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.

Easy Italian Ricotta Cookies 2026

Name: Italian Ricotta Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
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)

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

Scale

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)

Cook Mode Prevent your screen from going dark

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