Italian Ricotta Cookies are a delightful treat that blend the softness of cake with the sweetness of classic homemade cookies. Light, fluffy, and melt-in-your-mouth tender, these cookies have a distinct richness thanks to the addition of ricotta cheese. Originating from traditional Italian kitchens, they’re often found at family gatherings, weddings, and especially during the holidays—though once you try them, you’ll want to make them year-round.
What sets ricotta cookies apart is their versatility. They’re delicious plain, but often topped with a simple lemon or almond glaze and festive sprinkles. The ricotta doesn’t make them cheesy—it adds moisture and an irresistible texture that keeps them soft for days. If you’re looking for a cookie that feels homey, nostalgic, and a little different than the usual chocolate chip fare, this is it.
In this guide, we’ll walk you through a foolproof recipe for classic Italian Ricotta Cookies, including tips for making them extra flavorful and storing them like a pro. Whether you’re baking for a party or just craving a sweet moment with a cup of coffee, these cookies are guaranteed to become a favorite in your rotation.
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Best Time to Eat & What to Pair It With
Ricotta cookies are perfect for afternoon snacks, holiday dessert spreads, or after-dinner treats with family and friends. They shine especially during the winter holidays but are simple enough for everyday baking.
Pair these cookies with a hot cappuccino, espresso, or a glass of cold milk for a comforting indulgence. If you’re feeling festive, serve them with a light dessert wine like Vin Santo or Moscato. For a twist, try flavoring the glaze with orange or almond extract to match the mood or season.
Whether you enjoy them fresh from the oven or chilled from the fridge, Italian Ricotta Cookies are a beautiful way to bring a little taste of Italy into your home—one soft, sweet bite at a time.
How to Make Italian Ricotta Cookies
Italian Ricotta Cookies Recipe Ingredients
For the Cookies:
2 ½ cups (310g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 cup (250g) whole-milk ricotta cheese
1 tablespoon vanilla extract
1 teaspoon lemon zest (optional, for a citrusy flavor)
For the Glaze:
1 ½ cups (180g) powdered sugar
2-3 tablespoons milk or lemon juice
½ teaspoon vanilla extract
Sprinkles for decoration (optional)
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Step By Step How to Make Italian Ricotta Cookies
Prepare the Dough
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Mix dry ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy (about 2 minutes). Add eggs, ricotta, and vanilla – Mix in the eggs, ricotta, vanilla extract, and lemon zest (if using) until smooth.
Gradually add the flour mixture and mix until just combined (do not overmix).
Bake the Cookies
Use a small cookie scoop or a spoon to drop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are lightly golden. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack.
Make the Glaze
In a small bowl, whisk together powdered sugar, vanilla extract, and milk (or lemon juice) until smooth. Once the cookies have cooled, dip the tops into the glaze or drizzle it over them. Add sprinkles (optional) while the glaze is still wet.
Tips To Make Italian Ricotta Cookies
Use high-quality ricotta – Whole-milk ricotta gives the best texture. Drain excess liquid if it seems watery.
Chill the dough – If the dough is too sticky, refrigerate for 30 minutes before scooping.
Adjust the glaze thickness – Add more powdered sugar for a thicker glaze or more milk for a thinner one.
Store properly – Keep in an airtight container at room temperature for 3 days or refrigerate for up to a week.
How Many Calories Have Italian Ricotta Cookies
Calories: ~110
Carbs: ~15g
Fat: ~5g
Protein: ~2g
Sugar: ~8g
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.