Name: Italian Ricotta Cookies
Prep time: 15 min
Cook time: PT-490913H59M41S
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups granulated sugar; 1 cup (2 sticks) unsalted butter, softened; 15 oz ricotta cheese (whole milk); 2 large eggs; 2 teaspoons vanilla extract; 4 cups all-purpose flour; 2 tablespoons baking powder; 1 teaspoon salt; 1½ cups powdered sugar; 3 tablespoons milk; 1/2 teaspoon vanilla extract; Optional: colored sprinkles

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Soft, cake-like Italian Ricotta Cookies with a sweet vanilla glaze are a beloved holiday tradition. I love how these pillowy cookies come out light, fluffy, and delicately flavored with hints of lemon and vanilla. They’re festive enough for special occasions and simple enough to enjoy with a cup of coffee any day of the week.

Italian Ricotta Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

2 cups granulated sugar

1 cup (2 sticks) unsalted butter, softened

15 oz ricotta cheese (whole milk)

2 large eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

For the glaze:

1½ cups powdered sugar

3 tablespoons milk

½ teaspoon vanilla extract

Optional: colored sprinkles

Directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

In a large mixing bowl, I cream together the sugar and butter until it’s light and fluffy.

I then mix in the ricotta cheese, eggs, and vanilla extract until everything is fully combined.

In a separate bowl, I whisk the flour, baking powder, and salt.

Gradually, I add the dry mixture to the wet ingredients, stirring until a soft dough forms.

Using a tablespoon, I drop rounded scoops of dough onto the prepared baking sheets, leaving about 2 inches between each.

I bake the cookies for 12–14 minutes, just until the bottoms are lightly golden but the tops remain pale.

After removing them from the oven, I let the cookies cool completely on a wire rack.

For the glaze, I whisk together the powdered sugar, milk, and vanilla until smooth.

I dip the tops of each cooled cookie into the glaze, place them back on the wire rack, and sprinkle with colored sprinkles before the glaze sets.

Servings and timing

This recipe makes about 48 cookies.

Prep Time: 15 minutes

Cooking Time: 14 minutes per batch

Total Time: 1 hour (including cooling and glazing)

Calories: Approximately 120 kcal per cookie

Variations

Sometimes I like to mix things up by adding a bit of lemon zest to the dough for extra citrus flavor. Almond extract can also replace the vanilla for a nutty twist. Around the holidays, I’ll tint the glaze with food coloring to match the season—red and green for Christmas, pastel shades for spring celebrations. And if I want a richer glaze, I use a splash of heavy cream in place of milk.

Storage/Reheating

Once the glaze is fully set, I store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra fresh, I layer them with parchment paper. They can also be frozen (unglazed) for up to 2 months. When I’m ready to enjoy them, I thaw at room temperature and glaze as needed. I don’t recommend reheating these, since they’re meant to be soft and cakey at room temperature.

FAQs

How do I keep the cookies from spreading too much?

I make sure the butter is softened but not melted. If the dough feels too soft, I chill it for 15–30 minutes before baking.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and store it covered in the fridge. Just let it sit at room temperature for 10–15 minutes before scooping and baking.

Why are my cookies dry or crumbly?

Overbaking can cause dryness. I take them out when the bottoms are just turning golden, even if the tops still look pale.

Can I use part-skim ricotta?

I stick with whole milk ricotta for the best texture and flavor, but part-skim can work if that’s what I have on hand—it just may be slightly less rich.

How can I make these cookies gluten-free?

I swap in a 1:1 gluten-free flour blend. I make sure it includes xanthan gum for structure, and keep an eye on baking time—they might need a minute or two less.

Conclusion

These Italian Ricotta Cookies have earned a permanent spot in my baking rotation. Soft, sweet, and gently flavored, they’re everything I want in a holiday cookie—and then some. Whether I’m making them for a party or just to brighten up a regular week, they always hit the mark.

📖 Recipe:

Italian Ricotta Cookies

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Author: Cheryl
Total Time: 1 hour
Yield: 48 cookies
Diet: Vegetarian

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Description

Soft, cake-like Italian Ricotta Cookies with a sweet vanilla glaze, delicately flavored with hints of lemon and vanilla. Perfect for holidays or everyday treats with coffee.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together the sugar and butter in a large bowl until light and fluffy.
Add ricotta cheese, eggs, and vanilla extract; mix until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually stir the dry ingredients into the wet mixture to form a soft dough.
Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 12–14 minutes, until bottoms are lightly golden and tops remain pale.
Remove from oven and cool completely on a wire rack.
Whisk powdered sugar, milk, and vanilla extract together until smooth to make the glaze.
Dip tops of cooled cookies into the glaze, return to rack, and sprinkle with colored sprinkles before glaze sets.