This post may contain affiliate links. Please read our disclosure policy.
For a sweet bite full of yumminess, you have got to try these Italian Ricotta Cookies! Trust me; they are cake-like cookies brimming with almond flavor, and they bake up moist and melt-in-your-mouth delicious. In just 22 minutes, you can have these Ricotta Cookies covered in a sweet glaze and topped with the sprinkles of the season chilling in the fridge—just waiting for your friends and family to enjoy.
I love that these mini cookies do not lend to one season or another. And while I tend to make this Italian Ricotta Cookie Recipe around the Christmas season, they are perfect for any special occasion or celebrated time of year. You can color the glaze pink or blue and add matching sprinkles for a baby shower. Or you can dress them up for the annual Christmas cookie exchanges.
Lately, I have noticed a trend in weddings and holiday dessert buffets. It seems people are getting away from large cakes and single pies and going toward mini desserts. And I am all for that idea! That way, you can sample multiple desserts and not have to choose a single ending to your delightful meal.
This fall, I enjoyed Caramel Apple Mini Cheesecakes and Mini Almond Bundt Cakes with Blueberries and Whipped Cream. And for Christmas, I plan to make these Red Velvet Brownie Cups and some Air Fryer Cherry Hand Pies.
In fact, I think I may even make my Homemade Graham Cracker Crust in mini versions and add in my Thanksgiving Pumpkin Pie filling.
Why we love Ricotta Cookies
- Bite-Sized- Bite-sized cookies are ideal for gatherings and a quick taste of sweetness.
- Playful or Elegant- Drees these cookies up for a formal event or make them fun for a shower or a birthday party! The choice is yours!
- Fast & Easy- In 22 minutes, you have beautiful cookies that taste amazing!
Ricotta Cookies Recipe Ingredients
- Basic Cookie Ingredients | All-purpose flour, softened butter, a large egg, and sugar are the basic ingredients for any cookie recipe.
- Baking Soda & Powder | Leavening agents make the cookies rise and give them a fluffy texture.
- Extracts | Both pure vanilla extract and almond extract make the flavor profile complex and delicious.
- Ricotta Cheese | Yep, this is the key ingredient in these cheesy ricotta cookies! Use whole milk ricotta cheese.
- Glaze Ingredients | A glaze is typically made of powdered sugar, milk, and flavoring, like almond extract.
- Toppings | I love to use sprinkles that match the occasion or holiday. Get creative here and alter the nonpareils to the season!
How To Make Italian Ricotta Cookies
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prepare Wet Ingredients
In a large mixing bowl, we will start by combining the wet ingredients. Use an electric hand mixer or standing mixer to cream together the softened butter and sugar until fluffy and smooth. Then add in room-temperature ricotta cheese and mix until fully incorporated.
Then add in the egg, vanilla extract, and almond extract, mixing until just mixed in and be sure not to overmix, or you will deflate the batter.
Step 2 | Combine the Dry Ingredients
As for the remaining dry ingredients, sift or mix with a fork all the flour and leavening ingredients together in a medium bowl. Then, pour the flour mixture into the mixing bowl of wet ingredients, a cup at a time. Mix those together on low until combined. It will form a typical cookie dough.
Now, remove the mixing bowl from the stand, cover it in plastic wrap and place the dough in the refrigerator to chill for 2 hours.
Step 3 | Make the Glaze
Meanwhile, you can get your decorating supplies out and ready to dress the gorgeous little cookies. Let’s start by mixing the glaze to a slightly thick consistency.
In another small mixing bowl, use a whisk to combine the powdered sugar, almond extract, and milk until you get a slightly thick glaze that will cling to the cookies. Then you can adjust the powdered sugar and milk accordingly if the glaze is too thick or thin.
Too thin? Add 1 or 2 tablespoons of powdered sugar.
Too thick? Add 1 or 2 teaspoons of milk at a time to thin it out.
Step 4 | Chill & Form the Dough Balls
Chilling the dough helps it set up into the ball shape and not be too sticky. After chilling, the dough should be easy to form.
Once the dough is chilled and ready to form the balls, preheat the oven and line a cookie sheet with parchment paper.
Then take a small cookie scoop or a regular spoon to measure out tablespoon-sized balls for each cookie.
After the mix is divided, roll the balls in your hands to make a nice round shape and place each about 3 inches apart on the lined baking tray.
Note: To keep the dough from sticking to your hands, you can wet your hands or use a little unsalted butter to grease your hands.
Then be sure to place any unused dough back in the refrigerator to stay nice and cold until you are ready to roll the next pan.
