Italian Ricotta Cookies are soft, cake-like cookies made with whole milk ricotta and topped with a simple sweet icing and colorful sprinkles. The ricotta keeps the cookies tender and moist, while vanilla or almond extract adds plenty of flavor.
These cookies remind me of the Italian bakeries and cookie trays I grew up around in Central New York. I especially like making them around the holidays because the sprinkles make them festive, but they’re simple enough to make any time of year.
Why I Love Italian Ricotta Cookies
About the Ingredients ⭐
- All-Purpose Flour: Gives the cookies their structure while keeping the texture soft and cake-like.
- Baking Powder & Baking Soda: Work together to help the cookies rise and stay light.
- Salt: Balances the sweetness and brings out the other flavors.
- Unsalted Butter: Use softened butter so it creams smoothly with the sugar.
- Granulated Sugar: Sweetens the cookies and helps create their soft texture.
- Eggs: Add moisture and help hold the cookie dough together.
- Vanilla or Almond Extract: Either works well. Almond extract gives the cookies a more traditional Italian bakery-style flavor.
- Whole-Milk Ricotta Cheese: The key ingredient that makes these cookies especially soft, moist, and tender.
For the Icing
- Powdered Sugar: Creates the base of the sweet icing.
- Whole Milk: Thins the icing to the right consistency. Start with less and add more as needed.
- Vanilla or Almond Extract: Adds flavor to the icing and can be matched to the extract used in the cookies.
- Sprinkles or Colored Sugar: Optional, but perfect for decorating the cookies for holidays or special occasions.
Be sure to check out the full recipe and ingredient list below
How to Make Italian Ricotta Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gently fold in the ricotta cheese until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The center should be set but still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing. In a medium-sized bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and well combined. If desired, add a few drops of food coloring to achieve your desired color.
- Once the cookies have cooled, drizzle or spread the icing over the tops of the cookies. Add sprinkles or colored sugar for decoration if desired.
- Allow the icing to set before storing the cookies in an airtight container. These cookies can be enjoyed for up to 5 days.
Tips I Found Helpful 💙
- Use whole-milk ricotta: It gives the cookies the softest, richest texture.
- Use softened butter: Let the butter soften at room temperature so it creams smoothly with the sugar.
- Don’t overmix the dough: Once you add the flour mixture, mix just until everything is combined to keep the cookies soft and tender.
- Keep the cookies the same size: A cookie scoop makes it easier to portion the dough evenly so the cookies bake at the same rate.
- Cool completely before icing: If the cookies are still warm, the icing will melt and run off instead of setting on top.
Frequently Asked Questions
More Dessert Recipes I Love 💙
Yield: 36
Italian Ricotta Cookies
No Ratings
Italian Ricotta Cookies are soft, cake-like cookies topped with a sweet icing and colorful sprinkles.
Prep Time
15 minutes
Cook Time
15 minutes
Additional Time
45 minutes
Total Time
1 hour 15 minutes
Ingredients
- 2 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter, Softened
- 1 ½ Cups Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract or Almond Extract
- 1 Cup Whole-Milk Ricotta Cheese
For the icing:
- 2 Cups Powdered Sugar
- 4-6 Tablespoons Whole Milk
- 1 Teaspoon Vanilla Extract or Almond Extract
- Sprinkles or Colored Sugar for Decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gently fold in the ricotta cheese until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The center should be set but still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing. In a medium-sized bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and well combined. If desired, add a few drops of food coloring to achieve your desired color.
- Once the cookies have cooled, drizzle or spread the icing over the tops of the cookies. Add sprinkles or colored sugar for decoration if desired.
- Allow the icing to set before storing the cookies in an airtight container. These cookies can be enjoyed for up to 5 days.
Notes
Use whole-milk ricotta for the softest texture. Do not overmix the dough, and let the cookies cool completely before icing. Allow the icing to set before storing.
Nutrition Information:
Yield:
36Serving Size:
1 cookieAmount Per Serving: Calories: 120Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 20mgSodium: 65mgCarbohydrates: 20gFiber: 0gSugar: 14gProtein: 2g
