Italian Ricotta Cookies
Your friends and family will fall in love with these soft, cake-like Italian ricotta cookies! They are easy to make and perfect for any occasion!
These buttery Italian ricotta cookies are soft, cake-like treats that can be enjoyed as a holiday treat or a family snack. The cookies are topped with a flavored glaze and sprinkles! I used vanilla flavoring for the cookies instead of the traditional anise and chose almond flavoring for the icing. These cookies are habit-forming, so you might want to make a double batch!
These cookies are not only flavorful, but they are very easy to make with ingredients you likely have on hand. If you bake occasionally, you likely have flour, sugar, butter, eggs, and flavorings on hand. The only item you might have to buy is the ricotta cheese. The cookies are mixed, chilled, then scooped onto cookie sheets and baked. The icing is also easy to make, with confectioners’ sugar, milk, and flavoring.
Take the cookies to a party or make them for a family treat. You can’t go wrong with Italian ricotta cookies—everyone will be thrilled!
Ingredient Notes
- Ricotta cheese: Whole milk ricotta works best. If watery, drain overnight in the fridge using cheesecloth and a strainer.
- Butter: Use softened unsalted butter for even creaming.
- Flavoring: This version uses vanilla in the cookies and almond extract in the glaze. Traditional recipes often use anise extract.
- Icing: Adjust the milk in the glaze to achieve the consistency you prefer—thicker for dipping or thinner for drizzling.
- Sprinkles: Add immediately after icing, before the glaze sets.
Steps to Make Italian Ricotta Cookies
- Mix the dry ingredients in a bowl and set aside. In another bowl, cream the butter and sugar, then mix in the egg, ricotta, and vanilla until smooth. Stir in the dry mixture to make a soft dough.
- Cover and chill the dough to make it easier to handle. Once chilled, scoop or shape it into small mounds and arrange them on parchment-lined baking sheets.
- Bake the cookies until they’re set and just lightly browned on the bottoms. Let them cool completely before icing.
- Whisk together the icing ingredients, adjusting the milk as needed for a smooth glaze. Dip the tops of the cooled cookies or spoon the icing over, then decorate with sprinkles before the glaze sets.
Tips for Making Italian Ricotta Cookies
- Ricotta Cheese—Whole milk ricotta is best and shouldn’t be too watery. If it seems very watery, place it in a cheesecloth-lined strainer over a bowl and let it drain overnight in the fridge.
- Make Ahead—Allow at least 25 to 30 minutes of time for chilling the cookie dough, or prepare the dough and freeze it until you’re ready to bake. You can scoop it onto baking sheets, freeze the mounds, then put them into a freezer bag and freeze for up to 3 months. When you’re ready to bake the cookies, arrange them on the prepared cookie sheets and let them come to room temperature. Bake and decorate as directed.
- Don’t Overbake—The cookies should look dry and set and they should be just lightly browned on the bottoms. If they are overbaked, they will be dry.
- Icing—The cookies should be cooled before you dip them into the icing. The icing will thin out and run off the cookies if too warm. Set the cookies on a rack over a foil or wax paper sheet to catch any drips.
- Sprinkles—The icing dries quickly, so make sure you sprinkle any toppings on the icing before it sets. I sprinkle each cookie as soon as it’s dipped.
Recipe Variations
- Citrus Flavor: Add 3 teaspoons of lemon or orange zest to the cookie batter.
- Chocolate Chip: Add 1/2 to 1 cup of mini semisweet chocolate chips.
- Food Coloring: Add holiday-themed food coloring to the icing or special occasion sprinkles.
- Icing Flavor: Instead of almond extract, use vanilla or citrus zest.
- Gluten-Free: Use a 1-for-1 gluten-free flour instead of all-purpose.
- Rum Flavor: Swap out the anise or vanilla with rum flavoring.
- Pistachio: Top the cookies with finely chopped pistachios instead of rainbow sprinkles.
How to Store
Refrigerate: They are fine in an airtight container for 2 to 3 days at room temperature, but will stay fresh longer in the fridge—up to 1 week. Store in an airtight container at room temperature for 4 to 5 days.
Freeze: Freeze iced cookies in a single layer until firm, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
To Defrost: Let cookies thaw at room temperature for 1 to 2 hours before serving.
Italian Ricotta Cookies
Ingredients
- 2 1/4 cups 284 grams all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1 cup 200 grams granulated sugar
- 12 tablespoons 170 grams unsalted butter, softened
- 1 large egg, lightly beaten
- 1 cup 246 grams whole milk ricotta cheese
- 1 1/2 teaspoons vanilla extract or anise extract
For the Icing
- 2 cups 454 grams confectioners’ sugar
- 3 to 5 tablespoons milk, lightly warmed or room temperature
- 1/2 teaspoon almond extract
- Rainbow sprinkles for topping
Instructions
Make the Cookies
- Make the cookie dough. Combine the flour, baking soda, baking powder, salt in a bowl; whisk or stir to blend and set aside. In a mixing bowl with an electric mixer, beat the butter and granulated sugar together until light and fluffy, about 3 minutes. Add the egg, ricotta cheese, and vanilla extract to the butter and sugar mixture and beat on medium-low speed until well blended. Add the dry mixture and stir until blended.
- Chill. Cover the bowl and refrigerate the cookie dough for 1 hour.
- Prepare the oven and baking sheet. Position a rack in the center of the oven and preheat to 350 F. Line a large baking sheet with parchment paper.
- Shape the cookies and bake. Use a cookie scoop to scoop mounds onto the prepared baking sheet, leaving 1 inch between the cookies. Alternatively, shape them into balls with your hands. Flatten each mound slightly, then bake the cookies for 10 to 12 minutes, until set and just barely browned on the bottoms. Repeat with the remaining cookie dough.
- Cool the cookies. Transfer the cookies to a rack to cool completely before icing.
Prepare the Icing
- Mix the icing ingredients. Combine the confectioners’ sugar with 2 tablespoons of milk and the almond extract. Whisk, adding more milk, a teaspoon at a time, to make a glaze.
- Ice the cookies. Dip the tops of the cookies in the glaze or use a spoon to glaze them.
- Decorate. Top with your choice of sprinkles.
