Italian Ricotta Cookies

If you’re looking for a soft, sweet, and incredibly forgiving cookie to bake for your family, these Italian Ricotta Cookies are one of my favorite recipes to share. They’re simple enough for a beginner, yet special enough to bring to holidays, bake sales, or a neighbor who needs a little sweetness in their week.

I’ve made these cookies more times than I can count, usually with a child tugging on my sleeve or a friend asking if they can dip a finger into the glaze bowl. They always come out soft, light, and just sweet enough. And on days when I’m already baking something else, like my favorite Whipped Shortbread Cookies, these ricotta cookies slide right into the routine without any extra effort.

In this post, I’ll walk you through how I make them, a few tips I’ve learned the messy way, and some creative variations you can try. These Italian Ricotta Cookies are as comforting as they are flexible, and I hope you love them as much as we do.

What Makes These Italian Ricotta Cookies So Good

These cookies have a soft, cake-like texture that comes from the ricotta. They stay moist for days, and they take on flavor really well. The almond glaze adds that little bakery-style touch without any extra fuss.

I love recipes that don’t require perfection. The dough doesn’t need chilling unless you want to make things easier. The glaze mixes up in seconds. And if you’re already prepping other treats, like Soft and Chewy Cinnamon Sugar Cookies, you’ll appreciate how simple these are in comparison.

Here’s what makes this recipe a staple in my kitchen:

• Simple pantry ingredients
• No special equipment needed
• Great for beginners
• Easy to customize
• Ideal for gifting and sharing

Every time I pull a batch from the oven, the kitchen smells warm and familiar. These cookies have a way of making ordinary days feel a little more special.

Ingredients for Italian Ricotta Cookies

Using full-fat ricotta makes the texture softer and richer. If you’ve only ever used ricotta for lasagna, this recipe is a great way to see how beautifully it works in baking.

You’ll need:

• Butter
• Granulated sugar
• Eggs
• Ricotta cheese
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda

For the glaze:

• Milk
• Powdered sugar
• Almond extract

And for topping:

• Sprinkles or nonpareils

If you’re already planning for holiday cookie trays, these pair well with classics like Christmas Snowball Cookies for a soft-versus-crispy contrast.

How to Make Italian Ricotta Cookies

These steps are simple and approachable, even if baking isn’t usually your thing.

1. Prepare the cookie dough

1. Preheat the oven to 350°F and line your baking sheets.
2. Cream the softened butter and sugar until light.
3. Add the eggs, ricotta, and vanilla. Mix until smooth.
4. In a separate bowl, whisk the flour, baking powder, and baking soda.
5. Combine the dry ingredients with the wet ingredients just until mixed.

The dough should be soft and slightly sticky. If it feels too loose, pop it in the fridge for 10 minutes. Chilling isn’t required, but it does make scooping easier.

2. Shape and bake

1. Scoop teaspoon-sized portions onto a baking sheet, leaving space to spread.
2. Bake for 8 to 10 minutes, just until the edges barely turn golden.
3. Let them sit on the sheet for a few minutes before moving them to a rack to cool.

Avoid overbaking. These cookies should stay pale and soft inside.

If you love trying new holiday cookie textures, these bake up softer than recipes like my Gingerbread Crinkle Cookies, but they share the same cozy feel.

3. Make the glaze

1. Whisk the milk, powdered sugar, and almond extract.
2. Dip the tops of the cooled cookies lightly into the glaze.
3. Add sprinkles before the glaze sets.

The glaze dries soft, not crunchy, which gives the cookies their melt-in-your-mouth finish.

Tips for the Best Italian Ricotta Cookies

• After making these cookies for years, here are the things I wish I had known sooner.
• Use full-fat ricotta. It keeps the cookies moist and fluffy.
• Let the cookies cool fully before glazing. The glaze will slide off warm cookies.
• Make small cookies. They bake more evenly and hold their shape better.
• Don’t overmix. Gentle mixing keeps the cookies tender.
• Glaze right before serving if you want a smoother texture. The glaze can soften after a day.

If you’re building a full holiday spread, these are a helpful base recipe right alongside dough-based options like my Cut-Out Sugar Cookie Dough.

Creative Variations to Try

I love giving readers permission to play with recipes. Cooking shouldn’t feel rigid, and these cookies are perfect for experimenting.

Lemon Italian Ricotta Cookies

• Add lemon zest to the dough
• Swap almond extract for lemon in the glaze

Chocolate Chip Ricotta Cookies

• Fold mini chocolate chips into the dough
• Skip the almond glaze and dust with powdered sugar

Almond Ricotta Cookies

• Add almond extract directly to the dough
• Use sliced almonds on top instead of sprinkles

Holiday Versions

• Red and green sprinkles
• Pastel nonpareils for spring
• Silver sugar for New Year’s

Storing and Freezing Italian Ricotta Cookies

Unglazed cookies store best. Keep them in an airtight container for up to five days.

If you want to prep ahead, freeze the baked cookies unglazed. They thaw quickly and glaze beautifully once they’re back to room temperature.

Glazed cookies stay soft, though depending on humidity they may get slightly tacky after a day or two.

Make-Ahead Tips for Gifting and Bake Sales

If you’re preparing these cookies to share, here’s what works well for me.

Bake and cool the cookies the day before.
Glaze them the next morning and let them dry before wrapping.
Wrap individually for freshness.
Label with allergens if sharing at an event.

Why You’ll Want to Make These Italian Ricotta Cookies Again

These cookies are reliable, tender, and easy to adapt. They’re family-friendly, forgiving, and quick to bake on busy days. Whether you need a holiday cookie, a bake sale treat, or something sweet to bring to a friend, this recipe never disappoints.

FAQs About Italian Ricotta Cookies

Try These Italian Ricotta Cookies and Save to Pinterest

If you try this recipe, save it to your Pinterest boards so you can come back to it anytime. I’d love to see how you make them your own.

Let me know which variation you try first, and if you pair them with any of my other cookie recipes from the site.

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