If you have a soft spot for tender, subtly sweet treats, then this Italian Ricotta Cookies Recipe is about to become your new best friend in the kitchen. These cookies are delightfully moist with a melt-in-your-mouth texture that comes from the creamy ricotta cheese folded into the dough. Each bite offers a perfect balance of buttery richness and a hint of lemony brightness, making these cookies irresistible for any occasion. The light glaze adds just the right touch of sweetness, turning simple ingredients into an elegant, classic Italian dessert you’ll love sharing.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to create these scrumptious Italian ricotta cookies. Each component plays an important role—from the creamy ricotta adding moisture and a tender crumb, to the lemon zest providing a fresh zing of flavor.
- 2 cups all-purpose flour: The base that gives your cookies structure and tenderness.
- 1/2 tsp baking soda: The gentle leavening agent that helps the cookies rise just right.
- 1/2 tsp salt: Enhances all the flavors and balances sweetness.
- 1/2 cup unsalted butter, softened: Adds rich buttery flavor and contributes to a soft texture.
- 1 cup granulated sugar: Sweetens the dough perfectly without overpowering.
- 1 cup whole milk ricotta cheese: The star ingredient that creates moist, tender, and creamy cookies.
- 1 large egg: Binds ingredients together and adds richness.
- 1 tsp vanilla extract: Infuses a warm, sweet aroma and depth of flavor.
- Zest of 1 lemon (optional): Brings a bright, citrusy note to elevate the overall taste.
- For the glaze: 1 cup powdered sugar, 2–3 tbsp milk, 1/2 tsp vanilla extract—combining to create a smooth, sweet finish.
- Sprinkles (optional): Add a playful, colorful touch for festive presentations.
How to Make Italian Ricotta Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This mixture forms the dry foundation that will combine with your creamy wet ingredients.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter together with the granulated sugar until the mixture turns light and fluffy. This step is key because it incorporates air, helping your cookies become soft and tender instead of dense.
Step 3: Add Ricotta, Egg, and Flavors
Next, mix in the ricotta cheese, large egg, vanilla extract, and lemon zest if you’re using it. The ricotta not only keeps the cookies soft but also adds a delicate richness. The lemon zest provides a subtle zing that wakes up the flavors beautifully.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry flour mixture into the wet ingredients, stirring gently just until a soft dough forms. Be careful not to overmix – you want to keep the dough tender and airy for the best texture.
Step 5: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart to give room for spreading. Bake for 12 to 14 minutes, or until the bottoms are lightly golden and the tops feel set. This timing helps keep your cookies soft but perfectly cooked through.
Step 6: Cool and Glaze
Allow the cookies to cool on the baking sheet for about 5 minutes so they firm up a bit, then transfer them to a wire rack to cool completely. While they cool, whisk together the powdered sugar, milk, and vanilla extract until smooth to create your irresistible glaze. Spoon or drizzle this over the cooled cookies, then add sprinkles if you want a fun pop of color. Let the glaze set before serving.
How to Serve Italian Ricotta Cookies Recipe
Garnishes
These Italian ricotta cookies are delightful on their own, but topping them with fresh lemon zest, a dusting of powdered sugar, or rainbow sprinkles adds a charming finish. The glaze lends a subtle sweetness and shine that makes each cookie look as good as it tastes.
Side Dishes
To create a memorable dessert spread, serve these cookies alongside a warm cup of espresso or a creamy cappuccino. They also pair wonderfully with fresh berries or a light fruit salad, which bring refreshing contrast to the soft sweetness of the cookies.
Creative Ways to Present
For a festive touch, arrange your Italian ricotta cookies on a decorative platter with edible flowers or place them inside a pretty cookie jar. If you’re giving them as gifts, stack them between parchment paper inside a gift box tied with a ribbon for a heartfelt homemade present.
Make Ahead and Storage
Storing Leftovers
These cookies keep their soft texture beautifully for several days when stored in an airtight container at room temperature. Avoid refrigeration as it can dry them out. Just cover them well to maintain freshness.
Freezing
If you want to enjoy Italian ricotta cookies anytime, they freeze very well. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. When ready to enjoy, thaw at room temperature with the glaze on, or add glaze after thawing.
Reheating
To bring back some warmth and softness, gently reheat the cookies in a low oven (around 300°F/150°C) for a few minutes. This will revive that fresh-baked feel and make the glaze slightly melty and irresistible.
FAQs
Can I substitute low-fat ricotta in this Italian Ricotta Cookies Recipe?
You can use low-fat ricotta, but keep in mind it may affect the cookie’s tenderness and richness slightly as whole milk ricotta has more fat, which contributes to softness and flavor.
Is it necessary to use lemon zest in these cookies?
Lemon zest is optional but highly recommended if you want to add a bright, fresh note that balances the creamy ricotta beautifully. If you prefer, you can omit it or try a touch of orange zest instead.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay soft and delicious for up to 4 days. Beyond that, they may start to firm up but will still taste great.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. The texture might vary a bit, but the flavor will remain delightful.
What’s the best way to get a smooth glaze?
Use room temperature milk and powdered sugar, whisking slowly until all lumps disappear. If the glaze is too thick, a tiny splash more milk will help—it should be pourable but not runny.
Final Thoughts
There’s something truly heartwarming about baking and sharing treats like this Italian Ricotta Cookies Recipe. It brings a little taste of Italy right into your home with its simple ingredients and unbeatable softness. Whether for a cozy afternoon snack, a festive dessert table, or a thoughtful gift, these cookies are sure to delight. So, grab your ingredients and start baking—these little morsels of joy will quickly find a special place in your favorite recipes.
Print
Italian Ricotta Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delightfully soft Italian Ricotta Cookies with a tender crumb, enhanced by creamy ricotta cheese and a sweet vanilla glaze. Perfect for holiday celebrations or any sweet occasion, these cookies offer a moist texture with a subtle hint of lemon zest and a glossy, sweet glaze topped with sprinkles.
Ingredients
Cookie Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Sprinkles for decorating (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the whole milk ricotta cheese, egg, vanilla extract, and lemon zest (if using) into the creamed butter and sugar mixture, mixing until completely combined for a rich and moist dough.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until a soft dough forms without overmixing to maintain tenderness.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 12–14 minutes, or until the bottoms are lightly golden and the tops are set, indicating perfect doneness.
- Cool First Stage: Allow the cookies to cool on the baking sheet for 5 minutes after baking; this helps them set and makes transferring easier.
- Cool Completely: Transfer the cookies to a wire rack to cool fully, ensuring the glaze adheres well when applied.
- Prepare Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth and drizzleable.
- Glaze and Decorate: Spoon or drizzle the glaze over the cooled cookies, then add sprinkles if desired for a festive touch.
- Set Glaze: Let the glaze set completely before storing cookies to maintain their glaze appearance and texture.
Notes
- These cookies remain soft and moist for days when stored in an airtight container at room temperature.
- For an extra flavor twist, try adding almond extract instead of vanilla.
