Quick Italian Ricotta Cookies

Finding the perfect cookie recipe for holiday gatherings or weekend baking can feel like searching for a needle in a haystack. Between complicated techniques, long ingredient lists, and finicky dough that never quite turns out right, it’s enough to make even experienced bakers want to grab a store-bought option instead.

That’s why these Italian ricotta cookies have become my go-to favorite – they’re wonderfully soft, simple to make with basic pantry ingredients, and turn out great every single time. Even better, they’re the kind of cookies that taste just like the ones from old-school Italian bakeries, but without any of the fuss.

What Kind of Ricotta Should I Use?

For these Italian cookies, the type of ricotta you choose really matters since it’s one of the star ingredients that gives them their signature texture. Whole milk ricotta is the way to go here – it’s creamier and richer than part-skim varieties, which can make your cookies a bit dry. Fresh ricotta from an Italian deli or specialty store will give you the best results, but good-quality supermarket ricotta works well too. If your ricotta seems particularly wet, you might want to drain it in a fine-mesh strainer lined with cheesecloth for about 30 minutes before using it in the recipe – this helps prevent your cookies from becoming too moist.

Options for Substitutions

Let’s talk about what you can (and can’t) swap in these cookies:

• Ricotta cheese: This is the star ingredient that gives these cookies their special texture – I really recommend not substituting it. But if you absolutely must, you could use well-drained cottage cheese that’s been blended until smooth, though the texture won’t be quite the same.
• Lemon peel and juice: Orange peel and juice work great as a 1:1 replacement. You could also use lime for a different citrus kick. If you’re not into citrus, try almond extract instead of the lemon peel (use just 1/4 teaspoon as it’s stronger).
• Vanilla essence: Feel free to use vanilla bean paste or vanilla extract in the same amount. Almond extract is nice too – just use half the amount since it’s stronger.
• Whole milk: For the glaze, any milk works fine – 2%, skim, or even non-dairy options like almond or oat milk. Just add it slowly as you might need a bit more or less to get the right consistency.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce the added salt in the recipe by 1/4 teaspoon per stick of butter used.

Watch Out for These Mistakes While Baking

The biggest challenge when making Italian ricotta cookies is getting the right texture – using cold ingredients can lead to dense, heavy cookies, so make sure your butter, eggs, and especially the ricotta are at room temperature before starting.

Another common mistake is overmixing the dough once you’ve added the flour, which can activate the gluten and make your cookies tough instead of tender and cake-like – mix just until the flour disappears and no more.

The consistency of your glaze is crucial too – if it’s too thin, it’ll run right off the cookies, and if it’s too thick, it won’t spread nicely, so add milk gradually until you can drizzle it from a spoon and it holds its shape for a few seconds before settling.

For the best results, let the cookies cool completely before glazing, and give them plenty of time (at least 2 hours) for the glaze to set properly – rushing this step can lead to smudged, messy cookies that are harder to stack and store.

What to Serve With Italian Ricotta Cookies?

These soft, cake-like cookies are perfect for serving alongside a hot beverage – try them with a strong espresso or cappuccino for a true Italian coffee break experience. If you’re hosting afternoon tea, these cookies pair wonderfully with Earl Grey or chamomile tea, especially when served on a pretty platter with some fresh berries on the side. Since these cookies are sweet and have a subtle lemon flavor, they also go nicely with a small scoop of vanilla gelato or a glass of cold milk for an after-dinner treat.

Storage Instructions

Keep Fresh: Once your Italian ricotta cookies are completely cooled and the glaze has set, place them in an airtight container. They’ll stay fresh at room temperature for up to 3 days. Pro tip: place a piece of wax paper between layers to prevent the cookies from sticking together and to protect the glaze.

Refrigerate: These cookies actually taste great chilled! Pop them in the fridge in an airtight container, and they’ll stay good for up to a week. The ricotta keeps them nice and moist, even when refrigerated.

Freeze: Want to make these ahead? You can freeze the unglazed cookies for up to 2 months in a freezer-safe container. Just add the glaze after thawing them at room temperature. If you’re stacking them, remember to put parchment paper between layers to prevent sticking.

Preparation Time	20-30 minutes
Cooking Time	12-14 minutes
Total Time	2 hours 42 minutes – 2 days
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 45-55 g
• Fat: 200-220 g
• Carbohydrates: 600-650 g

Ingredients

For the cookies:

• 0.75 tsp salt
• 2.5 tsp baking powder
• 1.75 cups white sugar
• 1 tsp lemon peel (freshly grated for best flavor)
• 2 large eggs
• 1 tbsp vanilla extract
• 3.5 cups plain flour
• 1 cup unsalted butter (I like Kerrygold unsalted butter for this)
• 1.75 cups ricotta

For the glaze:

• 2 tbsp fresh lemon juice
• 3.5 cups powdered sugar (sifted for a smooth glaze)
• 1 tbsp melted butter
• 1 tsp vanilla extract
• 4 to 6 tbsp milk (whole milk gives a richer glaze)

Step 1: Prepare the Dry and Wet Ingredients

In a mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds, then set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, granulated sugar, and lemon zest until the mixture is pale and fluffy.

Make sure to scrape down the sides and bottom of the bowl occasionally to ensure even mixing throughout the process.

Step 2: Incorporate Dairy and Eggs

Mix in the ricotta and vanilla extract until incorporated.

Then blend in the eggs, one at a time, ensuring each egg is fully mixed in before adding the next.

Set the mixer to low speed and gradually add the flour mixture.

Mix just until everything is combined, then cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours or up to 2 days.

Step 3: Shape and Bake the Cookies

Preheat your oven to 350 degrees Fahrenheit during the last 20 minutes of dough chilling.

Scoop the chilled dough out by the tablespoon and shape it into balls.

If the dough is too sticky, use two spoons to drop the dough onto a baking sheet lined with parchment paper, avoiding dark baking sheets.

Bake in the preheated oven for 12-14 minutes until the bottoms are lightly golden brown.

Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Step 4: Make and Apply the Glaze

In a mixing bowl, whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla, and 4 tablespoons of milk until smooth.

If needed, add more milk 1 teaspoon at a time to achieve the desired consistency.

The glaze should be considerably thicker than a doughnut glaze.

Once the cookies are cool, spoon the glaze over each cookie and return them to the wire rack.

Sprinkle immediately if desired and allow the icing to set at room temperature.

Step 5: Store and Serve the Cookies

Once the icing has set, store the cookies in an airtight container, preferably in a single layer, and keep them in the fridge.

Remember to bring them to room temperature before serving to fully enjoy their flavor and texture.