Soft & Authentic Italian Ricotta Cookies Recipe (Glazed)

Have you ever tasted a cookie so soft it feels more like a mini cake melting in your mouth? If not, you are about to fall in love. Italian Ricotta Cookies are a staple in traditional Italian households, especially during the holidays, but they are delicious enough to enjoy year-round. Unlike the crunch of a biscotti, these cookies boast a pillowy, tender texture thanks to the secret ingredient: rich, creamy ricotta cheese.

Growing up, I remember seeing these glazed beauties at every family gathering, their colorful sprinkles signaling a celebration. Whether you are baking for a Christmas cookie exchange or just craving a sweet treat with your afternoon espresso, this recipe delivers authentic flavor with minimal fuss. In this guide, we will walk through exactly how to achieve that signature soft crumb and perfect sweet glaze for the ultimate Italian Ricotta Cookies.

Ingredients List

To get that classic, cake-like consistency, you need the right balance of moisture and structure. Here is what you will need:

Ingredient	Amount	Notes
For the Cookies
All-Purpose Flour	4 cups	Spoon and level for accuracy
Baking Soda	1 1/2 tsp	Provides the lift
Salt	1/2 tsp	Balances the sweetness
Unsalted Butter	1 cup	Softened to room temperature
Granulated Sugar	1 3/4 cups	For sweetness and tender texture
Eggs	2	Large, room temperature
Ricotta Cheese	15 oz	Whole milk ricotta is best
Vanilla Extract	1 tbsp	Adds aromatic depth
For the Glaze
Powdered Sugar	2 cups	Sifted to remove lumps
Unsalted Butter	1 tbsp	Melted
Vanilla Extract	1 tsp	Can sub almond extract
Milk	3-4 tbsp	Adjust for consistency
Nonpareil Sprinkles	As needed	For a festive touch

this now & bake later ❤️

Timing

While the dough requires some patience while chilling, the actual baking process is quick.

• Prep Time: 20 minutes
• Chill Time: 1 hour (minimum)
• Cook Time: 12-15 minutes per batch
• Total Time: Approx. 1 hour 35 minutes
• Context: This recipe yields a large batch, perfect for sharing!

Step-by-Step Instructions

Step 1: Whisk the Dry Ingredients

Stir together the 4 cups of all-purpose flour, 1 1/2 teaspoons of baking soda, and 1/2 teaspoon of salt in a medium mixing bowl.

• Tip: Whisking aerates the flour, which helps ensure your cookies turn out light rather than dense. Set this bowl aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl (or stand mixer), beat the softened butter and granulated sugar together for about 1 minute. You are looking for a fluffy, pale yellow consistency.

• Tip: Do not rush this step! Creaming builds the structure for a soft cookie.

Step 3: Incorporate Wet Ingredients

Add the eggs one at a time, mixing until just incorporated after each addition. Next, mix in the 15 ounces of ricotta cheese and 1 tablespoon of vanilla extract until the batter is smooth and creamy.

Step 4: Combine into Dough

Add the dry ingredients to the wet ingredients in two separate additions. Mix gently until just combined after each addition. The dough will be thick and sticky.

• Crucial Tip: Use a folding motion or low speed on your mixer. Overworking the flour now will make the cookies tough later.

Step 5: Chill the Dough

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

• Why chill? Since the dough is very tacky, chilling solidifies the butter and hydrates the flour, making the dough manageable to scoop and preventing the cookies from spreading too thin.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Scoop the chilled dough into 1-tablespoon portions—a cookie scoop is a lifesaver here! Place them 2 inches apart on the prepared sheets.

Bake for 12 to 15 minutes. The tops should remain pale, but the bottoms will be golden brown. Remove and transfer to a wire rack to cool completely.

Step 7: Make the Glaze

While the cookies cool, whisk together the powdered sugar, melted butter, and vanilla in a medium bowl. Add 3 tablespoons of milk and whisk.

• Consistency Check: Add more milk, 1 teaspoon at a time, until the glaze drizzles off a spoon smoothly but isn’t watery.

Step 8: Dip and Decorate

Dip the top of each cooled cookie into the glaze. Return it to the wire rack, glazed side up. Immediately sprinkle with nonpareils before the glaze hardens. Let them rest until the glaze sets firmly.

