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Italian Ricotta Cookies Recipe
Soft, fluffy, and kissed with a simple vanilla glaze, this Italian Ricotta Cookies Recipe gives you that classic Italian bakery cookie—right from your own kitchen—without any fuss.
If you’ve been searching for tender Italian ricotta cookies that taste like they came from a holiday cookie tray at Nonna’s house, you’re exactly where you need to be. These soft ricotta cookies are light, moist, and perfect for Italian Christmas cookies platters, Sunday dinners, or anytime you want an easy, classic Italian dessert with a cozy, homemade touch.
Full Recipe Introduction
Italian ricotta cookies are small, cake-like cookies made with ricotta cheese, butter, sugar, and a hint of vanilla (and sometimes lemon). They’re not crispy or crunchy like some traditional Italian cookies; instead, they’re incredibly tender with a fluffy holiday cookie texture that almost melts when you take a bite.
What makes this Italian Ricotta Cookies Recipe extra special is the balance of flavor and texture. The ricotta keeps the cookies moist for days, the glaze adds just enough sweetness, and the vanilla (or lemon, if you like) gives them that unmistakable Italian bakery cookie aroma.
I started making these years ago when my kids were little, and I needed an easy cookie recipe that could handle being tucked into lunch boxes, cookie tins, and care packages. Over time, this has become one of our “must-make” Italian Christmas cookies. But honestly? I bake them all year long. They’re that good with a cup of coffee on a Saturday afternoon.
From a health perspective, are these ricotta dessert cookies “health food”? No. But they do use real, simple ingredients—ricotta, butter, eggs, and flour—so you can pronounce everything in the bowl. You can also lighten them a bit with part-skim ricotta and slightly less glaze if you’re watching sugar.
Whether you’re making a big festive cookie recipe lineup for the holidays, or just craving something comforting and nostalgic, this Italian Ricotta Cookies Recipe is reliable, forgiving, and very beginner-friendly. Think of it as your new go-to for potlucks, bake sales, and cookie exchanges.
Why You’ll Love This Recipe
- Soft, cake-like texture: These soft ricotta cookies stay tender and moist for days—no dry, crumbly cookies here.
- Simple pantry ingredients: Butter, sugar, eggs, ricotta, flour—nothing fancy or hard to find.
- Perfect for holidays and gifting: These Italian Christmas cookies look beautiful on a platter with sprinkles or citrus zest.
- Customizable flavors: Make vanilla ricotta cookies, lemon ricotta cookies, or even almond—just swap the extract and zest.
- No chilling required: You can mix and bake right away; no waiting on dough to rest in the fridge.
- Beginner-friendly: The batter is more like a thick cake batter, so no need to roll or cut; just scoop and bake.
- Family-approved: Kids love the sweet glaze and sprinkles; adults love the nostalgic Italian family recipe vibe.
- Freezer-friendly: Both baked cookies and unbaked dough freeze well, so you can plan ahead for busy seasons.
Ingredients for Italian Ricotta Cookies Recipe
Let’s walk through the ingredient list so your Italian bakery cookies turn out soft, flavorful, and consistent every time.
For the Cookies
- 2 cups (16 oz / 450 g) whole milk ricotta cheese
- Use whole milk ricotta for the best tender cookie texture. Part-skim ricotta works in a pinch but will be slightly less rich. Drain if it looks very watery.
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- Room temperature butter is key; it should give slightly when pressed, not bend or melt.
- 1 ¾ cups (350 g) granulated sugar
- Regular white sugar helps create that light, cake-like crumb.
- 2 large eggs, room temperature
- Room-temp eggs mix more evenly into the batter, giving you a better rise.
- 2 teaspoons pure vanilla extract
- For classic vanilla ricotta cookies. You can replace 1 teaspoon with almond extract for a bakery-style twist.
- 1 teaspoon fresh lemon zest (optional but lovely)
- For lemon ricotta cookies, add zest plus ½–1 teaspoon lemon extract. It brightens the flavor.
- 4 cups (480 g) all-purpose flour
- Spoon and level your flour, or weigh it, so the cookies stay soft and not dense.
- 2 teaspoons baking powder
- This gives the cookies their fluffy lift. Make sure it’s fresh (less than 6–9 months open).
- ½ teaspoon fine sea salt
- Balances the sweetness and brings out the flavors.
