What are Italian Ricotta Cookies?
Italian ricotta cookies are soft, cakey cookies made with fresh ricotta cheese and lightly flavored for delicate tenderness. They resemble small cakes more than traditional crisp cookies, and are often glazed with a thin sugar icing or dusted with powdered sugar. These treats have roots in Italian American baking traditions, particularly in regions where ricotta cheese was plentiful and home bakers adapted cake techniques to cookie size portions. They became popular special occasion desserts for holidays, family gatherings, and church bake sales, prized for their moist crumb and subtle, comforting flavor. Traditional recipes can vary by household, with some including citrus zest such as lemon or orange, vanilla, almond extract, or a touch of anise for depth. The ricotta contributes moisture without making the dough heavy, so the resulting cookie stays soft even after cooling and can be stored for days when kept properly. In this article, you will learn the authentic basics, step by step techniques, glazing tips, and variations to make Italian ricotta cookies that balance texture, sweetness, and flavor. Whether you are baking for a holiday table or an everyday treat, these cookies are forgiving and suitable for bakers of many skill levels. Enjoy their simple elegance.
Gathering Ingredients
Before you begin, gather the highest quality ingredients you can find; they directly affect flavor and texture in a delicate ricotta cookie. Key ingredients include fresh whole-milk ricotta, all-purpose flour, granulated sugar, eggs, baking powder, salt, butter, and extracts such as vanilla and almond. Choose a ricotta that is creamy and well-drained; a wet ricotta will add too much moisture unless you take extra steps to drain or strain it. Whole-milk ricotta yields richer results, but part-skim can be used if you reduce added liquids slightly or briefly drain the ricotta in cheesecloth. Use unsalted butter so you control salt levels; bring it to room temperature so it creamates easily with sugar, yielding a lighter crumb. For sweetness, granulated sugar is typical in the dough while a simple powdered sugar glaze, possibly thinned with milk or lemon juice, finishes the cookies. If you want citrus brightness, zest one lemon or orange finely; you can also swap some vanilla for a teaspoon of almond extract for a bakery-style aroma. Optional add-ins include mini chocolate chips, chopped nuts like pistachios, or dried fruit, added sparingly to keep the cookies tender. Measure accurately and have ingredients prepped before mixing. This saves time today.
Equipment and Prep Tips
Having the right tools and prep routine simplifies the baking process and ensures consistent results when making ricotta cookies. Essential equipment includes a mixing bowl, electric hand mixer or stand mixer, measuring cups and spoons, a fine sieve or cheesecloth for draining ricotta if needed, and baking sheets lined with parchment. A cooling rack is helpful so cookies cool evenly while the glaze sets, and an offset spatula or small knife makes transferring glazed cookies easier without smudging. If you plan to flavor with zest, use a microplane grater for fine citrus zest that blends into the batter without large bitter bits. Preheat your oven and position racks in the center to promote even rise; if baking multiple sheets, rotate halfway through baking for uniform color. For accurate dry measurements, spoon flour into the measuring cup and level with a straight edge; avoid scooping directly with the cup which compresses flour and adds extra grams. If your ricotta is packed in liquid, drain it in a fine sieve or wrap in cheesecloth and let it sit over a bowl in the refrigerator for at least an hour to remove excess moisture. Room temperature ingredients blend more uniformly and smoothly together.
Step-by-Step Dough and Shaping
Making the dough is straightforward; follow order and gentle technique to preserve air incorporated into the batter for a tender result. Start by creaming room temperature butter with granulated sugar until pale and slightly fluffy, usually two to three minutes with an electric mixer on medium speed. Add eggs one at a time, mixing just until incorporated, then beat in vanilla and any extracts or citrus zest you choose to use. Fold in ricotta gently using a spatula; the batter will be thick but soft, and some small curds are normal and will bake into tender pockets. Sift together flour, baking powder, and salt, then add dry ingredients to the wet mixture in two additions, folding until just combined to avoid overworking gluten. Chill the dough briefly if it feels too loose to shape; slightly chilled dough is easier to scoop and yields a neater round cookie. Scoop uniform portions using a cookie scoop or two spoons, placing mounds two inches apart on prepared baking sheets; flatten slightly with your fingertips or the bottom of a glass for consistent thickness. Cookies spread modestly; monitor oven closely during the final minutes for desired golden edges and soft centers before cooling completely.
