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Ultimate Soft Italian Ricotta Cookies

The Ultimate Guide to Soft and Fluffy Italian Ricotta Cookies

When the holiday season arrives, kitchens across the world transform into bakeries filled with the scent of cinnamon, citrus, and sweet sugar. The choice of which cookie to bake can be overwhelming. Do you go with the classic crunch of almond biscotti? Perhaps the decadent richness of Nutella snowballs? While those are all wonderful choices, there is one recipe that stands above the rest in terms of texture, flavor, and sheer crowd-pleasing ability: the Italian Ricotta Cookie.

If you have never tried a cookie made with ricotta cheese, the name might sound a bit unusual. You might be wondering if these cookies taste like lasagna or savory appetizers. Rest assured, there isn’t even a hint of “cheesy” flavor! In Italian baking, ricotta is a secret weapon. It acts much like sour cream or yogurt does in cakes, providing an incredible amount of moisture and creating a light, cake-like, and fluffy texture that melts in your mouth. They are truly heavenly and offer a unique experience compared to the standard crispy sugar cookie.

A Festive Treat for Every Occasion

During the Christmas season, our tables are often filled with heavy, rich foods. From roasted meats to creamy gratins, holiday meals can be quite intense. That is exactly why Italian Ricotta Cookies are so appreciated. They offer a refreshing change of pace—sweet, light, and wonderfully airy. Their bright lemon notes provide a citrusy lift that clears the palate, making them the perfect conclusion to a grand holiday feast.

Moreover, these cookies are incredibly festive. While they are a staple for Italian-American Christmas celebrations, their appearance can be customized for any time of year. By simply changing the color of the sprinkles or the flavor of the extract in the glaze, you can serve these at Easter, Valentine’s Day, or even summer garden parties. The hint of lemon in both the dough and the delicate icing often brings back memories of the sun-drenched lemon groves along the Amalfi Coast, making them a seasonless classic.

Why Ricotta Makes the Perfect Cookie

The magic of this recipe lies in the science of the ingredients. Most cookies rely on the creaming of butter and sugar to create structure, but the addition of ricotta cheese introduces a high moisture content and a fine crumb. This results in a cookie that stays soft for days. Unlike traditional butter cookies that can become dry or hard, ricotta cookies remain “pillowy” and tender.

For those who prefer a more substantial cookie for dunking into hot beverages, you might also enjoy making a batch of Biscotti with Dried Cranberries, White Chocolate, and Pistachios. While ricotta cookies are meant to be soft, biscotti offer that classic Italian crunch. If you want to expand your holiday baking tray, you can find that recipe here: Biscotti with Dried Cranberries, White Chocolate and Pistachios. Having a variety of textures—from the soft ricotta rounds to the crunchy biscotti—makes for a professional-looking dessert display.

Beautifully decorated Italian Christmas Cookies

Expert Tips for Perfect Ricotta Cookies

Baking is an art, but it’s also a science. To ensure your Italian Ricotta Cookies come out perfectly every time, follow these expert suggestions:

  • Uniformity is Key: For the most professional look and even baking, ensure all your cookies are the same size. Using a small cookie scoop or a measuring tablespoon helps maintain a consistent shape and prevents some cookies from burning while others remain raw.
  • Temperature Matters: Always use butter that has been softened to room temperature. This allows the butter to cream properly with the sugar, incorporating the air needed for a light texture. Similarly, using room-temperature eggs and ricotta will result in a smoother, more cohesive dough.
  • The Leavening Duo: This recipe uses both baking powder and baking soda. This combination is essential for achieving the signature “pillow-like” lift that makes these cookies so famous.
  • Use Parchment Paper: Lining your baking sheets with parchment paper or silicone mats is highly recommended. Not only does it prevent sticking, but it also ensures the bottoms of the cookies brown evenly without becoming too dark. Plus, it makes cleanup a breeze!
  • Timing the Glaze: The glaze on these cookies sets relatively quickly. To ensure your sprinkles stick, apply them immediately after dipping each cookie into the icing. If you wait until you have iced the whole tray, the first few cookies may already be too dry for the sprinkles to adhere.
  • Storage Secrets: These cookies stay fresh at room temperature for about two days in an airtight container. However, because of the high moisture content from the cheese, they actually store beautifully in the refrigerator for up to a week.
  • Freezing for Later: If you want to get ahead of your holiday baking, you can freeze these cookies. Place them in a single layer on a tray until frozen, then transfer them to an airtight container or freezer bag for up to one month.

Recommended Kitchen Essentials

To make the baking process as smooth as possible, I recommend using quality tools that stand the test of time. Here are some of my favorites:

Set of 3 Multi-Sized Scoop Spoons

Cookie Scoop Set

Professional Grade Baking Sheets

Baking Pan Set

Tiered Cooling Racks

Wire Cooling Racks

Close up of Ricotta Cookies

Authentic Italian Ricotta Cookie Recipe

Ricotta Cookie Recipe Thumbnail

Recipe Details

Yields: Approx. 4-5 dozen cookies
Prep time: 20 mins (+ 2 hours chilling)
Cook time: 12-14 mins

These soft, cake-like cookies feature a delicate hint of lemon and a sweet sugar glaze. They are a beloved tradition in Italian households during the holidays. You can prepare the dough up to two days in advance, making this a perfect recipe for busy holiday schedules.

Ingredients List

For the Cookie Dough

  • 3 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 cup (8 oz) unsalted butter, softened to room temperature
  • 1 3/4 cups granulated sugar
  • 1 tsp fresh lemon zest
  • 15 oz whole milk ricotta cheese (fresh is best)
  • 1 Tbsp pure vanilla extract
  • 2 large eggs, room temperature

For the Sweet Lemon Glaze

  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups powdered sugar, sifted
  • 2 Tbsp fresh lemon juice (or 1 1/4 tsp almond extract for a different flavor)
  • 1 tsp pure vanilla extract
  • 1 cup whole milk (add gradually for desired consistency)
  • Festive sugar sprinkles (red, green, silver, or gold)

Step-by-Step Instructions

Preparing the Dough

  1. Whisk Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Whisk for about 20 seconds to ensure even distribution of the leavening agents. Set this aside.
  2. Cream Butter and Sugar: Using an electric stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed. Continue until the mixture is pale and fluffy. Remember to scrape down the sides of the bowl occasionally.
  3. Incorporate Wet Ingredients: Add the ricotta cheese and vanilla extract to the butter mixture and blend well. Add the eggs one at a time, beating thoroughly after each addition.
  4. Combine: Turn the mixer to the lowest speed. Slowly add the flour mixture, mixing only until just combined. Do not overmix, as this can make the cookies tough.
  5. Chill: Cover the bowl tightly with plastic wrap. Chill the dough in the refrigerator for at least 2 hours. Chilling is vital as it prevents the cookies from spreading too much in the oven. The dough can stay in the fridge for up to 2 days.

Baking and Decorating

  1. Preheat: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  2. Scoop: Take about 1 tablespoon of dough at a time and roll it into a ball. If the dough is too sticky to roll by hand, simply use two spoons to drop mounds onto the prepared baking sheet. Space them about 2 inches apart.
  3. Bake: Bake for 12 to 14 minutes. The cookies should be set, but not dark. The undersides should be a light golden brown.
  4. Cool: Let the cookies rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely.
  5. Glaze: Once the cookies are entirely cool, prepare the glaze. In a bowl, whisk together the powdered sugar, melted butter, lemon juice (or almond extract), and vanilla. Add the milk slowly until you reach a smooth, dippable consistency.
  6. Finish: Dip the top of each cookie into the glaze, let the excess drip off, and return it to the rack. Immediately top with sprinkles. Let the glaze set at room temperature before storing.

Final Notes and Storage

Store your finished cookies in a single layer in an airtight container to prevent the glaze from sticking together. If you need to stack them, place a piece of parchment paper between the layers. These cookies are best enjoyed with a warm cup of coffee or a glass of dessert wine.

MERRY CHRISTMAS AND HAPPY BAKING!

Did you try this recipe? We would love to hear how it turned out! Leave a comment below or share your photos on social media using the hashtag #ItalianRicottaCookies. Your feedback helps our community grow and inspires others to get into the kitchen.

This recipe was originally shared in 2016 and has been updated with new tips and photos to help you achieve the best results.

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