These Italian ricotta cookies are soft cakey little cookies that almost melt in your mouth. They are covered in a sweet glaze and can be topped with either sprinkles or lemon zest. Yes, they are made with ricotta cheese, but they don’t taste like cheese at all. You will totally 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 while I was studying 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.

Don’t worry about the ricotta in this recipe, the cookies do not taste like cheese. Rather it’s there to add moisture to the cookie to give it a soft texture.

These cookies are perfect to add to a holiday cookie gift box or cookie exchange! With 5 star reviews all around, these would be a hit at any holiday party too. If you want more festive cookies that are good for gifting to friends, make sure to try these snowball cookies, or these rum balls! They are all kind of the same shape.

Some of my other favorite holiday cookies are these gingersnap cookies (SO GOOD!) these eggnog snickerdoodle cookies, or these double chocolate peppermint cookies.

Ingredients for this recipe

Ingredients for Italian ricotta 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.

Loose cookie batter in a mixing bowl
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.
Cookie dough in a glass bowl
Add the egg, ricotta, and vanilla, and mix again. Add in the dry ingredients and mix until a thick dough forms.
cookie dough balls lined up on a cookie sheet
Chill the dough in the bowl for 1-2 hours until firm. It helps it hold it shape when baked. Then scoop out the dough using a small cookie scoop and line them on a cookie sheet lined with parchment paper.
Baked italian ricotta cookies on a cooling rack
Bake the cookies and then cool on a wire rack
A cookie dunked into a small white bowl of glaze
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 immediately sprinkle the sprinkles or zest on top.

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.
3 Italian ricotta cookies glazed and topped with sprinkles on a small cookie rack
Close up on italian ricotta cookies with lemon zest next to a plate
5 stars (6 ratings)

Melt in Your Mouth Italian Ricotta Cookies

Prep: 10 minutes
Cook: 12 minutes
Chilling Time: 1 hour
Total: 1 hour 22 minutes
Servings: 30 cookies
These Italian ricotta cookies are soft cakey little cookies that almost melt in your mouth. They are covered in a sweet glaze and can be topped with either sprinkles or lemon zest. Yes, they are made with ricotta cheese, but they don't taste like cheese at all. You will totally love these cookies!
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Ingredients

For the cookies:

  • 1/2 cup (113.5 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 (1) egg, large
  • 1 cup (246 g) whole milk ricotta cheese
  • 1 tsp (1 tsp) vanilla extract
  • 2 cups (250 g) all purpose flour
  • 3/4 tsp (0.75 tsp) baking powder
  • 1/4 tsp (0.25 tsp) baking soda
  • 1/4 tsp (0.25 tsp) kosher salt

For the glaze:

  • 1 cup (120 g) confectioners sugar
  • 2 tbsp (2 tbsp) milk, or cream
  • Sprinkles, optional
  • Lemon zest, optional

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

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.
Serving: 1cookie, Calories: 116kcal, Carbohydrates: 17g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 52mg, Potassium: 21mg, Fiber: 1g, Sugar: 11g, Vitamin A: 139IU, Calcium: 28mg, Iron: 1mg
Course: Cookies
Author: Sam Adler
Cuisine: Italian
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Glazed Italian ricotta cookies in a bowl lined with parchment paper

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