Name: Italian Ricotta Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup whole milk ricotta cheese; 1 large egg; 1 tsp vanilla extract; zest of 1 lemon (optional); 1 cup powdered sugar; 2–3 tbsp milk; 1/2 tsp vanilla extract; sprinkles for decorating (optional)

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If you’re searching for the ultimate cookie to brighten any occasion, look no further than this Italian Ricotta Cookies Recipe. These cookies are pillowy-soft, brimming with subtle lemony fragrance, and topped with a sweet, delicate glaze. They’re simple to mix up, perfectly moist, and guaranteed to become a family staple that disappears from the cookie jar faster than you can say “ricotta.” The creamy texture and old-world flavor make Italian Ricotta Cookies Recipe a celebration in every bite!

Italian Ricotta Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Italian Ricotta Cookies Recipe lies in the balance of humble ingredients and how beautifully they work together. Each element plays a starring role in creating cookies that are tender, flavor-packed, and irresistible. Here’s what you’ll need—and why it matters.

All-purpose flour: Forms the cookie’s tender structure and helps them hold their soft, fluffy shape.
Baking soda: Gives the cookies that gentle lift and subtle puffiness that keeps them light.
Salt: Enhances all the sweet and creamy notes—don’t skip it!
Unsalted butter (softened): Adds richness while keeping the texture meltingly soft.
Granulated sugar: Sweetens the dough and helps create a slight golden hint as they bake.
Whole milk ricotta cheese: The essential ingredient for moistness and that signature pillowy crumb.
Large egg: Binds everything nicely so your cookies bake up perfect every time.
Vanilla extract: Brings warmth, depth, and wonderful aroma—use the good stuff if you have it!
Lemon zest (optional): Adds a fresh pop of flavor and a sunny Italian bakery vibe.
Powdered sugar (for glaze): Creates a smooth, melt-in-your-mouth finish.
Milk (for glaze): Helps the glaze become spoonably smooth for drizzling and dipping.
Vanilla extract (for glaze): Adds a subtle floral sweetness that complements the cookie base.
Sprinkles (optional): Because who can resist a touch of color and festive fun?

How to Make Italian Ricotta Cookies Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies come off with ease (and for a stress-free cleanup!). This gives your dough a reliable surface that encourages a gentle, even bake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Blending these dry base ingredients ahead of time ensures the baking soda disperses evenly, guaranteeing you fluffy results in every batch.

Step 3: Cream the Butter and Sugar

Use a large mixing bowl to cream the softened butter and sugar together until the mixture looks pale and fluffy. This aeration step isn’t just for texture; it lays the foundation for melt-in-your-mouth cookies that keep their delightful, soft crumb.

Step 4: Add Ricotta, Egg, Vanilla, and Lemon Zest

Once your butter mixture is dreamy and smooth, blend in the ricotta cheese, egg, vanilla extract, and lemon zest (if using). This is where the batter transforms into something really special—the ricotta infuses every bite, keeping each cookie marvelously moist, and the lemon zest brightens up the whole batch.

Step 5: Combine Wet and Dry Ingredients

Gradually add your pre-mixed dry ingredients to the wet mixture. Stir gently, just until the dough comes together. Overmixing can make the cookies tough, so a light hand here ensures your Italian Ricotta Cookies Recipe turns out perfectly tender and soft.

Step 6: Shape and Bake

Using rounded tablespoons, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Pop into the oven and bake for 12 to 14 minutes, or until the bottoms are just golden and the tops are set. You’re after lightly colored, fluffy cookies here, so keep an eye out for doneness rather than waiting for browning.

Step 7: Cool the Cookies

Let the cookies cool on the baking sheet for about 5 minutes so they firm up ever so slightly. Then, transfer them to a wire rack to cool completely—this prevents sogginess and helps the bottoms stay perfect for glazing.

Step 8: Glaze and Decorate

Whisk together powdered sugar, milk, and vanilla extract until your glaze is silky-smooth. Spoon or drizzle it generously over each cooled cookie. Add a flourish of sprinkles on top if you like—this not only makes the Italian Ricotta Cookies Recipe look festive, but each bite gets an extra playful crunch! Give the glaze time to set before stacking or storing.

