Amazing 12 italian ricotta cookies secrets

When the holidays roll around, or honestly, whenever I just need a real hug in cookie form, I always turn to traditional baking. And nothing beats the joy of pulling a tray of authentic Italian Ricotta Cookies out of the oven. Forget those dry, crumbly versions you sometimes find; we are making the ultimate, soft and fluffy Italian ricotta cookies here. I’m talking about that unmistakable, tender, cake-like texture that makes you close your eyes when you take the first bite.

These cookies are pure Italian comfort food! My goal when I bake these is to create something that just melts in your mouth. They’re incredibly easy for being such a show-stopping traditional Italian dessert, which means I can make a huge batch for family gatherings without stressing myself out. Trust me, these glazed beauties, sparkling with sprinkles, are guaranteed to be the first thing to disappear off your platter. Ready to bring some old-world charm to your kitchen? You can find more of my favorite tried-and-true dessert recipes right here.

Why These italian ricotta cookies Are a Must-Try: Soft Ricotta Cookies Secrets

I know you’re looking for truly soft ricotta cookies, and I promise, this recipe delivers that beautiful, light bite you’re hoping for. They aren’t complicated, but they rely on a couple of key steps to ensure that classic texture. They are the easiest way to make something that feels elegant and deeply comforting.

• They have that amazing, melt in your mouth sensation that makes them addictive.
• The texture is consistently fluffy Italian cookies heaven.
• They decorate beautifully, making them perfect for Holiday Italian Baking trays.

Achieving the Perfect Cake Like Texture Cookies

The ricotta cheese is our secret weapon here, obviously. It keeps the dough incredibly moist, which is the first step toward those cake like texture cookies. But just as important is how we introduce the butter and sugar. We need to paddle enough air into that base so the cookies puff up slightly in the oven, remaining tender instead of dense.

Simple Ingredients for Easy Ricotta Cookies

You won’t need to hunt down anything fussy for this batch of Glazed Italian Cookies! I build this recipe around common pantry staples. We’re using butter, sugar, flour, and that essential creamy cheese. This is why I call them easy ricotta cookies—set aside your mixing bowls, and you’re halfway there!

Gathering Ingredients for Classic italian ricotta cookies with Lemon Glaze

Okay, let’s talk about what you need to grab from the pantry and fridge before we dive into the mixer. You want everything at room temperature, especially the butter, because that’s key to getting those fluffy Italian cookies we love! Don’t skimp or substitute here—these specific items give us that perfect, authentic flavor profile.

Cookie Dough Ingredients Clarity

We’re using standard items, but pay attention to my notes on the ricotta. That wet cheese can turn your soft dough into a sloppy mess if you aren’t careful. Here is the lineup for the dough:

• 1 cup unsalted butter, softened
• 2 large eggs
• 2 cups granulated sugar
• 1 (15 ounce) container whole milk ricotta cheese, drained if very wet—seriously, if it looks like water is pooling, drain it for 30 minutes!
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (don’t skip this, it’s a classic flavor!)
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

For the Bright Lemon Glazed Italian Cookies Topping

The glaze is what makes these cookies sing! That bright, zesty lemon cuts through the richness perfectly. You mix this up while the cookies are cooling down completely. We need colorful fun on top, too!

• 2 cups powdered sugar
• 4 tablespoons milk (maybe a touch more if needed!)
• 1 teaspoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• Rainbow nonpareils or colored sprinkles for the finishing touch!

Step-by-Step Instructions for Fluffy italian ricotta cookies

Alright, this is where the magic really happens! We are working quickly but carefully here, because handling the dough correctly is what guarantees those beautiful, Soft Ricotta Cookies. I’ve broken this down so you can keep track, and remember, slow and steady wins the race when we want that fluffy texture!

Mixing the Soft Ricotta Cookies Dough

First things first: get your oven cranked up to 350°F (175°C) and line up a couple of baking sheets with parchment paper. That parchment paper is your best friend; trust me on this one.

In your big mixing bowl, start by creaming that softened butter and the 2 cups of sugar together until it looks light and actually fluffy. Then, you’re beating in the eggs one by one—don’t dump them all in at once! Once those are incorporated, gently mix in the ricotta, vanilla, and almond extract. It might look a little curdled, but don’t panic; the flour fixes it all.

In a separate bowl, whisk up your flour, baking powder, baking soda, and salt. Now, you add these dry bits to the wet mixture gradually, keeping the mixer on low speed. Seriously, stop mixing the second you see the last bit of flour disappear! Overmixing these fluffy Italian cookies develops gluten, and we absolutely do not want that. We want soft, cake-like texture cookies!

