Italian Ricotta Cookies are a delightful treat. They are soft, moist, and have a lovely flavor. This cookie is made using ricotta cheese, which gives it a unique taste. It also has a sweet glaze that makes them even more special. These cookies are perfect for family gatherings, holidays, or just a sweet snack at home.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe for many reasons. First, these cookies are simple to make, even for beginners. The ingredients are easy to find, and the steps are straightforward. Second, the texture of these cookies is light and soft. Each bite melts in your mouth. The flavor is sweet but not too sweet, making them enjoyable for everyone. Lastly, you can customize them easily with different flavors or toppings. You can even make them ahead of time!

HOW TO MAKE Italian Ricotta Cookies

Making Italian Ricotta Cookies is easy and fun. Whether you’re baking for a party or just for yourself, you’ll find joy in making these tasty treats. Follow the step-by-step instructions to create delicious cookies everyone will love.

EQUIPMENT NEEDED

To make Italian Ricotta Cookies, you will need a few basic kitchen tools. Here is a list of what you will need:

Mixing bowls
Electric mixer or whisk
Baking sheets
Parchment paper
Measuring cups and spoons
Cooling rack

Ingredients You’ll Need

To make these Italian Ricotta Cookies, gather the following ingredients:

2 sticks butter, softened (1/2 pound)
1-¾ cup granulated sugar
2 large eggs
1 container ricotta cheese (15 oz.)
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
4-5 tablespoons milk
1-½ cups powdered sugar
1 teaspoon almond extract

STEP-BY-STEP INSTRUCTIONS

To make the cookies:

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy.
Add the eggs, ricotta cheese, and vanilla extract to the bowl. Mix well until everything is combined.
In another bowl, whisk together the flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined. If the dough is too thick, add milk, one tablespoon at a time, until you reach a smoother consistency.
Use a spoon or cookie scoop to drop dough onto your prepared baking sheets. Leave some space between each cookie as they will spread slightly while baking.
Bake in your preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
Once done, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a cooling rack.

To make the glaze:

In a medium bowl, combine the powdered sugar, almond extract, and enough milk to achieve a smooth, drizzable consistency.
Once the cookies have cooled completely, drizzle the glaze over each cookie.

HOW TO SERVE Italian Ricotta Cookies

Italian Ricotta Cookies can be served plain or with the sweet glaze on top. They are great on their own, but you can also pair them with a cup of coffee or tea for a lovely afternoon treat. Serve them at parties, holidays, or enjoy them as a daily snack.

STORAGE & FREEZING: Italian Ricotta Cookies

To store your Italian Ricotta Cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. To freeze, wrap each cookie individually in plastic wrap and place them in a freezer bag. They will last in the freezer for about three months. Just thaw them overnight in the fridge before enjoying.

SERVING SUGGESTIONS

Here are some ideas on how to serve Italian Ricotta Cookies:

Serve them with fresh fruit or berries.
Pair them with a scoop of vanilla ice cream for a delicious dessert.
Enjoy them as a snack with a glass of milk or your favorite beverage.
Arrange them on a pretty platter for special occasions or gatherings.

VARIATIONS

There are many ways to customize Italian Ricotta Cookies. Here are a few ideas:

Add chocolate chips or dried fruit to the dough for extra flavor.
Use lemon zest or orange zest for a citrus twist.
Substitute the almond extract with lemon or vanilla extract for different flavors.
Top the cookies with sprinkles or crushed nuts for added texture.

FAQs

1. Can I use low-fat ricotta cheese?

Yes, you can use low-fat ricotta cheese. However, the texture may change slightly, and the cookies might be less rich.

2. Can I make these cookies gluten-free?

You can use a gluten-free all-purpose flour blend to make these cookies gluten-free. The flavor and texture should still be good.

3. Can I refrigerate the dough before baking?

Yes, you can refrigerate the dough for up to an hour before baking. This will help the cookies hold their shape better.

4. How can I make these cookies even sweeter?

If you want sweeter cookies, you can increase the amount of granulated sugar or add extra powdered sugar in the glaze.

MAKE-AHEAD TIPS FOR Italian Ricotta Cookies

You can make Italian Ricotta Cookies in advance to save time. Here are some tips:

Prepare the cookie dough and refrigerate it for up to 24 hours. When you’re ready, bake the cookies as normal.
Bake the cookies and store them in an airtight container. They will keep fresh for several days.
You can make the glaze ahead of time, too. Just store it in a sealed container in the fridge and drizzle it over the cookies when you are ready to serve.

Italian Ricotta Cookies

Soft and moist cookies made with ricotta cheese, topped with a sweet glaze, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: Italian

Calories: 150

Ingredients Method Notes

Ingredients

For the cookies

2 sticks butter, softened (1/2 pound)
1.75 cups granulated sugar
2 large eggs
15 oz ricotta cheese 1 container
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
4-5 tablespoons milk As needed for dough consistency

For the glaze

1.5 cups powdered sugar
1 teaspoon almond extract
milk To achieve a smooth, drizzable consistency

Method

Preparation

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy.
Add the eggs, ricotta cheese, and vanilla extract to the bowl. Mix well until everything is combined.
In another bowl, whisk together the flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined. If the dough is too thick, add milk, one tablespoon at a time, until you reach a smoother consistency.

Baking

Use a spoon or cookie scoop to drop dough onto your prepared baking sheets. Leave some space between each cookie as they will spread slightly while baking.
Bake in your preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
Once done, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a cooling rack.

Making the Glaze

In a medium bowl, combine the powdered sugar, almond extract, and enough milk to achieve a smooth, drizzable consistency.
Once the cookies have cooled completely, drizzle the glaze over each cookie.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week. Freezing is also an option; wrap each cookie individually and place them in a freezer bag, where they will last about three months.