italian ricotta cookie recipe

Written ByJenny Smyth Posted on
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The Best italian ricotta cookie recipe

I have been making Italian ricotta cookies for years, and they are one of my favorite recipes to share. These cookies are soft, tender, and have a light, cake-like texture thanks to the ricotta cheese. They are not too sweet, which makes them perfect for any time of day, whether you enjoy them with your morning coffee or as an after dinner treat.

My kids love them because they are like little pillows of flavor, and I love them because they are so simple to put together. This recipe comes from traditional Italian baking, where ricotta is often used to add moisture and richness to desserts. The cookies have a delicate crumb and a subtle vanilla taste, with a hint of lemon zest that brightens everything up.

When you bite into one, you get a soft, almost creamy interior that melts in your mouth. The key technique here is to cream the butter and sugar well, then fold in the ricotta gently so the cookies stay light and airy. I also appreciate that these cookies are a bit healthier than many other sweet treats.

Ricotta cheese is a good source of protein and calcium, which means you are getting some nutrition along with your dessert. They are lower in fat than cookies made with lots of butter, and the ricotta keeps them moist without needing extra oil. I feel good about giving them to my family because they are not loaded with empty calories.

These cookies are wonderful for holidays, birthdays, or just a regular weekend baking session. They freeze well too, so I often make a double batch to have on hand when company drops by. The recipe is forgiving and easy to customize, whether you add chocolate chips, dried fruit, or a simple glaze on top.

I have been making them for so long that they feel like an old friend, and I am always happy to share them with others.

Italian Ricotta Cookies

4.9 from 872 votes

These soft, cake-like Italian ricotta cookies are tender and lightly sweet, with a hint of lemon. They are perfect for any occasion and easy to make with simple ingredients.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 36 cookiesCuisine: 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 cup whole milk ricotta cheese
1 teaspoon vanilla extract
1 tablespoon lemon zest

For the Glaze

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

👨‍🍳Directions

1Preheat your oven to 350°F and line two baking sheets with parchment paper.
2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4Add the egg, ricotta, vanilla extract, and lemon zest, and mix until smooth and creamy.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
6Do not overmix; the dough will be soft and slightly sticky.
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 are set.
9The cookies should spring back when touched gently.
10Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
11While they cool, make the glaze by whisking together the powdered sugar, milk, and vanilla until smooth.
12Once the cookies are completely cool, drizzle the glaze over the tops or dip each cookie into the glaze.
13Add sprinkles if desired, and let the glaze set for about 15 minutes before serving.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire 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: 12g🥩Protein: 2g

📝Notes

For a lighter version, you can use part-skim ricotta. These cookies keep well in an airtight container for up to 5 days, or you can freeze them without the glaze for up to 3 months.

Watch Video Of How Italian Ricotta Cookies Works

I always keep a batch of these Italian ricotta cookies in my freezer for when we need a quick dessert or a treat for unexpected guests. They are so versatile and work perfectly for family gatherings, potlucks, or just a cozy afternoon snack.

To store them, place unglazed cookies in an airtight container with parchment between layers, and they will stay fresh for up to 5 days at room temperature. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.

When you are ready to serve, let frozen cookies thaw at room temperature for about 30 minutes, then glaze them fresh for the best taste and texture. You can also reheat them in a 300°F oven for 5 minutes to restore their softness.

I love serving these cookies on a platter with fresh berries or alongside a cup of espresso. They are always a hit with my family and friends, and I am sure they will become a favorite in your home too.

❓ Frequently Asked Questions About Italian Ricotta Cookies

1. Can I use low-fat ricotta in this recipe?

Yes, you can use low-fat or part-skim ricotta without changing the texture too much. The cookies will still be soft, but they may be slightly less tender. Whole milk ricotta gives the richest flavor and best texture.

2. How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. If you have glazed them, place a sheet of wax paper between layers to prevent sticking. You can also freeze unglazed cookies for up to 3 months.

3. Can I add chocolate chips or other mix-ins?

Absolutely. Fold in 1/2 cup of mini chocolate chips, dried cranberries, or chopped nuts after mixing the dough. Keep in mind that mix-ins may change the baking time slightly, so check for doneness a minute or two early.

4. Why did my cookies turn out flat?

Flat cookies can happen if the butter is too soft or if the dough is overmixed. Make sure your butter is just softened, not melted, and mix only until the ingredients come together. Also, check that your baking powder and baking soda are fresh.

5. Can I skip the glaze?

Yes, the cookies are delicious on their own without the glaze. If you skip it, you can dust them with powdered sugar for a simple finish. The glaze adds sweetness and a pretty look, but it is optional.

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