Italian Ricotta Cookies: A Soft, Sweet Tradition from Southern Italy

Italian ricotta cookies have their roots in the warm kitchens of southern Italy, especially in places like Sicily and Calabria. In these regions, ricotta cheese has been a part of everyday cooking for centuries, not just in savory dishes, but in sweets too. These cookies likely began as a clever way to use fresh, local ingredients, with ricotta added to the dough to make each bite soft, moist, and gently rich.

Ricotta itself has a long history, going all the way back to ancient Roman and Greek times. Over the years, it became a beloved ingredient in many southern Italian desserts. You’ll often find ricotta cookies flavored with lemon zest, orange, or vanilla, and finished with a light glaze for just the right touch of sweetness. They’re especially popular during holidays like Easter and Christmas, when families come together to bake traditional treats.

Today, Italian ricotta cookies are more than just a holiday treat, they’re a delicious reminder of heritage, home, and the simple joy of baking. Whether you’re in Italy or part of the Italian American community, these cookies continue to be a treasured part of family traditions.

Typical Ingredients for Italian Ricotta Cookies

For the cookies:

Ricotta cheese (whole milk ricotta is best for richness)
All-purpose flour
Granulated sugar
Butter (softened)
Eggs
Baking soda
Baking powder
Vanilla extract
Salt
Almond extract (optional but traditional)
lemon zest (optional)

Glaze (optional but common):

Powdered sugar
Milk
Almond extract

Optional toppings:

Colored sprinkles or nonpareils
Slivered almonds

These delicious Italian ricotta cookies are incredibly soft, tender, and full of flavor, thanks to the creamy ricotta cheese that gives them their signature texture. Each cookie is topped with a smooth, sweet almond glaze that adds just the right amount of richness, and a handful of colorful sprinkles for a fun, festive touch. Whether you’re baking them for the holidays, a special occasion, or simply to share something sweet with loved ones, these cookies are sure to be a crowd-pleaser. Their charming appearance and irresistible taste make them a treat that both kids and adults.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Chill Time (optional) 1

Total Time 1 32

Servings: 60 cookies

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

1½ cups butter
1 3/4 cups granulated sugar
2 large eggs
16 oz ricotta cheese
1½ tbsp vanilla extract
5 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt
1 tbsp lemon zest (optional)

Glaze

4-6 tbsp milk
3 cups powder sugar
1½ tsp almond extract
Nonpareil Rainbow sprinkles

Equipment

medium cookie scoop

Instructions

Preheat the oven to 350°F.
Make the Dough
In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
Add the ricotta cheese and mix until smooth.
Beat in the eggs one at a time, then add vanilla extract and optional citrus zest.
In a separate bowl, whisk together the flour, baking powder, baking powder and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Optional: Chill the dough for 30–60 minutes to make it easier to scoop and help cookies hold their shape.
Bake the Cookies
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Using a medium cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart.
Bake for 10–12 minutes, or until the bottoms are lightly golden and the tops look set but not browned.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Glaze and Decorate
In a medium bowl, whisk together powdered sugar, milk, and almond extract until smooth and pourable.
Dip the tops of cooled cookies into the glaze, letting excess drip off.
Immediately add sprinkles before the glaze sets.
Let the cookies sit at room temperature until the glaze is dry to the touch (about 30–60 minutes).

Notes

Full-Fat Ricotta for Best Texture: Stick with whole milk ricotta cheese for the richest, creamiest results. Low-fat or fat-free versions can make the dough too watery and affect the final texture.

Don’t Overmix the Dough: Once you add the flour, mix just until everything is combined. Overmixing can make the cookies tough instead of soft and cake-like.

Chill the Dough (Optional but Helpful): While not strictly necessary, chilling the dough for 30–60 minutes helps make it easier to scoop and can prevent the cookies from spreading too much during baking.

Keep the Cookies Pale: These cookies should stay soft and pale on top—don’t wait for them to turn golden brown. Check for doneness by looking at the bottoms; they should be lightly golden.

Decorate Quickly: The glaze sets fast, so dip a few cookies at a time and immediately add sprinkles before it hardens.

Let the Glaze Set: Give the glazed cookies at least 30–60 minutes to dry completely before storing or stacking. This keeps them looking neat and prevents sticking.

Serving Italian Ricotta Cookies

Italian ricotta cookies are best enjoyed at room temperature, when their soft, pillowy texture really shines. They’re the kind of cookie you reach for with a cup of espresso or coffee, perfect for slow conversations and family gatherings. Often served on a platter alongside other Italian sweets, they’re a familiar sight at holidays and celebrations, where one or two cookies feel just right, light, comforting, and never overpowering.

Storage

Room Temperature:

Store fully cooled and glazed cookies in an airtight container at room temperature for up to 5 days.
Place parchment or wax paper between layers to prevent sticking, especially if the glaze is still slightly tacky.

Refrigerator (Optional):
In warmer or humid climates, you can store the cookies in the fridge to keep the glaze firm.
Bring them to room temperature before serving for the best flavor and texture.

Freezing:

Freeze Fully Glazed Cookies:
Place cookies in a single layer on a baking sheet and freeze until the glaze is solid.
Stack between layers of parchment paper in an airtight container.
Freeze for up to 1 month.
Thaw at room temperature—note that the glaze may lose some shine or become slightly tacky.

To Freeze Baked Cookies (Before Glazing):
Let cookies cool completely.
Arrange in a single layer on a baking sheet and freeze until solid.
Transfer to a freezer-safe container or zip-top bag.
Freeze for up to 2–3 months.
Thaw at room temperature, then glaze and decorate as desired.