Italian Ricotta Cookies have always held a special place in my heart—and probably in yours too, if you’ve ever bitten into one of those perfectly soft, pillowy treats that seem to melt on your tongue. I’m Emeli, and as someone who’s spent years chasing authentic flavors from kitchen to kitchen around the world, I can tell you that these cookies represent everything I love about Italian baking: simplicity, tradition, and pure comfort.
The first time I encountered these delicate beauties was in a small bakery tucked away in Rome’s Trastevere neighborhood. The baker, an elderly woman with flour-dusted hands, explained that ricotta cookies weren’t just dessert—they were memories wrapped in sweetness, passed down through generations of Italian families. That moment sparked my obsession with perfecting this recipe.
After years of testing and tweaking, I’ve mastered the art of creating Italian Ricotta Cookies that are impossibly tender, lightly sweet, and topped with a glossy glaze that adds just the right amount of elegance. In this guide, I’ll share everything you need to know: from selecting the perfect ricotta to achieving that signature cake-like texture, plus pro tips for the most beautiful glaze finish.
Get ready to discover why these cookies have become the most requested treat in my kitchen—and soon, yours too.
Why This Italian Ricotta Cookies Recipe Works
These Italian Ricotta Cookies aren’t your average cookie—they’re something truly special. Here’s why this recipe has become my go-to for impressing guests and satisfying my own sweet cravings:
• Uses simple, pantry-friendly ingredients – No hunting down specialty items or breaking the bank for exotic components • Delivers bakery-quality results at home – The ricotta creates an incredibly moist, cake-like texture that rivals professional Italian bakeries
• Foolproof for beginners yet satisfying for experienced bakers – The technique is straightforward, but the results are sophisticated • Perfect for any occasion – Whether it’s a casual coffee break or elegant holiday gathering, these cookies fit right in • Stores beautifully – These cookies actually improve in flavor after a day, making them ideal for meal prep or gift-giving • Customizable with endless variations – The base recipe adapts beautifully to different flavors and seasonal ingredients
The secret lies in the ricotta cheese, which not only adds moisture but creates that distinctive tender crumb that makes Italian cookies so irresistible.
Choosing the Right Ricotta for Italian Ricotta Cookies
The quality of your ricotta can make or break these Italian Ricotta Cookies, so let’s talk about what to look for and how to prep it for baking success.
Best Ricotta Types for This Recipe
Whole milk ricotta is your golden ticket here. It provides the richness and moisture that creates these cookies’ signature texture. Part-skim ricotta works in a pinch, but you’ll sacrifice some of that luxurious mouthfeel. Avoid fat-free ricotta entirely—it will result in dense, dry cookies.
Look for ricotta with a smooth, creamy consistency rather than grainy or watery varieties. Good-quality brands like Calabro, BelGioioso, or even Trader Joe’s work beautifully. If you’re feeling ambitious, fresh ricotta from an Italian deli will elevate these cookies to restaurant quality.
Buying and Prep Tips
When shopping, check the expiration date and choose the freshest ricotta possible. Give the container a gentle shake—you shouldn’t hear liquid sloshing around, which indicates separation.
Before using, drain your ricotta for 15-30 minutes in a fine-mesh strainer if it seems particularly wet. This prevents the cookies from spreading too much during baking. Room temperature ricotta mixes more easily into the batter, so take it out of the fridge about 30 minutes before you start baking.
Ricotta Substitutions
In a pinch, you can substitute cottage cheese blended until smooth, though the flavor will be slightly tangier. Mascarpone works beautifully for an ultra-rich version, but use about ¾ the amount since it’s much denser. Greek yogurt (full-fat only) can work, but drain it overnight and expect a slightly different texture.
Ingredients & Prep for Italian Ricotta Cookies
Success with these Italian Ricotta Cookies starts with proper preparation and understanding how each ingredient contributes to the final result.
Cookie Prep Essentials
Butter preparation is crucial—softened butter should give slightly when pressed but not be melted or greasy. If you forgot to take it out early, cut it into small cubes and let it sit for 15 minutes, or grate frozen butter and let it come to room temperature quickly.
Egg considerations: Room temperature eggs incorporate more easily and create better texture. If yours are cold, place them in warm water for 5-10 minutes before using.
Flour handling: Measure your flour correctly by spooning it into the measuring cup and leveling off. Too much flour creates tough cookies, while too little makes them spread excessively.
