Italian Ricotta Cookies are the kind of treat that feels like a warm hug from Nonna. Sweet, soft, and dotted with cheerful sprinkles, they’re the perfect cozy bite to brighten any day, especially around the holidays. If you’re after a cookie that’s tender, simple, and full of old-world charm, you’re in the right kitchen!
Table of Contents
Where This Recipe Comes From
I first had these little pillows of joy at a friend’s Christmas party. Her grandmother (a true Italian gem) brought out a tin full of snow-white cookies that shimmered with glaze and rainbow sprinkles. One bite and I was hooked. Ever since, they’ve been a staple on our holiday table and cookie exchange trays.
Why They Matter to Me
Something about the scent of vanilla and butter as these bake brings back every cozy kitchen memory I’ve ever had. I love how easy they are, how forgiving the dough is, and most of all, how they make people smile. These cookies are the ones neighbors ask for, year after year.
What Makes These Cookies So Good
Ricotta = magic: It keeps them moist and gives that dreamy cake-like texture.
No chilling needed: You mix, scoop, and bake. Easy-peasy.
Glaze + sprinkles: Just enough sweetness and crunch to make them sparkle on the plate.
Ingredients You’ll Need
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Ricotta cheese (full-fat or part-skim)
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Powdered sugar (for glaze)
- Milk (or lemon juice, for tang)
- Sprinkles (totally optional but let’s be real, they’re fun!)
How I Make Them Even Better
Lemon glaze twist: Swap milk with lemon juice for a bright glaze.
Add almond extract: A tiny splash gives that bakery-style aroma.
Make it festive: Use holiday-colored sprinkles or even a tiny dot of food coloring in the glaze.
Double it: These freeze like a dream just glaze them after thawing.
Step-by-Step – Making Italian Ricotta Cookies
- Mix the base: Cream butter and sugar until fluffy.
- Add flavor: Beat in the eggs, ricotta, and vanilla until smooth and dreamy.
- Flour power: Mix in dry ingredients gently just until combined.
- Scoop & bake: Drop by spoonfuls onto baking sheets and bake at 350°F for 10–12 minutes. Don’t overbake!
- Cool & glaze: Let them cool fully. Then drizzle or spoon glaze over the top. Add sprinkles while wet.
When I Love Serving Them
They’re perfect on a holiday platter, next to hot coffee on a winter morning, or boxed up with a ribbon as a homemade gift. I also sneak one in with my afternoon tea… more often than I care to admit!
Tips, Storage & Variations
Storage: Keep in airtight container for up to 5 days.
Freeze unglazed: Let thaw, then glaze fresh.
Flavor swaps: Try orange zest in the glaze, or dip just the tops in melted chocolate.
No ricotta? Cottage cheese can work in a pinch blend it smooth first.
FAQs About Italian Ricotta Cookies
Do I need to chill the dough?
Nope scoop and bake right away.
Can I freeze ricotta cookies?
Absolutely. Freeze unglazed, then decorate later.
What kind of ricotta should I use?
Full-fat for richness, but part-skim is totally fine too. Just drain if it’s very wetFull-fat for richness, but part-skim is totally fine too. Just drain if it’s very wet.
A Sweet Wrap-Up
These Italian Ricotta Cookies are sweet, soft, and so easy to love. I hope they find a spot in your cookie tin this year! If you try them, leave a comment below or share your favorite twist.
Pair them with something extra cozy, like this heart pink cake with pink bow, or a sunny blueberry lemon layer cake for spring brunches.
Baking solo? Whip up this mini vanilla sponge cake for one just for you. And if you’re into nostalgic bakes, this apple coffee cake is pure comfort.
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook!
PrintItalian Ricotta Cookies
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Sweet, soft, and dotted with cheerful sprinkles, these Italian Ricotta Cookies are like a cozy hug from Nonna—classic, comforting, and full of charm.
Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 eggs
- 15 oz ricotta cheese (full-fat or part-skim)
- 2 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups powdered sugar (for glaze)
- 2–3 tbsp milk or lemon juice
- Sprinkles (optional but fun!)
Instructions
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs, ricotta cheese, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients until combined.
- Drop by spoonfuls onto baking sheets lined with parchment paper.
- Bake at 350°F for 10–12 minutes, until the bottoms are just golden.
- Let cool completely on wire racks.
- Mix powdered sugar with milk or lemon juice to create a glaze, then spoon over cookies.
- Top with sprinkles while the glaze is still wet.
Notes
Try swapping milk with lemon juice in the glaze for a bright twist. These cookies freeze well—just glaze after thawing. For a bakery-style aroma, add a drop of almond extract.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg