Italian Ricotta Cookies Recipe

4.44 from 3401 votes

These Italian Ricotta Cookies are soft, sweet, and topped with almond glaze and sprinkles - a festive treat perfect for any occasion!

Prep Time10

Cook Time10

Inactive Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Author: Jamie Sherman

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.

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

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.

Not typically reheated, but you can refresh cookies in a 300°F oven for 3-4 minutes to revive texture.

Freeze the baked cookies (unglazed) in a freezer-safe container for up to 3 months.
Thaw at room temperature and glaze before serving.

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.

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.