Cookies & Cups > Recipes > Cookies > Italian Ricotta Cookies

Italian Ricotta Cookies

Italian Ricotta Cookies topped with a sweet almond icing and nonpareil sprinkles are easy to make and nostalgically delicious.

Italian Ricotta Cookies Are A Classic Cookie!

I will be totally honest with you…those Italian Christmas cookies that come on big platters at the holidays have never been my most favorite. I know they are traditional and classic, but they just aren’t…exciting.

Maybe it’s because I didn’t grow up in an Italian household where I love them because they’re nostalgic. I feel like they’re all the same cookie in different shapes. Like a whole tray of the EXACT same cookie, made to look different because some have sprinkles and others have jam. Kinda like the cookie version of pasta…ALL THE SAME, but different shapes. I’m sensing a theme here, Italians! Just kidding…kinda.

BUT, don’t let my personal opinion on Italian cookies sway you. These Ricotta Cookies are REALLY good. And my husband included IS Italian, with an Italian mother and I’ve gotten his seal of approval on these cookies.

My Ricotta Cookies Are Sweet, Soft, and Delicious!

I decided to throw my hand in the ring and see if I could make an Italian Cookie that I like, and mission accomplished! I certainly don’t think I’ve reinvented the wheel here, but I tweaked the classic cookie recipe slightly that these are totally classic and delicious, while staying moist with a melt in your mouth texture. The dough comes together very quickly and they bake up perfectly every time. 

Why Add Ricotta?

Here’s the deal with these. They are soft and cakey, so if you’re not into cakey cookies these might not be for you. BUT the ricotta cheese gives them such a yummy texture. The ricotta cheese adds richness, while keeping the cookies soft and tender. The ricotta doesn’t impart any flavor, but keeps the cookies moist.

Italian Ricotta Cookies

Ingredients:

  • Butter at room temperature
  • Granulated sugar
  • Large eggs
  • Full fat ricotta cheese
  • Vanilla extract
  • Kosher salt
  • Baking powder
  • Baking soda
  • All purpose flour

Icing:

  • Powdered sugar
  • Almond extract
  • Milk
  • Sprinkles
Italian Ricotta Cookies

How To Make Ricotta Cookies:

  1. Cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone mat and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt, baking powder, baking soda and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Note: you can also make this recipe with an electric hand mixer.
  3. Turn the mixer to low and add in the flour into the ricotta mixture until a dough forms. Portion out the dough using a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
  4. Bake for 8-10 minutes until the edges are lightly golden.
  5. Transfer to a wire rack.
  6. Icing: In a medium bowl, whisk the powdered sugar, almond extract, and milk, together until smooth. Spoon the glaze over warm cookies or alternately, dip the cookies into the gaze, and sprinkle with colored candy sprinkles.
Italian Ricotta Cookies

How To Ice These Cookies…

I find that dipping the cookies in the glaze icing works best! You can drizzle it on top as well, but dipping gives you a uniform coating and is fast!

  1. Wait until the cookies cool completely so they are nice and sturdy.
  2. Whisk together the simple ingredients for the icing.
  3. Dip the tops of the cookies in the icing and allow the excess to drip off. Place the cookies on a wire rack with a baking sheet underneath to allow anymore icing to drip to prevent a mess.
  4. Sprinkle the wet icing with your nonpareil sprinkles.
  5. Allow them to set, this will only take a few minutes.
Italian Ricotta Cookies

Do Italian Cookies Have Anise?

They can, sure! But Anisette Cookies aren’t my favorite, so I used vanilla extract in these as well as almond extract in the glaze icing. This gives them a subtle almond flavor that I think it perfect! If you love Anise Cookies, go ahead and add 1 teaspoon of Anise extract to the cookies and sub out the almond extract for vanilla in the icing. You can use anise extract in the icing as well if you just love that traditional flavor.

Italian Ricotta Cookies

Variations:

The great thing about these cookies is that you can easily play around with flavors. Here are a few easy ideas to switch up how they taste:

  • Add in some lemon zest (or any citrus like orange or lime) into 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! In the icing you can sub in lemon juice for the milk to make them really lemon!
  • You could really make these cookies into some else entirely by adding in coconut extract and skip the sprinkles and add some flaked coconut, on toasted coconut on top. 
  • Mini chocolate chips. I mean why not?

How To Store Ricotta Cookies:

These cookies store easily, which make them great to make at the holidays for your cookie tins or platters. 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. They also freeze great, in an airtight container for up to 30 days. Thaw at room temperature.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Glazed Italian Ricotta Cookies lined up on a wire rack.