Step 5 | Bake the Italian Cookies
Into the oven they go for the recommended time on the recipe card or until the cookies are a light golden on the bottom. Now, since these cookies are a cake-like texture, the tops will be very light, and the cookie ball will be soft.
Let the soft cookies hang out on the baking pan to cool for three to five minutes, then move each one to a wire cooling rack to cool all the way.
Step 5 | Glaze and Sprinkle
Once the cookies have completely cooled, you can glaze them. If you try dipping them when they are hot, the simple glaze will simply melt off.
With a dipping station all set up, hold the base of each cookie one at a time, and dip the tops into the sugary sweet glaze. Then allow the excess to drip off and place them back on the wire rack for the icing to set. Handle the baked cookies carefully, as they are still soft.
While the sugar topping is still wet, go ahead and add the colorful sprinkles to the tops of the cookies. That way, they will stick to the icing and the cookie. Then allow the glaze to finish setting at room temperature before you serve them up or add them to your Christmas cookie tray.
Ricotta Cookie Variations
- These cookies use almond and vanilla extract, but feel free to substitute one or the other with lemon extract for a summery lemon cookie, then sprinkle the tops with a little bit of lemon zest.
- Why not dip these delicious cookies in a chocolate glaze or ganache? Go crazy!
- Adjust colorings and sprinkles to match your event or holiday.
Ricotta Cookie Recipe Tips
1. Use Full-Fat Ricotta
Whole milk ricotta adds richness and moisture. Avoid low-fat versions, as they can make the cookies dry and less flavorful.
2 . Use Room-Temperature Ingredients
Let your butter, eggs, and ricotta come to room temperature before mixing. This helps them blend smoothly, creating a lighter, fluffier dough for the softest cookies.
This ensures everything creams together perfectly, giving you the best texture!
3. Don’t Overmix the Dough
Mix just until combined—overmixing develops the gluten, which can make the cookies dense instead of soft and tender.
4. Chill the Dough
Chilling for at least 2 hours (or overnight) helps prevent spreading and gives the cookies their signature cake-like texture. If your chilled dough is too soft and sticky to work with, it may need to be chilled longer. Cover and add some more time for them in the fridge.
5. Don’t Overbake
Bake just until the bottoms are lightly golden. The tops should remain pale—this keeps them soft rather than dry or crumbly.
When you bake with a dark baking sheet, start the timer for the oven at the lower end of the bake time. Cookies brown much quicker with a dark baking pan. I use this pan and love the results.
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Storing Ricotta Cookies
Storage: These cookies are so yummy when eaten the same day once they are glazed and decorated. You can also store decorated cookies in an airtight container in a single layer or stack them with parchment paper between each layer so they do not stick together. They are best for 2 or 3 days.
Once glazed mini cookies are refrigerated, the glaze will wrinkle, and the sprinkles may bleed. It really is best to wait to glaze and sprinkle these sugary delights when ready to enjoy.
These cookies, unglazed can stay in the refrigerator in an airtight container for 3 days.
Make Ahead Dough: You can make the cookie dough ahead of time and keep it covered in the refrigerator for up to 5 days before baking. However, don’t make the glaze until the cookies are baked and cooled.
How to freeze unbaked cookies: Place them on a baking sheet for an hour (or until frozen), then transfer them to a ziplock bag and freeze them for up to one month. To bake them after freezing, let them thaw in the refrigerator for two to three hours, then bake them.
How to freeze baked cookies: Let the cookies completely cool, then transfer them to a ziplock bag and freeze them for up to two months. For best results, freeze the cookies without the glaze, and glaze them before serving them.
Recipe FAQ’s
I do not recommend shipping these fresh cookies. They are meant to be enjoyed in a day or two. Plus, you cannot control how hot or cold they get in the mail truck.
Yes, you sure can. These are your cookies, so you get to choose. However, I have not tried it yet! Let me know if you try it!
If your ricotta cookies spread too much and turned out flat instead of soft and puffy, a few things could be the culprit. First, make sure the dough is properly chilled for at least 2 hours before baking—warm dough spreads too quickly in the oven. Also, check your flour measurement; too little flour can make the dough too wet, causing the cookies to spread. Be sure to use the spoon and level method when measuring. Another common issue is overmixing the dough, which can break down its structure—mix just until the ingredients are combined. Additionally, if your butter was too soft or melted, it can lead to excessive spreading, so ensure it’s softened but not greasy. Lastly, check that your baking powder and baking soda are fresh since expired leavening agents won’t help the cookies rise properly. If all else fails, verify that your oven is heating correctly with an oven thermometer, as an oven running too cool can prevent the cookies from setting quickly enough. Follow these tips, and your ricotta cookies should bake up soft, fluffy, and perfect every time!
