Almond Ricotta Cookies – Perfect for Holidays or Every Day

I enjoy making these delicious Italian Almond Ricotta Cookies because they’re incredibly soft, bursting with almond flavor, and so easy to whip up! This simple almond ricotta cookie recipe combines creamy ricotta cheese with a touch of almond extract to create a light, bakery-style treat that melts in your mouth. If you’re searching for an easy Italian cookie recipe that’s perfect for any occasion, this almond ricotta cookie recipe is definitely a keeper.

Almond Ricotta Cookies are a variation of traditional Italian ricotta cookies, which originate from Southern Italy, especially regions like Sicily and Calabria. These cookies typically combine ricotta cheese, which adds moisture and tenderness, with almond extract or ground almonds, giving them a rich, nutty flavor.

Originally, ricotta was used in both sweet and savory dishes, and in baking, it helped keep cookies soft and moist. The Almond Ricotta Cookie is essentially a modern Italian-American adaptation—combining classic ricotta cookie dough with almond extract or finely ground almonds. This variation likely evolved in Italian-American communities in the U.S., where home bakers experimented with ingredients to enhance flavor and texture.

A Holiday Favorite
Almond Ricotta Cookies

Almond Ricotta Cookies have become a holiday staple in my kitchen because they check every box: easy to make, incredibly soft, and festive with just a few simple toppings. The ricotta cheese keeps them moist and tender for days, and the almond extract adds that nostalgic flavor, just the kind of treat you want to share with family, friends, or leave out for Santa (with a little espresso, of course!

The best part? You can whip up a batch in 30 minutes. If you’re looking for a simple and impressive holiday cookie, give these Italian Almond Ricotta Cookies a try. They never last long in my house, and I have a feeling they won’t in yours either.

Italian Almond Ricotta Cookies
Soft Italian Almond Ricotta Cookies
There’s something undeniably comforting about a soft, cake-like cookie that practically melts in your mouth, and these Italian Almond Ricotta Cookies deliver exactly that. Light, moist, and full of sweet almond flavor, they strike that perfect balance between elegant and homey.
Made with creamy ricotta cheese and just the right splash of almond extract, these cookies are tender on the inside with a delicate golden edge. They have that nostalgic, “grandma’s kitchen” kind of vibe especially if your grandma had a flair for Italian baking, but with a slightly modern twist.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 cup (250g) ricotta cheese (whole milk, well-drained)
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 1/2 tsp almond extract
  • 1 tsp almond extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • sliced almonds for topping (Optional)
  • powdered sugar for topping (Optional)

Instructions
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, sugar, and ricotta cheese until light and fluffy (2–3 minutes).
  3. Beat in the egg and almond extract until smooth.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Mix until just combined. Do not overmix.
  6. Scoop the dough (about 1.5 tablespoons per cookie) onto the prepared baking sheet, spacing about 2 inches apart.
  7. If desired, top each cookie with sliced almonds for a nice crunch.
  8. Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar once cooled. (Optional)

Notes

Use whole milk ricotta for the best texture and richness. If your ricotta is watery, drain it in a fine mesh strainer or cheesecloth for 30 minutes before using.
Don’t overmix the dough after adding the flour — this helps keep the cookies light and tender.
Chill the dough for 15–30 minutes if it feels too sticky to scoop. This also helps the cookies hold their shape while baking.
Topping for Almond Ricotta Cookies

Powdered Sugar Dusting: A classic and elegant finish. Simply dust cooled cookies with sifted powdered sugar.

Almond Glaze: Mix 1 cup powdered sugar with 2–3 tablespoons milk and 1/4 teaspoon almond extract. Drizzle over cooled cookies for a sweet almond finish.

Sliced Almonds: Press a few sliced or slivered almonds into the top of each cookie before baking for added crunch and visual appeal.

Colored Sprinkles: Add festive sprinkles on top of the glaze for holidays like Christmas, Easter, or birthdays.

White Chocolate Drizzle: Melt white chocolate and drizzle over cooled cookies for a sweeter, creamy touch.

Candied Cherries or Fruit Bits: Press a small piece of candied cherry or dried fruit into the center before baking for a pop of color and flavor.

Storage

Room Temperature:
Store cookies in an airtight container at room temperature for up to 5 days. Place a piece of parchment or wax paper between layers to prevent sticking.

Refrigeration (optional):
If your kitchen is warm or humid, you can refrigerate them. Store in a sealed container and bring to room temperature before serving for the best texture.

Freezing Baked Cookies:
Let cookies cool completely, then place in a single layer on a baking sheet to flash freeze for 1 hour. Transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.

Freezing the Dough:
You can also freeze the cookie dough! Scoop dough balls onto a tray, freeze until solid, then store in a freezer bag. Bake straight from frozen—just add 1–2 extra minutes to the baking time.