If you’re on the hunt for a truly delightful and tender treat, you’ve got to try my Italian Ricotta Cookies Recipe. These cookies are soft, cakey, and covered with a luscious glaze that’s subtly almond or anise-flavored—trust me, they’re a total crowd-pleaser. I absolutely love how they strike the perfect balance between buttery richness and light fluffiness, making them a unique cookie you don’t often find in your typical recipe box. Keep reading and I’ll walk you through every step to get these beauties just right!
Why You’ll Love This Recipe
- Soft & Moist Texture: The ricotta cheese keeps these cookies wonderfully tender without being greasy.
- Easy to Make: Simple ingredients and straightforward steps make it perfect even for beginner bakers.
- Customizable Glaze: You can switch up the extract flavors or sprinkles to match your mood or holidays.
- Family Favorite: Whenever I bring these out, everyone asks for seconds (and sometimes thirds!).
Ingredients You’ll Need
These ingredients come together beautifully to create a cookie that’s richer than your average sugar cookie, but still soft and cakey. When shopping, make sure to pick whole-milk ricotta because it adds that lovely creaminess that low-fat versions miss.
- Butter: Use softened butter, not melted, for the perfect creamy base.
- Granulated Sugar: Provides sweetness and helps with the cookie’s structure.
- Eggs: Large eggs bind everything and add richness.
- Whole-Milk Ricotta Cheese: Drain it if it’s too watery to keep the dough from getting soggy.
- Vanilla Extract: A must-have for that warm, inviting flavor.
- Flour: All-purpose flour is just right to keep this cookie tender yet sturdy.
- Baking Powder: Gives the cookies a subtle lift and fluffiness.
- Salt: Balances and enhances the sweetness.
- Powdered Sugar: For the glaze, ensuring it’s smooth and glossy.
- Milk: Just enough to thin the glaze to the perfect consistency.
- Almond or Anise Extract: Adds a traditional and fragrant twist to your glaze.
- Sprinkles or Nonpareils: The fun finishing touch that makes each cookie festive and irresistible.
Variations
I love how flexible this Italian Ricotta Cookies Recipe is because you can switch up flavors and glazes for different occasions or dietary needs. Feel free to experiment or keep it classic—either way, you’ll enjoy the results.
- Glaze Flavors: I sometimes swap almond extract for anise extract depending on my mood. Both give a lovely fragrant finish.
- Gluten-Free: I’ve replaced the flour with a gluten-free baking blend and still got great texture.
- Vegan Adaptation: Using vegan butter and a flax egg works well, though texture might be slightly denser.
- Chocolate Drizzle: My family goes crazy when I add a drizzle of melted dark chocolate instead of sprinkles.
How to Make Italian Ricotta Cookies Recipe
Step 1: Cream Butter and Sugar Until Fluffy
Start by beating your softened butter and granulated sugar together for 3-4 minutes. You want it really light and fluffy here—that’s the secret to a tender crumb. If you rush this step, your cookies could turn out dense. When I first tried this, I didn’t beat it long enough and noticed the difference immediately in texture.
Step 2: Mix in Ricotta, Eggs, and Extracts
Next, add the drained ricotta cheese, eggs, vanilla extract, and if you want, some almond or anise extract. Mix until smooth and fully combined. Trust me, draining the ricotta well here is important—too much moisture can make the dough wet and tricky to scoop.
Step 3: Fold in Dry Ingredients Carefully
In a separate bowl, whisk together flour, baking powder, and salt. Then fold these dry ingredients into your wet mixture on low speed—just until you don’t see streaks of flour. Overmixing can make your cookies tough, which is the last thing you want.
Step 4: Chill the Dough
Wrap the dough in plastic wrap or cover the bowl and refrigerate it for at least 30 minutes. This step helps the dough firm up, making it easier to scoop and stopping the cookies from spreading too much in the oven. I discovered this trick after my first batch was a bit too flat.
Step 5: Scoop and Bake
Once chilled, preheat your oven to 350°F. Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the sheets, giving enough space between them for spreading. Bake for 12-15 minutes. The centers might still look a bit soft when you pull them out, but they’ll firm up as they cool. Patience is key here!
Step 6: Prepare and Apply the Glaze
While the cookies cool completely, whisk together powdered sugar, milk, and your chosen extract until smooth and thick but spreadable. I always start with less milk and add more slowly—nobody likes a runny glaze! Dip the tops of the cooled cookies into the glaze, then sprinkle on some colorful nonpareils or sprinkles. Set aside for 20-30 minutes so the glaze can set properly.
Pro Tips for Making Italian Ricotta Cookies Recipe
- Drain the Ricotta Well: Excess moisture can make the dough too soft; use a fine sieve or cheesecloth to drain if needed.
- Don’t Skip Chilling: It prevents cookies from spreading too much and helps develop better texture and flavor.
- Use Light-Colored Baking Sheets: They reflect heat better and prevent the bottoms from browning too quickly.
- Glaze Consistency is Key: Too thin, and it runs off; too thick, and it’s clumpy—take your time adjusting milk for just the right texture.
