This post may contain affiliate links. Please read our disclosure policy.
Italian ricotta cookies are one of the most popular Italian Christmas cookies, loved for their melt-in-your-mouth, soft texture. These holiday cookies are topped with a sweet glaze and colorful sprinkles, making them a perfect addition to any Christmas cookie platter. Ricotta cookies capture the flavor of classic Italian holiday baking. Whether you’re hosting a Christmas party or sharing homemade gifts, these easy Christmas cookies are guaranteed to stand out on every dessert table.
I love sharing the best holiday cookie recipes with you and this Italian Ricotta Cookie recipe is the best! If you love thick, soft, and cakey ricotta cookies that melt-in-your-mouth, this is the recipe for you! I recipe tested it four times to get it just right.
I have experienced many dry, crumbly Italian ricotta cookies in my days and I was determined to create the best Italian ricotta cookies. How was I going to accomplish that? Well, it comes down to ratios. The key was decreasing the flour, increasing the sugar slightly, and having a good amount of both butter and whole milk ricotta cheese. The result was a soft ricotta cheese cookie recipe that stays fresh for days!
What I love about this recipe is the versatility! You can add so many flavorings to these homemade ricotta cookies. You can make them lemon ricotta cookies by adding some fresh lemon zest or orange ricotta cookies by adding fresh orange zest or almond ricotta cookies by adding almond extract or even chocolate orange ricotta cookies by adding mini chocolate chips and fresh orange zest.
For anyone searching for the best ricotta cookies, this recipe delivers the flavor and texture of true Italian bakery cookies. The combination of creamy ricotta, real butter, and extracts creates a cookie that’s perfect for the holiday season or all-year round. If you’re looking for the perfect Italian bakery-style cookie to impress your guests or elevate your holiday baking, these ricotta cookies are guaranteed to become a staple in your kitchen.
What makes the Best Ricotta Cookies?
*Use whole-milk ricotta cheese for moisture and richness.
*Cream the butter and sugar properly for 3-4 minutes
*For soft ricotta cookies, use a high butter-to-ricotta-to-flour ratio.
*Don’t overmix the flour since overmixing = tough cookies
*Add a bright flavoring (lemon zest, almond extract, orange zest, or anise)
*Don’t OVERBAKE!
*Let them cool fully before glazing so the icing sets beautifully.
Ricotta Cookies Ingredients:
- Whole Milk Ricotta Cheese: I suggest using whole-milk ricotta cheese because it gives a richer texture and ensures the cookies stay soft. Drain excess liquid (if ricotta is very wet) to prevent an overly sticky dough.
- Butter: Use softened butter for the best creaming.
- Granulated Sugar: Creaming the butter with sugar incorporates air, which helps to create a fluffy, cake-like texture.
- Eggs: Use large eggs. Eggs bind the dough and contribute to the softness.
- Vanilla Extract: This is classic for flavor depth. May add almond or anise extract or lemon zest or orange zest instead.
- Flour: Use all-purpose or cake flour. Make sure to measure correctly as too much flour creates dense cookies.
- Baking Powder: Creates lift while baking. Ricotta cookies rely heavily on leavening for their tender, airy texture.
- Salt: Balances out the sweetness and enhances flavor.
Glaze Ingredients:
- Powdered Sugar
- Milk
- Almond Extract or Vanilla, or Anise
How to make the Best Italian Ricotta Cookies:
- In a large bowl, beat the softened butter and sugar together for 3-4 minutes, until light and fluffy.
- Add ricotta cheese (make sure to drain it if it has extra liquid), eggs, vanilla extract, and any optional extracts or zest. Mix until smooth and well combined.
- Fold in flour, baking powder, and salt. Mix on low just until combined. Do not overmix.
- Cover the dough or wrap in Saran Wrap and chill in the refrigerator for at least 30 minutes.
- While chilling, preheat the oven to 350 degrees. Line two light-colored baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets. Bake for 12-15 minutes. The centers may look slightly underbaked but will set up once removed from the oven. Cool completely before glazing.
- Mix the glaze together by whisking together powdered sugar, milk, and your chosen extract. Add more milk only if needed since the glaze should be thick and smooth.
- Glaze the cookies. Dip the tops of the cooled cookies into the glaze and then spoon some extra over the tops, if desired. While the glaze is still wet, add sprinkles.
- Let the cookies sit for 20-30 minutes so the glaze can set.
Frequently Asked Questions (FAQ’s):
Can I use part-skim ricotta cheese?
Yes, but the cookies may be slightly less rich. Whole milk ricotta cheese gives the best texture. If you do use part-skim ricotta cheese, make sure to drain off any liquid.
Do I need to chill the cookie dough?
I suggest chilling it for at least 30 minutes to make it easier to roll into balls and it also helps to keep its shape while baking.
Can I freeze ricotta cookies?
Absolutely! Place in a freezer-safe container and freeze for months.
How long do Itailan ricotta cookies stay fresh?
About 3-4 days in an air-tight container. I like to eat them within 1-2 days for optimal freshness. If you are shipping them, freeze them ahead of time to keep them fresh.
Italian ricotta cookies are more than a dessert — they’re a piece of tradition. They bring warmth and nostalgia to any table. If you are looking for more Christmas cookies, check out my Best Christmas Cookies collection.
Substitutions and Variations:
Lemon Ricotta Cookies: add zest of 1-2 lemons. Add 2 teaspoons of fresh lemon juice instead of almond to the glaze.
Almond Ricotta Cookies: Replace half of the vanilla extract with almond extract. Top with sliced almonds.
Orange Ricotta Cookies: add zest of 1-2 oranges. Add 2 teaspoons of fresh orange juice instead of almond to the glaze.
Anise Ricotta Cookies: add 1/4-1/2 teaspoon of anise extract. Top with classic rainbow nonparelis.
Popular Christmas Cookies:
Pin this now to find it later
Pin It
Italian Ricotta Cookies
Ingredients
- 1 cup Butter (softened)
- 1 1/2 cups Granulated Sugar
- 2 large Eggs
- 1 cup Whole-Milk Ricotta Cheese
- 2 teaspoons Vanilla Extract
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Glaze:
- 2 cups Powdered Sugar
- 2 to 3 Tablespoons Milk
- 1/2 teaspoon Almond or Anise Extract
- Sprinkles or Nonparelis
Instructions
- In a large bowl, beat the softened butter and sugar together for 3-4 minutes, until light and fluffy.
- Add ricotta cheese (make sure to drain it if it has extra liquid), eggs, vanilla extract, and any optional extracts or zest. Mix until smooth and well combined.
- Fold in flour, baking powder, and salt. Mix on low just until combined. Do not overmix. Cover the dough or wrap it in Saran Wrap and chill it in the refrigerator for at least 30 minutes.
- While chilling, preheat the oven to 350 degrees. Line two light-colored baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 12-15 minutes. The centers may look slightly underbaked but will set up once removed from the oven. Cool completely before glazing.
- Mix the glaze together by whisking together powdered sugar, milk, and your chosen extract. Add more milk only if needed since the glaze should be thick and smooth.
- Glaze the cookies. Dip the tops of the cooled cookies into the glaze and then spoon some extra over the tops, if desired. While the glaze is still wet, add sprinkles. Let the cookies sit for 20-30 minutes so the glaze can set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