Ricotta and cottage cheese may look similar, but they have key differences in texture, taste, and how they’re made. Ricotta is smoother and creamier, made from the whey leftover in cheese production, giving it a fine, almost grainy texture. It has a mild, slightly sweet flavor, making it perfect for baking. Cottage cheese, on the other hand, has larger curds and a more noticeable lumpy texture. It’s tangier and contains more moisture, which can affect the consistency of recipes. While you can blend cottage cheese as a substitute in some dishes, ricotta is the best choice for soft, moist ricotta cookies!
More Delicious Holiday Recipe Ideas
For Christmas and the Holiday season in general, I am always looking for creative ideas to serve or share with family and friends. I usually have a dessert table set for people to grab their favorites.
Some of my favorites are Key Lime Pies in a Jar (you can even add a little green food coloring to the filling to make them festive), White Chocolate Macadamia Nut Pound Cake, and my Red Velvet Cake is a family must that I am requested to make each and every year.
Here are a few other favorites from some of my best foodie friends I think you will enjoy as well- Filled Christmas Present Cookies, No-Bake Eggnog Pie, and a delicious Rum Cake!
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Italian Ricotta Cookie Recipe
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter, softened (1 stick)
- ½ cup granulated sugar
- 8 ounces whole milk ricotta cheese
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 teaspoons almond extract
Glaze
- 1 ¼ cup powdered sugar
- ½ teaspoon almond extract
- 3 tablespoons milk
- nonpareils or sprinkles
Instructions
- In a large mixing bowl, using an electric hand mixer or standing mixer, cream the butter and sugar until fluffy and smooth (no more lumps). Add in the ricotta cheese and mix until fully combined.
- Add the egg, vanilla, and almond extracts. Then mix until just incorporated (do not overmix).
- In a medium bowl, sift together combine the flour, baking powder, and baking soda (or mix together with a spoon or spatula). Then add the mixed dry ingredients into the bowl with the wet ingredients and mix on low until combined and it forms a dough.
- Cover the dough with plastic wrap and place it in the frefrigerator to chill for 2 hours.
- Once the dough is chilled, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Take a small cookie scoop or a spoon to measure out tablespoon-sized balls for each cookie. Roll them up and place each about 3 inches apart on the baking sheet. Place any unused dough back in the refrigerator to stay chilled.
- Bake the cookies at 350°F for 10-12 minutes or until the bottoms of the cookie become lightly golden. The tops will remain light and the cookie will be soft.
- Cool the cookies on the baking sheet for 3-5 minutes before transferring them to a cooling rack to cool completely.
Glaze
- In a small mixing bowl, whisk together the powdered sugar, almond extract, and milk until you get a slightly thick consistency. If the glaze is too thin, add 1 or 2 tablespoons of powdered sugar. If it is too thick, add 1 or 2 teaspoons of milk to thin it out.
- Hold the base of each cookie, one at a time, and dip the tops into the glaze. Then lightly shake off the excess and place them back on the wire rack. Do this carefully as the cookies are soft and can break.
- Immediately sprinkle with nonpareils or desired sprinkles to decorate. Allow the glaze to set at room temperature before serving. Enjoy!
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Video
Notes
- Room-temperature butter, eggs, and ricotta will help the ingredients cream together in your mixer easily and yield the best result.
- If your chilled dough is too soft and sticky to work with, it may need to be chilled longer. Cover and add some more time for them in the fridge.
- When you bake with a dark baking sheet, start the timer for the oven at the lower end of the bake time. Cookies brown much quicker with a dark baking pan. Likewise, when using a lighter baking sheet, you may need to add a bit more time.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
These are so good. Also nice and soft.
We made these cookies over the weekend and they turned out perfectly! Definitely making again for Christmas!
These cookies were so good! My family devoured these within hours!
These were so pillowy and delicious! The whole family loved them. 🙂
These cookies look like perfection! Definitely adding to my list to try before the holidays. Can’t wait to see how they turn out, thanks for the recipe!
These cookies look so delicious – soft, moist, and tender, with all that almond flavor. Wonderful recipe!
These cookies LOOK fabulous! Love the sprinkles on top!
So glad I found this recipe, like my Grandma used to make and we’ve lost the recipe. She would drizzle some in ganache, which I plan on doing! Thank you!!
I love, love, love these light and airy cookies! We’re planning a baby shower in the spring for my daughter with a lemon theme, and I’m excited to try ricotta cookies with lemon extract for the celebration!