Italian Ricotta Cookies

Italian ricotta cookies are hands down one of my favorite treats to bake during the holidays. These soft, pillowy cookies remind me of afternoons spent in the kitchen with my family, frosting each one and sneaking a bite (or three) before they made it to the cookie tin. There’s something about the fluffy texture and sweet almond glaze that makes these cookies feel special without being fussy. They’re simple to make, require ingredients you probably already have, and they taste like a little piece of tradition in every bite.

If you’re looking for more crowd-pleasing cookie recipes, you’ll want to check out my best butter cookies recipe for another classic favorite.

Why You’ll Love This Italian Ricotta Cookies Recipe

• Soft and tender texture that melts in your mouth
• Simple ingredients you likely have in your pantry
• Perfect for holidays, cookie swaps, or gifting
• Easy almond glaze adds sweetness without being too heavy
• Kid-friendly and fun to decorate with colorful sprinkles
• Make-ahead friendly so you can bake now and glaze later

Ingredients You’ll Need for Italian Ricotta Cookies

For the cookies

• 2 sticks butter, softened Adds richness and helps create that tender crumb
• 1 ¾ cup granulated sugar Sweetens the dough just right
• 2 large eggs Binds everything together
• 1 container ricotta cheese (15 oz.) The star ingredient that makes these cookies so soft
• 2 tablespoons vanilla extract Adds warm, sweet flavor
• 4 cups all-purpose flour Gives structure to the dough
• 1 teaspoon baking powder Helps the cookies rise
• 1 teaspoon baking soda Creates that light, fluffy texture

For the glaze

• 4-5 tablespoons milk Thins out the glaze to a dippable consistency
• 1 ½ cups powdered sugar Sweetens and creates a smooth glaze
• 1 teaspoon almond extract Adds that signature Italian cookie flavor

For the topping

• Non-pareils or sprinkles (optional) – Makes them festive and fun

How to Make the Best Italian Ricotta Cookies

To make the cookies

Preheat your oven to 350°F. Line your baking sheets with parchment paper or leave them ungreased.

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with a hand mixer.

Beat in the eggs, ricotta cheese, and vanilla extract until everything is fully combined. Don’t worry if the mixture looks a little curdled at this point that’s totally normal.

In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. You don’t want to overmix here or the cookies can turn out tough.

Scoop or roll the dough into teaspoon sized balls and place them about 2 inches apart on your prepared baking sheet. I like using a small cookie scoop to keep them uniform.

Bake for 8-10 minutes or until the edges are lightly golden. The tops should still look pale and soft. Let the cookies cool on the baking sheet for about 3 minutes, then transfer them to a wire rack to cool completely before glazing.

To make the glaze

In a medium bowl, whisk together the milk, powdered sugar, and almond extract until the mixture is smooth and creamy. If it’s too thick, add a little more milk. If it’s too thin, add a bit more powdered sugar.

Dip the tops of the cooled cookies into the glaze and return them to the wire rack. Immediately top with non-pareils or sprinkles before the glaze sets. The glaze dries pretty quickly, so work fast if you want those sprinkles to stick.

How to Store Your Italian Ricotta Cookies

Store the cookies unglazed in an airtight container at room temperature for up to 5 days. This keeps them fresh and prevents the glaze from getting sticky or soft.

Glazed cookies can be stored in a single layer in an airtight container, but keep in mind they may become a bit sticky over time. If you’re making these ahead, I recommend storing them unglazed and adding the glaze right before serving.

For longer storage, freeze the baked cookies (unglazed) in a freezer-safe container for up to 3 months. Thaw at room temperature and glaze them fresh before serving. They taste just as good as the day you baked them.

Italian Ricotta Cookies Faqs

Conclusion

These Italian ricotta cookies are everything a holiday cookie should be: soft, sweet, simple, and full of flavor. Whether you’re baking them for a cookie exchange, a family gathering, or just because you deserve a treat, they’re guaranteed to disappear fast. Henry and the kids always ask me to make a double batch, and honestly, I don’t blame them.

I’d love to hear how yours turn out! Drop a comment below or tag me on Instagram so I can see your beautiful batches. And don’t forget to save this recipe to Pinterest so you can find it again next time you’re craving something sweet.

Recipes You May Like

If you loved these soft ricotta sugar cookies, you’ll definitely want to try these other holiday favorites:

• Christmas Pinwheel Cookies festive, colorful, and so fun to make with the kids
• Best Chocolate Crinkle Cookies Recipe rich, fudgy, and perfect for chocolate lovers
• Blueberry Cheesecake Cookies Recipes creamy, fruity, and totally irresistible

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