Italian Ricotta Cookies

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Soft, tender, and just the right amount of sweet, Italian Ricotta Cookies are a beloved tradition in many households—especially during the holidays. Thanks to creamy ricotta cheese, these cookies are ultra-moist with a cake-like texture that practically melts in your mouth. Topped with a simple glaze and colorful sprinkles, they bring charm and cheer to any cookie tray. Whether you’re baking them for a family gathering or just because, these cookies are bound to disappear quickly!

Ingredients:

For the Cookies:

  • 2 cups (250g) all-purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup (113g) unsalted butter, softened

  • 1 cup (200g) granulated sugar

  • 1 egg

  • 1 cup (240g) whole milk ricotta cheese

  • 1 1/2 tsp vanilla extract (or almond extract for variation)

  • Zest of 1 lemon (optional, for a citrusy touch)

For the Glaze:

  • 1 cup (120g) powdered sugar

  • 2–3 tbsp milk

  • 1/2 tsp vanilla extract

  • Sprinkles (optional, but traditional!)

  • Instructions:

    1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

    2. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

    3. Cream the butter and sugar together in a large bowl until light and fluffy (about 2–3 minutes). Add in the egg and mix well.

    4. Add ricotta, vanilla, and lemon zest (if using) to the butter mixture and beat until smooth.

    5. Gradually mix in the dry ingredients until a soft dough forms. The dough will be sticky—this is normal!

    6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

    7. Bake for 12–14 minutes, or until the bottoms are lightly golden. The tops will remain pale. Let cool completely on a wire rack before glazing.

    8. Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.

    9. Dip the tops of each cookie in the glaze and return to the rack. Immediately decorate with sprinkles if desired. Let the glaze set.

    10. Tip:

      These cookies stay soft for days and freeze beautifully—just glaze after thawing for best results.

    11. Want a twist like chocolate chip ricotta cookies or orange glaze? I’ve got you!

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