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Soft, cake-like Italian Ricotta Cookies topped with almond glaze and sprinkles! 🎄🎉 A classic holiday favorite that melts in your mouth!
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Soft, tender, and topped with a simple almond glaze, these Ricotta Cookies are a timeless treat you’ll want to make again and again. Whether you’re baking for the holidays or just because, this classic cookie recipe is sure to please. The secret to their melt-in-your-mouth texture? Ricotta cheese, which adds incredible moisture and richness.
This easy recipe for Ricotta Cookies comes together in just 20 minutes and is perfect for cookie trays, bake sales, or gifting. Dress up these soft, lightly sweet ricotta cheese cookies with festive sprinkles for any occasion.
If you’re looking for unique cookies with ricotta cheese, this is the perfect place to start.
⭐ Why You’ll Love This Recipe
- Quick and easy to make with simple ingredients
- Soft, cake-like texture
- Great for holidays or everyday baking
- Easy to customize with glazes and sprinkles
🛒 Ingredients & Substitutions
cookies
- unsalted butter, softened – substitute with margarine if needed
- granulated sugar
- eggs
- ricotta cheese – use full-fat for best texture
- vanilla extract – substitute with almond extract for a different twist
- all-purpose flour
- baking powder
- baking soda
glaze
- milk – use any milk or plant-based milk
- powdered sugar
- almond extract – substitute with vanilla extract
- sprinkles – use any kind for seasonal flair
✨ Variations
- Use lemon extract in the glaze for a citrus version.
- Try orange zest in the dough for a fun flavor twist.
- Swap almond extract with vanilla if preferred.
- Add a drop of food coloring to match holiday themes.
🔥 Tips
- Be sure to use softened butter for easy creaming.
- Chill the dough if it’s too sticky to scoop or roll.
- Glaze only after the cookies are completely cool.
- Store the glaze separately if not serving all at once.
❓ FAQs
Ricotta Cookies are soft, Italian-style cookies made with ricotta cheese for a moist, tender texture.
Yes, freeze unglazed cookies with ricotta cheese for up to 3 months, then glaze them after thawing.
Absolutely! This recipe is perfect for cookie trays and festive gatherings.
Store the cookies in an airtight container at room temperature for up to 5 days.
Yes, they can be baked a day or two in advance. Just wait to glaze them until shortly before serving.
No, these cookies can be stored at room temperature in an airtight container. Refrigeration is not required unless your kitchen is very warm.
Any kind! Use seasonal sprinkles for holidays or rainbow sprinkles for birthdays. They stick best when the glaze is still wet.
Yes, this recipe can be easily doubled or tripled for a crowd or as a gift.
🍽️ Other Recipes You May Enjoy
Italian Ricotta Cookies Recipe
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Equipment
- parchment paper (optional)
- mixing bowl (large and medium)
- hand mixer or stand mixer
- cookie scoop or spoon
Ingredients
For the cookies
- 2 sticks butter, softened, 1/2 pound
- 1 ¾ cup granulated sugar
- 2 large 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
For the topping
- non-pareils or sprinkle, (optional)
Instructions
To make the cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper or use ungreased baking sheets.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.2 sticks butter, softened, 1 ¾ cup granulated sugar
- Beat in the eggs, ricotta cheese, and vanilla extract until fully combined.2 large eggs, 1 container ricotta cheese, 2 tablespoons vanilla extract
- In a separate bowl, whisk together the flour, baking powder, and baking soda.4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Scoop or roll dough into teaspoon-sized balls and place about 2 inches apart on the baking sheet.
- Bake for 8-10 minutes or until the edges are lightly golden. Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
To make the glaze
- In a medium bowl, whisk together the milk, powdered sugar, and almond extract until smooth.4-5 tablespoons milk, 1 ½ cups powdered sugar, 1 teaspoon almond extract
- Dip the tops of cooled cookies into the glaze and return to the wire rack.
- Immediately top with non-pareils or sprinkles before the glaze sets.non-pareils or sprinkle
Notes
🥡 STORAGE
- Store the cookies (unglazed) in an airtight container at room temperature for up to 5 days.
- Glazed cookies can be stored in a single layer, but they may become sticky over time.
♨️ REHEATING
- Not typically reheated, but you can refresh cookies in a 300°F oven for 3-4 minutes to revive texture.
❄️ FREEZING
- Freeze the baked cookies (unglazed) in a freezer-safe container for up to 3 months.
- Thaw at room temperature and glaze before serving.
💡 TIPS FOR BEST RESULTS
- Use full-fat ricotta for richer cookies.
- Chill the dough slightly if it feels too sticky to roll.
- Only glaze the cookies when you’re ready to serve.
🍳 ALTERNATE COOKING METHODS
- No alternate methods are recommended for baking these cookies.
♻️ LEFTOVERS
- Leftover glazed cookies are best enjoyed within 2 days.
- Save unglazed cookies separately and glaze fresh as needed.
📦 TIPS FOR MAILING
- Skip the glaze if mailing in warm weather or for long distances. Instead, include a small container of glaze and instructions to dip at home.
- Wrap each cookie in plastic wrap or parchment, then pack snugly in a sturdy tin or food-safe box.
- Use crinkle paper or bubble wrap to cushion cookies inside the shipping box.
- Mail early in the week to avoid weekend delays.
- Choose USPS Priority Mail or UPS 2-Day for best freshness and minimal transit time.
🛍️ TIPS FOR BAKE SALES
- Individually wrap cookies in plastic wrap or clear treat bags for freshness and hygiene.
- Add festive ribbon or stickers to make them more appealing and gift-ready.
- Label clearly with flavor and allergen info (e.g., contains dairy, eggs, wheat).
- Sell in sets of 2-3 cookies for a higher perceived value while keeping portion sizes manageable.
- Glaze the night before and allow cookies to dry completely so they won’t smudge in packaging.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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in the oven let u know how it is in 10 min
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.
What kind of Ricotta do you Use? Whole?, 2%?
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!
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.
That’s a good question. Can skim ricotta be used instead of full fat.
I like to know how many ricotta cookies would considered a serving! Thanks I’m on weight watchers and love these cookies!!! Thank you
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 love these cookies! How do you store them without the glaze getting gooey?
We like these cookies if they cook just a little longer. I bake them for 12 minutes instead of 10.
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!!!!