If you have a sweet tooth and a soft spot for homemade treats, this Italian Ricotta Cookies Recipe is going to steal your heart. These cookies are tender, moist, and full of delicate flavor thanks to the creamy ricotta cheese that makes them uniquely light yet satisfyingly rich. With a soft vanilla-almond glaze and a sprinkle of colorful nonpareils on top, these cookies are a cheerful delight that feels like a warm hug in every bite. Whether you’re baking for a special occasion or just because, this recipe will quickly become one of your go-to favorites for its wonderful texture, subtle sweetness, and inviting aroma.
Ingredients You’ll Need
This Italian Ricotta Cookies Recipe is surprisingly simple when it comes to ingredients, yet each one plays a crucial role in creating that perfect balance of flavor and texture. From the creamy richness of ricotta to the light fluffiness that baking powder adds, every component is essential.
- Butter, 1 cup (softened): Provides richness and tenderness while helping the cookies hold their shape.
- Granulated Sugar, 1 1/2 cups: Sweetens the dough and helps achieve a soft crumb.
- Eggs, 2 large: Bind the ingredients and add moisture for a tender texture.
- Whole-Milk Ricotta Cheese, 1 cup: The star ingredient that makes these cookies moist and adds subtle tang and creaminess.
- Vanilla Extract, 2 teaspoons: Adds a lovely aromatic depth and balances the sweetness.
- Flour, 3 cups: The backbone of the cookies, providing structure.
- Baking Powder, 1 teaspoon: Leavens the dough so the cookies stay soft and fluffy.
- Salt, 1 teaspoon: Enhances all the flavors and balances sweetness.
- Powdered Sugar, 2 cups: Used for the glaze, this sugar creates a sweet and smooth coating.
- Milk, 2 to 3 tablespoons: Thins the glaze to the perfect consistency.
- Almond or Anise Extract, 1/2 teaspoon: Gives the glaze a traditional and fragrant Italian flair.
- Sprinkles or Nonpareils: Adds a festive, colorful crunch and makes the cookies look as joyful as they taste.
How to Make Italian Ricotta Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and granulated sugar together for about 3-4 minutes until the mixture is light and fluffy. This step is crucial for a soft texture because it incorporates air into the dough, setting the foundation for tender, melt-in-your-mouth cookies.
Step 2: Add Ricotta, Eggs, and Extracts
Next, carefully mix in the ricotta cheese, making sure it’s not watery—drain any excess liquid if needed. Then add the eggs and vanilla extract (along with any other extracts like almond or a bit of lemon zest if you like). Beat everything until the mixture is smooth and silky. At this stage, your dough will start to come together beautifully.
Step 3: Fold in Dry Ingredients
Gently fold in the flour, baking powder, and salt, mixing on low speed until just combined. Avoid overmixing to keep the cookies soft and light. Once incorporated, cover the dough tightly with plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling firms the dough, making it easier to scoop and helping the cookies bake evenly.
Step 4: Prepare to Bake
While the dough chills, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and promote even baking. Scoop rounded tablespoons of dough onto the sheets, spacing them about two inches apart to allow for spreading.
Step 5: Bake and Cool
Bake the cookies for 12-15 minutes. Don’t worry if the centers look slightly underbaked—this is exactly how they should be to maintain their moist texture. Allow them to cool completely on a wire rack before glazing. Cooling helps the cookies firm up and ensures the glaze won’t slide off.
Step 6: Prepare the Glaze
Whisk together the powdered sugar, milk, and your choice of almond or anise extract in a bowl. The glaze should be thick but smooth; add milk sparingly to reach the right consistency. This glaze will add that classic sweet finish and a lovely shine to your cookies.
Step 7: Glaze and Decorate
Dip the tops of cooled cookies into the glaze or spoon it generously over them. While the glaze is still wet, sprinkle on colorful sprinkles or nonpareils for a fun and festive touch. Let the cookies rest for 20-30 minutes until the glaze fully sets, giving you a beautifully glossy and slightly crisp topping.
How to Serve Italian Ricotta Cookies Recipe
Garnishes
Beyond the traditional glaze and sprinkles, you can add a dusting of powdered sugar after glazing for an elegant snowy effect. Chopped pistachios or finely chopped almonds make a wonderful nutty topping that adds a little crunch and complexity while complementing the subtle almond extract in the glaze.
Side Dishes
These Italian Ricotta Cookies are delightful on their own but pair especially well with a cup of strong espresso or a latte for a mellow, satisfying treat in the afternoon. If you’re offering a dessert spread, serve alongside fresh berries or a light mascarpone cream to enhance the creamy texture of the cookies.
