Italian Ricotta Cookies are a staple of most Italian families' Christmas traditions. They're super soft, cake-like cookies covered in a sweet glaze and colorful sprinkles.
They're perfect for dipping in coffee or eating on their own. The best part about Italian sprinkle cookies is that they're relatively easy to make. With just a few simple ingredients, you can have a delicious batch of cookies ready to enjoy in no time.
Check out all the other Christmas Cookies to bake for your family this holiday season.
Every year, my sister and I would help our mom bake batch after batch of Christmas cookies. However, ricotta cookies were not one of the recipes!
I only discovered these Italian ricotta cheese cookies after I started baking cookies on my own. These cookies are pretty similar to my Best Italian Cookies.
When I bite into one of these cookies, I'm always surprised by the taste and texture. They really are very cake-like, soft and tender. Not like a typical cookie.
Looking for more Easy Desserts and Christmas Cookies? Try my Chocolate Christmas Cookies, Reindeer Desserts or my Easy Italian Christmas Cookies.
Table of Contents
- What do ricotta cookies taste like?
- How long do Italian Ricotta Cookies Last?
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- Baking Instructions
- Quick Tip
- Simple Glaze for Ricotta Cookies
- Quick Tip
- Recipe FAQ's
- Tips for Baking Ricotta Cookies
- Storage Instructions
- Ready for More Christmas Cookies?
- 📖 Recipe Card
- 💬 Comments
What do ricotta cookies taste like?
Don't let the word ricotta fool you with this recipe for Italian Ricotta Cookies. These cookies do not taste like cheese at all. They're light, fluffy and almost cake like with an airy texture.
Some recipes call for them to be flavored with either lemon or orange zest, however, we always use pure almond extract. Ricotta cookies have a distinctively sweet flavor that is similar to cheesecake.
Ricotta cookies are typically soft and chewy, and they pair well with a cup of coffee or tea. If you're looking for something different to bake this holiday season, give ricotta cookies a try!
How long do Italian Ricotta Cookies Last?
When stored properly, Italian Ricotta Cookies will last for up to two weeks. They can be stored in an airtight container at room temperature or in the refrigerator.
If you choose to refrigerate them, allow the cookies to come to room temperature before serving. They can also be frozen for up to three months, however, it's best to freeze them without the glaze.
When ready to enjoy, thaw the frozen cookies overnight in the refrigerator and then bring them to room temperature before serving.
🛒Helpful Kitchen Tools
Wilton Christmas Sprinkles
2-Pack Cooling Racks for BakingStacking Christmas Tree Measuring CupsStainless Steel Fine Mesh Strainer
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
You can also flavor the cookies with either lemon or orange zest.
Step-by-Step Directions
Step 1: In your mixing bowl, cream the butter and sugar together until light and fluffy.
Step 2: Add the eggs, ricotta cheese and vanilla extract. Mix well until combined.
Step 3: In another bowl, combine the dry ingredients: flour, baking powder and baking soda.
Step 4: Add the flour mixture to the ricotta mixture and mix well.
Baking Instructions
Step 5: Roll or scoop the dough into teaspoon sized balls. Place on a cookie sheet that's lined with Parchment Baking Sheets. Bake in a 350°F preheated oven for 8 to 10 minutes or until lightly browned.
Quick Tip
Use a cookie scoop to form the dough balls to ensure they are evenly sized for uniform cooking.
Not sure what size cookie scoop to use? Grab my FREE Cookie Scoop Size Cheat Sheet!
Simple Glaze for Ricotta Cookies
Step 6: Combine the powdered sugar, milk, and almond extract together.
Step 7: Whisk until smooth.
Step 8: Dip the tops of the cooled cookies into the glaze and set the cookies on a baking rack for the glaze to drip.
Quick Tip
Add the sprinkles immediately. If you wait too long, the glaze will start to harden and the sprinkles will not stick. Trust me on this one, okay?
Step 9: Immediately add the sprinkle to the glaze.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
You need both the baking powder and the baking soda to act as a leavening agent for these cookies. They'll help puff up the cookies to get them soft, pillowy and delicious!
Tips for Baking Ricotta Cookies
- Use a small cookie scoop to help make sure the size of each cookie is uniform.
- After you scoop the dough out, roll the dough in your hands to form the ball.
- Place on the baking tray and continue as directed above.
Storage Instructions
Refrigerator: Glazed cookies will stay fresh covered at room temperature for 4 days or in the refrigerator for up to 2 weeks. (If you are making these cookies during the warmer months, I would store them only in the refrigerator.)
Allow the glaze to harden before layering them in the container. I also place parchment or waxed paper in between the layers of cookies to keep them from sticking. I like to use these air-tight containers to store cookies.
Freezer: You can freeze these cookies but keep in mind the glaze may not hold up too well to the cold temperature in a freezer. I like to freeze the cookies before adding the glaze.
