Italian Ricotta Cookies Recipe
This Italian Ricotta Cookies Recipe makes soft, pillowy cookies with a tender crumb, a sweet vanilla-lemon glaze, and that classic Italian bakery cookie flavor we all love—perfect for Christmas cookie trays, baby showers, or a quiet afternoon coffee break at your own kitchen table.
I’ve been baking Italian ricotta cookies for more than two decades now, and they never last long. These are those soft ricotta cookies you see piled high in Italian bakeries: little domes of cake-like dough, topped with a simple glaze and cheerful sprinkles. They’re a classic Italian Christmas cookie, but honestly, I bake them all year.
What makes this recipe special? The ricotta keeps the cookies moist and fluffy without being heavy, and the dough is very forgiving—great if you’re not a seasoned baker. The glaze adds a gentle sweetness and a bit of shine, so they look as good as they taste. You can lean into vanilla, or brighten things up with lemon for a sunny ricotta dessert cookie.
I love setting these out with a pot of coffee or a bottle of wine when friends stop over. They’re nostalgic, festive cookie recipe material, but also easy enough for a weeknight bake when you just want something cozy and homemade.
Why You’ll Love This Recipe
- Soft, cake-like texture that stays tender for days thanks to the ricotta
- Simple pantry ingredients—no specialty tools or tricky steps
- Perfect for Italian Christmas cookies platters, bake sales, and office parties
- Flexible flavor base: make vanilla ricotta cookies, lemon ricotta cookies, or almond in the same dough
- The dough doesn’t need to be rolled or cut—just scoop, bake, and glaze
- Great “first baking project” for kids and grandkids (the sprinkles are their job!)
- Freezer-friendly, so you can bake ahead for holidays and events
- Classic Italian family recipe vibes with modern, easy directions
- Ideal for gift boxes or cookie exchanges since they’re pretty and sturdy
- Works for small batches or double batches without much extra effort
Ingredients
This Italian Ricotta Cookies Recipe uses simple, everyday ingredients, but a few small choices—like full‑fat ricotta and real vanilla—make a big difference in flavor and texture.
For the Cookies
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
- ½ cup (1 stick / 113 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 1 cup (240 g) whole-milk ricotta cheese (drained if very wet; I like Galbani or BelGioioso)
- 2 tsp pure vanilla extract
- 1 tsp finely grated lemon zest (optional, but lovely)
For the Glaze
- 1 ½ cups (180 g) powdered sugar, sifted
- 2–3 Tbsp milk (whole or 2% for a creamier glaze)
- 1 tsp pure vanilla extract or ½ tsp almond extract or 1–2 Tbsp fresh lemon juice
- Pinch of salt (this keeps the glaze from tasting too flat)
- Colored nonpareils or sprinkles, for decorating
Ingredient Tips
- Ricotta: Use whole-milk ricotta for the best tender cookie texture; if the ricotta looks very watery, spoon it into a fine-mesh strainer for 10–15 minutes so the cookies don’t spread too much.
- Butter: Butter should be soft but not greasy—when you press it with a finger, it should give easily but still hold its shape.
- Flour: If you don’t have a scale, spoon flour into the measuring cup and level with a knife instead of scooping straight from the bag, which packs it too tightly.
- Flavoring: Vanilla gives that classic Italian bakery cookies flavor, while lemon zest and juice give you a brighter, more summery cookie. You can mix the two as well.
Directions
You know what? These are the kind of cookies that look fancier than the effort you put into them. Let me walk you through it.
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Preheat and prep the pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats so the soft ricotta cookies don’t stick and brown too hard on the bottom. -
Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This keeps the leavening evenly distributed so your cookies rise evenly instead of having weird little bumps. -
Cream the butter and sugar
In a large mixing bowl (a stand mixer with the paddle attachment works beautifully, but a hand mixer is fine), beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy. It should look pale and a bit airy—this step helps give the cookies their fluffy holiday cookies texture. -
Add egg, ricotta, and vanilla
Beat in the egg until fully combined, scraping down the bowl as needed. Add the ricotta, vanilla, and lemon zest (if using). Mix on medium speed until smooth and creamy. The batter may look slightly curdled at first; keep mixing and it will come together. -
Combine wet and dry
Add the flour mixture to the ricotta mixture in two additions, mixing on low speed just until no streaks of flour remain. The dough will be thick and sticky, almost like a soft muffin batter rather than a stiff cookie dough—that’s exactly what you want for these tender Italian bakery cookies. -
Scoop the dough
Using a small cookie scoop (about 1 tablespoon) or two spoons, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. If the dough is very sticky, you can lightly dampen the scoop or your fingers with water. -
Bake until puffed and just set
Bake for 10–13 minutes, one sheet at a time, until the cookies are puffed, very lightly golden on the bottom, and set on top. The tops should not brown much; they should look pale and soft, like little clouds. If you gently press one, it should spring back. -
Cool completely before glazing
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If you glaze them while they’re warm, the glaze will soak in and be more sheer—still tasty, but less pretty. For that classic glazed ricotta cookies look, let them cool fully. -
Make the glaze
In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla (or almond or lemon), and a pinch of salt. Add more milk, a teaspoon at a time, until you have a thick but pourable glaze that slowly ribbons off the whisk. If it’s too thin, add a bit more powdered sugar. -
Glaze and decorate
Dip the top of each cookie into the glaze, letting any excess drip back into the bowl, then place it back on the cooling rack. While the glaze is still wet, add sprinkles. Work in batches so the glaze doesn’t dry before the sprinkles stick. Let the glaze set for at least 30–45 minutes before stacking or storing.
