Italian Ricotta Cookies

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Italian Ricotta Cookies are soft and fluffy cake-like cookies. They come with a sweet and simple icing, have a hint of lemon flavor, and are wonderfully moist because of the rich ricotta. These cookies are holiday favorites and a delightful recipe to experiment with if you haven’t tried them before.

 

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Delightful Italian Ricotta Cookies, small treats with a cake-like texture that melt in your mouth. These cookies are enriched with creamy ricotta cheese, offering a moist and tender crumb. Flavored with hints of vanilla or almond extract, they provide a subtle sweetness that makes them a delightful choice for any occasion. Each cookie is typically topped with a smooth glaze, which adds a touch of sweetness and a glossy finish. You can customize the glaze with lemon or orange zest to enhance the citrus notes. The cookies are often adorned with colorful sprinkles or nonpareils, adding a festive and visually appealing touch. Italian Ricotta Cookies are a charming addition to dessert tables, perfect for sharing during holidays, celebrations, or as a sweet treat with a cup of coffee or tea.

The Best Ricotta Cookies Recipe!

Our beloved ricotta cookies are a breeze to whip up, and they consistently turn out delicious every time.

They’re so tasty that it’s hard to eat just one. You can even prepare the ricotta cookie dough two days ahead, making it a perfect recipe for planning ahead. The batch size is generous, making them ideal for parties and gifts.

You’ll enjoy the subtle hint of lemon, the soft and melt-in-your-mouth texture, and the delightful touch of sweet and simple icing. For a bit of crunch and a festive touch, you can top them off with colorful sugar sprinkles.

Ingredients for Ricotta Cookies:

For the Cookies:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Lemon
  • Ricotta (whole milk)
  • Vanilla
  • Eggs

For the Icing:

  • Butter
  • Powdered sugar
  • Milk

Possible Variations:

  • Almond Extract: Replace lemon zest and juice with 1/2 tsp almond extract in the dough and 1/4 tsp in the glaze.
    Use milk instead of lemon juice.
  • Orange: Switch lemon zest and juice with orange zest and orange juice.
    Add extra zest for a stronger orange flavor (up to 2 Tbsp).
  • Lime: Substitute lime zest and lime juice for lemon, using equal amounts.
  • Chocolate Chips: Add white chocolate chips to the cookie dough or use mini chocolate chips.
  • Nuts: Include 1 cup of chopped walnuts or pecans in the dough.

How to Store Ricotta Cookies:

  • Container: Keep in an airtight container, using parchment paper between layers if stacking.
  • Fridge: Refrigerate for up to 4 days; bring to room temperature before serving.
  • Freezer: Freeze for 3 months. It’s recommended to wait to add the icing as it may wrinkle over time.

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