Essential Ingredients Breakdown
Ricotta cheese (15 oz): The star ingredient that creates moisture and tender texture Butter (1 cup, salted): Provides richness and structure; salted butter adds a subtle flavor boost Sugar (2 cups granulated): Creates sweetness and helps with browning Flour (4½ cups all-purpose): The structure builder—don’t overmix once added Extracts (vanilla + almond): The classic Italian combination that makes these cookies distinctive Leavening (baking powder + soda): Creates the perfect rise and tender crumb
Make-Ahead Tips
The cookie dough can be made up to 24 hours ahead and stored covered in the refrigerator. The flavors actually improve with time! You can also portion the dough into balls, freeze them on a baking sheet, then store in freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Step-by-Step Cooking Instructions for Italian Ricotta Cookies
Let me walk you through creating these perfect Italian Ricotta Cookies with the precision that ensures bakery-quality results every time.
Pre-Cooking Prep for Italian Ricotta Cookies
Start by bringing all your ingredients to room temperature—this is crucial for proper mixing. Set your ricotta in a strainer if it seems watery. Line your baking sheets with parchment paper (trust me, this prevents sticking better than greasing).
Cream the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes with an electric mixer. This step incorporates air and creates the cookies’ tender texture. The mixture should look pale and increased in volume.
Add eggs one at a time, beating well after each addition. Then blend in the ricotta, vanilla, and almond extract until the mixture is completely smooth. Don’t worry if it looks a bit curdled—that’s normal with ricotta.
Cooking Method for Italian Ricotta Cookies
Combine the baking powder and baking soda with the flour, then add this dry mixture to your wet ingredients. Mix just until the flour disappears—overmixing develops gluten and creates tough cookies.
The dough will be quite soft and sticky. Cover and refrigerate for exactly 1 hour. This chilling step is essential—it firms up the dough so you can shape it and prevents excessive spreading during baking.
Preheat your oven to 350°F during the last 15 minutes of chilling time. Using a small cookie scoop or teaspoons, portion the dough into 2-teaspoon-sized balls. For extra uniform cookies, briefly chill the shaped balls for 10 minutes before baking.
Doneness Check for Italian Ricotta Cookies
Bake for 8-10 minutes, watching carefully. These cookies are done when the bottoms just begin to turn golden brown—the tops will remain pale and soft-looking. They’ll appear slightly underbaked, but that’s exactly what you want for that signature tender texture.
Don’t overbake! These cookies continue cooking on the hot pan after removal from the oven. They should spring back lightly when gently touched in the center.
Resting for Italian Ricotta Cookies
Let the cookies rest on the baking sheet for exactly 1 minute before transferring to a cooling rack. This brief rest allows them to set just enough to move without breaking, while preventing them from overcooking from residual heat.
Cool completely before glazing—warm cookies will cause the glaze to melt and slide off instead of creating that beautiful, glossy coating we’re after.
Pro Tips for Perfect Italian Ricotta Cookies
After years of perfecting these Italian Ricotta Cookies, I’ve learned some insider tricks that make the difference between good and extraordinary results.
Avoiding Dense or Dry Italian Ricotta Cookies
Don’t overmix the dough—once you add the flour, mix just until it disappears. Overmixing develops gluten, creating tough, dense cookies instead of the tender, cake-like texture we want.
Measure flour correctly by spooning it into your measuring cup and leveling off. Scooping directly from the bag packs in too much flour, resulting in dry cookies that lack that signature soft texture.
Use fresh ricotta and drain it if it’s particularly wet. Old or watery ricotta can throw off the moisture balance and create disappointing results.
Essential Tool Recommendations for Italian Ricotta Cookies
A small cookie scoop (1½-2 teaspoons) creates uniform cookies that bake evenly. If you don’t have one, use two teaspoons to portion the dough—one to scoop, one to push it off.
Parchment paper is non-negotiable for these soft cookies. They’ll stick to unlined pans, and greasing can cause excessive spreading.
An offset spatula makes glazing much easier and more professional-looking. You can also dip the cookie tops directly into the glaze for an ultra-smooth finish.
Storage & Reheating Italian Ricotta Cookies
Store these cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They actually taste better after sitting for a day—the flavors meld and the texture becomes even more tender.