Nutritional Information

Here is an estimated nutritional breakdown per cookie (assuming a batch size of roughly 48 cookies):

• Calories: ~110 kcal
• Carbohydrates: 18 g
• Fat: 4 g
• Protein: 2 g
• Sugar: 12 g
• Cholesterol: 15 mg

Note: These are treats, but the ricotta adds a small boost of protein and calcium compared to standard sugar cookies.

Healthier Alternatives

If you are looking to lighten up this traditional recipe or accommodate dietary needs, try these adjustments:

• Whole Wheat Swap: Substitute half of the all-purpose flour with white whole wheat flour. It adds fiber without compromising the soft texture too much.
• Reduce Sugar: You can reduce the sugar in the dough by about 1/4 cup. The glaze provides plenty of sweetness.
• Lower Fat: Use part-skim ricotta instead of whole milk ricotta. The cookies will be slightly less rich but still delicious.
• Gluten-Free: Use a high-quality 1-to-1 Gluten-Free Baking Flour blend. Ricotta cookies adapt very well to GF flour because the cheese keeps them moist.

Serving Suggestions

These Italian Ricotta Cookies are versatile and look stunning on a dessert table.

• The Classic Pairing: Serve with a hot cup of espresso or a cappuccino. The coffee cuts through the sweetness of the glaze perfectly.
• Holiday Trays: These are the stars of any cookie exchange. Their white glaze and colorful sprinkles make them look like little ornaments.
• Dessert Course: For a dinner party, serve two or three cookies alongside a bowl of fresh berries or a scoop of lemon gelato.

Common Mistakes to Avoid

To ensure your cookies stay soft and perfect, watch out for these pitfalls:

• Overmixing the Batter: This develops too much gluten.
  • Solution: Stop mixing as soon as the flour streaks disappear.
• Skipping the Chill: The dough will be a sticky nightmare and spread into flat puddles.
  • Solution: Patience is key! Give it at least an hour in the fridge.
• Glazing Warm Cookies: The glaze will melt and run right off.
  • Solution: Ensure the cookies are completely cool before dipping.
• Waiting to Sprinkle: The glaze sets faster than you think.
  • Solution: Glaze and sprinkle in small batches (do 3-4 cookies, sprinkle, then move on).

Storing Tips

Because of the moisture from the cheese, these cookies need proper storage.

• Room Temperature: Store in an airtight container with layers separated by wax paper or parchment paper. They stay fresh for 3 days.
• Refrigeration: If you live in a humid climate, storing them in the fridge can extend freshness to 1 week.
• Freezing: These freeze beautifully! Place fully cooled (and glazed) cookies in a single layer to freeze, then transfer to a freezer-safe bag. They last up to 2 months.
  • Reheat/Thaw: Simply let them sit on the counter for 15 minutes to thaw.

Conclusion

There is something truly special about a homemade batch of Italian Ricotta Cookies. They bridge the gap between a cookie and a cake, offering a comforting, pillowy bite that is impossible to resist. Whether you stick to vanilla or experiment with almond extract for a nutty twist, these cookies are bound to become a family favorite.

We hope you enjoy making and savoring this dish as much as we do. Try it out and let us know in the comments how it turned out for you! Did you use festive holiday sprinkles or keep it simple? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I use cottage cheese instead of ricotta?

Technically, yes, but the texture will be different. If you must substitute, use small-curd cottage cheese and drain it very well, then blend it until smooth before adding it to the batter. However, for the authentic Italian experience, ricotta is highly recommended.

Q2. My dough is too sticky to handle. What did I do wrong?

Nothing! This dough is naturally very sticky and soft. If it is impossible to work with, ensure you chilled it for the full hour. Using a spring-loaded cookie scoop is the best way to handle the tacky dough without making a mess.

Q3. Can I use almond extract in the glaze?

Absolutely. In fact, many traditional recipes use anise or almond extract instead of (or in addition to) vanilla. Swapping 1/2 teaspoon of vanilla for 1/2 teaspoon of almond extract in the glaze adds a lovely, sophisticated flavor profile.

Q4. Why are my cookies flat?

Flat cookies usually mean the butter was too warm or the dough wasn’t chilled enough. Make sure your butter is softened but not melted, and keep the dough in the fridge between baking batches.

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