vanilla extract, and almond extract (if you’re using it). Mix until everything is fully combined. The dough may look a little silky and sticky at this stage, but that’s exactly what you want for unbelievably moist Italian Ricotta Cookies.
Step 5: Incorporate the Dry Mixture
Gradually add the dry ingredients into your wet mixture, mixing on low or by hand just until the dough forms. Overmixing is a no-go; you want it just pulled together and soft, almost resembling thick cake batter.
Step 6: Shape and Bake
With a tablespoon or small cookie scoop, drop well-rounded dollops of dough onto your prepared baking sheet, keeping at least 2 inches of space between each. Bake for 12–14 minutes or until the bottoms are lightly golden. Don’t overbake—soft in the center is the goal!
Step 7: Cool Completely
Let your cookies sit on the baking sheet for a few minutes to firm up, then transfer to a wire rack. Completely cooled cookies make glazing a much tidier process, so give them time to chill out.
Step 8: Glaze & Decorate
Whisk powdered sugar and milk together in a small bowl to create a smooth, glossy glaze. Spoon or drizzle the glaze over each cooled cookie, then top with sprinkles while the glaze is still wet. Let everything set before stacking or storing—patience pays off!
How to Serve Italian Ricotta Cookies
Garnishes
Classic Italian Ricotta Cookies shine with a simple glaze and a shake of colorful sprinkles, but you can also dust them with powdered sugar for understated elegance or add a few shredded citrus zests for brightness and visual appeal.
Side Dishes
These cookies are excellent alongside coffee or espresso, particularly after an Italian-style meal. For a festive dessert tray, serve them with biscotti, amaretti, or chocolate-dipped strawberries—each treat contrasts beautifully with the ricotta cookie’s tender crumb.
Creative Ways to Present
Arrange your cookies on a vintage cake stand or tall platter for drama at parties or holidays. For gifting, tuck cookies into a decorative tin lined with wax paper, or wrap in cellophane baggies tied with colorful ribbon—perfect for spreading Italian joy!
Make Ahead and Storage
Storing Leftovers
Store leftover Italian Ricotta Cookies in an airtight container at room temperature for up to 4 days. Their soft texture stays surprisingly fresh, so you never miss out on that melt-in-your-mouth experience.
Freezing
Freeze undecorated cookies in a freezer-safe container, layering with parchment or wax paper if needed. Thaw overnight at room temperature, then glaze and add sprinkles just before serving for best flavor and appearance.
Reheating
While these cookies don’t typically require reheating, if they seem a tad firm after a day or two, a quick 5-second zap in the microwave revives their tenderness. Glazed cookies should be reheated with caution to avoid melting the frosting.
FAQs
Can I make Italian Ricotta Cookies ahead of time?
Absolutely! You can bake the cookies the night before or even a couple days ahead. For the freshest results, add the glaze and sprinkles right before serving.
Do I need to drain the ricotta cheese?
If your ricotta is very wet or seems watery, a quick drain in a fine mesh sieve or some blotting with paper towels keeps the dough from being too sticky. Otherwise, most commercial ricotta is ready to use as-is.
Can I freeze glazed cookies?
You can, but for prettier results, freeze the cookies before glazing and decorating. Glazed cookies might sweat or lose their shine as they thaw, so it’s best to add the finishing touches later.
What’s the best way to glaze Italian Ricotta Cookies?
Once cookies are completely cool, spoon the glaze over the tops or dip the cookie upside-down right into the icing for an even coat. Sprinkles should be applied while the glaze is still wet for best adherence.
Can I skip the almond extract?
Yes! If you prefer a classic vanilla flavor or don’t want the almond note, simply leave it out. The cookies will still taste amazing and hold all their pillowy charm.
Final Thoughts
Once you try Italian Ricotta Cookies, you might find yourself baking them not just for holidays but for any day that needs a little extra sweetness. They’re easy, reliable, and heartwarmingly delicious—so gather your ingredients and enjoy making these soon-to-be favorites in your own kitchen!
Print
Italian Ricotta Cookies Recipe
- Total Time: 29 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Italian Ricotta Cookies are soft, cake-like treats perfect for holidays or anytime you crave a delightful sweet bite. With a hint of almond extract and a simple glaze, these cookies are a classic favorite.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
For Glaze and Decoration:
- 1 cup powdered sugar
- 2–3 tbsp milk
- Colorful sprinkles (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Combine wet ingredients: In a large bowl, beat butter and sugar until light. Add ricotta, egg, vanilla, and almond extract; mix well.
- Form dough: Gradually add dry ingredients to wet mixture, forming a soft dough.
- Bake: Drop dough by tablespoon onto prepared sheet. Bake for 12–14 minutes until golden.
- Glaze and decorate: Mix powdered sugar and milk for glaze. Drizzle over cooled cookies, top with sprinkles, and let set.
Notes
- These cookies stay soft and cake-like for days, perfect for holidays.
- Almond extract can be omitted for a simpler vanilla flavor.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