Baking and Glazing Process
Proper baking gives ricotta cookies their characteristic soft, cake-like texture and delicate golden color; timing and temperature matter. Preheat the oven to 350°F (175°C) and bake cookies on the center rack for approximately 12 to 15 minutes, depending on size and oven performance. Look for lightly golden edges and a set top; centers should still feel soft to the touch as they will continue to firm while cooling. While the cookies cool on a rack, prepare a simple glaze by whisking sifted powdered sugar with milk or lemon juice until it reaches a pourable but slightly thick consistency. Flavor the glaze with vanilla or a touch of almond extract, and tint with a few drops of food coloring if you prefer the traditional pastel look seen in many Italian American bakeries. For a glossy finish, dip the cooled cookie top-first into glaze, return to the rack, and allow the icing to set; sprinkling colored sugar or sanding sugar before the glaze firms creates festive texture. If you prefer a thinner sheen, drizzle glaze with a spoon, forming delicate lines instead of a full coat, which also reduces sweetness for those who prefer milder flavor. Let glaze set completely before serving. Note: Cooling and glazing technique influence both appearance and texture, so handle cookies gently and allow adequate setting time.
Flavor Variations and Add-ins
Italian ricotta cookies are a flexible canvas for flavors; small additions or swaps can transform the profile while preserving their signature moist texture. Classic lemon ricotta cookies use fresh lemon zest in both dough and glaze for bright citrus notes that cut through the richness of ricotta and butter. Orange zest provides a sweeter citrus aroma, and a splash of liqueur such as Limoncello or orange curaçao in the glaze adds bakery sophistication. For nutty depth, fold in finely chopped pistachios or almond meal; pistachios give color contrast and Mediterranean character to the bite. Chocolate lovers can add mini chocolate chips to the batter or drizzle melted chocolate over glazed cookies, balancing the tangy ricotta with sweet cocoa notes. Herbaceous variations such as rosemary or lavender are unconventional but interesting when used sparingly; they pair well with honey-sweetened glazes. To make gluten-free versions, substitute a measured gluten-free all-purpose flour blend designed for baking and avoid overmixing to maintain tenderness; results may be slightly denser but still delicious. Experiment with small test batches when trying bold changes, and note proportions so you can repeat successful combinations; adjusting sugar, glaze thickness, or bake time fine-tunes the final cookie for best results always.
Serving, Storage, and Make-Ahead Tips
Serve ricotta cookies at room temperature for the best texture; chilling makes them denser and can mute delicate flavors like citrus and vanilla. If serving for a party, crate a display with doilies and pastel sprinkles to echo classic bakery presentation and make an appealing table centerpiece. Store unglazed cookies in an airtight container at room temperature for up to three days; separate layers with parchment to prevent sticking. Once glazed, store in a single layer or with parchment between layers in a shallow tin or container to protect the icing; keep at room temperature for two days or refrigerate up to a week if using dairy-rich fillings or glazes. To freeze baked cookies, flash freeze on a tray until firm, then transfer to freezer bags with parchment between layers; thaw at room temperature and refresh in a warm oven for a few minutes if needed. You can prepare the dough a day ahead and keep it refrigerated, or freeze shaped mounds on a tray then store in a bag to bake later directly from the freezer with slightly longer baking time. Label storage dates and follow food safety guidelines for dairy-based bakes. Serve within recommended times for best quality by following these tips.
Final Presentation & Photography Tips
Presentation elevates ricotta cookies from simple treats to memorable desserts; styling, plating, and lighting make them more tempting and shareable. Choose a clean background such as a wooden board, marble slab, or neutral linen that complements the pale cookie color and any pastel glaze. Arrange cookies in groups with one cookie broken or glazed to show interior crumb for visual interest; add props like fresh citrus halves, small bowls of glaze, or scattered sprinkles. Natural window light creates soft shadows and highlights texture; shoot near a north-facing window for consistent indirect light or diffuse harsher sun with a white curtain. Use a shallow depth of field to emphasize the cookie in focus while gently blurring the background; a 50mm or 85mm lens equivalent works well for single-plate shots. For social media, vertical compositions and flat lays appeal to different audiences; include a step or ingredient in the frame to tell a short story and increase engagement. When serving in a gathering, consider coordinating with other desserts and offering coffee or tea pairings; a simple note about ingredients helps guests with allergies. Label flavors clearly and replenish trays frequently so every cookie looks fresh and inviting throughout the event and enjoy.
Ingredients
- 2 cups all-purpose flour 🍚
- 1 cup granulated sugar 🍬
- 1 cup ricotta cheese 🧀
- 1/2 cup unsalted butter, softened 🧈
- 1 large egg 🥚
- 1 teaspoon baking powder 🥄
- 1 teaspoon vanilla extract 🌿
- 1/2 teaspoon almond extract (optional) 🌰
- Zest of 1 lemon 🍋
- Powdered sugar for dusting ❄️
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy
Add the egg, ricotta cheese, vanilla extract, almond extract if using, and lemon zest to the butter mixture and mix until fully combined
In a separate bowl, whisk together the flour and baking powder
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart
Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges begin to turn golden
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely
Once cool, dust the cookies generously with powdered sugar before serving
Enjoy your soft and delicious Italian Ricotta Cookies with a cup of tea or coffee!