Go Back
Italian Ricotta Cookies are a delightful treat that has earned a special place in the hearts of cookie lovers around the world. With their soft, cake-like texture and subtly sweet flavor, these cookies stand out from traditional varieties, making them a favorite not just in Italy but also among those who appreciate the art of baking. The use of ricotta cheese gives these cookies a unique moistness and a rich flavor that is hard to resist.

Italian Ricotta Cookies

Discover the joy of baking with Gooey Italian Ricotta Cookies, a deliciously moist treat that stands out with its soft, cake-like texture. Originating from Italy, these cookies are a holiday favorite, often adorned with colorful icing. This easy-to-follow recipe highlights the magic of ricotta cheese, creating cookies that are not only scrumptious but also a bit healthier. Perfect for sharing with loved ones, these cookies will quickly become a staple in your baking repertoire!
Print Recipe Pin Recipe

Ingredients
  

2 cups ricotta cheese, at room temperature

1 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 lemon

1/2 cup powdered sugar (for icing)

2-3 tablespoons milk (for icing)

Instructions
 

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.

    Cream Butter and Sugar: In a large mixing bowl, add the softened butter and granulated sugar. Using an electric mixer on medium speed, cream the butter and sugar together until the mixture is light and fluffy, about 3-4 minutes.

      Add Ricotta and Eggs: To the butter mixture, add the ricotta cheese, large eggs, vanilla extract, and almond extract. Continue mixing until all ingredients are fully incorporated and the mixture is smooth.

        Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and lemon zest. Whisk the mixture thoroughly to ensure an even distribution of ingredients.

          Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the ricotta mixture. Mix on low speed until just combined. Be careful not to overmix; the cookie dough should remain slightly sticky.

            Scoop Cookies: Using a cookie scoop or a tablespoon, drop rounded mounds of the cookie dough onto the prepared baking sheets. Leave enough space between each mound since the cookies will spread slightly during baking.

              Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Remember, the centers should still appear soft as they will firm up while cooling.

                Cool Cookies: Once baked, remove the cookies from the oven and let them cool on the sheets for about 5 minutes. Then, carefully transfer them to wire racks to cool completely.

                  Make the Icing: In a small mixing bowl, whisk together the powdered sugar and 2-3 tablespoons of milk until the icing is smooth and glossy. If the icing is too thick, add more milk a teaspoon at a time until the desired consistency is reached.

                    Drizzle Icing: After the cookies have cooled completely, drizzle the icing over the tops using a spoon or a piping bag for more control, adding a delightful touch of sweetness.

                      Serve: Let the icing set for about 15 minutes before serving. Enjoy these delightful Italian ricotta cookies alongside a cup of coffee or tea for a perfect treat!

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: Approximately 24 cookies

                          - Presentation Tips: For an extra touch, you can garnish the cookies with a sprinkle of lemon zest or colorful sprinkles on top of the icing before it sets for an eye-catching finish!