Servings & Timing
- Yield: About 30–36 cookies, depending on scoop size
- Prep Time: 20 minutes
- Bake Time: 10–13 minutes per batch (about 20–25 minutes total, depending on your oven and sheet rotation)
- Glazing Time: 15–20 minutes active, plus 30–45 minutes for the glaze to set
- Total Time: About 1 hour 15 minutes, much of it hands-off cooling time
Variations
Once you’ve made this Italian Ricotta Cookies Recipe once, it becomes an easy cookie recipe to customize for every holiday and mood.
- Lemon-Lovers Version: Use lemon zest in the dough and swap part of the milk in the glaze for fresh lemon juice for true lemon ricotta cookies.
- Almond Bakery Cookies: Add ½ tsp almond extract to the dough and use almond extract in the glaze; finish with sliced almonds instead of sprinkles.
- Chocolate Chip Ricotta Cookies: Fold ½–¾ cup mini chocolate chips into the dough for a fun twist kids adore.
- Christmas Sprinkle Cookies: Use red, green, and white nonpareils and add a tiny pinch of ground nutmeg to the dough for festive Italian Christmas cookies.
- Anise-Style Italian Cookies: Replace the vanilla in the glaze with ¼–½ tsp anise extract for a more traditional Italian family recipe flavor.
- Gluten-Friendly Swap: Use a good 1:1 gluten-free baking flour blend and chill the dough 30 minutes before scooping to help them hold their shape.
Storage & Reheating
One of my favorite things about these ricotta dessert cookies is that they actually taste better the next day. The flavors mellow and the texture stays soft.
- Room Temperature: Store glazed cookies in an airtight container at room temperature for 3–4 days. Place parchment paper between layers so the glaze doesn’t stick.
- Refrigerator: If your kitchen runs warm or humid, you can keep them in the fridge for up to 5–6 days; let them sit at room temp for 15–20 minutes before serving so the texture softens again.
- Freezer (Unglazed): For the best results, freeze the baked, unglazed cookies in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll keep for up to 2 months. Thaw at room temperature, then glaze fresh.
- Freezer (Glazed): You can freeze them glazed, but the glaze may look a little frosty after thawing. Freeze in layers with parchment in between, and thaw uncovered at room temp so condensation doesn’t make them sticky.
- Make-Ahead Tip: Bake the cookies up to 2 days in advance, store them airtight, and glaze the morning you plan to serve them for the prettiest finish.
Notes
A few little lessons I’ve learned over many holiday seasons with these classic Italian cookies:
- Don’t overbake. This is the big one. Pull them out when they still look pale and soft—remember, they keep cooking for a minute or two on the hot pan. Overbaked cookies turn dry and lose that tender cookie texture everyone loves.
- Watch your ricotta. If your ricotta is very wet (some brands are looser than others), give it a quick drain. Too much moisture can cause the cookies to spread more and lose that cute dome shape.
- Play with flavors. Italian bakery cookies are all about subtle aromatics. Try mixing half vanilla and half almond or swapping lemon zest for orange zest when citrus is in season.
- Use a cookie scoop. A small scoop keeps your cookies uniform in size, which not only looks nicer but also helps them bake evenly. If you don’t have one, two teaspoons will still do the job.
- Let kids help. When my kids were little, decorating these was their favorite job. I’d set up a “cookie station” with bowls of different sprinkles and let them make their own designs. Things got messy, yes, but the memories were worth it.
If you love these, take a peek around my other classic Italian dessert recipes on the blog—cannoli-inspired treats and almond cookies pair beautifully with these soft ricotta cookies on a dessert platter.
FAQs
1. Can I make the dough ahead of time?
Yes. You can prepare the dough, cover the bowl tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for about 15 minutes before scooping if it feels very firm.
2. My cookies spread too much—what went wrong?
Most often it’s either very wet ricotta or too-warm butter. Next time, drain the ricotta briefly and make sure your butter is soft but not melty. Chilling the dough for 20–30 minutes can also help.
