These Italian Ricotta Cookies are delightfully soft with a tender, cake-like crumb and a light vanilla-milk glaze. They’re not overly sweet—balanced and satisfying—and look festive when finished with colorful nonpareils. Perfect for holiday cookie trays, parties, or gifting.
Light, buttery, and mildly sweet, these ricotta cookies use ricotta for moisture and a soft texture, then get dipped in a thin vanilla glaze. They’re easy to make and hold up well for gifting or adding to a seasonal cookie assortment.
How to make Italian Ricotta Cookies
Start by combining the dry ingredients: sift or whisk together the all-purpose flour, baking powder, and baking soda in a large bowl. Be careful not to over-measure the flour—spoon it into the measuring cup and level it with a knife to avoid compacted flour and dry cookies.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on high for about 2 minutes until light and airy. Add the eggs one at a time, mixing well after each addition. Mix in the ricotta cheese and pure vanilla extract on medium speed until smooth. With the mixer on low, add the dry ingredients and mix just until combined—do not overmix.
Use a cookie scoop to portion the dough onto greased cookie sheets, leaving about 2 inches between each to allow for spreading.
Bake at 350°F (175°C) for about 12 minutes, or until the bottoms are lightly browned while the tops remain pale. Let the cookies rest on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely before glazing.
Making the glaze
Sift the powdered sugar into a medium bowl, add the vanilla, then whisk in milk a tablespoon at a time until you reach a thin, pourable glaze. The glaze should be smooth and runny enough to coat the cookie without pooling excessively.
Turn each cooled cookie upside down and dip the top into the glaze, letting excess drip off. Place glazed cookies on waxed or parchment paper and immediately add nonpareils or sprinkles before the glaze sets. Allow the glaze to firm up for at least an hour before stacking or storing.
These cookies keep well once glazed and set; if you plan to freeze baked cookies, wait to glaze them after thawing.
Pro tips for making these cookies
- Space dough balls about 2 inches apart on the baking sheet so cookies have room to spread evenly.
- Measure flour correctly. This recipe uses 4 cups of flour—spoon and level to avoid too-dry dough and dense cookies.
- Use room-temperature eggs, butter, and ricotta for a smooth, well-emulsified batter and consistent baking.
Can I freeze this cookie dough?
Yes. Freeze dough for up to 3 months. Thaw overnight in the refrigerator, let it sit about 15 minutes at room temperature so it’s scoopable, then bake as directed. Alternatively, portion dough balls onto a baking sheet, freeze until solid (about 2 hours), then transfer the frozen balls to a freezer bag. Baked cookies can be frozen, but wait to glaze until after they’ve thawed.
My dough seems too sticky
If the dough sticks to your scoop, chill the bowl in the refrigerator for 15–20 minutes and try again. Resist adding extra flour, which can dry out the cookies. The dough should be cool and soft enough to scoop but not overly sticky.
Can I make these cookies in different flavors?
Yes—several flavor options
- Almond: Substitute or add almond extract in place of some vanilla—use no more than 1 teaspoon in the dough and 1/2 teaspoon in the glaze due to its potency.
- Peppermint: Add peppermint extract for a festive twist—use sparingly (no more than 1/2 teaspoon in dough and 1/4 teaspoon in glaze). Peppermint oil is stronger, so reduce accordingly.
- Citrus: Add orange or lemon extract or zest to the dough and glaze for a bright, fresh flavor. A little goes a long way with concentrated extracts.
- Anise: Some bakers add a touch of anise at Christmas; use cautiously as it has a distinctive, strong flavor.
You might also enjoy trying other classic cookies like Sweetened Condensed Milk Snowball Cookies, Danish Butter Cookies, or Christmas Butter Cookies.
If you make this recipe, please rate it and leave a comment about how you liked it—I love hearing from readers!
Italian Ricotta Cookies
- Author: Cindy @mycountrytable
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 50 cookies*
- Category: Cookies/Christmas
- Method: Bake
- Cuisine: Italian
Description
Soft, buttery Italian ricotta cookies finished with a sweet milk glaze. They’re lightly sweet, incredibly tender, and ideal for holiday cookie trays.
Ingredients
COOKIES
- 4 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 (15-ounce) container ricotta cheese, room temperature
- 1 tablespoon pure vanilla extract
GLAZE
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons milk
- Candy nonpareils or sprinkles (optional)
Instructions
COOKIES
- Preheat the oven to 350°F (175°C).
- In a large bowl, sift or whisk together the flour, baking powder, and baking soda. Set aside.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment on high for about 2 minutes until fluffy. Add the eggs one at a time, mixing well after each. Stir in the ricotta and vanilla on medium speed. Add the dry ingredients on low and mix until just combined.
- Use a cookie scoop to drop dough onto greased baking sheets, leaving about 2 inches between cookies.
- Bake for about 12 minutes, until the bottoms are lightly browned. Cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely before glazing.
GLAZE
- Sift the powdered sugar into a bowl, add vanilla, then whisk in enough milk to make a thin, pourable glaze.
- Dip the top of each cooled cookie into the glaze, let excess drip off, then place on waxed or parchment paper. Add sprinkles immediately before the glaze sets.
- Let the glaze set for at least an hour before stacking or storing.
Notes
- *Yield varies with cookie scoop size. A smaller scoop (about 1 1/2 tablespoons) produces soft, cake-like cookies that are ideal for a cookie tray.
- If you prefer a sweeter cookie, add an extra 1/4 cup granulated sugar, though the glaze contributes sweetness and many prefer the recipe as written.