If you have a soft spot for tender, melt-in-your-mouth treats, then the Italian Ricotta Cookies Recipe is about to become your new favorite. This classic Italian dessert brings together the gentle tanginess of ricotta cheese with a subtle sweetness and a hint of lemon zest, producing cookies that are irresistibly soft and delightfully moist. The addition of a simple vanilla glaze, sometimes adorned with colorful sprinkles, turns these little gems into festive favorites perfect for celebrations or everyday indulgence. Whether you’re an experienced baker or just starting out, this recipe is as approachable as it is delicious, promising a batch of crowd-pleasing cookies every single time.
Ingredients You’ll Need
Trust me when I say each ingredient in this Italian Ricotta Cookies Recipe plays a starring role in crafting the ultimate texture and flavor. From the creamy ricotta that keeps the cookies luxuriously soft to the fresh lemon zest that adds brightness, every item is essential and contributes something special.
- 2 cups all-purpose flour: Provides the structure and keeps the cookies soft yet sturdy enough to hold their shape.
- 1/2 tsp baking soda: Helps the cookies rise slightly, giving them a delicate crumb.
- 1/2 tsp salt: Balances sweetness and enhances all the flavors beautifully.
- 1/2 cup unsalted butter, softened: Adds richness and contributes to that tender texture we love.
- 1 cup granulated sugar: Sweetens perfectly without overpowering the subtle ricotta flavor.
- 1 cup whole milk ricotta cheese: The star ingredient, keeping these cookies moist and giving a lovely mild tang.
- 1 large egg: Binds ingredients together and adds moisture.
- 1 tsp vanilla extract: Brings warmth and depth to each bite.
- Zest of 1 lemon (optional): Adds a zesty brightness that lifts the cookie to another level.
- For the Glaze:
- 1 cup powdered sugar: Sweet and smooth, perfect for a glossy finish.
- 2–3 tbsp milk: Adjusts glaze consistency for a perfect drizzle.
- 1/2 tsp vanilla extract: Infuses the glaze with subtle flavor harmony.
- Sprinkles for decorating (optional): Because sometimes a little sparkle makes everything better.
How to Make Italian Ricotta Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Begin by whisking together the all-purpose flour, baking soda, and salt in a medium bowl. This simple but crucial mixture ensures that your cookies will have the perfect balance of rise and texture without any unwanted lumps.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step is key because the air incorporated here creates a tender crumb in the final cookie.
Step 3: Add Wet Ingredients
Once your butter and sugar are perfectly creamed, add in the ricotta cheese, egg, vanilla extract, and lemon zest if you are using it. Mix these until everything is well combined, and the batter has a smooth, creamy consistency. You’ll immediately notice how the ricotta adds moisture and a velvety touch at this stage.
Step 4: Combine Dry and Wet Mixtures
Gradually introduce the dry flour mixture into your wet ingredients, stirring gently just until the dough comes together. Avoid overmixing here to preserve the tender softness you want in every bite.
Step 5: Shape and Bake Your Cookies
Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes. You are looking for lightly golden bottoms and set tops – a sign they are perfectly baked but still soft inside.
Step 6: Cool and Glaze
Allow the cookies to cool on the baking sheet for five minutes to firm slightly, then transfer them to a wire rack. While they cool completely, whisk together the powdered sugar, milk, and vanilla for the glaze. Drizzle or spoon the glaze over each cookie and decorate with sprinkles if you like. Let the glaze set before enjoying.
How to Serve Italian Ricotta Cookies Recipe
Garnishes
Beyond the classic glaze and sprinkles, try adding finely chopped pistachios or a light dusting of lemon zest over the glaze to enhance the flavor and add visual appeal. Fresh edible flowers or a drizzle of melted dark chocolate can also create a stunning finish for special occasions.
Side Dishes
These cookies pair wonderfully with a hot cup of espresso or a creamy cappuccino, making an elegant afternoon treat. You can also serve them alongside fresh berries or a dollop of whipped cream for an indulgent dessert platter.
Creative Ways to Present
Stack the Italian Ricotta Cookies Recipe on a pretty tiered cake stand for a party centerpiece or arrange them in a rustic basket lined with parchment paper for a charming gift. Wrapping a few in cellophane with a ribbon makes for a thoughtful homemade present that’s sure to delight.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature where they’ll stay soft and moist for several days. If you want to maintain their freshness, placing a slice of bread inside the container helps retain moisture.
Freezing
You can freeze these cookies either before or after glazing. Place unglazed cookies on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 3 months. Glazed cookies freeze best when the glaze has fully set; thaw at room temperature before serving.
Reheating
To bring back that just-baked softness, warm the cookies for about 10 seconds in the microwave or for a few minutes in a low oven. This also helps soften the glaze, making every bite as delightful as when fresh out of the oven.
FAQs
Can I substitute part of the flour with whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat for a nuttier flavor, but keep in mind the texture will be a bit heartier and less tender than the traditional version.
What can I use if I don’t have ricotta cheese?
If ricotta is unavailable, you can try using cream cheese or mascarpone as alternatives, though the flavor and texture will differ slightly. Ricotta’s light moisture content is key for the cookie’s signature softness.
Is it important to use whole milk ricotta?
Whole milk ricotta provides the creamiest, richest flavor and best texture. Using part-skim ricotta will work in a pinch but might yield slightly drier cookies.
Can I add almond extract instead of vanilla?
Absolutely! Almond extract is a wonderful alternative or addition to vanilla that adds a lovely nutty aroma, giving your Italian Ricotta Cookies Recipe a delicious twist.
How do I know when the cookies are done baking?
Look for lightly golden bottoms and set, but not browned, tops. The cookies should be soft to the touch and slightly puffed but will firm up as they cool. Overbaking will cause dryness.
Final Thoughts
I truly hope you give this Italian Ricotta Cookies Recipe a try because it’s one of those rare treats that feels like a warm hug from the oven. Not only are these cookies deliciously soft and subtly sweet, but they also bring a comforting slice of Italian tradition to your kitchen. Whether you’re baking for family, friends, or just yourself, each bite promises to delight. Go ahead, bake a batch and watch how quickly these little ricotta wonders disappear!
Print
Italian Ricotta Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Italian Ricotta Cookies are soft, moist, and lightly sweetened cookies that combine the creamy texture of ricotta cheese with the zest of lemon, topped with a sweet vanilla glaze. Perfect for a delightful dessert or holiday treat, they stay fresh for days and are easy to make at home with simple ingredients.
Ingredients
Cookie Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- zest of 1 lemon (optional)
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- sprinkles for decorating (optional)
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the whole milk ricotta cheese, egg, vanilla extract, and lemon zest (if using) into the creamed butter and sugar mixture. Mix until all ingredients are well combined, ensuring the dough will be moist and flavorful.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 to 14 minutes, or until the bottoms reach a light golden color and the tops are set.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely, ensuring the cookies firm up without becoming soggy.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract until smooth and pourable.
- Glaze and Decorate: Spoon or drizzle the glaze over the cooled cookies to coat the tops evenly. If desired, sprinkle with colorful sprinkles to add a festive touch. Allow the glaze to set completely before storing.
Notes
- These cookies stay soft and moist for several days when stored in an airtight container at room temperature.
- For an added flavor twist, try adding a teaspoon of almond extract to the dough.
- If lemon zest is not preferred, you can omit it or substitute with orange zest for a different citrus note.
- Make sure the ricotta cheese is whole milk for the best texture and richness.
- Do not overmix the dough to maintain a tender cookie structure.