Freezing tips: Unglazed cookies freeze beautifully for up to 3 months. Glazed cookies can be frozen, but the glaze may crack slightly when thawed. For best results, freeze unglazed cookies and add fresh glaze after thawing.
These cookies don’t need reheating, but if you prefer them slightly warm, pop them in a 200°F oven for 2-3 minutes.
Flavor Variations for Italian Ricotta Cookies
The beauty of these Italian Ricotta Cookies lies in their versatility. The base recipe adapts beautifully to different flavors and seasons.
Citrus Twist Italian Ricotta Cookies
Add the zest of 2 lemons or 1 large orange to the dough for a bright, fresh flavor that’s perfect for spring. Replace half the vanilla extract with lemon or orange extract. For the glaze, substitute citrus juice for some of the milk and add matching zest.
Chocolate Chip Italian Ricotta Cookies
Fold in 1 cup of mini chocolate chips after adding the flour. The mini chips distribute better than regular-sized ones and won’t weigh down the delicate dough. Dark chocolate chips provide a nice contrast to the sweet, mild ricotta flavor.
Holiday Spice Italian Ricotta Cookies
Add 1 teaspoon each of cinnamon and nutmeg, plus ½ teaspoon each of ground cloves and ginger to the flour mixture. These warm spices transform the cookies into perfect fall and winter treats that pair beautifully with coffee or tea.
Italian Ricotta Cookies Flavor Comparison Table
| Variation | Key Additions | Best Season | Glaze Modification |
|---|---|---|---|
| Classic | Vanilla & almond extracts | Year-round | Traditional vanilla-almond glaze |
| Lemon | 2 lemon zests + lemon extract | Spring/Summer | Lemon juice + zest in glaze |
| Orange | 1 orange zest + orange extract | Fall/Winter | Orange juice + zest in glaze |
| Chocolate Chip | 1 cup mini chocolate chips | Year-round | Traditional or chocolate glaze |
| Holiday Spice | Cinnamon, nutmeg, cloves, ginger | Fall/Winter | Add pinch of cinnamon to glaze |
| Amaretto | Replace almond extract with amaretto | Special occasions | Add 1 tsp amaretto to glaze |
Serving Suggestions for Italian Ricotta Cookies
These Italian Ricotta Cookies shine in various settings, from casual coffee breaks to elegant dinner parties.
Perfect Pairings
Coffee companions: These cookies are made for dunking in espresso, cappuccino, or your favorite morning brew. The tender texture softens beautifully without falling apart, and the mild sweetness complements coffee’s rich bitterness perfectly.
Tea time treats: Pair with Earl Grey, chamomile, or Italian herbal teas. The delicate almond flavor in the cookies harmonizes beautifully with bergamot or floral tea notes.
Wine pairings: For an authentic Italian experience, serve with a glass of Moscato d’Asti or Prosecco. The wine’s light sweetness and effervescence cleanse the palate between bites of rich, creamy cookies.
Presentation Ideas
Arrange on a rustic wooden board with fresh berries and a small bowl of extra nonpareils for an Instagram-worthy spread. For special occasions, dust the serving plate with powdered sugar for an elegant touch.
These cookies also make beautiful gifts—pack them in clear cellophane bags tied with ribbon, or arrange in decorative tins lined with parchment paper.
FAQs about Italian Ricotta Cookies
Can I use low-fat or part-skim ricotta for Italian Ricotta Cookies?
While you can substitute lower-fat ricotta, the results won’t be quite as rich and tender. Whole milk ricotta provides the moisture and richness that makes these cookies special. If using part-skim ricotta, consider adding an extra tablespoon of butter to compensate.
Why are my Italian Ricotta Cookies spreading too much?
This usually happens when the dough isn’t chilled long enough or your butter was too warm. Make sure to refrigerate the shaped dough balls for at least 10 minutes before baking, and ensure your butter was properly softened (not melted) when mixing.
How long do Italian Ricotta Cookies stay fresh?
Properly stored in an airtight container, these cookies stay fresh for 4 days at room temperature or up to a week refrigerated. They actually improve in flavor and texture after the first day as the ingredients meld together.
Can I make Italian Ricotta Cookies ahead of time?
Absolutely! The dough can be made up to 24 hours ahead and refrigerated, or the shaped dough balls can be frozen for up to 3 months. You can also bake the cookies completely and freeze them (unglazed) for up to 3 months.