How to Serve Italian Ricotta Cookies Recipe

Garnishes

For that classic Italian touch, finish your Italian Ricotta Cookies Recipe with a vibrant cascade of colorful nonpareils or pastel sprinkles. If you want elegance, try a streak of finely grated lemon zest or a light dusting of powdered sugar atop the set glaze. The shine and little pop of color make these cookies irresistible on any platter!

Side Dishes

These cookies are incredibly versatile sweet treats! Serve alongside a cup of espresso for a true Italian coffeehouse vibe, or pair with milky black tea to enhance their delicate flavor. During the holidays, they look beautiful as part of a cookie sampler tray next to biscotti, amaretti, or chocolate-dipped treats.

Creative Ways to Present

For gatherings, stack the cookies in a pyramid shape or arrange them in concentric circles on your favorite serving tray. Wrap up a few in clear cellophane bags, tied with a pretty ribbon, for thoughtful edible gifts. If you’re baking with little helpers, set up a “decorate your own” station so each person can add their own sprinkles to the Italian Ricotta Cookies Recipe.

Make Ahead and Storage

Storing Leftovers

Thanks to the ricotta, these cookies stay soft and moist for days! Just store your Italian Ricotta Cookies Recipe in an airtight container at room temperature, where they’ll remain fresh for up to 5 days. Place parchment between layers to prevent the glaze from sticking.

Freezing

Want to have fresh Italian Ricotta Cookies Recipe at your fingertips? Freeze the baked (unglazed) cookies in a tightly sealed container for up to 2 months. When ready to enjoy, simply thaw, then glaze and decorate as usual—they taste just-made!

Reheating

If you crave a touch of oven-fresh warmth, pop unglazed cookies in a 275°F (135°C) oven for 5 minutes. Glazed cookies are best served at room temperature to keep the icing smooth, but a brief rest out of the fridge will restore their soft texture.

FAQs

Why use ricotta cheese in cookies?

Ricotta gives these cookies a uniquely moist, cakey texture you simply can’t get from butter and flour alone. It adds richness without heaviness, making every bite of Italian Ricotta Cookies Recipe seriously tender and unforgettable.

Can I use part-skim ricotta?

You can, though whole milk ricotta brings the creaminess and richness that really makes this recipe sing. Part-skim will work in a pinch, but expect the cookies to be a little less luscious.

How do I know when the cookies are done baking?

Watch for the bottoms to take on a light golden hue while the tops stay pale but set. They shouldn’t brown on top—the oven time is all about keeping that signature softness.

Can I add almond extract?

Absolutely! Swapping half of the vanilla for almond extract adds a lovely, nutty dimension that perfectly complements the ricotta and lemon zest. Just a little goes a long way.

Can I double the Italian Ricotta Cookies Recipe?

Go for it! This Italian Ricotta Cookies Recipe easily doubles or even triples for larger gatherings or gift-giving. Just be sure to mix in batches if your mixing bowl is on the smaller side.

Final Thoughts

If you’re in the mood for baking something truly special, I can’t recommend this Italian Ricotta Cookies Recipe enough. With their rich, tender crumb and sweet glaze, these cookies add a ray of joy to any day. Pour yourself a hot drink, share them with friends or family, and let a taste of Italy bring a smile to your table!

Italian Ricotta Cookies Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 29 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Italian Ricotta Cookies are soft, pillowy treats bursting with lemon zest and a hint of vanilla. Topped with a sweet glaze and colorful sprinkles, they are perfect for any occasion.

Ingredients

Scale

Dough:

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup whole milk ricotta cheese
1 large egg
1 tsp vanilla extract
zest of 1 lemon (optional)

For the Glaze:

1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
sprinkles for decorating (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the dough: Whisk together flour, baking soda, and salt. Cream butter and sugar, then add ricotta, egg, vanilla, and lemon zest. Mix in dry ingredients to form a soft dough.
Bake the cookies: Drop rounded tablespoons of dough on the baking sheet and bake for 12–14 minutes until golden. Cool on a wire rack.
Make the glaze: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cookies and decorate with sprinkles. Let the glaze set before storing.