On a warm Sunday, the kitchen filled with the round, gentle scent of vanilla and citrus while a tin of Italian Ricotta Cookies cooled on the counter. I remember the mixer humming like a small conversation and my mother reaching for a napkin to wipe powdered sugar on her fingers. The cookies were soft, almost cake like, and their almond glaze gleamed like a promise of celebration. Those moments taught me that desserts keep time in a family, and that a simple, easy Italian dessert can turn an ordinary afternoon into a small festival.
Why Italian Ricotta Cookies Still Belongs at the Table
These cookies have the quiet power to gather people. In many Italian-American homes, ricotta shows up in savory dishes and sweet ones alike. For dessert it gives a tender crumb that feels like a homemade cake, but in bite size. That texture bridges the world between cakes and cookies and makes these a go-to for celebration desserts.
My family serves them at birthdays, baptisms, and slow Sunday dinners. They travel well in a tin, they freeze kindly, and they slice through the hush that follows a good meal. They are a gentle, reliable reminder that food tells the story of who we are and where we came from. When I say Italian Ricotta Cookies, I mean more than a recipe. I mean a plate passed around a table while stories move from one person to another.
These cookies belong to the toolkit of italian dessert recipes and easy italian desserts for home bakers who want something tender and forgiving. They bring the warmth of a homemade cake into smaller bites. Meanwhile, they nod to a cannoli style cake because ricotta carries that creamy, familiar flavor that we all love.
Bringing Italian Ricotta Cookies Together With Care
“Every dessert like this carries a memory, whether you realize it or not.”
Start with calm and space. Baking these cookies is less about speed and more about a steady rhythm: cream, fold, drop, and wait. As you gather ingredients, notice the scent of the vanilla and the feel of the ricotta as it smooths into the butter. From there, mixing becomes a quiet practice of listening to the dough change, and watching the batter thicken into something tender.
I like to have the almond glaze ready before the cookies cool completely. That way the glaze settles with a thin skin and the sprinkles sit softly on top. Once cooled, the cookies keep a delicate crumb that tastes slightly like a cross between a biscuit and a homemade cake. The kitchen noises the clink of spoons, the oven fan become part of the comfort.
What You’ll Need to Make Italian Ricotta Cookies
1 cup ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Almond glaze (for topping)
Sprinkles (for garnish)
A few gentle notes: whole milk ricotta gives a softer crumb and a more classic flavor. Real ricotta makes a difference here; the texture helps the dough stay moist. Use unsalted butter so you can control the salt level, and sift your flour if it has been sitting in the pantry to avoid lumps. If you like a citrus whisper, add a teaspoon of lemon zest to the batter for a bright, old-fashioned tone.
Step-by-Step Directions
- Preheat the oven to 350°F (175°C).
Heat your oven and allow it to come to temperature while you work. A steady oven gives even color and a tender interior. - In a large bowl, cream together the ricotta cheese, sugar, and butter until smooth.
Beat until the mixture feels silky and the sugar begins to dissolve. You will smell the vanilla carrying through the butter and ricotta. - Beat in the egg and vanilla extract until well combined.
The batter will lighten and become glossy. Work with a gentle pulse so you keep that soft texture. - In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Whisk until you see a uniform, pale mixture. The baking powder and soda will give a gentle lift, helping the cookie feel like a tiny homemade cake. - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold the flour in with care. Stop when you no longer see streaks of flour; overmixing makes the cookies firm rather than tender. - Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Space them about two inches apart so the edges can breathe and settle. The dough should hold shape but look soft and pillowy. - Bake for 12-15 minutes, or until the edges are lightly golden.
Watch for pale color with slightly deeper edges. A toothpick will come out mostly clean with a few soft crumbs when they are done. - Allow cookies to cool, then drizzle with almond glaze and sprinkle with sprinkles.
Let the cookies firm for a few minutes on the sheet, then transfer to a rack. Drizzle the glaze while the tops are still warm so it settles and cracks in gentle lines. - Enjoy fresh or share with friends!
Serve on a simple plate, with espresso or milk. These cookies are happiest passed around and spoken about between bites.
Bringing Italian Ricotta Cookies to the Table
I like to plate these on a worn ceramic dish and set them beside a small pot of strong coffee. They pair beautifully with a short, bold espresso that cuts through the sweetness. For an evening gathering, arrange them around a bowl of fresh fruit and a pitcher of dessert wine.
When guests arrive, there is a small, quiet ceremony in offering the first cookie. Someone lifts the tin lid, a soft breeze of almond and sugar rises, and you hand one over with a little flourish. Kids love the sprinkles, adults admire the soft center, and everyone notices that comforting ricotta note that nods to homemade cake memories.
For celebrations, place these cookies on a tiered stand alongside other italian dessert recipes like biscotti or simple lemon bars. They sit comfortably with a cannoli themed spread or as part of a dessert tray after a big family meal.
How to Store Italian Ricotta Cookies
Store them in an airtight container at room temperature for up to two days. Place a sheet of parchment between layers to keep the glaze neat. If your kitchen is warm, refrigerate them; they will firm up but stay tender.
To refrigerate, seal in an airtight container and chill for up to five days. The flavor often settles and deepens with time. When you take them from the fridge, let them come to room temperature for thirty minutes before serving so the texture softens.
To freeze, flash freeze the unglazed cookies on a baking sheet for an hour, then transfer them to a freezer bag. Freeze for up to three months. Thaw overnight in the fridge, then bring to room temperature and glaze before serving. This is a wonderful make-ahead trick for celebration desserts and holiday trays.
Reheat them briefly in a low oven, 300°F, for five to eight minutes to revive that just-baked warmth. If you warm them longer they will dry out, so keep an eye and pull them once the edges feel gently warmed.
Little Baking Lessons I’ve Learned
- Ricotta matters. Use fresh whole-milk ricotta when you can. It gives a creamier crumb and a more authentic flavor. Low-fat ricotta can make the dough dry.
- Don’t overmix. Once the flour goes in, fold until the dough looks uniform. A few streaks of flour are better than a tough cookie.
- Watch the oven more than the clock. Every oven reads heat differently. Look for pale, lightly golden edges and a soft center rather than relying only on minutes.
- Make the glaze just the right thickness. Too thick and it will pile up; too thin and it will run off. Start with a teaspoon of milk and add more a few drops at a time until it ribbons off a spoon.
- Sprinkle with love. Add sprinkles right after glazing so they stick. For a more grown-up finish, use finely chopped toasted almonds instead.
Italian-American Variations
Add lemon zest and substitute almond glaze with lemon glaze for a bright, sunlit cookie that reminds me of summers on the porch. Chocolate chips folded gently into the batter give a playful, modern twist that kids adore.
For a cannoli style cake note, fold in a tablespoon of mascarpone with the ricotta for extra richness. Or take a bundt cake approach and use this batter in a small bundt pan for a rustic, shareable cake. Adjust baking time and watch for that same pale golden edge.
Top with a thin smear of ricotta and honey for a simple, elegant version. For the holidays, fold in a teaspoon of cinnamon and use festive sprinkles to match your celebration. Each kitchen has its small changes, and every twist carries an invitation to try something new while keeping the heart of the recipe.
FAQs About Italian Ricotta Cookies
Can I make this ahead of time?
Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Keep them unglazed in an airtight container in the fridge and glaze them before serving.
Can I use part-skim ricotta?
You can, but whole-milk ricotta gives the best texture. Part-skim can make the dough drier and the cookies less tender. If you must use part-skim, add a teaspoon of milk to the batter to help the moisture.
How do I get that soft, cake-like interior?
The secret is gentle mixing and the ricotta itself. Stop mixing when the flour is incorporated. Overworking develops gluten and leads to a firmer cookie.
Are these cookies freezer friendly?
Yes. Freeze unglazed cookies on a tray, transfer to a bag, and freeze for up to three months. Thaw in the fridge, bring to room temperature, and glaze before serving.
Can I make them larger like a small cake?
Absolutely. Use the same batter in a small bundt or loaf pan. Reduce oven temperature slightly and increase baking time, checking for pale golden edges and a firm, springy center.
A Final Sweet Note
Until the next celebration, these Italian Ricotta Cookies will sit in my kitchen as a small, patient comfort. They are more than a recipe; they are a practice of hospitality, an easy italian dessert you can make without drama, and a reminder that food keeps memories alive.
They welcome conversation, coffee, and the gentle passing of plates from hand to hand. In my family, we never rush the dessert. We slice slowly, taste carefully, and laugh as sugar dust settles on our sleeves. May these cookies find a place at your table and in your stories.
Conclusion
If you want a recipe to start your own ricotta traditions, this version will guide you gently. For a similar and trusted take on these cookies, you might enjoy this detailed Ricotta Christmas Cookies Recipe from Cooking Classy: Ricotta Christmas Cookies Recipe – Cooking Classy. If you love stories that connect food to family, this page from Cooking with Nonna gives warm context and tips for Italian Ricotta Cookies: Italian Ricotta Cookies – Cooking with Nonna.
Enjoy the baking, the sharing, and the small, sweet conversations that follow.
Print
Italian Ricotta Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful Italian Ricotta Cookies that are soft, tender, and perfect for celebrations. These cookies blend the textures of cake and cookie with a sweet almond glaze.
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Almond glaze (for topping)
- Sprinkles (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the ricotta cheese, sugar, and butter until smooth.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about two inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow cookies to cool, then drizzle with almond glaze and sprinkle with sprinkles.
- Enjoy fresh or share with friends!
Notes
Use whole milk ricotta for the best texture. Store in an airtight container for up to 2 days, or refrigerate for up to 5 days. Freeze unglazed cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
