There is something so comforting about biting into an Italian ricotta cookie. The outside has the faintest golden edge, the inside is soft and almost cake-like, and the creamy ricotta keeps every crumb moist and tender. A thin layer of lemony glaze cracks gently under your teeth, and the little pop of sprinkles makes them look as cheerful as they taste. The aroma of vanilla and fresh lemon zest drifting out of the oven is reason enough to bake a batch.
These cookies are a classic on Italian American cookie trays at Christmas, Easter, weddings, and baby showers, but honestly they fit any day you want something sweet and homemade. The dough comes together in one bowl with simple pantry ingredients, needs no chilling, and bakes in about 12 minutes per pan. They also hold up beautifully, so they are perfect for making ahead, packing into tins, or bringing to a cookie swap.
SaveIf you grew up with a grandmother or neighbor who always had a plate of these on the counter, one bite will take you right back. And if they are new to you, get ready to fall in love. I like to think of them as the cookie version of a hug: soft, sweet, a little bit fancy with that shiny glaze, and impossible to stop at just one.
Italian Ricotta Cookies
Ingredients
Cookies
Lemon Glaze
Instructions
- Drain the Ricotta
Spoon the ricotta into a fine mesh strainer set over a bowl and let it drain for 10 minutes while you gather the rest of your ingredients. Gently press it with the back of a spoon to release extra liquid. Draining keeps the dough from turning wet and helps the cookies hold a nice dome instead of spreading flat.
- Preheat and Prep the Pans
Position a rack in the center of the oven and preheat it to 350°F. Line two large baking sheets with parchment paper or silicone baking mats so the delicate bottoms release easily and brown evenly.
- Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set the bowl aside so it is ready to go once the wet ingredients are mixed.
- Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium-high speed for 2 to 3 minutes, until the mixture looks pale, fluffy, and lighter in texture. Rub the lemon zest into the sugar with your fingertips before adding it if you want an extra burst of lemon aroma.
- Add the Eggs, Ricotta, and Flavorings
Beat in the eggs one at a time, mixing well after each. Add the drained ricotta, 2 teaspoons vanilla, and the lemon zest, then beat on medium speed for about 1 minute until smooth and creamy. Scrape down the sides and bottom of the bowl so no butter streaks remain.
- Mix in the Flour
Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until no dry streaks remain. The dough will be soft, thick, and slightly sticky, similar to a very thick cake batter. Avoid overmixing, which can make the cookies tough instead of tender.
- Scoop the Dough
Use a 1 tablespoon cookie scoop or two spoons to drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies per sheet. Lightly wet your fingertips and smooth any peaks so the tops bake into neat, rounded domes.
- Bake Until Just Set
Bake one sheet at a time for 11 to 13 minutes, until the cookies are puffed, set on top, and just barely golden on the bottoms. The tops should stay pale. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack. Repeat with the second sheet of dough.
- Cool Completely
Let the cookies cool completely on the rack, about 20 minutes. Glazing warm cookies makes the glaze melt and slide right off, so be patient here. This is a great time to make the glaze.
- Make the Lemon Glaze
In a small bowl, whisk the sifted powdered sugar, lemon juice, 1/2 teaspoon vanilla, and 1 tablespoon milk until smooth. Add more milk a teaspoon at a time until the glaze is thick but dippable, like warm honey. If it gets too thin, whisk in a spoonful more powdered sugar.
- Glaze and Decorate
Hold each cooled cookie by the bottom and dip the top into the glaze, letting the excess drip back into the bowl. Set it back on the wire rack and immediately scatter a pinch of sprinkles over the wet glaze. Work in small batches so the glaze stays wet enough for the sprinkles to stick.
- Let the Glaze Set
Leave the glazed cookies on the rack at room temperature for about 30 minutes, until the glaze is firm and no longer tacky to the touch. Once set, they are ready to serve, stack, or pack into tins.
Substitutions and variations
- Swap the lemon zest and lemon juice for orange zest and orange juice for a sweeter, citrusy twist that is lovely at Christmas.
- Use 1 teaspoon almond extract in the glaze instead of the lemon juice and vanilla, adding a little extra milk to reach the right consistency, for a classic bakery-style flavor.
- Part-skim ricotta works in a pinch, but the cookies will be slightly less rich and tender than with whole milk ricotta.
- Match the sprinkles to the occasion: red and green for Christmas, pastels for Easter, or skip them and dust the glazed cookies with extra lemon zest.
Chloe's tips
- Drain the ricotta even if it looks thick; extra moisture is the most common reason these cookies spread and turn flat.
- Spoon and level your flour instead of scooping straight from the bag, which can pack in too much flour and make the cookies dry.
- Pull the cookies from the oven when the bottoms are lightly golden and the tops are still pale, since they keep firming up as they cool.
- Set a sheet of parchment under the wire rack before glazing to catch drips and sprinkles for easy cleanup.
How to store it
- Store glazed cookies in an airtight container at room temperature for up to 3 days, with parchment between the layers so the glaze stays pretty.
- Refrigerate them in an airtight container for up to 1 week; let them sit at room temperature for 15 minutes before serving for the softest texture.
- Freeze unglazed cookies in a freezer bag for up to 3 months, then thaw at room temperature and glaze before serving.
Serving suggestions
These soft, sweet cookies shine on their own, but here are a few ways to make them part of something special.
- Arrange them on a holiday cookie tray alongside biscotti and pizzelle
- Serve with a hot espresso, cappuccino, or a cup of Earl Grey tea
- Pack them into tins tied with ribbon for easy homemade gifts
- Set them out on a baby shower or bridal shower dessert table
- Pair them with fresh berries and a scoop of lemon sorbet for a light dessert
Frequently asked questions
Why are my ricotta cookies flat?
Flat cookies usually come from wet ricotta, butter that was too soft or melted, or measuring too little flour. Drain the ricotta well, use butter that is softened but still cool, and spoon and level the flour. If your kitchen is very warm, chill the scooped dough for 15 minutes before baking.
Are Italian ricotta cookies supposed to be soft?
Yes. Ricotta cookies are meant to be soft, tender, and cake-like rather than crisp or chewy. The ricotta adds moisture and richness, which gives them their signature pillowy texture.
Can I make the dough ahead of time?
You can. Cover the dough tightly and refrigerate it for up to 2 days. Let it sit at room temperature for about 15 minutes so it is easy to scoop, and add a minute to the bake time if the dough is still cold.
Do ricotta cookies taste like cheese?
Not at all. The ricotta melts into the dough and simply makes the cookies moist and rich. The flavor you notice most is vanilla and bright lemon from the zest and glaze.
Let's get cooking!
Once you bake a batch of these Italian ricotta cookies, I have a feeling they will become a regular on your holiday baking list and beyond. They are simple enough for a weeknight treat, pretty enough for a party, and soft enough to win over everyone who grabs one. So tie on your apron, zest that lemon, and fill your kitchen with the sweetest aroma. Happy baking, friend!