SAVE IT

Baking Cues and Cooling

Scoop out rounded tablespoons of that lovely soft dough onto your prepped sheets, making sure to keep about 2 inches between each one because they spread just a bit. They bake up so fast! Pop them into the hot oven for only 10 to 12 minutes. They should come out looking pale with just slightly set edges. They should feel incredibly soft to the touch.

Let them hang out on the hot baking sheets for about five minutes after they come out. This lets them firm up just enough so they don’t break when you move them. Then, carefully transfer them onto a wire rack to cool down completely. They must be totally cool before we attempt the glaze, or we’ll have a lemon soup situation!

Glazing and Decorating Your italian ricotta cookies

While they chill out, mix the glaze. You just whisk the 2 cups of powdered sugar with the milk, lemon zest, and fresh juice until it’s smooth and looks pourable. If it seems too thick, add milk a teaspoon at a time. If it looks too thin—oops!—add a little more powdered sugar. If you’re looking for recipes for different icing styles, check out my guide on royal icing, though this simple glaze is classic here.

SAVE IT

When the cookies are totally cold, dip the tops right into the glaze or generously drizzle them with a spoon. Here’s the fun part: immediately dust them with those rainbow nonpareils or whatever sprinkles you have on hand before the glaze dries hard. Done! You just made the best homemade Italian treats!

Ingredient Notes and Variations for your italian ricotta cookies

I always get questions about substitutions, which is totally fair when you’re trying to get that perfect result. Since we are aiming for those incredible melt in your mouth cookies, a few ingredients are non-negotiable in terms of texture. Luckily, there’s room to play with flavor!

Tips for Achieving Melt In Your Mouth Cookies Texture

If your ricotta isn’t drained, I don’t care how much flour you add, the cookies will spread too much and won’t stay fluffy. Please drain it! Also, I cannot stress this enough a thousand times: stop mixing as soon as the flour disappears. That is the secret to keeping them light and avoiding dense cookies.

Pistachio Ricotta Cookies and Lemon Ricotta Cookies Swaps

If you want to mix things up, try making Pistachio Ricotta Cookies! Just carefully swap out about 1/4 cup of your measured flour with finely ground pistachios. If you love citrus as much as I do, you can boost the flavor in the dough itself by adding the zest of one lemon right along with the vanilla and almond extracts. For another amazing pistachio twist, you can check out this wonderful recipe for Italian Ricotta Cookies with Pistachios.

Tips for Success When Making Traditional italian ricotta cookies

Making these Traditional Italian Desserts is really easy, but if you want them to turn out absolutely perfect—that melt-in-your-mouth soft ricotta cookies quality—you need to think about flavor building for the next day!

Here are two things I always do to elevate my batch when I’m planning ahead. First, they are actually better on day two. Seriously! The flavor of the vanilla and almond really melds into the ricotta overnight. If you are baking these for a holiday party, try to get the dough mixed the day before, wrap it tight, and chill it. Then, just scoop and bake the morning of the event. They hold their shape beautifully when chilled!

SAVE IT

Second, when you are making the glaze, make sure you don’t thin it out too much! It should be thick enough that you have to actively push it off the spoon a little bit. If it runs too fast, it sinks into the cookie instead of sitting on top like a bright, sweet cap. If you are curious about moisture retention in baked goods generally, check out my thoughts on keeping cinnamon swirl bread perfectly moist!

Finally, never underestimate the power of quality extracts. Since these cookies don’t have a ton of intense flavors like chocolate, the vanilla and almond shine through. Use the real stuff, and for the best fluffiness, you can read more tips about preventing flatness in recipes like this over at this great resource!

Storage and Make-Ahead Tips for Glazed italian ricotta cookies

I get asked all the time if these are better made ahead, especially around Christmas when the kitchen gets crazy! Yes, these Glazed italian ricotta cookies are absolutely fantastic for Holiday Italian Baking prep. They actually taste better the next day once the glaze sets up a bit.

SAVE IT

Keep them stored in a single layer (if you can resist!) in a tightly sealed, airtight container right on the counter. Don’t worry about the fridge; the cold air really dries out that lovely, soft texture we worked so hard to achieve. They will stay soft and beautiful for about four full days!

Serving Suggestions for Homemade italian ricotta cookies

It feels wrong to eat one of these gorgeous Homemade Italian Treats all by itself, doesn’t it? These Traditional Italian Desserts deserve a great partner for dipping. Honestly, these cookies are perfect anytime, but they really shine during celebrations or slow mornings.

My very favorite way to enjoy them, especially when they’ve just set, is alongside a hot cup of strong Italian espresso. The slight bitterness of the coffee is the perfect counterpoint to that super sweet lemon glaze and the richness of the ricotta.

For the bigger gatherings, when I am making a whole spread of holiday treats, I tend to serve these right next to either my fudgy chocolate things or maybe some almond biscotti for textural contrast. And if you’re serving them to kids during the winter months, they are absolutely divine dipped into my recipe for creamy homemade hot cocoa. It’s pure nostalgia in a mug!

