Name: Italian Ricotta Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 36 cookies
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup ricotta cheese; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon lemon zest; 1 cup powdered sugar (for glaze); 2 tablespoons milk (for glaze); 1/2 teaspoon vanilla extract (for glaze)

Hey y’all! If you’re on the hunt for a melt-in-your-mouth treat that’s both classic and comforting, look no further—this Italian Ricotta Cookies Recipe hits the sweet spot. These pillowy-soft Cookies combine creamy ricotta cheese and a hint of vanilla for a moist, tender bite that’s absolutely irresistible. Perfect for holidays, bake sales, or whenever your sweet tooth strikes. Ready to whip up a batch of pure cookie bliss? Let’s get cooking!

Why You’ll Love This Italian Ricotta Cookies Recipe

Ultra-soft and cake-like texture makes them a crowd-pleaser for all ages.
Simple, pantry-friendly ingredients and easy preparation steps.
Perfect for holiday cookie trays, parties, or as an anytime treat.
Versatile base recipe with endless flavor variation options.
Moist and tender cookies that stay fresh for days.

Ingredients for Italian Ricotta Cookies Recipe

2 cups (250g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup (240g) whole milk ricotta cheese, drained if watery
For the glaze:

1 1/2 cups (180g) powdered sugar
3-4 tbsp milk (whole or 2%)
1/2 tsp vanilla extract
Sprinkles (optional)

How to Make Italian Ricotta Cookies Recipe

Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2 minutes with a hand mixer).
Add Wet Ingredients: Beat in the eggs one at a time, then add the vanilla and ricotta cheese, mixing until smooth and creamy.
Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix!
Scoop and Bake: Drop dough by rounded tablespoon (about 1.5 inches apart) onto prepared baking sheets. Bake for 12-14 minutes or until edges are lightly golden and tops look set.
Cool: Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Glaze: In a small bowl, whisk powdered sugar, milk, and vanilla until smooth and pourable. Dip cooled cookies in glaze and decorate with sprinkles, if desired. Let set for 30 minutes.

Notes & Tips for Italian Ricotta Cookies Recipe

Be sure to drain the ricotta cheese with a fine mesh sieve if it’s watery for the best texture.
Don’t overbake these cookies—pull them from the oven as soon as the bottoms turn light golden for a tender crumb.
Curious about ricotta? Learn more about different types and uses of ricotta cheese in baking.

Italian Ricotta Cookies Recipe Variations

Lemon Ricotta Cookies: Add 2 tsp lemon zest and 2 tbsp lemon juice to the dough and glaze for a zesty twist.
Chocolate Chip Ricotta Cookies: Fold in 3/4 cup mini chocolate chips before baking for a decadent treat.
Anise Ricotta Cookies: Swap vanilla for 1 tsp anise extract for a classic Italian bakery flavor.

Required Equipment for Italian Ricotta Cookies Recipe

Hand or stand mixer
Mixing bowls
Measuring cups and spoons
Baking sheets
Parchment paper
Wire rack

Storage & Shelf Life for Italian Ricotta Cookies

Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week. To freeze, place glazed cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag (good for up to 2 months). Allow frozen cookies to thaw at room temperature before serving for best texture.

Pairings & Serving Suggestions for Italian Ricotta Cookies Recipe

Serve with hot espresso, cappuccino, or your favorite tea for a comforting snack.
Pair with fresh berries for a light dessert platter.
Excellent addition to any holiday or birthday cookie tray.

Pro Tips for Making the Best Italian Ricotta Cookies Recipe

Use whole milk ricotta for richer flavor and best results (see a taste test of different ricotta brands).
For uniform cookies, use a cookie scoop for even portions.
Let the glazed cookies set on a wire rack for a smooth, shiny finish. For icing technique inspiration, check out this guide on decorating cookies.

Italian Ricotta Cookies Recipe FAQ

Can I make the dough ahead of time?: Absolutely! Cover tightly and refrigerate up to 24 hours, then scoop and bake as directed (may require 1 extra minute in the oven).
Do I have to use ricotta cheese?: Ricotta gives these cookies their signature texture, but you can try cottage cheese (well-drained and pureed)—the flavor and texture will be different.
Can I freeze the cookies?: Yes! Freeze in a single layer before glazing for best results. Glaze after thawing for a fresh finish.

Prep time: 15 minutes
Cook time: 12-14 minutes per batch
Total time: 40-45 minutes (includes glazing and cooling)