Place the cooled, baked cookies on a baking tray lined with parchment paper. Then place the baking tray in the refrigerator to flash freeze for about 30 minutes. Once frozen, place the cookies in either an airtight container or a plastic freezer bag.
Thaw: When you're ready to enjoy the cookies, remove them from the freezer and allow to come to room temperature. Then add fresh glaze and sprinkles.
Ready for More Christmas Cookies?
These cookie recipes will be great for hosting a cookie exchange, give away cookies as gifts or just bake for your own family, Check out my Amazon Christmas Shop for ideas on how to package food gifts.
- German Spritz Cookies from Flour on My Face
- Orange Shortbread Cookies from Glenda Embree
- Christmas Chocolate Chip Kiss Cookies from Fat Dad Foodie
📖 Recipe Card
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Ricotta Cookies - Italian Christmas Cookies
Equipment
Ingredients
For the cookies:
- 2 sticks butter; softened
- 1 ¾ cups granulated sugar
- 2 eggs
- 15 ounces ricotta cheese
- 2 tablespoons vanilla extract
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For the glaze:
- 4 -5 tablespoons milk
- 1 ½ cup powdered sugar
- 1 teaspoon almond extract
- Assorted Colored Sprinkles
Instructions
How to Make the Cookies:
- Preheat the oven to 350°F.
- In the bowl of an electric mixer fitted with a paddle attachment cream the butter and sugar together until light and fluffy.
- Add the eggs, ricotta cheese and vanilla extract. Mix well until combined.
- In another bowl, combine the dry ingredients: flour, baking powder and baking soda.
- Add the flour mixture to the ricotta mixture and mix well.
- Roll or scoop the dough into teaspoon sized balls.
- Place on a cookie sheet that's lined with parchment paper.
- Bake for 8 to 10 minutes or until lightly browned.
- Let the cookies cool for a few minutes before adding the glaze.
How to Add the Glaze:
- Combine the glaze ingredients together and beat until smooth.
- Dip the tops of the cookies into the glaze and set the cookies on a baking rack for the glaze to drip.
- Add the sprinkles immediately.
Notes
This recipe has been updated since it first appeared in 2016 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Joni says
I followed the recipe, but the cookies spread while baking and were flat, not like a "ball" in the pictures above. How do I prevent the cookies from spreading?
Lois says
Hi Joni! I don't think it has anything to do with the recipe or what you did. I think the problem is the quality of butter. I've been reading a lot of comments on FB with other people complaining of flat cookies with trusted recipes. Apparently manufacturer's are adding extra water to butter because of the economy. You could try to chill the cookies before you bake them the next time. Thank you for leaving a comment.
Deb says
Always start with Fresh/new baking soda. It makes a difference
Lois says
I agree with this!!!
You can also test your baking soda to see if it's fresh by place a few tablespoons of vinegar in a small dish or measuring cup, then stir in about a teaspoon of soda. The mixture will immediately begin to fizz if the soda is still active; if there's little to no reaction, it's time to buy a new container.
You can test baking powder to see if it's fresh by pouring 1/4 cup boiling water over 1/2 tsp baking powder. If it bubbles, it's still good.
Josie says
I was wondering is the ricotta cheese traditional or extra smooth, as their are so many varieties in the market now.
Lois says
I use Polly-O Ricotta Cheese, full fat, traditional. Thank you for visiting!
Debra McMullan says
These look amazing! Is there anyway you can add metric measurement option in the recipes?
Thanks!
Debbie
Shelley says
How do you keep the sprinkles from melting? I have made these or a few years and that
happens every time.
Lois says
I think the sprinkles are melting because of moisture. Are you storing the cookies in an air-tight container? If you live in a warmer climate, you might want to store the container in the refrigerator. Let me know if any of these ideas work for you. Thank you for visiting.
Marie says
I have been making these cookies for years....it’s a family tradition....everyone want “ these” cookies , I have never added baking powder to my recipe only baking soda....I am curious as to the benefit of using the powder with the soda in this recipe....thank you
Lois says
You need both to help with the leavening of the cookies and help give them that soft almost pillow-like appearance and taste. Thank you for visiting!
Tucker says
How should I store these cookies and how long do they keep?
Lois says
You can store the cookies in an closed container for 2 days at room temperature or in the refrigerator for about a week. Thank you for visiting.
Janet says
Is 2 Tablespoons vanilla extract really correct? That’s 1 ounce- seems excessive. I think it’s supposed to be 2 TEA spoons?
Lois says
Yes, it's 2 tablespoons. This recipe does call for 4 cups of flour, so it makes a lot. Thank you for visiting.
Holly says
What should the dough be like
Lois says
The dough will be soft, not like a chocolate chip cookie dough.
Holly says
Hey, how many servings?
Lois says
Depending on how big or small you shape the cookies, you could get anywhere from 50 to 60 cookies. Enjoy!