Why do Italian Ricotta Cookies come out cakey?

Ricotta naturally creates a soft, tender, cake-like texture. If you prefer a slightly firmer cookie, you can reduce the ricotta by two tablespoons or bake them one extra minute. Just keep in mind that these cookies are meant to be soft rather than chewy.

Can I substitute the ricotta with another ingredient?

Not really. Ricotta is what gives these cookies their signature texture and moisture. Cottage cheese won’t work the same unless it’s blended completely smooth, and even then, the flavor and texture change. For best results, stick with full-fat ricotta.

Do I need to chill the dough?

Chilling is optional. If your dough feels sticky or warm from mixing, a short 10-minute chill helps with scooping and shaping. Otherwise, you can bake the cookies right away without affecting texture.

Why are my cookies spreading too much?

Too much spreading usually happens when the butter is overly soft or the flour is slightly under-measured. Adding one to two extra tablespoons of flour or chilling the dough briefly usually fixes it.

Italian Ricotta Cookies Ultimate Soft Bake Guide

Description

Soft, cake-like Italian Ricotta Cookies with a smooth almond glaze and festive sprinkles—easy to make, endlessly adaptable, and perfect for holidays or everyday sweetness.

Ingredients

Butter
Granulated sugar
Eggs
Ricotta cheese (full-fat)
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Milk (for glaze)
Powdered sugar (for glaze)
Almond extract (for glaze)
Sprinkles or nonpareils

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Instructions

Preheat oven to 350°F and line baking sheets.
Cream butter and sugar until light. Add eggs, ricotta, and vanilla; mix until smooth.
In another bowl, whisk flour, baking powder, and baking soda.
Combine wet and dry ingredients just until mixed. Chill dough for 10 minutes if needed.
Scoop teaspoon-sized portions onto baking sheets. Bake 8–10 minutes until edges are lightly golden.
Cool slightly on the sheet, then transfer to a wire rack.
Whisk milk, powdered sugar, and almond extract for the glaze.
Dip cooled cookies in glaze and top with sprinkles before it sets.

Notes

Use full-fat ricotta for best results. Let cookies cool fully before glazing. Small cookies bake more evenly. Glaze close to serving for a smooth finish.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 9g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg