These Italian Ricotta Cookies are super soft and absolutely delicious. Topped with an almond glaze and sprinkles! They are sure to become a family favorite!
— PIN THIS RECIPE —
Hi friends! I’m participating in the Food Blogger Cookie Swap again this year! In exchange for mailing out cookies to 3 other bloggers, I got 3 kinds of cookies from other bloggers! How fun is that?
If the sound of putting ricotta cheese in cookies is bizarre to you, let me assure you that they do not taste like cheese! 🙂 These cookies are like sugar cookies! They’re easy to make and absolutely delicious to eat!
I will tell you – I would recommend NOT mailing these cookies. Sure, you can include them in a cookie tray or take them next door to share with a neighbor, or take them to an office party – but don’t ship them. I learned it the hard way. The glaze does not hold up well – it becomes an ooey gooey mess. I saw the cookies I mailed to one of my recipients on Instagram and I was soooo disappointed that they didn’t look as pretty as when I mailed them out. I was afraid it would happen but I hoped for the best. Learn from my mistake. I’m so sorry ladies! Next year, my cookies will be unglazed for sure!
I received some really delicious and awesome cookies this year – Pistachio Cranberry Shortbreads, Spiced Shortbread Cookies, and Brown Butter Snickerdoodles with Orange and Cardamom. I left the Snickerdoodle on the counter while I took care of a few things around the house …. and my kiddos devoured them before I had the chance to take a picture or taste one for myself!
Things you’ll need for this recipe:
Italian Ricotta Cookies
Ingredients
For the cookies
- 2 sticks butter, softened 1/2 pound
- 1 ¾ cup granulated sugar
- 2 eggs
- 1 container ricotta cheese 15 oz.
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For the glaze
- 4 - 5 tablespoons milk
- 1 ½ cups powdered sugar
- 1 teaspoon almond extract
Instructions
- Preheat oven to 350°F.
- In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.
- Bake 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, whisk the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.
Notes
- While the cookies themselves are sturdy and store well, I do not recommend glazing until you are serving. Or, only glaze what you are serving and not what you are storing for later.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I love cookies! Your recipes sound great.
I havent made cookies in a while, but I'm really tempted by all of these recipes.
Jamie, these cookies were just as you describe them — super soft and absolutely delicious! Thank you so much for the amazing cookies and the darling ornament. Merry Christmas! 🙂
They look delicious! Your cookie exchange sounds so fun! I just happen to have some leftover ricotta cheese… I may have to make 1/2 a recipe to try these! Have a Merry Christmas!
Blessings,
Nici
I wish I could've gotten these cookies! Yum!
What a fun idea to exchange with other bloggers! I think these look so pretty, and the ricotta didn't sound too odd to me.
These look so delicious!
My mother makes a recipe very similar to this. Thanks for sharing with Foodie Friends Friday! I shared the recipe on my FB page this afternoon.
These cookies! They look so tasty! I would definitely be grabbing for them on the cookie tray…..
These look fabulous! Going to make them this weekend!
Wonderful cookies for a swap. I hope you added this yumminess to my cookie swap linky. Thank you for sharing at the Thursday Favorite Things blog hop. I will be featuring your post on Monday xi
I can tell from the pics that these are very soft cookies. My mom would love them.
Congratulations!
Your recipe is featured on our Special Edition of Full Plate Thursday this week. Hope you have a very special day and enjoy your new Red Plate!
Miz Helen
How do you store them and how long are they good for?
I would not store them in a covered container – make sure air circulates to them! I would say to eat them within 3-5 days? I'm really not sure, so use your best judgement since different factors could affect the time.
I made the ricotta cookie, iced them & sprinkles and put them in a airtight container in refrigerator & checked them and icing all melted & sprinkles were watery. What happen?
BEST too ever! Thank you.
I was wondering how to store them.
Would you believe I always have ricotta around? One of the benefits of having a family milk goat 😀
This looks like a fun way to use it.
What gorgeous cookies! I am featuring them in an update of my holiday cookie roundup. It will be part of a Thanksgiving special that we will be having in place of our blog hop that week. 🙂
Just made these and while they're delicious, the dough should be refrigerated in between bakings. They were perfect after first mixing and forming, but left out, the spreading began, not too bad, but I prefer the way they looked after first making dough. Otherwise a beautiful cake like cookie!!!
Yes, I live in a warm climate and I had to refrigerate between batches!
Just made these and while they're delicious, the dough should be refrigerated in between bakings. They were perfect after first mixing and forming, but left out, the spreading began, not too bad, but I prefer the way they looked after first making dough. Otherwise a beautiful cake like cookie!!!
Can these cookies be frozen?
I have never tried it, but I would suggest freezing them without the glaze and glazing them when they are unthawed. If you do freeze them, I would love to hear back.
Yes, I freeze them every year! But I agree the icing doesn’t hold up aesthetically when you thaw, so u also recommend freezing uniced.
Made the ricotta cookies last night with my daughter and they turned out amazing. They are moist and not too sweet. I added some lemon zest. Will glaze them tonight. AND I impressed myself – they turned out!!! I can cook but baking not my forte. Thanks for the recipes.
Wondering, if instead of the glaze you could use buttercream frosting. I might have to try it.
You can! I think they would be great with a buttercream frosting! These cookies are so delicate that you can use any flavor!
These cookies really are the best. I have a similar recipe and make them often. THANKS for sharing. I use lemon extract in my frosting.
Can these be made ahead of time and frozen?
I have never tried, so I'm not sure how they would turn out! I don't think I would freeze the dough, but the cookies (unglazed) might be okay?! If you try it, I would love to hear how it worked!
They freeze beautifully “unglazed”…..
Just made them. They are wonderful! More cake type cookies, but really delicate and great tasting!
I bet I could eat these babies like popcorn!! Love the addition of ricotta!
I just finished making these and they are awesome. But the recipe yielded 100 cookies instead of 50. I think I should have used the 2 tsp disher instead of the 1 tsp disher.
I made these to bring to work for St. Patrick's Day (I used green sprinkles instead of rainbow). They are a huge hit!
I did have to make extra glaze, and I made mine a bit thicker than the recipe. But other than that, they're awesome! So soft and light yet rich too. Thank you for the recipe!
Hi, how do you think these would turn out if I used whole wheat flower instead?
Can you freeze these cookies? I'd like to make them in advance for a wedding. Thanks in advance.
I freeze them every year and they’re fine
39 years ago my SIL's mother made these for us as a wedding gift. They were so good the whole box went with us on our honeymoon.
YOUR RICOTTA COOKIES LOOK SO GOOD! I'M GOING TO MAKE THOSE!
(And follow you on facebook)
Can the glaze me made with vanilla extract instead of almond extract?
Yes you can use whatever flavor extract you would like. Almond, vanilla, lemon it will taste good with the glaze.
I used raspberry extract and they were a huge hit.
I'm going to make these cookies for my family for Xmas.Great and easy recipe!!!!
I used your recipe exactly and the cookies turned out fantastic!!! So soft and the perfect amount of sweetness! They were a huge hit at our cookie exchange at work and everyone at home loved them!!! Thank you for sharing this recipe I will be using from now on!!!!
Just to clarify, should the cookies cool completely before adding the glaze? Could I swap out the almond for anise? These sound delicious!
Just baked these cookies and they are FABULOUS!! I found a new go to recipe. They are a perfect moist, not too sweet cookie. We have been eating them without the glaze right out of the oven because they are so good. This is might be the one cookie where baked is better than just eating the dough. 🙂 Be aware, they make A LOT, we ended up with 90 cookies, they are more on the bite size range, but they’ll go quick!! Highly recommend.
I was looking for a different cookie and found a new favorite
These were great and won 2nd place in a work cookie contest! I love how quickly they go together and that icing them was so easy. The first time I made them I used a very small scoop and the cook time was perfect the next time I must have used a bigger scoop and it took 3-4 minutes more … I learned to look for the light brownness on the peaks of dough to show doneness. 2 TBSP of vanilla sounded excessive, so I used 2 Tsp and almond is a strong flavor so I used 1 tsp in the icing.
These were amazing!
When I make these I use a tablespoon to make the dough balls and the yield is always between 70-80 cookies. I made a double batch tonight because that’s what I thought I made last time and ended up with 145 cookies. Mamma mia! I am glazing tomorrow and freezing a batch to glaze next week!!
The cookies came out great. Question on the glaze…its made with milk…do they need to be refrigerated? Won’t the glaze sour if left out?
I’m going to try and make these today. THANKYOU for all the advice. Is there any tip on how to harden up the glaze.?.
I just made these cookies. They are delicious! I hope my family likes them!
