These buttery Italian ricotta cookies are soft, cake-like cookies that can be served as a holiday cookie or everyday 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, they are very easy to make with ingredients you likely have on hand. If you bake now and then, you probably have flour, sugar, butter, eggs, and flavorings. 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 these pretty little cookies to a party or make them for a family treat. You can’t go wrong with Italian ricotta cookies—everyone will be thrilled!
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.
Freshly baked ricotta cheese cookies.
Italian ricotta cookies baked and decorated with icing and sprinkles.
What is Ricotta Cheese?
Ricotta cheese is a soft cheese with a smooth and slightly grainy texture. It is made from whey, a byproduct of cheesemaking. Ricotta cheese can take heat without melting, which makes it an excellent cheese for baked goods.
How to Store Ricotta Cookies
- Store ricotta cookies in an airtight container at room temperature or in the fridge for 3 to 4 days. If you must stack them, separate layers with wax paper or parchment paper.
- You may freeze the ricotta cookies, ideally without the icing, for up to 3 months. Defrost them for a few hours on the countertop before icing.
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.
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!
- Prep Time: 12 minutes
- Cook Time: 14 minutes
- Total Time: 26 minutes
- Yield: 48 cookies 1x
- Category: Cookies, Italian Food, Ricotta Cheese
- Method: Bake
- Cuisine: Italian
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
- 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.
- Cover the bowl and refrigerate the cookie dough for 1 hour.
- Position a rack in the center of the oven and preheat to 350 F. Line a large baking sheet with parchment paper.
- 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, then transfer them to a rack.
Prepare the Icing
- 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.
- Dip the tops of the cookies in the glaze or use a spoon to glaze them.
- Top with your choice of sprinkles.
