This recipe for Italian Ricotta Cookies are just perfect for any time of year. They're soft, light, and super moist, thanks to the ricotta cheese, and have just the right amount of sweetness.
These are great for the holidays, Christmas cookie trays, anyone? But honestly, you could eat them whenever you have a cookie craving. They’re THAT good.
This was passed on to me by a neighbor friend years ago, and makes a great addition to my Christmas cookie collection here on my website.
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Why You'll Love Italian Ricotta Cookies
Super Soft: These cookies are like little pillows of deliciousness. They stay soft and moist for days, so they never get that stale, crunchy thing going on.
The Lemony Icing: It’s sweet but also gives you that perfect tangy pop in each bite. The lemon glaze is basically everything you didn’t know you needed on a cookie!
Customizable: You can change up the flavors, add chocolate, or throw on some sprinkles. The possibilities are endless and always tasty.
Ingredients
Italian Ricotta Cookies are super easy to mix up and require no shaping. Just mix, scoop, bake, and enjoy! Below are the ingredients you will need to make this recipe.
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Anise extract
- Baking soda
- Baking powder
- Salt
- Ricotta cheese
- All purpose flour
- Confectioners sugar
- Lemons
See recipe card for quantities.
How To Make Italian Ricotta Cookies
The simple step of creaming sugar and butter, combining wet ingredients, then stirring in dry ingredients is all it takes to make these delicious soft cookies!
- Step 1: Cream together softened butter and sugar until well combined.
- Step 2: Add ricotta cheese and extracts, mixing until well combined.
- Step 3: Add dry ingredients in batches, stirring until combined.
- Step 4: Once all the flour is in, you will have a thick, cohesive dough.
- Step 5: Use a tablespoon size cookie scoop to portion cookie dough onto parchment lined baking sheet.
- Step 6: Bake cookies for 10 minutes. Remove from oven and cool. Frost with icing if desired.
- In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition.
- Add ricotta cheese, vanilla, and anise flavorings. Stir until well combined.
- Sift together the flour, baking soda, baking powder and salt together. Gradually add flour mixture to batter and stir until combined.
- Drop onto cookie sheet lined with parchment paper using a large (¼ cup) cookie scoop.
- Bake for 10 minutes, until cookies are no longer wet on top and bounce back lightly when touched.
- Mix together powdered sugar, lemon juice, and lemon zest. Frost cookies with lemon icing and sprinkle with your favorite sprinkles.
Hint: I like to use this tablespoon sized cookie scoop (affiliate link) for perfectly portioned cookie dough.
Substitutions You Can Make
If you don't have the exact ingredients at home, below are a few easy swaps that will work for you.
- Ricotta Cheese: If you don’t have ricotta, cottage cheese will work! Just blend it a bit to make it smoother.
- Butter: You can use butter flavor crisco in place of butter.
- Lemon Zest/Juice: If you're out of lemons, you can use orange juice and zest or even fresh lime for a different but tasty citrus vibe.
- Lemon extract: If you don't like anise flavoring, you can use lemon extract in its place. Or, you can substitute with all vanilla extract.
Fun Variations
Italian Ricotta Cookies are like a blank canvas, so if you feel like getting creative, go for it. Here are a few fun ideas:
- Chocolate Drizzle: Swap out the lemon glaze for a chocolate drizzle. Melt some dark or white chocolate and drizzle it on top for a little extra indulgence.
- Almond Icing: Add a splash of almond extract to the icing instead of lemon juice for a nutty flavor.
- Lemon-Poppy Seed: Mix some poppy seeds with the dough and keep the lemon glaze on top for a twist that’s like your favorite lemon poppy seed muffin but in cookie form.
Try these Chocolate Ricotta Cookies!
Equipment
- Large bowl
- Electric mixer
- Rubber scraper
- Parchment paper
- Large cookie sheet
- Large cooling rack
Storage
Store Italian Ricotta Cookies in an airtight container at room temperature up to 3 days. For longer storage, keep in the freezer up to 3 months. Thaw before serving.
Top tips
- Don’t Over bake: These cookies should stay soft and tender, so make sure to keep an eye on them. As soon as they look lightly golden around the edges, they’re done.
- Room Temperature Ingredients: Use room temp butter and ricotta to make sure everything mix together smoother and a better textured cookie.
- Let the Icing Set: I know it’s hard to wait, but let the icing harden before stacking the cookies. Otherwise, they’ll stick together.
Related Recipes
Looking for more ways to enjoy ricotta cheese in your recipes? Try some of these recipes listed below!
When you make this Italian Ricotta Cookies, please rate and comment below letting me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Italian Ricotta Cookies
Equipment
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Ingredients
FOR THE COOKIES
- 1 cup butter , at room temperature
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoon anise extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 15 ounces ricotta Cheese
- 4 cups all purpose flour
FOR THE ICING
- 3 cups confectioners sugar
- 1½ lemon juiced
- 1 lemon zest
Instructions
For the cookie dough
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, add butter and granulated sugar. Using an electric mixer on medium speed, mix butter and sugar until well combined.
- Add eggs, one at a time, mixing well after each addition, until creamy.
- Add vanilla, anise, and ricotta cheese to the butter mixture. Mix until well combined.
- In a large bowl, sift together the flour, baking soda, baking powder and salt. Gradually add flour mixture to batter and stir until combined.
- Using a small cookie scoop, drop heaping portions of cookie dough onto prepared baking sheet. Bake for 10-12 minutes, until cookie is no longer wet on top.
FOR THE ICING
- Add the powdered sugar, lemon juice, and zest to a large mixing bowl.
- Using a wooden spoon, stir together until sugar is dissolved and of spreading consistency. Add more sugar or lemon juice as needed to thicken or thin out the icing as desired.
Sheila
This is a great recipe and the only one I will use for ricotta cookies. The first time I ever made them I used the recipe from this blog and have hesitated to ever use anyone else's because they are so perfect.
The only thing I will say is that I get 6-7 dozen from this recipe. My cookies are a normal size but I find the recipe yields well over the 3 do mentioned above.
Thanks for sharing this and helping me start a Christmas tradition. I make these every year for my son's school "Cookie Walk". They are always a hit.
mickeydownunder
G'day These look yum and have very fond memories of them in childhood!
Cheers! Joanne
http://whatsonthelist.net
Anonymous
I have been making these cookies for 50yrs, I make all the italian cookies, my grandmother came from italy that is where I learned all the recipe's from her.I have given the recipe to a few people.
Scout's Honor
Yum
Jeff @ Cheese-Burger.net
Wow! This Italian ricotta cookies looks so delicious!
Chef Dennis
they look wonderful! I have a lot of ricotta and have been wondering what to do with it! Thanks for the inspiration!
Dennis
Bizzy B. Bakes
Ricotta has a wonderful taste in cookies. It is subtle and sweetish.
Flourchild
They look wonderful! Merry Christmas to you and yours!!
Coleen
NEVER too late for a great cookie recipe, thanks!!
Curt
Oh boy, these cookies look as soft and tasty as you say. I can certainly see them being a hit in our house!
honeyb
Mmm, those look good. I've made some that look similar before but have buttermilk. I'm sure the ricotta tastes even better!
Mari @ Mari's Cakes
They must be as delicious as they look. I would love to taste them, I never thought of having ricotta cheese in cookies. Thanks for the recipe.
10+ for the lemony icing! Have a Merry Christmas 🙂