Italian Ricotta Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 12 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 36 cookies 1x

Description

Italian Ricotta Cookies topped with a sweet almond icing and nonpareil sprinkles are easy to make and nostalgically delicious.


Ingredients

Scale
  • 1 cup butter, room temperature
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 15 ounces ricotta cheese
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 cups all purpose flour

Icing:

  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon almond extract
  • 34 tablespoons milk
  • 1/4 cup sprinkles

Instructions

  1. Cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt, baking powder, baking soda and mix for an additional minute until combined, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and add in the flour, mixing until a dough forms. Portion out the dough using a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
  4. Bake for 8-10 minutes until the edges are lightly golden.
  5. Transfer to a wire rack.
  6. Icing: In a medium bowl, whisk the powdered sugar, almond extract, and milk, together until smooth. Spoon the glaze over warm cookies or alternately, dip the cookies into the gaze, and sprinkle with colored candy sprinkles.

Notes

Store airtight at room temperature for up to 3 days for best freshness.

Want To Save This Recipe?

Find more recipes like this:

More Christmas Cookie Ideas:

PIN for later:

Italian Ricotta Cookies pinterest image

Rate this recipe and share a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

I accept the Privacy Policy

49 comments on “Italian Ricotta Cookies”

  1. Audrey S Hopkins

    The dough was very sticky, and I ended up adding another whole cup of flour. This was even after I drained the ricotta. I used part skim milk ricotta, too. The dough was still sticky to roll in my hands but I solved that problem by keeping some softened butter close by that I used to grease my hands with. I ended up baking them for 15 minutes, until the bottoms were just browned and I could smell them. My oven runs cold, so this might just be a personal adjustment. Other than all that, they came out like I remember my Nana making them!






  2. Oh, Sweetie! You certainly didn’t grow up in an Italian household. My mother (full-blooded Italian) used to put on a cookie spread at Christmas that would make any bakery jealous. NONE of them looked or tasted like the others; there was nothing boring about them. They used special tools (such as a pizzelle iron), special ingredients (such as anise oil, not extract), and special skills (such as singeing and pocket-forming). All the relatives looked forward to enjoying her cookies at Christmas, almost as much as I think she enjoyed making them.

    1. This is such an obnoxious comment. It sounds like you’ve got your cookies locked down. Are you just looking for recipes that don’t meet your specific standards so you can neg them in the comments?

    2. Oh, sweetie! You certainly couldn’t live up to mommy’s standards, huh? Or else you’d be making her recipes right now instead of looking for an easy way out recipe? Sad!

    3. I come from an Italian family also, and in addition to all the cookies YOU mention, this cookie was always on my Nana’s table. I’m sorry your family was lacking.

  3. Theresa Taylor

    Made these for our Christmas cookie bake that my daughters and I do yearly. They were by far my favorite. Not too sweet and I loved the texture. We did the same glaze, but also did lemon and some with a drizzle of chocolate. I read the reviews but didn’t have the issues others were. I did notice that if I didn’t give just enough room for the slight spread that they need. *Also I did not drain my ricotta cheese*






  4. Make sure that you drain your ricotta before you mix it into the batter. Too much moisture is what causing the cookies to flatten or be raw. I haven’t tried this recipe yet but it happened with other recipes that I didn’t drain it in. Will try this one.

  5. Ricotta cookies have been a ‘thing’ for ages…one of the best/easiest cookies to make in general. Congrats on putting together a recipe for people to try:) Just a word about different cuts of pasta from your original post…there are different cuts to be used with different sauces. Italians would never use a bolognese with an angel hair pasta (the sauce is too heavy), for example. There is a method to our madness:)

  6. I have made these type of cookies a bunch of times before but this is the most perfect batch I’ve ever made! Recipe was perfect…needed 10 minutes to be golden brown on bottom. So light and fluffy!!! My son and I made them for his Halloween party and we will be decorating them tomorrow with a cream cheese frosting and Halloween sprinkles!






  7. Elaine Anderson

    Just finished baking these and am very pleased! Only problem was they did not stay as round . Next time I will refrigerate balls before baking. Texture is AMAZINGLY light and moist!






  8. As a kid, anytime I had these they were always anise flavored. Blech! My aunt made some for Christmas a few years ago but used a lemon glaze – I almost stuffed them all in my pocket Napoleon Dynamite style! Sooo good! I’m sad I missed this recipe before Christmas but I think some almond and lemon ricotta cookies are in my future.

  9. I just made these today. Great recipe- thank you! I decided to make one almond icing and another lemon and dip the cookies in one or the other. Can’t decide which I like better!

Scroll to Top