Soft Italian Ricotta Cookies with Vanilla Glaze
These Italian ricotta cookies are soft, pillowy, and ridiculously easy to make. The ricotta keeps them tender for days, and the simple vanilla glaze gives just the right amount of sweetness.
I reach for this recipe when I want a batch of cookies that feel a little special without a lot of fuss. They come together fast, use one bowl, and you probably have most of the ingredients already.
What Makes These Cookies So Good
The ricotta is the quiet hero here. It brings moisture without making the dough wet, so you get a cookie that is soft and almost cake-like, not heavy or greasy.
The flavor is gentle. A little vanilla, a hint of lemon zest if you use it, and a thin glaze that cracks just slightly when you bite in. They are sweet enough to feel like dessert but not so sugary they coat your teeth.
Ingredients
- 2 cups all-purpose flour: spooned and leveled
- 1 ½ tsp baking powder: gives the cookies their lift
- ½ tsp salt: fine sea salt
- ½ cup unsalted butter, softened: halfway between cool and room temp is ideal
- 1 cup granulated sugar
- 1 large egg: at room temperature
- 1 cup whole-milk ricotta: drain if watery; see tips
- 1 tsp vanilla extract
- 1 tsp lemon zest: optional, brightens the flavor
- 1 ½ cups powdered sugar: for the glaze
- 2 tbsp milk: any kind, as needed for the glaze
- ½ tsp vanilla extract: for the glaze
- Rainbow nonpareils or sprinkles: optional
Variations / Substitutions
- Lemon cookies: swap the vanilla in the dough with 1 tsp lemon extract and add 2 tsp lemon zest. Use lemon juice in the glaze instead of milk.
- Almond twist: add ½ tsp almond extract to the dough and top with sliced almonds before the glaze sets.
- Chocolate chip ricotta cookies: fold ⅓ cup mini chocolate chips into the finished dough. Skip the glaze and dust with powdered sugar.
- Dairy-free: use a firm plant-based ricotta and a good vegan butter stick. The texture will be slightly different but still soft.
If you like this style of soft cookie, my lemon drop cookies are another favorite.
How to Make Italian Ricotta Cookies
Step 1: Mix the Dry Ingredients
Whisk the 2 cups flour, 1 ½ tsp baking powder, and ½ tsp salt together in a medium bowl. Keep the whisk moving for a good 30 seconds so the baking powder distributes evenly.
You do not need a sifter here. A quick whisk does the same job and keeps the cookies from having dense patches.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the ½ cup softened butter and 1 cup granulated sugar with a hand mixer or stand mixer on medium speed. Let it go for about 2 minutes, until the mixture looks pale and fluffy.
Stop and scrape down the sides once. The color should lighten to a creamy yellow and the texture will feel grainy but airy, not greasy.
Step 3: Add the Ricotta and Egg
Beat in the 1 large egg, then the 1 cup ricotta, 1 tsp vanilla, and the lemon zest if using. Mix on low speed just until everything is combined and no white streaks of ricotta remain.
The batter will look thick and slightly lumpy from the ricotta. That is fine. Overbeating now can make the cookies tough, so stop as soon as it comes together.
Step 4: Scoop and Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Add the dry ingredients to the wet mixture in two additions, mixing on the lowest speed until the flour just disappears. Give it a final fold with a spatula.
Use a medium cookie scoop or two spoons to drop rounded tablespoons of dough onto the sheets, leaving about 2 inches between them. The dough will be soft and sticky, so a quick spray of oil on the scoop helps. Bake for 12 to 14 minutes, until the bottoms are pale golden and the tops feel set when you press gently.
Let the cookies rest on the sheet for 2 minutes, then transfer them to a wire rack to cool completely before glazing.
Step 5: Glaze and Decorate
Stir the 1 ½ cups powdered sugar, 2 tbsp milk, and ½ tsp vanilla together until you have a thick, pourable glaze. If it is too stiff to dip, add milk in half-teaspoon increments.
Dip the top of each cookie into the glaze, let the excess drip off, and set it back on the rack. Scatter sprinkles on right away before the glaze sets. Give them about 15 minutes to firm up, then serve or stack.
Tips for Soft Ricotta Cookies
- Drain the ricotta if it has a pool of liquid on top. A wet dough spreads too much in the oven.
- Room temperature butter and egg help the dough come together smoothly. Pull them out 30 minutes before you start.
- Do not overmix once the flour goes in. A few small streaks of flour are fine and will disappear as you scoop.
- For an extra tender cookie, chill the dough for 20 minutes while the oven preheats. The cookies hold their shape a bit better that way.
Bake times by cookie size:
| Cookie size (approx) | Bake time |
|---|---|
| Small (1 tbsp dough) | 10-12 mins |
| Medium (2 tbsp dough) | 12-14 mins |
| Large (3 tbsp dough) | 14-16 mins |
Keeping Cookies Fresh
- Refrigerate: Store glazed cookies in an airtight container with layers separated by wax paper for up to 5 days.
- Freeze: Freeze unglazed cookies in a zip-top bag for up to 3 months. Thaw and glaze the day you serve them.
What to Serve with Italian Ricotta Cookies
These are perfect next to a strong cup of coffee or hot chocolate, where the bitterness balances the sweet glaze. I also like them after a light dinner, just one or two with tea. If you are making a dessert tray, they sit nicely next to fresh berries or a bowl of whipped cream for dipping.
Frequently Asked Questions
Can I use part-skim ricotta?
Yes, but the cookies may be slightly less tender. Drain any excess liquid and expect a tiny difference in texture.
Why did my cookies spread flat?
The dough was either too warm or the ricotta had too much liquid. Make sure to drain the ricotta and chill the dough if your kitchen is warm.
Can I make these gluten-free?
You can swap the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum. The texture will be a little more crumbly but still soft.
How far ahead can I bake them?
You can bake the cookies a day ahead and store them unglazed. Glaze them the day you plan to serve for the freshest look.
Italian Ricotta Cookies Recipe
Ingredients
Method
- Whisk flour, baking powder, and salt in a bowl.
- Beat butter and sugar until pale and fluffy, about 2 minutes.
- Beat in egg, ricotta, vanilla, and lemon zest until just combined.
- Mix dry ingredients into wet in two additions, then fold with a spatula. Scoop onto parchment-lined sheets and bake at 350°F (175°C) for 12-14 minutes until bottoms are golden.
- Cool cookies completely. Stir powdered sugar, milk, and vanilla into a glaze, dip cookie tops, and add sprinkles. Let set 15 minutes.
