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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 instead of the traditional anise for the cookies, and almond for the icing. These cookies are habit-forming, so you might want to make a double batch!
These cookies are not only flavorful but also 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!
What You’ll Like About These Cookies
Soft and tender. The ricotta creates a cake-like texture that stays moist for days.
Easy to decorate. A simple glaze and sprinkles make them festive for any event.
Batch-friendly. This recipe makes plenty of cookies for sharing or gifting.
Classic Italian flavor. Choose vanilla or anise for a traditional finish.
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 ¼ cups all-purpose flour, (284 grams)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp table salt
- 1 cup granulated sugar, (200 grams)
- 12 tbsp unsalted butter, softened (170 grams)
- 1 large egg
- 1 cup ricotta cheese, (246 grams)
- 1 ½ tsp vanilla extract or anise extract
For the Icing
- 2 cups confectioners' sugar, (454 grams)
- 3 to 5 tbsp milk, lightly warmed or room temperature
- ½ tsp almond extract
- Rainbow sprinkles (optional), for topping
Recommended Equipment
Instructions
Make the Cookies
- Mix dry ingredients. Combine the flour, baking soda, baking powder, and salt in a bowl; whisk or stir to blend and set aside.2 1/4 cups all-purpose flour | 1 tsp baking soda | 1/2 tsp baking powder | 1/4 tsp table salt
- Make the cookie dough. 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 or anise extract to the butter and sugar mixture and beat on medium-low speed until well blended. Add the dry mixture and stir until blended.1 cup granulated sugar | 12 tbsp unsalted butter | 1 large egg | 1 cup ricotta cheese | 1 1/2 tsp vanilla extract or anise extract
- 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 mound the cookies onto the prepared baking sheet, leaving 1 inch between them. Alternatively, shape them into balls by hand. 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.2 cups confectioners' sugar | 3 to 5 tbsp milk | 1/2 tsp almond extract
- Ice the cookies. Dip the tops of the cookies in the glaze or use a spoon to glaze them.
- Decorate. Top with sprinkles, if desired.Rainbow sprinkles (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
