Italian ricotta cookies are incredibly moist thanks to the addition of ricotta cheese, which gives them a tender crumb without tasting overly cheesy. They’re lightly sweetened, simple to prepare, and perfect for decorating. The sweet glaze on top adds a delightful finish, making them ideal for celebrations, cookie exchanges, or everyday treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Ricotta cheese (whole milk)
Vanilla extract
For the Glaze:
Powdered sugar
Milk
Vanilla extract
Sprinkles (optional, for decoration)
Directions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the ricotta cheese and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until the cookies are puffed and the bottoms are lightly golden.
Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, mix the glaze ingredients in a small bowl until smooth. Dip the tops of each cookie into the glaze, then add sprinkles if desired. Allow the glaze to set before serving.
Servings and timing
This recipe makes about 36 cookies. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes (plus cooling and glazing time)
Variations
Lemon Ricotta Cookies: Add lemon zest and a splash of lemon juice to both the dough and the glaze for a citrus twist.
Almond Flavor: Replace vanilla extract with almond extract for a different flavor profile.
Chocolate Chip: Stir in mini chocolate chips to the dough before baking.
Holiday Colors: Use themed sprinkles for holidays like Christmas, Easter, or Valentine’s Day.
Orange Glaze: Use orange juice instead of milk in the glaze and add a bit of orange zest for brightness.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to 1 week if you prefer a firmer texture. To freeze, place the unglazed cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature and glaze once defrosted. Reheating is not typically necessary, but if you prefer them warm, a few seconds in the microwave will do.
FAQs
Do ricotta cookies taste like cheese?
No, the ricotta adds moisture and a soft texture without a strong cheese flavor.
Can I use part-skim ricotta?
Whole milk ricotta is preferred for richness, but part-skim can be used in a pinch.
Why are my cookies spreading too much?
Too much butter or not chilling the dough could cause spreading. Measure ingredients carefully and refrigerate if needed.
Can I freeze the dough?
Yes, you can portion the dough onto a baking sheet and freeze. Once solid, transfer to a bag and bake from frozen, adding a few extra minutes.
What type of sprinkles work best?
Nonpareils or jimmies both work well. Choose colors that fit the occasion.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.
Is the glaze necessary?
It adds sweetness and visual appeal, but the cookies are delicious even without it.
Can I use other extracts?
Yes, try lemon, almond, or anise extract for different flavor variations.
How long does the glaze take to set?
It usually sets within 30 minutes to an hour, depending on humidity and temperature.
Can I make these cookies ahead of time?
Absolutely. They hold up well for several days and can be made in advance for holidays or events.
Conclusion
Italian ricotta cookies are a soft, flavorful treat that’s as easy to make as it is to enjoy. With their light, fluffy texture and sweet glaze, they’re a delightful addition to any dessert table or holiday tray. Customize them with different flavors and decorations to make them your own, and enjoy the timeless charm of this Italian classic.
Italian ricotta cookies are soft, tender cookies made with ricotta cheese for a moist, cake-like texture, topped with a sweet glaze and festive sprinkles. A beloved Italian-American classic, perfect for holidays or everyday treats.
Ingredients
For the Cookies:
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup whole milk ricotta cheese
1 tsp vanilla extract
For the Glaze:
1 1/2 cups powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Sprinkles (optional, for decoration)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in ricotta cheese and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
Drop tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 12–15 minutes, or until cookies are puffed and bottoms are lightly golden.
Remove from oven and cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
Dip the tops of cooled cookies in the glaze and add sprinkles if desired. Let glaze set before serving.
Notes
Add lemon zest and juice to the dough and glaze for lemon ricotta cookies.Use almond or anise extract instead of vanilla for a flavor variation.Stir mini chocolate chips into the dough for a twist.For holidays, use themed sprinkles to decorate.Cookies can be made ahead and freeze well (unglazed).
