Italian Ricotta Cookies (2025)

Home » Recipe » Cookies » Italian Ricotta Cookies

Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Jump to Recipe

Italian Ricotta Cookies are always popular! Our recipe for Italian Ricotta Cookies. Soft, tender and fluffy sprinkle cookies with a cake-like texture that melts in your mouth will have them asking whichbakery they came from!

Italian Ricotta Cookies (1)

What are Ricotta Cookies?

Ricotta Cookies are soft and tender cookies with a fluffy cake-like texture.

These cookies have many different names. Italian Sprinkle Cookies, Italian Christmas Cookies, and Ricotta Cheese Cookies are just a few.

They are not like regular sugar cookies and you will not be able to roll these out for cut out cookies.

Instead, they are more like an old-fashioned southern tea cake with glaze and sprinkles.

Do Ricotta Cookies Taste Like Cheese?

You will not even notice that it is cheese in a cookie.

Ricotta cookies taste like flavored sugar cookies with a cakey texture.

Can I Substitute the Ricotta Cheese in Ricotta Cookies?

In theory, you could replace the ricotta cheese with cream cheese. Not sure you can call it a ricotta cookie though.

I would not make that substitution because of the tangy flavor. With cream cheese in these cookies, you will notice that there is cheese in the cookie.

Ricotta cookies tend to be bland which is why whatever flavoring is added to the cookies shine through.

Cream cheese is denser than ricotta cheese and will impact the texture of these Italian cookies.

A cream cheese cookie would be more suitable for rolling and using cookie cutters.

Flavoring

Ricotta Cookies need to be flavored. They will be very plain and bland without it.They also benefit from the addition of a flavored glaze.

We prefer to flavor our cookies with almond extract.

Other traditional ricotta cookie flavors include lemon, orange, and anise.

To make lemon ricotta cookies add 1 tablespoon of lemon zest and 3 to 4 tablespoons of lemon juice to the cookie dough. These cookies will be flatter than cookies using an extract.

You could substitute lemon extract for the almond extract in this recipe for puffier cookies, but the flavor will not be as bright and fresh as it will be using fresh lemons.

To make orange ricotta cookies, use the same substitutions as above for the lemon cookies.

To make anise-flavored ricotta cookies add 1 to 3 teaspoons of anise flavoring depending on how strong of a black licorice flavor you are looking for.

Substitute the same flavoring in the glaze as you used in the ricotta cookie.

Forming and Baking Italian Sprinkle Cookies

Italian Ricotta Sprinkle cookies should not spread as much as sugar cookie recipes. They should look like half balls when they come out of the oven.

Ricotta cookie dough is very soft and using a scoop is the best way to get these cookies formed.

The dough is much easier to work with if it has been refrigerated for an hour before attempting to scoop them out. This step can be skipped but will produce flatter cookies.

I give my cookie balls another 10 minutes in the refrigerator before baking to ensure that my cookies are as fluffy as possible. This step can also be skipped, but will also result in flatter cookies than those in the photos.

Italian Ricotta Cookies (2)

Ricotta cookies only need to be baked until the bottoms have started to turn golden brown. They are supposed to have a cake-like texture. We are not looking for any crispy bits!

Glazing

Since the cookies are very soft, they need to be completely cooled before attempting to glaze them. Glazing these cookies while hot or warm will cause the glaze to be absorbed and create a soggy cookie.

You can make a thicker cookie glaze by adding more powdered sugar and you can make a thinner glaze by adding more milk.

I usually dip the tops of my ricotta cookies into the flavored glaze and set them back onto the cooling rack. An alternative to dipping the cookies is to spoon the glaze over the top.

More glaze may be needed when using the spoon technique. A thicker glaze will also do better with the spooning method.

More sprinkles stick to the ricotta cookie glaze if I stop and add them about every 10 to 12 cookies. If I wait until all of the cookies have been glazed, the first cookies I glazed have started to harden and the sprinkles bounce right off.

Storing

These cookies can be stored at room temperature or in the refrigerator.

Some recipes call for storing in an airtight container, but I tend to keep mine at room temperature on a plate loosely covered with plastic wrap.

The only real rule for storing ricotta cookies is to use parchment or wax paper in between the layers of cookies to keep the bottoms of the cookies from sticking to the glaze of any cookies under them.

Ricotta cookies will stay fairly fresh for up to 4 days.

Baked cookies can be frozen but do not put the icing on until they have thawed.

Mini Cookies for Santa’s Elves

Ricotta Cookies can be made into a mini version, perfect for serving up on a plate Christmas Eve for Santa’s elves.

To make the mini elf cookies use ¼ teaspoon of dough. This may be a little messy, but they are just so cute it is worth the messy fingers!

Italian Ricotta Cookies (3)

Bake the elf size cookies at 350⁰F for 5 to 6 minutes.

Glaze and sprinkle the cookies after they have cooled. Be sure and make lots of extra elf cookies, little fingers can easily grab this cute little cookie version.

Italian Ricotta Cookies (4)

Try adding some elf-size peanut butter blossoms to the elf cookie plate.

More Cookie Recipes from Pear Tree Kitchen

Soft Molasses Cookies

Snickerdoodles

Chewy Sprinkle Cookies

Italian Wedding Cookies

Chocolate Crinkle Cookies

Italian Ricotta Cookies (5)

FOLLOW US ON SOCIAL MEDIA AND SAVE THIS RECIPE

SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE

Italian Ricotta Cookies (6)

Italian Ricotta Cookies

Soft cake-like cookies flavored with almond and vanilla.

4.97 from 52 votes

Print Pin Rate

Course: Cookies

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Additional Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 36 Cookies

Calories: 176kcal

Author: Elizabeth (Beth) Mueller

Ingredients

Ricotta Cookies

Ricotta Cookie Glaze

Instructions

Italian Cookies

  • In a large bowl beat softened butter and granulated sugar until light and fluffy.

  • Add the eggs one at a time mixing well in between.

  • Add ricotta cheese, vanilla, and almond extract and beat until smooth.

  • Add the baking powder and baking soda and mix until incorporated.

  • Add the flour and mix just until the flour is combined.

  • Place the dough into the refrigerator for 1 hour.

  • Preheat the oven 350⁰F.

  • Form cookie balls using about 2 teaspoons of dough.

  • Place cookie balls into the refrigerator for 10 minutes.

  • Place the cookie balls onto a cookie sheet and bake in the preheated oven for 8 to 10 minutes or until the bottoms of the cookie begin to just brown.

  • Remove the cookies from the oven and allow them to cool on the cookie sheet for 1 minute and remove to a cooling rack to finish cooling.

Italian Cookie Icing

  • While cookies are cooling combine the glaze ingredients and mix until smooth.

  • When cookies are cooled, spoon glaze over the cookies and sprinkle with nonpareils before the glaze begins to harden.

  • Alternatively, cookie tops can be dipped into the glaze, allow the excess glaze to drip off the cookies and then placed onto a rack to finish hardening.

  • Cookies can be stored uncovered or uncovered at room temperature or in the refrigerator for up to 4 days before they start becoming soggy.

Notes

For lemon or orange-flavored ricotta cookies, substitute lemon or orange extract for the almond extract in the cookie dough and the glaze.

For anise cookies, omit the vanilla and almond extract in the cookie and the glaze. Add 1 to 3 teaspoons of anise flavoring to the cookie dough, the more you use the stronger the flavor will be. Start with 1/4 to 1/2 teaspoon of anise in the glaze.

Nutrition

Serving: 1Cookie | Calories: 176kcal

Tried this Recipe? Pin it for Later!Mention @PearTreeChefs or tag #PearTreeKitchen!

This recipe was written and tested by a human.

Elizabeth (Beth) Mueller

Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.

Italian Ricotta Cookies (2025)

FAQs

Do ricotta cookies need to be refrigerated? ›

Once dry, store these cookies at room temperature for up to 2 days on the counter in an air-tight container. You can refrigerate the cookies beyond that, but the frosting will start to break down and the cookies will become wet on top. Can I freeze the dough? Yes, you can freeze the dough before baking.

