Italian Ricotta Cookies

Confession time: Despite having an Italian husband and mother-in-law, I’d never attempted Italian Christmas cookies at home until I made these. Italian ricotta cookies are sweet, soft, a little cakey, with hints of almond and vanilla. The ricotta cheese doesn’t really impart any flavor, but it does keep the cookies deliciously moist and tender.

I have to say, these classic Italian cookies make such a pretty addition to our holiday cookie platters. They pair nicely with other Italian desserts, like struffoli, or I’ll put them out along with biscotti with coffee and tea. They’re also the perfect size to wrap up for cookie swaps and gifting.

Ricotta cookies look a lot like Italian anisette cookies, which are similar cake-like cookies flavored with licorice-tasting anise extract. While you can absolutely use anise in this recipe, anisette cookies aren’t my favorite, so I used vanilla extract in these and almond extract in the icing. I think they turned out perfectly!

Why These Italian Ricotta Cookies Are Worth Making

• Italian-approved. My husband AND his Italian mother gave my homemade ricotta cookies their seal of approval. I consider that a success!
• Moist, melt-in-your-mouth texture. Ricotta cookies are classic, but extra flavorful with a deliciously soft, tender texture from the ricotta cheese.
• Easy to make. This Italian dessert recipe comes together quickly with pantry ingredients, and the cookies bake up perfectly every time. You can top them with icing and sprinkles, or leave them plain. It’s up to you!

Ingredients You’ll Need

These are the ingredients needed to make this easy ricotta cookie recipe. See the recipe card for the full list, amounts, and step-by-step instructions.

• Butter – I always bake with salted butter, but it’s a personal preference, and unsalted butter will work just fine. Bring the butter to room temperature.
• Sugar – Granulated sugar is best, though light brown sugar also works.
• Eggs – Like the butter, bring the eggs to room temperature, too, so they’re easier to mix with the batter.
• Ricotta Cheese – Ricotta is a soft Italian cheese, similar to cottage cheese. I recommend using full-fat ricotta cheese for the best richness and texture. You won’t taste the ricotta, but it does play a key role in keeping these cookies moist.
• Vanilla Extract – Or equal parts vanilla paste. Alternatively, you can use almond extract in the cookies as well as the glaze if you prefer the flavor.
• Baking Powder and Baking Soda – I’ve found that using both creates the perfect rise for these cookies. Remember to check the expiration dates. If your leavening has been in the back of the pantry for longer than 6 months, or if it’s past its best-before date, you’ll want to buy fresh.
• All-purpose Flour – Measure the flour using the spoon and sweep method. Spoon the flour from the bag into the measuring cup, and level off the top with the back of a knife. You can also use a kitchen scale if you have one.
• Icing – I make a version of my easy sugar cookie icing to coat the tops of the cookies while they’re still a bit warm. It’s a simple mix of powdered sugar, milk, and almond extract. You can also add sprinkles if you’d like.

Can I Add Anise?

Yes! If you love anisette cookies, you can make these ricotta cookies with anise instead. To make Italian anise cookies, add 1 teaspoon of anise extract to the cookie dough and substitute the almond extract for vanilla in the icing. Or, use anise extract in the icing as well for more flavor.

How to Make Ricotta Cookies

Follow the steps below to make these glazed Italian cookies. You can make the cookie dough using your stand mixer or electric hand mixer; either way, it’s quick and easy.

1. Make the dough. Start by creaming together the butter and sugar, then add the eggs, ricotta cheese, vanilla, salt, baking powder, and baking soda. Next, slowly add the flour to the wet ingredients, mixing just until the dough forms.
2. Portion the cookies. Use a medium cookie scoop to portion the cookie dough into balls. Roll them smooth with your hands and place the cookies onto a lined baking sheet.
3. Bake. Bake these ricotta cookies at 350ºF for 8-10 minutes. The edges should be slightly golden. Move the cookies to a wire rack to cool while you prepare the icing.

Icing the Cookies

I find that dipping the cookies in the icing works best. You can drizzle it on top as well, but dipping gives you a uniform coating and, well, it’s a lot faster. Here’s how to glaze your soft-baked Italian ricotta cookies:

1. Make the icing. Whisk the icing ingredients in a bowl.
2. Glaze the cookies. Dip the cookies in the glaze, and let the excess drip off. Place the glazed cookies on a wire rack set over a baking sheet to catch any drips.
3. Add sprinkles. Top the wet icing with nonpareil sprinkles. The glaze will set quickly, and afterward, your cookies are ready to enjoy or store.

Variations

These might be a traditional Christmas cookie recipe, but that doesn’t mean you can’t make them your own! The great thing about these homemade ricotta cookies is that you can easily play around with flavors:

• Citrus zest. Add lemon zest (or any citrus, like orange or lime) to the cookie dough or the icing. You can pair this with the vanilla extract in the recipe, or add in a few drops of lemon extract to really amp up the lemon flavor. Another option is to replace the milk in the icing with lemon juice.
• Coconut. Try adding coconut extract and skipping the sprinkles. Instead, add flaked or shredded coconut, or toasted coconut on top. 
• Chocolate chips. Stir in a handful of mini chocolate chips or sprinkle them on top. I mean, why not?

FAQ

How to Store

• On the counter. These soft Italian cookies store easily, which makes them great to make ahead for the holidays. Just store the cookies in an airtight container or zip-top bag and keep at room temperature for up to 5 days for best freshness.
• Freeze. I recommend freezing the unglazed cookies in an airtight container for up to 30 days. Thaw them uncovered at room temperature, then dip them in the icing and decorate.

More Classic Christmas Cookie Recipes

• 3 Ingredient Shortbread
• Spritz Cookies
• Lemon Thumbprint Cookies
• Soft Molasses Cookies
• Russian Tea Cakes