These Italian Ricotta Cookies are soft, sweet, and melt-in-your-mouth tender. Ricotta keeps the cookies extra moist and fluffy, and the simple glaze on top makes them feel like a bakery treat. They’re perfect for cookie trays, holidays, and anytime you want a sweet, easy homemade dessert.
Introduction
If you grew up with a big cookie platter at family parties, Italian Ricotta Cookies probably looks familiar. They’re a fan-favorite because they’re easy to make, they stay soft for days, and you can decorate them any way you like. Everyone always asks for the recipe because they taste classic and cozy.
The standout trick is chilling the dough for a short time. That helps the cookies hold their shape and keeps them thick and pillowy. Trust me, don’t skip that chill—your Italian Ricotta Cookies will bake up beautifully soft, not flat.
Why You’ll Love This Italian Ricotta Cookies
- Soft-baked texture: Ricotta makes them tender and fluffy.
- Easy cookie recipe: Simple mixing and no fancy tools.
- Perfect for cookie trays: Pretty glaze and sprinkles make them pop.
- Make-ahead friendly: Stays soft for several days.
- Family-friendly: Sweet, mild flavor that everyone loves.
Ingredients for Italian Ricotta Cookies
Cookie Dough
- All-purpose flour (2 1/2 cups): Gives structure.
- Baking powder (2 tsp): Helps the cookies rise and stay fluffy.
- Salt (1/2 tsp): Balances sweetness.
- Unsalted butter, softened (1/2 cup): Adds rich flavor.
- Swap: Salted butter (reduce added salt to 1/4 tsp).
- Granulated sugar (1 1/2 cups): Sweetness and soft texture.
- Eggs (2): Helps bind and lift.
- Ricotta cheese (1 cup): The secret for soft, moist cookies.
- Tip: Whole-milk ricotta gives the best texture.
- Vanilla extract (2 tsp): Classic flavor.
- Lemon zest (1 tbsp): Bright, bakery-style flavor.
- Swap: Orange zest for a different twist.
Simple Glaze
- Powdered sugar (2 cups): Sweet glaze base.
- Milk (3–4 tbsp): Thins to the right consistency.
- Vanilla extract (1/2 tsp): Adds warmth.
- Sprinkles: For topping.
How to Make Italian Ricotta Cookies
- 1. Whisk flour, baking powder, and salt in a bowl.
- 2. Cream butter and sugar in a large bowl for 2 minutes until fluffy.
- 3. Beat in eggs one at a time, then mix in ricotta, vanilla, and lemon zest until smooth.
- 4. Fold dry ingredients into wet just until combined. The dough will be soft.
- 5. Chill dough for 30–45 minutes so it’s easier to scoop and bakes up thick.
- 6. Scoop 1 1/2-tbsp mounds onto a parchment-lined baking sheet, spaced apart.
- 7. Bake at 350°F for 12–14 minutes, until the bottoms are lightly golden and tops look set.
- 8. Cool completely. Whisk glaze ingredients until smooth, then dip cookie tops into glaze and add sprinkles. Let glaze set 20–30 minutes.
Tips for Perfect Italian Ricotta Cookies
- Chill the dough: Helps cookies stay thick and soft.
- Don’t overbake: Pull them when tops are set for that tender texture.
- Use room temp butter: Creams better for a lighter cookie.
- Glaze on cool cookies: Warm cookies make glaze slide off.
- Adjust glaze thickness: Add more sugar to thicken, more milk to thin.
Variations & Substitutions
- Almond twist: Add 1/2 tsp almond extract to the dough.
- Citrus swap: Use orange zest instead of lemon zest.
- Holiday colors: Tint glaze with a tiny drop of food coloring.
- Sprinkle-free: Finish with a light dusting of powdered sugar.
- Mini cookies: Scoop smaller and bake 9–11 minutes.
Storing & Reheating
Store Italian Ricotta Cookies in an airtight container for up to 5 days (they stay soft!). If stacking, place parchment between layers so the glaze stays pretty.
Freeze unglazed cookies for up to 2 months. Thaw and glaze fresh for the best look.
Serving Suggestions & Pairings
- Add to holiday cookie trays and bake sales.
- Serve with coffee, hot tea, or hot chocolate.
- Great for parties because they travel well.
- Pair with fresh berries for a simple dessert plate.
Reader Review: “These Italian ricotta cookies stayed so soft and the lemon glaze was perfect. I’m adding them to every holiday tray!”
If you make Italian Ricotta Cookies, leave a rating and comment! Are you going classic vanilla-lemon, or adding a fun flavor twist?
Print
Italian Ricotta Cookies (Best Ever, Easy, Soft)
- Total Time: 29 minutes
- Yield: 30–36 cookies 1x
- Diet: Vegetarian
Description
These Italian ricotta cookies are soft, cake-like, and topped with a sweet vanilla glaze—perfect for holidays and cookie trays.
Ingredients
Cookies
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 cup whole-milk ricotta
2 teaspoons vanilla extract
Glaze
2 cups powdered sugar
3 to 4 tablespoons whole milk
1 teaspoon vanilla extract
Sprinkles (optional)
Instructions
Heat oven to 350°F. Line sheet pans with parchment.
Whisk flour, baking powder, and salt.
Beat butter and sugar until fluffy. Beat in eggs, then ricotta and vanilla.
Mix in dry ingredients just until combined.
Scoop tablespoons of dough onto pans. Bake 12 to 14 minutes until set (not browned). Cool.
Whisk glaze, dip tops, and add sprinkles.
Notes
Texture: Don’t overbake—cookies should stay pale.
Storage: Keeps 4 to 5 days airtight; glaze sets best after 1 hour.
Tools: Mixer, sheet pans.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian