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Home » Recipe Search » Cookies

Nov 18, 2020(last updated October 21, 2022)

Melt in Your Mouth Italian Ricotta Cookies

5 from 6 votes
BySam Adler
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These Italian ricotta cookies are soft cakey little cookies that almost melt in your mouth. They are covered in a sweet glaze and topped either with sprinkles or lemon zest. They are made with ricotta cheese but they don’t taste like cheese at all. You will love these cookies!

Close up on italian ricotta cookies with lemon zest next to a plate

Italian Ricotta cookies are a traditional Italian cookie and many people make them around the holidays. I made a ton of cookies in pastry school but never made these and I was intrigued by the ricotta ingredient and had to try them!

These cookies are like little soft pillowy cakes that melt in your mouth. Traditional recipes don’t use any butter but I added it in here to help with the texture. They are topped with a light vanilla glaze and with either sprinkles or lemon zest. They are perfect to add to a holiday cookie gift box!

I LOVE making a ton of cookies around the holidays and these are on my list. Some of our other favorite holiday cookies are these gingersnap cookies (SO GOOD!) these eggnog snickerdoodle cookies, or these double chocolate peppermint cookies.

Why you should make these cookies

  • They are almost like soft little cakes instead of cookies.
  • The cheese adds so much moisture to the cookie that it just about melts in your mouth!
  • They are topped with a sweet vanilla glaze that you can add sprinkles or zest to.

Ingredients for this recipe

Ingredients for Italian ricotta cookies
  • Unsalted butter softened– You’ll need softened butter to cream with the sugar. Learn how to soften butter quickly!
  • Granulated sugar– Sugar adds sweetness and structure to the cookies.
  • Egg– Eggs helps to bind the ingredients.
  • Whole milk ricotta cheese– Ricotta cheese adds a ton of moisture and keeps this cookie soft.
  • Vanilla extract– Adds flavor.
  • All purpose flour– This is the bulk of the cookie.
  • Baking powder & Baking soda – These are leavening agents for the cookies.
  • Kosher salt– Salt brings out the flavor.
  • Lemon– I topped the glaze with lemon zest but you can skip it.
  • Sprinkles– usually I say sprinkles are always mandatory but in this case it is optional. Traditional ricotta cookies use sprinkles though.
  • Confectioners sugar & Milk– to make the glaze

Using anise in the cookies

I am NOT an anise fan. Traditional Italian ricotta cookies use anise though, and if it is something you like, add in 1/2 tsp ground anise to the batter with the dry ingredients. Alternatively you can substitute the vanilla for anise extract.

How to make Italian Ricotta cookies

These are super simple to make. You can make them by hand in a medium sized bowl or by using a hand or stand mixer.

Make the dough-In a medium sized bowl either mixing by hand or use a stand or hand mixer, cream the butter and sugar until a paste forms. Add the egg, ricotta, and vanilla, and mix again. Add in the dry ingredients and mix until a thick dough forms.

Chill the dough-Chill the dough in the bowl for 1-2 hours until firm. Then scoop out the dough using a small cookie scoop and line them on a cookie sheet lined with parchment paper.

Bake and glaze– Bake the cookies for 12 mins on 350° F. Make the glaze in a small bowl by whisking confectioners sugar, and milk until a loose glaze forms. When cool, dip the cookies in the bowl or spoon it over and sprinkle the sprinkles or zest on top.

Loose cookie batter in a mixing bowl
Cookie dough in a glass bowl
cookie dough balls lined up on a cookie sheet
Baked italian ricotta cookies on a cooling rack
A cookie dunked into a small white bowl of glaze

Recipe tips

  • The glaze hardens quickly so make sure to have your sprinkles or zest ready to sprinkle them on when the glaze is still wet. Otherwise they wont stick!
  • Substitute the vanilla extract for anise extract, lemon extract, or almond extract for a different flavor.
  • You can scoop out the cookie dough first and then chill them if you prefer to do it that way.

Recipe FAQ

How can I roll these without them being so sticky?

Wet your hands a little before rolling to help the cookie dough from being sticky

Can I make these ahead?

Sure! I would make the cookies up to 5 days in advance and store them in an airtight container in the fridge. Then glaze and garnish them on the day of serving.

Can I double the recipe?

Yes you can!

3 Italian ricotta cookies glazed and topped with sprinkles on a small cookie rack

Storing and Freezing

Storing- I stored them in the fridge in an airtight container because I found that they kept better that way. On the counter they just got a little mushy. They stay fresh for about 3-5 days.

Freezing- To freeze, make the cookies but don’t glaze them. Store them in a freezer safe zip top bag for up to 2 months. Thaw them in the refrigerator and then glaze and garnish them the day you want to serve them.