Frequently Asked Questions About italian ricotta cookies

I get it—baking is all about feeling confident in the results, especially when you’re making a beloved classic. I’ve pulled together the most common questions I hear about these italian ricotta cookies so you can bake yours perfectly the first time!

Can I use low-fat ricotta cheese in this Italian Ricotta Cookie Recipe?

Oh, I wouldn’t recommend it, honey. The whole secret to those wonderful, Soft Ricotta Cookies that just disappear is the fat content in the cheese! Low-fat or skim ricotta just doesn’t have the necessary richness. You’ll lose that signature tenderness and end up with something a little more dense and crumbly, not that pillowy soft texture we love. Stick with the whole milk stuff for the best results!

My italian ricotta cookies came out flat. What went wrong?

That’s frustrating! Flat cookies usually point to one of three things. First, was your ricotta super wet? If you didn’t drain it, the excess liquid causes spreading. Second, we need to talk about overmixing after the flour goes in. If you beat that dough too long, you develop the gluten, and you get flat, tough cookies instead of Fluffy Italian Cookies. Third, check your baking powder and soda—if they are old, your cookies won’t get the lift they need. These are easy to fix next time!

What is the best way to store these cookies to keep them fluffy?

This is a big one, especially if you’re trying to make them ahead for parties! To keep those beautiful textures intact, you must store them at room temperature in a completely airtight container. Don’t stick them in the fridge! The cold cabinet sucks the moisture right out of everything. As long as they are sealed well—and separated if you’re stacking them—they will stay perfectly soft and wonderful for days. You can learn more about my general baking philosophy over on my About Page!

If you want to see how others troubleshoot common issues, this link has some great visual tips for making sure your texture is never flat!

Nutrition Estimates for One Soft Ricotta Cookie

Now, I’m not running a lab here, so please take these numbers with a grain of salt—and maybe a whole lot of sprinkles! These estimates are based on the recipe serving about 3 dozen cookies, using the ingredients listed above. When you’re baking delicious homemade Italian treats like this, we focus more on joy than precise counts, but it’s always good to have a baseline!

Keep in mind that adding an extra thick layer of that bright lemon glaze or using loads of extra sprinkles will adjust these readings slightly. But for a standard, glazed cookie, here is what you can generally expect for one serving:

• Serving Size: 1 cookie
• Calories: 185
• Fat: 8g
• Protein: 3g
• Carbohydrates: 26g
• Sugar: 18g

See? Not bad for something that tastes like it came straight from Nonna’s kitchen! Enjoy every single bite of these Soft Ricotta Cookies.

Soft Italian Ricotta Cookies with Lemon Glaze

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Make these traditional Italian Ricotta Cookies for a soft, cake-like texture that melts in your mouth. This easy recipe yields fluffy cookies perfect for holidays or any special gathering, topped with a bright lemon glaze and colorful sprinkles.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 32 min
• Yield: About 3 dozen 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 2 large eggs
• 2 cups granulated sugar
• 1 (15 ounce) container whole milk ricotta cheese, drained if very wet
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• For the Glaze: 2 cups powdered sugar
• For the Glaze: 4 tablespoons milk
• For the Glaze: 1 teaspoon fresh lemon zest
• For the Glaze: 2 tablespoons fresh lemon juice
• For Topping: Rainbow nonpareils or colored sprinkles

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Mix in the ricotta cheese, vanilla extract, and almond extract until just combined.
5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. The dough will be soft.
8. Bake for 10 to 12 minutes, or until the edges are lightly set and the cookies are pale. They should remain soft.
9. Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, milk, lemon zest, and lemon juice in a small bowl until smooth. Add a tiny bit more milk if the glaze is too thick to drizzle.
11. Once cookies are completely cool, dip the tops into the glaze or drizzle with a spoon. Immediately top with rainbow nonpareils or sprinkles before the glaze sets.

Notes

• Drain the ricotta cheese for at least 30 minutes using a fine-mesh sieve lined with cheesecloth if your cheese seems watery. This prevents a sticky dough.
• For a stronger lemon flavor in the cookie itself, add 1 teaspoon of lemon zest to the dough mixture.
• These **melt in your mouth cookies** are best stored in an airtight container at room temperature for up to 4 days.
• If you want a pistachio variation, substitute 1/4 cup of the flour with finely ground pistachios and top with chopped pistachios instead of sprinkles.

Nutrition

• Serving Size: 1 cookie
• Calories: 185
• Sugar: 18
• Sodium: 110
• Fat: 8
• Saturated Fat: 5
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 26
• Fiber: 0
• Protein: 3
• Cholesterol: 35