For the Glaze
- 2 ½ cups (280–300 g) powdered sugar, sifted
- Sifting helps avoid lumps in your glazed ricotta cookies.
- 3–4 tablespoons milk (whole or 2%)
- Adjust the milk for a thick-but-pourable glaze.
- 1 teaspoon vanilla extract
- For classic vanilla glaze. You can use lemon extract for lemon ricotta cookies.
- 1–2 teaspoons fresh lemon juice (optional)
- Adds a light tang if you like a citrus finish.
- Pinch of salt
- Just a pinch keeps the glaze from tasting too flat or cloying.
- Colored nonpareil sprinkles (optional, for topping)
- Classic for Italian Christmas cookies—use red and green for the holidays, or rainbow for birthdays.
Step-by-Step Directions
You know what? These might look fancy, but they’re as easy as making a simple cake. The dough is soft and scoopable, not rollable, so there’s no stress.
1. Prep your tools and oven
- Preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper or silicone baking mats.
- Parchment helps prevent over-browning and makes cleanup easy.
- Make sure your butter, eggs, and ricotta are at room temperature.
- This helps them blend smoothly and create that tender crumb we want.
2. Cream the butter, sugar, and ricotta
- In a large mixing bowl (or the bowl of a stand mixer), add the softened butter and granulated sugar.
- Beat on medium-high speed for 2–3 minutes, until light and fluffy.
- Scrape down the sides of the bowl halfway through; this step adds air and helps make the cookies soft and light.
- Add the ricotta cheese and beat again for another 1–2 minutes.
- The mixture may look a little curdled at first—keep going until it looks creamy and well combined.
3. Add eggs and flavorings
- Add the eggs, one at a time, beating well after each.
- Mix in the vanilla extract and optional lemon zest (and lemon extract, if using).
- At this point, your batter should smell like a classic Italian bakery—rich with vanilla and a hint of citrus.
4. Combine the dry ingredients
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- With your mixer on low speed, gradually add the dry ingredients to the wet mixture in 2–3 additions.
- Mix just until the flour is mostly incorporated; don’t overmix. Overmixing can toughen the cookies.
- Scrape the bowl to make sure no flour pockets remain.
- The batter will be thick but soft—somewhere between cake batter and cookie dough.
5. Scoop and bake
- Using a small cookie scoop (about 1 tablespoon size) or a rounded tablespoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- The cookies will puff rather than spread a lot, so don’t worry if the scoops are tall.
- Bake one sheet at a time for 11–14 minutes, or until:
- The tops are set and look dry,
- The bottoms are lightly golden, and
- The centers spring back gently when touched.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Cooling fully is important so the glaze doesn’t slide right off.
6. Make the vanilla (or lemon) glaze
- In a medium bowl, whisk together the powdered sugar, vanilla extract, and 3 tablespoons milk.
- If using, add lemon juice and a pinch of salt.
- Adjust the consistency:
- If the glaze is too thick, whisk in ½ tablespoon more milk at a time.
- If it’s too thin, add a little more powdered sugar.
- You’re aiming for a glaze that clings to the cookie but still slowly runs down the sides.
7. Glaze and decorate
- When the cookies are completely cool, dip the tops of each cookie gently into the glaze or spoon the glaze over the top.
- Set them back on the wire rack (with parchment under it to catch drips).
- Immediately add sprinkles if using; the glaze starts setting fairly quickly.
- Let the glazed ricotta cookies rest at room temperature for about 30–45 minutes, or until the glaze is fully set and dry to the touch.
Now you’ve got a tray of classic Italian ricotta cookies, ready for a party, a cookie exchange, or just a cozy evening with tea or espresso.
Servings & Timing
- Yield: About 42–48 cookies, depending on scoop size
- Prep Time: 20–25 minutes
- Baking Time: 11–14 minutes per batch (about 24–30 minutes total for 2 sheets)
- Glazing Time: 15–20 minutes active + 30–45 minutes for glaze to set
- Total Time: Around 1 hour 20 minutes, including cooling and glazing
If you’re baking for a big gathering or building a festive cookie recipe collection for the holidays, you can easily double this batch. Just bake one sheet at a time for even results.
Variations and Flavor Twists
Once you’ve mastered this Italian Ricotta Cookies Recipe, it’s fun to play around. Here are some of my favorite twists:
- Lemon Ricotta Cookies: Add 1–2 teaspoons lemon extract plus extra zest to the dough, and use lemon juice in the glaze.