More holiday cookies:

  • Crispy Gingersnap Cookies
  • Eggnog Snickerdoodles
  • Gingerbread Biscotti
  • Double chocolate peppermint cookies
  • Quick Red Velvet Cake Mix Cookies
  • Thin & Crispy Gingersnap Cookies
  • Crispy and Chewy Orange Cookies
  • Crispy and Chewy Coconut Cookies
Close up on italian ricotta cookies with lemon zest next to a plate

Melt in Your Mouth Italian Ricotta Cookies

These Italian ricotta cookies are soft cakey little cookies that almost melt in your mouth. They are covered in a sweet glaze and topped either with sprinkles or lemon zest. They are made with ricotta cheese but they don't taste like cheese at all. You will love these cookies!
5 from 6 votes
Print Pin SaveSaved! Rate
Course: Cookies
Cuisine: Italian
Diet: Kosher
Keyword: Christmas cookies, holiday cookies, italian ricotta cookies, lemon ricotta cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 22 minutes
Servings: 30 cookies
Calories: 116kcal
Author: Sam Adler

Ingredients

For the cookies:

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 cup whole milk ricotta cheese
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt

For the glaze:

  • 1 cup confectioners sugar
  • 2 tbsp milk or cream
  • Sprinkles optional
  • Lemon zest optional
US Customary – Metric

Instructions

  • In a medium sized bowl or in the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1/2 cup butter with 1 cup sugar until a thick paste forms. Add in the egg, 1 cup ricotta, and vanilla extract. Mix until combined.
  • In a small bowl or on a piece of parchment paper combine the 2 cups flour with 3/4 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. Mix to combine. Add the dry mixture into the ricotta mixture and mix until a thick dough forms.Chill the cookie dough in the bowl for 1-2 hours in the fridge.
  • Preheat the oven to 350° F.
  • Scoop out the dough using a small cookie scoop or a large tablespoon kitchen spoon. Shape into a ball and place on a cookie sheet 2 inches apart. Bake for 12 mins until the bottom of the cookies are golden brown.
  • In a small bowl combine the 1 cup confectioners sugar and 2 tbsp milk or cream. Whisk until the lumps disappear and a thin glaze forms. When the cookies are cool, dunk the cookies in the glaze or spoon or drizzle it all over the cookies. Quickly sprinkle the cookies with sprinkles or citrus zest. Let the glaze harden.

Notes

You can scoop the cookie dough out first and chill it already formed
Substitute the vanilla extract for anise or lemon extract
Store the cookies in the fridge!

Nutrition

Nutrition Facts
Melt in Your Mouth Italian Ricotta Cookies
Amount Per Serving (1 cookie)
Calories 116 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 52mg2%
Potassium 21mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 139IU3%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Glazed Italian ricotta cookies in a bowl lined with parchment paper

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Filed Under: Cookies Tagged With: Cheese

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Barb D'Al. says

    December 21, 2020 at 12:19 pm

    5 stars
    I made these cookies over the weekend and everyone loved how luscious and lemony these cookies were. Iur Italian family love the traditions of Christmas Eve, so I hide a few dozen!

    Reply
    • Sam says

      December 23, 2020 at 9:12 pm

      Thank you Barb! haha yes hide some for yourself! So glad you made and enjoyed these, thank you so much for coming back and leaving a review!!

      Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

🍾🥂HAPPY NEW YEAR 🍾🥂
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Recap of all the cookie boxes!!! This year’s @ta Recap of all the cookie boxes!!! This year’s @taylorswift theme has got to be my fave (see my last reel for the explanation of each cookie!) but I have so much fun every year making these! Which one is your fave?! 

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ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
3. “Lavender Haze” shortbread (made with lavender and a pearly shimmer powder)
4. “Midnight” cookies AKA my chocolate brownie cookies 
5. “Red lip classic” sugar cookies 
6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
8. @taylorswift famous chai cookies 

Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
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#cookiebox #taylorswift #taylorswiftcookies #holidaycookiebox #swifties #swiftie #swiftieforever #holidaycookies #cookieseason #cookiedecorating #cookiebox #cookieboxes #taylorswiftlover #taylorswiftlyrics #taylorswiftvideo #sugarcookies #shortbread #browniecookies #christmascookies #christmascookiebox #lavenderhaze
#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

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#gingersnaps #gingersnapcookies #gingersnap #christmascookies #christmascookie #holidaycookies #holidaycookie #cookierecipes #tinyhands #holidaybaking #cookieseason  #cookiesofinstagram #cookiegram #cookielover
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