Creative Ways to Present
For special occasions, arrange these cookies on a tiered platter adorned with fresh edible flowers or sprigs of rosemary for a rustic Italian feel. You can even sandwich two cookies together with a thin layer of lemon curd or chocolate spread for an indulgent twist that looks as impressive as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Ricotta Cookies can be stored in an airtight container at room temperature for up to 3 days. To keep the glaze fresh, make sure the cookies are completely cool before storing and separate layers with parchment paper to prevent sticking.
Freezing
These cookies freeze beautifully! Place cooled, unglazed cookies on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag for up to 3 months. You can glaze and decorate them after thawing for best results.
Reheating
If you want to enjoy the cookies warm, let frozen or refrigerated cookies come to room temperature or warm them briefly in a low oven (about 300 degrees) for 5 minutes. Avoid microwaving glazed cookies as this can cause the glaze to soften or run.
FAQs
Can I substitute part of the flour with almond flour?
Yes, you can replace about 1/2 cup of all-purpose flour with almond flour to add moisture and a subtle nutty flavor, but be aware this may slightly affect the texture, making the cookies more tender and less structured.
What’s the best way to drain ricotta if it’s too wet?
Place the ricotta in a fine-mesh strainer lined with cheesecloth over a bowl and let it drain in the refrigerator for at least 30 minutes. This prevents excess moisture from making the dough too wet and the cookies too dense.
Can I use low-fat ricotta?
Whole-milk ricotta is preferred for its creaminess, but low-fat ricotta can work in a pinch. Just note that the cookies might be slightly less rich and moist.
Is there an alternative to almond or anise extract?
Absolutely! You can use lemon or orange zest instead for a bright citrus flavor, or simply increase vanilla extract for a more classic taste.
How do I make sure the cookies stay soft?
Mixing the dough just until combined, chilling it, and avoiding overbaking are key to keeping these cookies soft and tender. The ricotta itself also helps maintain moistness.
Final Thoughts
I can’t recommend this Italian Ricotta Cookies Recipe enough for anyone who loves a wonderfully soft, subtly sweet cookie with a unique creamy twist. It’s a joyful baking experience that rewards you with tender cookies perfect for sharing or savoring with a hot drink. Give it a try, and watch these cookies become a cherished staple in your kitchen, ready to brighten up any day with their delicate flavor and delightful texture.
Print
Italian Ricotta Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Italian Ricotta Cookies are soft, moist, and lightly sweetened, featuring a rich ricotta-infused dough topped with a smooth vanilla glaze and festive sprinkles. Perfect for celebrations or everyday treats, they offer a tender crumb and delicate flavor that melts in your mouth.
Ingredients
Cookie Dough
- 1 cup Butter (softened)
- 1 1/2 cups Granulated Sugar
- 2 large Eggs
- 1 cup Whole-Milk Ricotta Cheese (drained if needed)
- 2 teaspoons Vanilla Extract
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Glaze and Decoration
- 2 cups Powdered Sugar
- 2 to 3 Tablespoons Milk
- 1/2 teaspoon Almond or Anise Extract
- Sprinkles or Nonpareils
Instructions
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for 3-4 minutes until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Combine Wet Ingredients: Add the drained ricotta cheese, eggs, vanilla extract, and any optional extracts or zest to the butter-sugar mixture. Mix until fully combined and smooth to ensure even flavor distribution.
- Incorporate Dry Ingredients: Fold in the flour, baking powder, and salt gently. Mix on low speed just until the mixture is combined, taking care not to overmix to keep the cookies tender. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
- Prepare and Preheat: While chilling the dough, preheat your oven to 350°F (175°C). Line two light-colored baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Bake: Using a rounded tablespoon, scoop the dough onto the prepared baking sheets, spacing them adequately. Bake for 12-15 minutes; the centers may appear slightly underbaked but will set as they cool. Remove from oven and allow cookies to cool completely before glazing.
- Mix the Glaze: Whisk together powdered sugar, milk, and your chosen almond or anise extract until the glaze is thick and smooth. Add milk gradually to avoid a runny consistency.
- Glaze and Decorate: Dip the tops of the cooled cookies into the glaze, or spoon additional glaze over them. Immediately decorate with sprinkles or nonpareils while the glaze is still wet. Let the glaze set for 20-30 minutes before serving.
Notes
- Be sure to drain any excess liquid from the ricotta to prevent the dough from becoming too wet.
- Use light-colored baking sheets to avoid overbrowning the bottoms of the cookies.
- Do not overmix the dough after adding the dry ingredients to maintain a tender texture.
- The glaze should be thick enough to coat but not so thin that it drips excessively; adjust milk quantity accordingly.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