- Almond Ricotta Cookies: Replace 1 teaspoon of vanilla with almond extract and top with sliced toasted almonds instead of sprinkles.
- Chocolate Chip Ricotta Cookies: Fold 1 cup mini chocolate chips into the dough for a “bakery case” style cookie.
- Orange Holiday Cookies: Use orange zest and a splash of orange juice in the glaze; decorate with gold or white sprinkles for a wintery look.
- Anise-Style Italian Cookies: For a more old-fashioned Italian flavor, add ½–1 teaspoon anise extract to the dough and glaze.
- Gluten-Free Version: Use a reputable 1:1 gluten-free baking flour blend; expect a slightly softer texture, but still delicious.
Storage, Freezing & Make-Ahead Tips
One of the reasons these traditional Italian cookies show up so often around the holidays is how well they store and freeze. They’re sturdy enough for cookie boxes but stay tender inside.
Storing at room temperature
- Store fully cooled and glazed cookies in an airtight container at room temperature.
- Layer them with parchment paper between layers to protect the glaze.
- They stay fresh and soft for 3–4 days, sometimes longer if your kitchen isn’t too warm.
Refrigerator storage
- For slightly longer storage, you can refrigerate them in an airtight container for up to 1 week.
- Bring to room temperature before serving; the texture softens again as they warm up.
Freezing baked cookies
- Arrange cooled, unglazed cookies on a baking sheet and freeze until solid, about 1 hour.
- Transfer to a freezer bag or airtight container; freeze for up to 2–3 months.
- Thaw at room temperature, then glaze once thawed so the glaze doesn’t pick up extra moisture.
You can freeze them already glazed, but the sprinkles and glaze sometimes look a bit frosty or dull after thawing—totally fine for everyday treats, but maybe not for a showy cookie tray.
Freezing the dough
- Make the cookie dough and scoop mounds onto a lined baking sheet.
- Freeze until firm, then store the scoops in a freezer bag for up to 2 months.
- Bake straight from frozen, adding 1–2 extra minutes to the bake time.
- This is perfect if you like having “emergency cookie dough” on hand for last-minute guests.
Notes, Tips & What I Learned Testing This Recipe
- Drain extra-wet ricotta: If your ricotta is very watery (some brands are), set it in a fine mesh strainer over a bowl for 15–20 minutes. Too much liquid can make the dough spread too much and bake up flat.
- Don’t overbake: These are meant to be soft and cake-like. If you wait for them to turn golden brown on top, you’ve gone too far. Pull them when the bottoms are pale golden and the tops are just set.
- Use a cookie scoop: A 1-tablespoon cookie scoop keeps the cookies even in size, which helps them bake evenly and look neat on a tray.
- Adjust glaze thickness seasonally: On humid days, you may need a thicker glaze (less milk); on dry winter days, a touch more milk helps it spread nicely.
- Flavor balance: If you’re using both lemon zest and lemon extract, start small and taste the dough. It’s easy to overdo citrus flavor, and ricotta has a mild taste that can get overshadowed.
- Rest after glazing: Let the cookies sit long enough for the glaze to completely set before stacking or boxing them. Patience here prevents a sticky mess later.
I’ve tested these with several ricotta brands here in the U.S. (Galbani, Whole Foods 365, and even some store brands). Whole milk versions consistently make fluffier, more flavorful cookies than part-skim, so if you can swing it, that’s my recommendation.
Frequently Asked Questions
1. Can I make this Italian Ricotta Cookies Recipe ahead for Christmas?
Yes. Bake the cookies 1–2 days before, store them in an airtight container, and glaze them the day before you plan to serve or gift them. You can also freeze unglazed cookies weeks in advance.
2. My dough seems very sticky—did I do something wrong?
A sticky, soft dough is normal for Italian ricotta cookies. If it’s extremely loose, you may have very wet ricotta; add 2–4 tablespoons extra flour until it holds soft mounds.
3. Why did my cookies spread too much and turn flat?
Common causes: ricotta was too wet, butter was overly soft or melted, or too little flour was used. Next time, drain your ricotta and make sure you’re measuring flour correctly.
4. Can I use part-skim ricotta instead of whole milk?
Yes, you can. The cookies will still be tasty, just a little less rich and slightly lighter in texture. If it’s very watery, give it a quick drain.
