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Home » Recipes » Cookies

Nov 18, 2020(last updated October 31, 2021)

Italian Ricotta Cookies

5 from 4 votes
BySam Adler
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Italian ricotta cookies are soft cakey little cookies that almost melt in your mouth. They are covered in a sweet glaze and usually topped with sprinkles or citrus zest. Don’t worry they don’t taste like cheese at all!!

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

I know it sounds strange to put ricotta in cookies. I was a little nervous when making these because I was worried they would come out tasting like cheese!

No offense to cheese but I just didnt think it belonged in cookies. But after recipe testing and trying these cookie I am here to tell you that they dont taste like cheese at all!

So why should you make these?

Because 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
  • Ricotta cheese– Surprise you need ricotta! I used whole milk ricotta but you can also used in with reduced.
  • 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.

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.

  • 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

Step one: 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.

Step two: 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.

Step three: 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.

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

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 or lemon extract for more flavor.
  • You can scoop out the cookie dough first and then chill them if you prefer to do it that way.

How to store the cookies

I stored them in the fridge 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.

More holiday cookies:

  • Crispy Gingersnap Cookies
  • Eggnog Snickerdoodles
  • Gingerbread Biscotti
  • Double chocolate peppermint cookies
Close up on italian ricotta cookies with lemon zest next to a plate

Italian Ricotta Cookie Recipe

Italian ricotta cookies taste like sweet little cakes! They are so soft and moist from the ricotta cheese but do not taste like cheese at all!
5 from 4 votes
Print Pin Rate
Course: Cookies
Cuisine: Italian
Keyword: Christmas cookies, holiday cookies, italian 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

Instructions

  • Preheat the oven to 350°F and line two cookie sheets with parchment paper.
  • 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. Then 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
Italian Ricotta Cookie Recipe
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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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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