What is the difference between American ricotta and Italian ricotta? ›

Traditional Italian ricotta is typically made from sheep's milk or a combination of sheep's and cow's milk. This results in a richer, more distinctive flavor profile. On the other hand, American ricotta is predominantly made from cow's milk, which lends a milder taste.

Where did ricotta cookies originate? ›

Italian Ricotta Cookies are Bursting with flavor and boasting a tender, cake-like texture, these cookies are a true delight for your taste buds. Originating from Italy, they have become a beloved treat in households around the world.

How do Italians use ricotta? ›

In Italy, ricotta is typically eaten as a filling for pasta or cannoli. Here in Racale, Margherita's ricotta is eaten by the spoonful — without even salt or olive oil. Light and pillowy in texture, it's like tasting a cloud of sheep's milk.

What happens if you don't refrigerate cookies before baking? ›

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies.

How long do Italian cookies stay fresh? ›

Information. Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.

Which of the following is a very popular cookie from Italy? ›

Amaretti cookies

The Amaretti cookie is perhaps the most famous of all Italian cookies. The original Italian cookie recipe is believed to have been created in the 18th century. It's said they were a secret recipe which a newly married couple used to make cookies for the local bishop.

Why is it called ricotta? ›

Ricotta took its name from how it's made, so “recooked” in Italian is ricotta, and that's exactly how this cheese is made. The whey is heated until the curds and whey separate, and then the curds are cooked again to create ricotta.

What cookie was not invented until 1938? ›

Chocolate chip cookies are claimed to have originated in the United States in 1938, when Ruth Graves Wakefield chopped up a Nestlé semi-sweet chocolate bar and added the chopped chocolate to a cookie recipe; however, historical recipes for grated or chopped chocolate cookies exist prior to 1938 by various other authors ...

What do Italians use instead of ricotta? ›

Mascarpone: Another Italian cheese, mascarpone makes a great ricotta substitute. However, since mascarpone is more tart and flavorful, you should only use it in dishes with other strong flavors.

Do Italians eat ricotta for breakfast? ›

There are several sweet breakfast dishes that Italians favor. These include a range of pastries, including cornetti, which is like a filled croissant, and sfogliatelle, a thin pastry with ricotta that's popular in Naples.

What pairs well with ricotta? ›

Enjoy with crackers, a drizzle of honey, dried fruits or vegetable sticks. As a spread: Toast slices of banana bread or fruit toast, spread with ricotta and drizzle with honey for a snack or brekky. Finger food pasties: Ricotta and spinach are a match made in heaven.

Can cookies go bad if not refrigerated? ›

Curious how long cookies last at room temperature? Most homemade cookies will maintain their taste and texture for up to 3 days. If you leave them out for too long, the cookies begin to harden or dry out. To prevent cookies from becoming stale, cover them with plastic wrap or keep in an airtight container.

Do cream cheese filled cookies need to be refrigerated? ›

Do they need to be refrigerated? This type of cookie can be stored in a sealed container at room temperature for two days. Things with lots of cream cheese like cheesecakes and baked goods with cream cheese frosting should definitely be refrigerated.

Does ricotta need to be refrigerated? ›

Ricotta Cheese Storage Practices

This perishable product should be kept at a cold temperature (around 35-40°F) for slowing. Avoid letting it sit at room temperature to prevent spoilage and bacterial growth. Bonus tip: Ditch the original packaging and use airtight containers or plastic wrap.

Do stuffed cookies need to be refrigerated? ›

Do stuffed cookies need to be refrigerated? These chocolate chip and Nutella cookies do not need to be refrigerated, no! However, feel free to refrigerate them if you'd like to keep them fresher longer, or if you like the taste of chilled cookies.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Dong Thiel

Last Updated:

Views: 5303

Rating: 4.9 / 5 (79 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Dong Thiel

Birthday: 2001-07-14

Address: 2865 Kasha Unions, West Corrinne, AK 05708-1071

Phone: +3512198379449

Job: Design Planner

Hobby: Graffiti, Foreign language learning, Gambling, Metalworking, Rowing, Sculling, Sewing

Introduction: My name is Dong Thiel, I am a brainy, happy, tasty, lively, splendid, talented, cooperative person who loves writing and wants to share my knowledge and understanding with you.