3. Can I double this Italian Ricotta Cookies Recipe for a big party?
Absolutely. This recipe doubles well—just use a large mixing bowl and scrape the bottom of the bowl a couple of extra times so everything is mixed evenly.
4. Do I have to use the glaze?
You don’t, but the glaze adds sweetness and that traditional Italian ricotta cookies look. If you skip it, you may want to add an extra tablespoon or two of sugar to the dough for a sweeter cookie.
5. Can I use part-skim ricotta?
You can, but the cookies may be a touch less rich and slightly drier. Whole-milk ricotta really gives you the best fluffy, tender crumb. If you do use part-skim, don’t overbake.
6. How do I keep the glaze from getting too runny?
Add the milk slowly and whisk well. If it ends up thin, sprinkle in a bit more powdered sugar and whisk again until it clings to the whisk and falls in thick ribbons.
7. Are these cookies good for shipping?
Yes, they hold up better than you’d think. Let the glaze dry completely, then pack them snugly in a tin with layers of parchment and ship quickly. They’re a lovely homemade gift.
8. Can I make these without a mixer?
You can use a sturdy whisk or wooden spoon and some elbow grease. Cream the butter and sugar well by hand until light and fluffy—that step is key for soft, airy cookies.
Conclusion
This Italian Ricotta Cookies Recipe gives you everything you want from a classic Italian dessert: soft, fluffy cookies, a simple sweet glaze, and flavors that feel comforting and festive any time of year. Whether you’re filling a Christmas cookie tray, stocking a freezer before the holidays, or just baking on a quiet Sunday afternoon, these glazed ricotta cookies are a lovely, reliable choice.
If you bake a batch, I’d love to hear how they turned out—leave a comment, share your favorite variation (vanilla, lemon, almond?), or tag your photos so we can bake “together” from my kitchen to yours. And when you’re ready for your next sweet project, explore more traditional Italian cookies and easy cookie recipes on the blog for your own little homemade bakery lineup.
Italian Ricotta Cookies
Ingredients
- 2 cups all-purpose flour 250 g
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter softened to room temperature; 1 stick / 113 g
- 1 cup granulated sugar 200 g
- 1 large egg at room temperature
- 1 cup whole-milk ricotta cheese 240 g; drain briefly if very wet
- 2 teaspoons pure vanilla extract
- 1 teaspoon finely grated lemon zest optional, but lovely
- 1 1/2 cups powdered sugar 180 g, sifted
- 2-3 tablespoons milk whole or 2% for a creamier glaze
- 1 teaspoon pure vanilla extract or 1/2 tsp almond extract or 1–2 Tbsp fresh lemon juice for the glaze
- 1 pinch salt for the glaze
- colored nonpareils or sprinkles for decorating
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats so the cookies don’t stick and don’t brown too hard on the bottom.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined. Set aside.2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium speed for 2–3 minutes, until light, pale, and fluffy. Use a stand mixer with the paddle attachment or a hand mixer.1/2 cup unsalted butter, 1 cup granulated sugar
- Beat in the egg until fully combined, scraping down the bowl as needed. Add the ricotta, vanilla extract, and lemon zest (if using). Mix on medium speed until the mixture looks smooth and creamy; it may look slightly curdled at first, then come together.1 large egg, 1 cup whole-milk ricotta cheese, 2 teaspoons pure vanilla extract, 1 teaspoon finely grated lemon zest
- Add the flour mixture to the ricotta mixture in two additions, mixing on low speed just until no dry streaks of flour remain. The dough will be thick and sticky, more like a soft muffin batter than a stiff cookie dough.
- Using a small cookie scoop (about 1 tablespoon) or two spoons, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. If the dough is very sticky, lightly dampen the scoop or your fingers with water.
- Bake one sheet at a time for 10–13 minutes, until the cookies are puffed, very lightly golden on the bottom, and just set on top. The tops should remain pale and soft; if you gently press one, it should spring back.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. For a pretty, opaque glaze, do not glaze while warm.
- In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, your choice of vanilla, almond extract, or lemon juice, and a pinch of salt. Add more milk, a teaspoon at a time, until you have a thick but pourable glaze that slowly ribbons off the whisk. If it becomes too thin, whisk in a little more powdered sugar.1 1/2 cups powdered sugar, 2-3 tablespoons milk, 1 teaspoon pure vanilla extract, 1 pinch salt
- Dip the top of each cooled cookie into the glaze, letting excess drip back into the bowl, then place it back on the wire rack. Immediately add sprinkles or nonpareils while the glaze is still wet. Work in batches so the glaze doesn’t dry before the decorations stick. Let the glaze set for 30–45 minutes before stacking or storing.colored nonpareils or sprinkles