5. Do I have to glaze the cookies?
No, but the glaze adds sweetness and moisture. Unglazed, they’re more like little ricotta tea cakes—still wonderful, just less dessert-like.
6. Can I make these Italian ricotta cookies gluten-free?
Yes. Use a 1:1 gluten-free baking flour blend (with xanthan gum included). The cookies may be a touch more delicate, but they’ll still be soft and flavorful.
7. How do I keep the glaze from getting too hard?
Use milk (not water) for the glaze and don’t make it ultra-thin. It will set firm enough to stack, but still soften a bit when you bite in.
8. Are these authentic Italian cookies?
They’re an American-Italian classic you’ll find in many Italian bakeries and family recipe boxes across the U.S.—very traditional for Italian Christmas cookies and Easter, even though every Nonna has her own version.
Conclusion
This Italian Ricotta Cookies Recipe gives you everything we love in a classic Italian dessert cookie—soft, fluffy centers, a light sweet glaze, and that cozy vanilla (or lemon) aroma that makes the whole kitchen smell like a bakery. They’re simple enough for a weeknight baking session, yet pretty enough for holiday platters, baby showers, and everything in between.
Give them a try, and when you do, I’d love to hear how they turned out—tell me your favorite variation, or whether you went classic vanilla ricotta cookies or bright, zesty lemon. And if you’re building a festive cookie tray, these pair beautifully with biscotti, thumbprint cookies, and your favorite chocolate treats, so feel free to explore more recipes and make it a real cookie celebration.
Italian Ricotta Cookies
Ingredients
- 2 cups whole milk ricotta cheese 16 oz / 450 g; drain if very watery
- 1 cup unsalted butter 2 sticks / 226 g; softened to room temperature
- 1 3/4 cups granulated sugar 350 g
- 2 large eggs room temperature
- 2 teaspoons vanilla extract pure; or replace 1 teaspoon with almond extract for variation
- 1 teaspoon lemon zest fresh; optional, for a light citrus flavor
- 4 cups all-purpose flour 480 g; spoon and level or weigh for accuracy
- 2 teaspoons baking powder ensure it is fresh
- 1/2 teaspoon fine sea salt
- 2 1/2 cups powdered sugar 280–300 g; sifted
- 3-4 tablespoons milk whole or 2%, for glaze; adjust for consistency
- 1 teaspoon vanilla extract for the glaze; or substitute lemon extract for lemon glaze
- 1-2 teaspoons lemon juice fresh; optional, for a light tang in the glaze
- salt pinch, for the glaze
- colored nonpareil sprinkles optional, for topping and decoration
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Ensure your butter, eggs, and ricotta are at room temperature so they blend smoothly.
- In a large mixing bowl or stand mixer, beat the softened butter and granulated sugar on medium-high speed for 2–3 minutes until light and fluffy, scraping down the sides as needed. Add the ricotta cheese and beat for another 1–2 minutes until the mixture looks creamy and well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and optional lemon zest (and lemon extract if using), until the batter is smooth and fragrant.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture in 2–3 additions. Mix just until the flour is mostly incorporated and no dry pockets remain; do not overmix. The dough will be thick but soft, like a very thick cake batter.
- Using a small cookie scoop (about 1 tablespoon) or a rounded tablespoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will puff rather than spread a lot.
- Bake one sheet at a time for 11–14 minutes, or until the tops are set and look dry, the bottoms are lightly golden, and the centers spring back gently when touched. Do not overbake; the tops should remain pale. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- In a medium bowl, whisk together the powdered sugar, vanilla extract, and 3 tablespoons of milk until smooth. If using, add lemon juice and a pinch of salt. Adjust the consistency as needed: add more milk, 1/2 tablespoon at a time, if too thick, or more powdered sugar if too thin. The glaze should cling to the cookie but slowly run down the sides.
- Once the cookies are completely cool, dip the tops of each cookie into the glaze or spoon the glaze over the top. Place them back on the wire rack set over parchment to catch drips. Immediately top with colored nonpareil sprinkles if using, before the glaze sets. Let the cookies rest at room temperature for 30–45 minutes, or until the glaze is fully set and dry to the touch.
- Serve the cookies once the glaze is set. Store fully cooled and glazed cookies in an airtight container at room temperature for 3–4 days, layering with parchment paper between layers to protect the glaze.