I’m making these right now, how simple and easy they are to make! Thanks for sharing your recipe! Wish I could put a picture of them
These cookies are absolutely delicious ~ light and cake like. I found out it is really important to blend the butter and sugar well so it is creamy. They tasted great without any topping but I did make a lemon glaze ~ wonderful!!!!
We like these cookies if they cook just a little longer. I bake them for 12 minutes instead of 10.
I love these cookies! How do you store them without the glaze getting gooey?
These are terrific and truly make close to 60. I am baking today and will only do half recipe. Since the recipe makes so many, I do freeze the iced cookies—still deelish.
I like to know how many ricotta cookies would considered a serving! Thanks I’m on weight watchers and love these cookies!!! Thank you
Should the ricotta be whole milk or can you use part skim? My Aunt used to make these every year for Christmas and they were my absolute favorite.
I just wanted to swing by and say I made these for Christmas for my coworkers. I was allowed to steal my kitchen int he basement of my workplace to do christmas baking and these cookies I had found the night before. I couldn’t help but think ‘what better cookie to share with coworkers at an italian restaurant?’ I made these up and was in love with them. I ended up making nearly 100 with the size I made them. They didn’t last. I brought them back in the next day and they were devoured within the first shift. They were simple, yet just the right consitency and perfect blend of flavours.
I was wondering though; before putting on the glaze, can you freeze the cookies? If so, how long will they keep? Thank you!
What kind of Ricotta do you Use? Whole?, 2%?
I’ve been making these cookies for about 30 years. I just drop them by teaspoonsful onto parchment lined cookie sheets. I don’t care for the glaze so I use buttercream icing. This is one of my most requested cookies. they also freeze very well with the icing. I put them in a tupperware contained with waxed paper in between layers.
in the oven let u know how it is in 10 min
Can these cookies be frozen??
I made your recipe this morning. Because it was such a large batch I decided to experiment. I divided the batter into thirds. One the original, the second I added orange flavoring and zest. The third I added a scant teaspoon of espresso powder. I will make the glazes the same flavors. I will let you know how they turn out.
I just picked up the ingredients to make these. But I am going to guess that 2 tbsp. vanilla extract is actually supposed to be teaspoon (tsp not tbsp)?
2 tbsp. is the correct measurement ?
These are amazing!! Good with or without the glaze!!i will definitely be making these again and again!
Hi Jamie,
Love, love this recipe which I have made before. Was wondering if I can freeze them with the glaze and sprinkles or is it better without. Thanks and keep up the good work.
Has anyone froze the cookies prior to icing them?
Salted or unsalted butter?
Thank you for this recipe, it’s something I remember my italian neighbor making when I was growing up. I found that I got 52 cookings using a 2T scoop. They all look perfect! Thank you for this super easy recipe, it will go over well in my church tomorrow.
Being retired, I do all the cooking and baking, as my wife still works. I am anxious to try these for her and my mother-in-law. They both love my desserts. Thanks for sharing these recipes.
I love your recipe for Italian ricotta cookies I made them and they were a very big hit ! I am going to make them again today. I am adding them to my Christmas cookie collection ! They were so soft and wonderful tasting !! Thank you so much for sharing !! Jo- Ann Espaillat
These cookies are fabulous. They are little cookie cakes. Melt in your mouth heaven. I have made them so many times. Quick easy and beautiful too. They last longer than most cookies. I love giving them as gifts. Everyone says sooo yummy,!,!!!
Making these Italian Ricotta Cookies ☺️ But I should have noticed the recipe yields 60 cookies, Oh My!!!!
Could I refrigerate the extra Italian ricotta cookie dough?
I have never done it but I think it should be ok. Let me know how it goes if you try it!
Love, love, love! Right out of the oven they tasted like old fashioned Tea Cakes. So, I chose not to put the icing on them after that fist bite. Instead, I macerated a mixture of berries with sugar and Grand Mariner, used the cookie as a base and put the berries and yummy juices on top. Joy to the world! Thank you so much for this recipe
Delicious idea!
Salted or unsalted butter?
Either one will work.
Hi Jamie,
I made these cookies last Christmas & they’re delicious. I’m baking them in stages this year. Would you store unglazed cookies in an airtight container? Thank you & Merry Christmas
Yes, an airtight container! Merry Christmas to you too, Tara!
The cookie recipe is excellent! I made the icing a little thicker and it set up well and dried perfectly. 4-5 tbsp of milk may be the reason you said you get an ooey gooey mess.
