This recipe for Italian Ricotta Cookies makes soft, light, and super moist cookies thanks to the ricotta cheese, with just the right amount of sweetness. They're great for the holidays, but you could eat them whenever you have a cookie craving. They're that good.
This was passed on to me by a neighbor friend yeast ago, and makes a great addition to my Christmas cookie collection.
Quick Summary
- Soft, cake-like cookies flavored with anise and finished with a sweet, tangy lemon icing.
- What ricotta does for the texture, plus an easy swap if you don't like anise.
- How long they keep on the country, in the fridge, and in the freezer.
- Freezing the dough ahead of time.
Jump to:
Key Ingredients
- Ricotta cheese: I use full-fat but part-skim works just as well.
- Anise extract: The traditional flavoring for Italian cookies.
- Fresh lemons: The juice and zest make an icing that's sweet but gives you a tangy pop in each bite.
How To Make Italian Ricotta Cookies
These cookies are super easy to mix up and require no shaping. Just mix, scoop, bake, and frost!
- Start by creaming together the softened butter and sugar until well combined.
- Beat in the eggs, then add the ricotta cheese and extracts, mixing until well combined.
- Add the dry ingredients in batches, stirring until combined.
- Once all the flour is in, you'll have a thick cohesive dough.
- Scoop the dough onto your baking sheet.
- Bake, let them cool, then frost with the lemon icing and add your favorite sprinkles if you like.
Substitutions
If you don't have the exact ingredients at home, below are a few easy swaps that will work for you.
- If you don't have ricotta, cottage cheese will work! Just blend it a bit to make it smoother.
- You can use butter flavor Crisco in place of butter.
- Out of lemons? You can use orange juice and zest or even fresh lime for a different but tasty citrus vibe.
- Not a fan of anise flavoring? Use lemon extract in its place, or substitute with all vanilla extract.
Variations
If you feel like getting creative with these cookies, go fot it. Here are a few ideas:
- Swap out the lemon glaze for a chocolate drizzle. Melt some dark or white chocolate and drizzle it on top.
- For a nutty flavor, add a splash of almond extract to the icing instead of lemon juice.
- 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.
- Love chocolate? Try these Chocolate Ricotta Cookies!
How to Store Ricotta Cookies
Store Italian Ricotta Cookies in an airtight container. For longer storage, keep them in the freezer up to 6 months, with or without the icing. If freezing with icing, separate the layers with parchment paper so the cookies don't stick to one another. Thaw before serving.
Top tips
- Don't overbake: These cookies should stay soft and tender, so make sure to keep an eye on them. As soon as they're no longer wet on top, they're done.
- Use room temp butter and ricotta so everything mixes together smoothly and you get a better textured cookie.
- I know it's hard to wait, but let the icing harden before stacking the cookies. Otherwise, they'll stick together.
You May Be Wondering
Not if you'll eat them within 2 to 3 days. They keep fine at room temperature that long. In the refrigerator, they'll last up to a week. Longer than that and they start to "sweat" and get wet.
Yes. Just scoop the portions onto a parchment-lined baking sheet and freeze. Once frozen, transfer them to a Ziploc bag and return them to the freezer.
It makes them moist, pillowy soft, and tender, with a cake-like texture.
More Soft Cookie Recipes
Looking for more soft cookies? Try some of these recipes listed below!
- Nanny's Ginger Molasses Cookies
- Sour Cream Cookies
- Triple Chocolate Ricotta Cookies
- Nanny's Date Nut Cookies
- Nanny's Raisin Filled Cookies Recipe
- If you want more Christmas cookie recipes, check out my 25 Best Christmas Cookie Roundup
When you make these Italian Ricotta Cookies, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 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 teaspoons 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
- zest of 1 lemon
Instructions
FOR THE COOKIE DOUGH
- Preheat the oven to 350℉. 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 separate 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 says
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 says
G'day These look yum and have very fond memories of them in childhood!
Cheers! Joanne
http://whatsonthelist.net
Anonymous says
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 says
Yum
Jeff @ Cheese-Burger.net says
Wow! This Italian ricotta cookies looks so delicious!
Chef Dennis says
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 says
Ricotta has a wonderful taste in cookies. It is subtle and sweetish.
Flourchild says
They look wonderful! Merry Christmas to you and yours!!
Coleen says
NEVER too late for a great cookie recipe, thanks!!
Curt says
Oh boy, these cookies look as soft and tasty as you say. I can certainly see them being a hit in our house!
honeyb says
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 says
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 🙂