How to Serve Italian Ricotta Cookies Recipe
Garnishes
I usually stick to classic nonpareils or colorful sprinkles because they add a cheerful pop of color and extra crunch against the soft cookie and smooth glaze. Sometimes, I sprinkle on some finely chopped pistachios or toasted coconut flakes for a personal twist—these additions are always a hit at gatherings.
Side Dishes
These cookies pair wonderfully with a hot cup of espresso or a creamy cappuccino, making them perfect for afternoon coffee breaks or after-dinner treats. For a brunch spread, I like serving them alongside fresh fruit and a light ricotta toast to highlight the creaminess.
Creative Ways to Present
For special occasions, I arrange these cookies on a pretty tiered stand or surround them with fresh berries and edible flowers for a stunning dessert table. I’ve even gifted them in decorative boxes with tissue paper—that always makes my friends feel extra special!
Make Ahead and Storage
Storing Leftovers
Once the glaze has set completely, store your cookies in an airtight container at room temperature. They stay fresh and soft for up to 4 days, though honestly, I rarely have leftovers that long—they tend to disappear fast!
Freezing
I’ve had great success freezing the unglazed cookies. Just scoop and freeze them on a tray, then transfer to a freezer bag. When you’re ready to enjoy, thaw at room temperature and apply glaze fresh. This way, you get freshly glazed cookies whenever you want without fuss.
Reheating
If you want to soften any refrigerated cookies, warming them briefly in a low oven or microwave helps revive their softness. Just be careful—too much heat can melt the glaze or dry out the cookie, so keep a close eye.
FAQs
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Can I use low-fat ricotta in the Italian Ricotta Cookies Recipe?
You can, but I recommend whole-milk ricotta because it adds more moisture and richness, resulting in wonderfully tender cookies. Low-fat versions tend to make the dough drier, which can affect texture.
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How long do Italian Ricotta Cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay fresh and soft for about 4 days. After that, they might start losing their tender texture.
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Can I make the dough ahead of time?
Yes! You can prepare the dough and keep it refrigerated for up to 24 hours before baking. Just make sure it’s wrapped tightly to prevent drying out, and bring it back to a slightly softened state before scooping.
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What if my glaze is too runny?
If your glaze is too thin, add more powdered sugar a tablespoon at a time until it thickens to your liking. The glaze should be thick enough to cling to the cookie without dripping off.
Final Thoughts
Italian Ricotta Cookies have a special place in my kitchen because they’re not just cookies—they’re an experience. When I bake these, the house fills with such a comforting aroma, and the result is a tender, sweet cookie that feels like a hug in every bite. I hope you give this recipe a try and find as much joy making and sharing these as I have over the years. They’re easy to make, endlessly adaptable, and utterly delicious—a win all around!
Print
Italian Ricotta Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Delight in these soft and cakey Italian Ricotta Cookies topped with a sweet almond or anise glaze and colorful sprinkles. These cookies combine creamy ricotta cheese with a tender buttery dough, baked to perfection and finished with a glossy glaze that adds a delightful flavor and festive touch, perfect for any occasion.
Ingredients
Cookie Dough
- 1 cup Butter (softened)
- 1 1/2 cups Granulated Sugar
- 2 large Eggs
- 1 cup Whole-Milk Ricotta Cheese (drained if extra liquid)
- 2 teaspoons Vanilla Extract
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Glaze and Decoration
- 2 cups Powdered Sugar
- 2 to 3 Tablespoons Milk
- 1/2 teaspoon Almond or Anise Extract
- Sprinkles or Nonpareils
Instructions
- Beat Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for 3-4 minutes until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients: Incorporate the ricotta cheese (ensure it is drained if it contains extra liquid), eggs, vanilla extract, and any optional almond or anise extract. Mix thoroughly until smooth and fully combined to maintain the moisture and flavor in the dough.
- Mix Dry Ingredients: Fold in the flour, baking powder, and salt gently. Mix on low speed just until the dough comes together, being careful not to overmix, which can toughen the cookies. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare for Baking: While the dough chills, preheat your oven to 350°F (175°C). Line two light-colored baking sheets with parchment paper to prevent sticking and promote even baking.
- Scoop Dough and Bake: Using a rounded tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them adequately. Bake for 12-15 minutes. The centers might look slightly undercooked but will set as the cookies cool. Remove from the oven and cool completely before glazing.
- Make the Glaze: Whisk together powdered sugar, milk, and your chosen almond or anise extract until thick and smooth. Add milk gradually only as needed to maintain the glaze consistency.
- Glaze and Decorate: Dip the tops of the cooled cookies into the glaze or spoon it over the cookies. Immediately sprinkle nonpareils or sprinkles over the wet glaze. Allow the cookies to sit for 20-30 minutes to let the glaze set completely.
Notes
- These Italian Ricotta Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
- Draining the ricotta is essential if it is watery to avoid a soggy dough.
- The glaze should be thick enough to coat the cookies without running off; adjust the milk quantity accordingly.
- Light-colored baking sheets help prevent over-browning of the cookie bottoms for an even bake.
- Feel free to experiment with citrus zest or different extracts for flavor variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 237 kcal
- Sugar: 22 g
- Sodium: 174 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 41 mg
