Italian Ricotta Cookies
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Italian ricotta cookies are soft, sweet, and topped with a sweet glaze and festive sprinkles—the kind of treat that makes the holidays feel extra special. These melt-in-your mouth cookies are easy to make and a must-have for any Christmas cookie platter.
These cookies, along with my Italian Anise Cookies, are authentic Italian Christmas cookies that bring Old-World charm to the holiday season. Both are perfect for sharing with friends and family or as go-to cookie recipes for a cookie exchange. This ricotta cookie recipe makes a huge batch of 6 dozen cookies, so they are truly perfect for sharing.
Made with ricotta cheese, these Italian cookies are wonderfully moist and tender, similar to cream cheese cookies. The dough freezes well, so you can prep ahead for busy holiday schedules. Whether you’re baking for tradition or trying something new, this recipe is sure to be a hit!
Why you’ll love this recipe
- Soft Cake-Like Texture: The ricotta keeps these cookies perfectly tender.
- Delicious Taste: Sweet, simple, and perfect for any occasion.
- Easy to Make: Simple ingredients and no rolling required.
- Festive Look: Glaze and sprinkles make them perfect for the holidays.
- Make-Ahead Friendly: Dough and baked cookies freeze well for busy schedules.
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Unsalted Butter: Be sure to use room-temperature butter for easy creaming with the sugar. If using salted butter, omit the additional salt in the recipe.
- Ricotta Cheese: Use whole milk ricotta for the best texture and flavor. Avoid low-fat or watery ricotta, as they can affect the consistency of the cookies.
- Vanilla Extract: Adds a warm, sweet flavor. As always, pure vanilla extract is best.
- All-Purpose Flour: Measure carefully by spooning into your measuring cup and leveling off the excess. Too much flour can make the cookies dense.
- Baking Soda: This helps the cookies rise and stay light and fluffy. Be sure your baking soda is fresh for the best results.
- Confectioners Sugar (for the Glaze): Sift the sugar if it seems clumpy to ensure a smooth glaze.
- Milk: Adjust the amount as needed to achieve your desired glaze consistency. Start with 4 Tbsp and add more gradually.
- Rainbow Nonpareils: These classic sprinkles add a festive touch, but feel free to use holiday-themed sprinkles to match the season.
Jaclyn’s Kitchen Faves
Using a cookie scoop makes baking so much easier and ensures perfectly uniform cookies every time! I love my set of 3 scoops—they’re perfect for making cookies of all sizes.
How to Make Ricotta Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Prep. Preheat oven to 350°F and line baking sheets with parchment paper.
Step 2: Mix batter. Cream butter and sugar, mix in eggs, ricotta, and vanilla, then add dry ingredients until combined.
Step 3: Bake. Scoop cookie dough onto baking sheets, bake for 12-14 minutes, then cool.
Step 4: Glaze. Whisk glaze ingredients together. Spoon glaze over cookies and top with sprinkles.
Glazing options
I like to spoon the glaze over my cookies for easy control, but dipping cooled cookies into the glaze works just as well. Choose whichever method you prefer!
Storage
Room Temperature: Store glazed cookies in an airtight container at room temperature for up to 3 days. For the best presentation, glaze them the day of serving to prevent the sprinkles from bleeding.
Refrigerator: If you need to keep them longer, store the cookies without glaze in the refrigerator for up to a week.
Freezer: The dough and unglazed baked cookies freeze well. Freeze unglazed cookies in a single layer on a baking sheet, then transfer to a freezer bag or freezer-safe container with layers separated with parchment or wax paper for up to 3 months. Thaw and glaze before serving.
Tips for the Best Italian Ricotta Cookies
- Don’t overmix the dough: Mix until just combined to avoid dense cookies.
- Drop cookies, not rolled: Use a spoon or cookie scoop to drop the dough onto the baking sheet. These cookies are too soft to roll by hand.
- Chill the dough if too sticky: Refrigerating for 15-30 minutes makes scooping easier.
- Add sprinkles quickly: The glaze sets fast, so sprinkle after every 2-3 cookies.
- Prevent sprinkles from bleeding: Glaze cookies the day of serving for best presentation.
Variations to Try
- Lemon ricotta cookies: Add 1-2 tsp of lemon zest to the dough and for a citrusy twist.
- Lemon glaze: Substitute the milk in the glaze with lemon juice for a bright burst of lemon flavor
- Almond extract: Replace 1 tsp of vanilla with almond extract for a nutty flavor.
- Chocolate chip ricotta cookies: Stir 1/2 cup mini chocolate chips into the dough for a fun variation.
- Holiday sprinkles: Use red and green nonpareils for Christmas, or customize colors for any occasion.
More Italian-Inspired Desserts
Italian Ricotta Cookies
Ingredients
Cookies
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 3 large eggs room temperature
- 15 ounces whole-milk ricotta cheese
- 3 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Glaze
- 3 ½ cups confectioners sugar
- 4-7 Tablespoons milk
- rainbow nonpareils
Instructions
For the cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time.
- Mix in the ricotta and vanilla extract. Set aside.
- In a large mixing bowl, whisk to combine the flour, baking soda, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop by the Tablespoon (or use a #60 cookie scoop) on to lined pans 2 inches apart.
- Bake for 12-14 minutes or until the tops are set and the bottoms are light golden brown.
- Allow cookies to cool for about 10 minutes on the baking sheets before transferring to a wire rack to cool completely.
For the glaze
- In a medium bowl, whisk to combine powdered sugar and 4 Tablespoons milk. If too thick, add additional milk a little bit at a time until the desired consistency is achieved.
- Spoon the glaze over the cooled cookies and top with sprinkles. Glaze sets quickly so add sprinkles after glazing every couple cookies. Allow glaze to set before serving or storing.
Notes
Nutrition
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