ricotta italian cookie recipe

Written ByJenny Smyth Posted on
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The Best ricotta italian cookie recipe

I’m so excited to share with you my favorite ricotta Italian cookie recipe. These cookies are a staple in our household, and I love making them for my family and friends. The combination of creamy ricotta cheese, sweet sugar, and crunchy nuts is a match made in heaven.

My kids can’t get enough of them, and they’re perfect for snacking or as a dessert after dinner. But what I love most about this recipe is that it’s incredibly easy to make. With just a few ingredients and some basic mixing skills, you’ll be enjoying these delicious cookies in no time.

Plus, they freeze beautifully, so you can make a big batch and enjoy them throughout the year. The origins of this recipe are unclear, but it’s believed to have originated in Italy where ricotta cheese is a staple ingredient. The combination of sweet and savory flavors is a classic Italian combination that’s hard to resist.

And the best part? These cookies are relatively healthy compared to other sweet treats. They’re low in fat, high in protein, and packed with fiber from the nuts.

So why do I love this recipe so much? For one, it’s a great way to use up leftover ricotta cheese that’s been sitting in the fridge for too long. And two, it’s a fantastic way to teach kids about the importance of home cooking and meal planning.

By making these cookies from scratch, we’re not only enjoying a delicious treat, but we’re also learning valuable skills that will last a lifetime.

Ricotta Italian Cookies

4.5 from 935 votes

These soft, cake-like ricotta cookies are lightly sweetened and perfect with a cup of coffee. The ricotta cheese gives them a tender crumb and a subtle richness.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 36Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup whole milk ricotta cheese

For the Glaze

1 1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
Sprinkles (optional)

👨‍🍳Directions

1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4Add the egg and vanilla extract and beat until well incorporated, then mix in the ricotta cheese until the batter is smooth.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
6Do not overmix; the dough should be slightly sticky but hold together when scooped.
7Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8Bake for 10 to 12 minutes, or until the edges are lightly golden and the tops spring back when gently touched.
9Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
10While the cookies cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth and pourable.
11Once the cookies are fully cooled, dip the tops into the glaze or drizzle it over them with a spoon.
12If desired, immediately add sprinkles before the glaze sets, then let the cookies stand until the glaze is firm, about 30 minutes.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 2.5g❤️Cholesterol: 15mg🧂Sodium: 95mg🌾Total Carbs: 19g🥦Dietary Fiber: 0g🍬Sugars: 11g🥩Protein: 2g

📝Notes

For best texture, use whole milk ricotta and bring it to room temperature before mixing. Store cookies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Ricotta Italian Cookies Works

These ricotta Italian cookies are always a good idea for any occasion because they are simple to make and everyone loves them. They work well for family gatherings like birthday parties or potlucks because they travel easily and stay soft for days.

I always bring a batch to holiday dinners and they are the first thing to disappear. For storage keep them in a sealed container at room temperature and they will stay fresh for up to a week.

You can reheat them in a low oven for a few minutes if you want that just baked feel. Serve them with coffee or tea for a perfect afternoon snack or arrange them on a platter for dessert.

These cookies are a family favorite and I am sure they will become one in your home too.

❓ Frequently Asked Questions About Ricotta Italian Cookies

What type of flour should I use?

For these cookies, you’ll want to use all-purpose flour with a bit of leavening action to help them rise properly.

Can I substitute the nuts with something else?

No problem! You can swap out the walnuts for almonds or pecans if you prefer.

How do I store leftover cookies?

You can store them in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.

Can I make these cookies without an electric mixer?

You can mix the dough by hand if you don’t have an electric mixer on hand.

Why do I need to chill the dough before baking?

This step helps the cookies retain their shape while baking and gives them a nice texture.

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