What’s the best way to achieve a smooth glaze on Italian Ricotta Cookies?
The key is ensuring your cookies are completely cool before glazing. Sift the powdered sugar to eliminate lumps, and add liquid gradually until you reach the right consistency—it should coat the back of a spoon but still drip freely. Dipping the cookie tops directly into the glaze creates the smoothest finish.
Are these Italian Ricotta Cookies safe during pregnancy?
Yes, these cookies are safe for pregnant women when made with pasteurized ricotta (which is standard in most commercial brands). All ingredients are pregnancy-friendly, and the cookies are fully baked, eliminating any concerns about raw eggs.
Conclusion
There’s something magical about the moment you bite into a perfectly made Italian Ricotta Cookie—that tender, cake-like texture gives way to delicate sweetness, while the glossy glaze adds just the right amount of elegance. These aren’t just cookies; they’re edible memories that connect us to generations of Italian bakers who understood that the simplest ingredients, when treated with care and respect, can create something extraordinary.
Ready to bring a taste of Italy to your kitchen? Gather your ricotta, preheat that oven, and get ready to fall in love with what might just become your new favorite cookie recipe. I guarantee that once you experience the tender perfection of homemade Italian Ricotta Cookies, you’ll understand why they’ve been treasured in Italian households for generations.
Join the thousands of home bakers who’ve already discovered the joy of these incredible cookies! Share your creations with me on social media using #FoodFansyRicotta—I love seeing how these recipes bring sweetness to kitchens around the world.
Craving more Italian-inspired treats? Don’t miss my [Classic Italian Biscotti Guide] for another traditional favorite that pairs perfectly with your morning coffee, or try my [Authentic Cannoli Recipe] for your next special occasion dessert adventure!
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I’d love to see your unique twist—feel free to post your photos on Pinterest!
Print
Italian Ricotta Cookies
- Total Time: 35 minutes
- Yield: 36 Cookies
Description
Soft cake-like cookies flavored with almond and vanilla.
Ingredients
Ricotta Cookies
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1 cup salted butter softened
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2 cups granulated white sugar
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15 ounces ricotta cheese
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2 eggs
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1 teaspoon vanilla
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1 teaspoon almond extract
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1 teaspoon baking powder
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1 teaspoon baking soda
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4 ½ cups all-purpose flour
Ricotta Cookie Glaze
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2 cups powdered sugar
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½ teaspoon vanilla
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½ teaspoon almond extract
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2 to 4 tablespoons milk or heavy cream
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5 ounces nonpareils any color
Instructions
Italian Cookies
In a large bowl beat softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time mixing well in between.
Add ricotta cheese, vanilla, and almond extract and beat until smooth.
Add the baking powder and baking soda and mix until incorporated.
Add the flour and mix just until the flour is combined.
Place the dough into the refrigerator for 1 hour.
Preheat the oven 350⁰F.
Form cookie balls using about 2 teaspoons of dough.
Place cookie balls into the refrigerator for 10 minutes.
Place the cookie balls onto a cookie sheet and bake in the preheated oven for 8 to 10 minutes or until the bottoms of the cookie begin to just brown.
Remove the cookies from the oven and allow them to cool on the cookie sheet for 1 minute and remove to a cooling rack to finish cooling.
Italian Cookie Icing
While cookies are cooling combine the glaze ingredients and mix until smooth.
When cookies are cooled, spoon glaze over the cookies and sprinkle with nonpareils before the glaze begins to harden.
Alternatively, cookie tops can be dipped into the glaze, allow the excess glaze to drip off the cookies and then placed onto a rack to finish hardening.
Cookies can be stored covered or uncovered at room temperature or in the refrigerator for up to 4 days before they start becoming soggy.
Notes
For lemon or orange-flavored ricotta cookies, substitute lemon or orange extract for the almond extract in the cookie dough and the glaze.
For anise cookies, omit the vanilla and almond extract in the cookie and the glaze. Add 1 to 3 teaspoons of anise flavoring to the cookie dough, the more you use the stronger the flavor will be. Start with 1/4 to 1/2 teaspoon of anise in the glaze.
- Prep Time: 15minutes
- Cook Time: 20minutes
- Category: Cookies
- Cuisine: Italian
Nutrition
- Serving Size: 36 Cookies
- Calories: 176kcal