Great recipe! These light and fluffy cake cookies simply melt in your mouth! Thanks everyone for the tip on not glazing them if storing in the refrigerator/freezer.
I used this recipe and it was awesome I actually made 105 cookies out of this recipe.
Is a serving One cookie (108 cal)? I can’t wait to try these
Made a batch today. I made two changes. I added some almond extract to the dough and replaced the almond extract in the glaze with lemon juice. So good!
My dad is in the hospital and needs lots of protein after his surgery. I made these cookies and swapped 1/3 cup of flour with protein powder. They are amazing! He sent other cookies home but won’t let anyone have these! I am glazing the other half of the batch with lemon glaze. He is popping them all day! Don’t tell him I added protein powder!!
I chilled the cookie dough before making the cookies. also after making the cookies I put the cookie sheet in the refrigerator to chill again. Baked them for 13 mins. They turned out beautiful.
This is the BEST COOKIE I HAVE EVER EATEN. Holy smokes I would have never thought to use Ricotta Cheese in a Cookie. Someone gave these to me as a gift and I immediately asked her for the recipe. THANK YOU for an AMAZING cookie. Absolutely fantastic.
I made these cookies for Christmas Eve and my hubby said ‘these are my new favorite cookies!’
They are absolutely delicious! Thank you for sharing !
I just made these cookies and they are so delicious, my husband likes them without the glaze, but said the glaze is good, his preference is unglazed, I think he has eaten 4 and they just came out of oven. They remind me of tea cakes, and there is nothing better than tea cakes. Thank you for posting, since the recipe makes so much, I’m freezing the rest of the dough, I hope it’s ok.
Very good, moist and nice texture! Added just a bit more flour so I could roll them in my hands.
This is the first cookie recipe I ever saved to Pinterest and I made them for the first time today. What a shame that I waited so long to make them! They are absolutely delicious!
I made half the batch with the almond glaze and the other half of the batch with a lemon glaze (made from icing sugar and the juice of just over half a fresh squeezed lemon and lemon zest).
These will be on Christmas baking repeat for years to come!
This looks so good! What a versatile cookie for anyone of the year or the holidays!
Thanks for sharing! Does it keep long?
Wonderful recipe. I was concerned at first about the amount of vanilla and almond extract. But I made per the recipe and I wouldn’t change a thing. I didn’t have colored sprinkles so I used red and green colored sugar for Christmas.
I just made these for Easter and they were a huge hit! I took the leftovers to work and they flew. I am not a fan of almond flavoring so I grated some orange rind into the batter and substituted orange extract in the glaze. Looking forward to making them again with anise extract.
The Italian Ricotta Cookies are a delightful treat that instantly transports you to the streets of Rome. These soft and pillowy cookies are a perfect blend of sweetness and tanginess. The addition of ricotta cheese gives them a unique texture and a subtle richness that is simply irresistible. The cookies are delicately flavored with hints of vanilla and lemon zest, adding a refreshing twist to each bite. Topped with a luscious glaze and colorful sprinkles, they are visually appealing and bring a festive vibe. Whether enjoyed with a cup of coffee or as a dessert, these Italian Ricotta Cookies are a true delight for the taste buds.
Amazing recipe! So fluffy and nice and not too sweet.
I have rosewater I’m trying to get rid of so I used that for the icing instead of vanilla and they’re so delightful.
(Only if you like rose flavor of course though).
Should’ve read a little closer though because I was not prepared to have 60 cookies, even with guests coming, oops.
Thanks so much for a delightful recipe.
I make cookies every month for a “Friendship Meals” at a local church. I need to put two cookies in a snack bag. I usually make chocolate chip ahead of time and freeze them in the bags. Would this work for these cookies? I’m thinking to make the glaze a little bit thicker, more like frosting and they might work??
GREAT recipe, these are my new Christmas favorite!
To avoid any “instability” in the icing I substituted 2tsps of the confectioners sugar for meringue powder, which made for a stable (but not overly brittle) icing.
Amazing! This recipe, followed as written, yielded 100 cookies for me.
I put the icing in a condiment bottle and drizzled the cookies. This made it go so very quickly! Just used my fingers and pinched nonpareils over the tops.
Next time, I will probably make the icing thicker. I used 4T of milk and it was thin. I’ll try 3T milk next time. They are still awesome, it was just a bit runny for me.
Thank you so much for the recipe. They are actually going to my dear Italian friend who recently lost his wife of 50 years. They made all of their pasta, ravioli, etc by hand together. I hope he approves!