The Perfect Italian Ricotta Cookies Recipe: Light, Fluffy, and Irresistible!

Have you ever bitten into a cookie so light and fluffy it practically melts in your mouth? If you’re craving a sweet treat that’s a delightful departure from dense, chewy cookies, you need to try these heavenly Italian ricotta cookies. These classic Italian treats have been passed down through generations, and for good reason! The secret ingredient? Creamy ricotta cheese that transforms ordinary sugar cookies into pillowy clouds of sweetness with just the right amount of richness.

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Ingredients List

For the cookies:

• 2 cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (1½ sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup whole milk ricotta cheese, drained if very wet
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• Zest of 1 lemon

For the glaze:

• 2 cups powdered sugar
• 3-4 tablespoons milk
• 1 teaspoon vanilla extract
• Sprinkles for decoration (traditional rainbow nonpareils)

Substitutions: For a lighter version, use part-skim ricotta. Gluten-free flour blend can replace all-purpose flour for a gluten-free version. Lemon extract can substitute almond extract for more citrus flavor.

Timing

Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 12-14 minutes per batch
Total time: Approximately 1 hour 15 minutes

These Italian ricotta cookies take about the same total time as traditional sugar cookies but require less time rolling and cutting shapes—perfect for busy bakers who want homemade cookies without spending hours in the kitchen!

Step 1: Prepare the Dough

Whisk together the flour, baking powder, and salt in a medium bowl. In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes. Add ricotta cheese and beat until smooth. Beat in eggs one at a time, then add vanilla, almond extract (if using), and lemon zest.

Pro tip: Don’t overmix after adding the flour—this keeps the Classic Italian Cookies tender and light.

Step 2: Chill the Dough

Gradually add the flour mixture to the wet ingredients, mixing just until combined. Cover the dough and refrigerate for at least 30 minutes. This step is crucial as it makes the sticky dough easier to handle and helps the cookies maintain their shape during baking.

Step 3: Bake to Perfection

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Drop rounded tablespoons of dough about 2 inches apart. Bake for 12-14 minutes until bottoms are lightly golden but tops remain pale.

Key insight: Look for slightly firm edges with soft centers—they’ll continue cooking slightly after removal from the oven.

Step 4: Glaze and Decorate

Once cookies are completely cooled, prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth. Dip the top of each cookie into the glaze, allowing excess to drip off. While still wet, sprinkle with decorative nonpareils. Allow glaze to set completely before storing.

Nutritional Information

Per cookie (approximate):

• Calories: 120
• Protein: 2g
• Carbohydrates: 15g
• Fat: 6g
• Fiber: 0.2g
• Calcium: 40mg (from ricotta)

Healthier Alternatives

For a lighter version of these Best Ricotta Cookies, try:

• Reducing sugar to ¾ cup
• Using low-fat ricotta cheese
• Substituting half the butter with Greek yogurt
• Using almond flour for ¼ of the all-purpose flour (adds protein and reduces carbs)
• Adding lemon juice to the glaze instead of milk for a brighter, less sweet topping

Serving Suggestions

These Ricotta Almond Cookies pair beautifully with:

• Afternoon espresso or cappuccino (traditional Italian style)
• Hot chocolate sprinkled with cinnamon
• Sweet dessert wines like Vin Santo
• Fresh berries on the side for a fruity contrast
• Lemon sorbet for a refreshing citrus-themed dessert

Common Mistakes to Avoid

1. Using cold ricotta straight from the refrigerator (brings down the temperature of the dough)
2. Skipping the chilling step (results in flat, spread-out cookies)
3. Overbaking (these cookies should remain pale on top)
4. Glazing while warm (causes runny, messy glaze)
5. Using wet measuring cups for flour (leads to dense cookies)

Storing Tips

These Italian Lemon Ricotta Cookies stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze unglazed cookies for up to 3 months. Thaw at room temperature and add glaze before serving.

Conclusion

These cloud-like Italian ricotta cookies offer a delightful texture and subtle sweetness that’s perfect for any occasion. The ricotta cheese creates an incredibly tender crumb that distinguishes them from ordinary sugar cookies. Whether you’re serving these at a holiday gathering, bringing them to a potluck, or simply enjoying with afternoon coffee, they’re sure to become a new favorite in your baking repertoire. Try this recipe today and experience the authentic taste of Italian bakery cookies in your own kitchen!

FAQs

Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 2 days before baking. Let it sit at room temperature for 10-15 minutes if it’s too firm to scoop.

Why are my Ricotta Cheese Cookies Italian style spreading too much?
Your butter might be too warm or you might have skipped the chilling step. Always chill the dough and make sure your baking sheets are cool between batches.

Can I freeze these cookies?
Absolutely! Freeze unglazed cookies in an airtight container for up to 3 months, then thaw and glaze before serving.

What makes these different from regular sugar cookies?
The ricotta cheese gives these cookies a uniquely tender, cake-like texture that’s lighter and moister than traditional sugar cookies.

Can I add other flavors to this recipe?
Definitely! Try orange zest instead of lemon, add mini chocolate chips, or incorporate chopped pistachios for an Italian-inspired variation.