Ricotta Cookies are tender Italian Christmas cookies with a sweet, simple glaze. These classic soft cookies are so easy to make, look great on a cookie tray, and are absolutely delightful to eat!
Ricotta Italian Cookies are some of my favorite cookies, both to make and to eat! Plus, you can make the cookie dough in advance, so they are great to make for your holiday baking sessions.
Welcome to 2025’s 12 Days of Cookies! These Ricotta Cookies are Day 10 of our 12 Days of Cookies! Be sure to check out all of the other days for more goodies!
Day 1 –Peppermint Chocolate Chip Cookies Day 2 – Chocolate Crinkle Cookies Day 3 – Chai Biscotti Day 4 – Haystacks Day 5 – Cherry Pie Bars Day 6 – Cookies and Cream Cookies Day 7 – Cranberry Orange Cookies Day 8 – Brown Butter Shortbread Day 9 – Buckeye Cookies Day 10 – You’re on it! Day 11 – Day 12 –
SAVE THIS RICOTTA COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
The crunchy sprinkles contrast nicely with the softness of the cookie and add a sweet, festive touch. You can use any color sprinkles if you want to make them for other holidays.
Ingredients for Ricotta Cookies
This recipe calls for some simple ingredients you probably already have on hand. Here’s what you need:
Unsalted butter, room temperature
Granulated white sugar
Large eggs
Pure vanilla extract
Ricotta cheese
All-purpose flour
Baking powder
Kosher salt
For the Glaze
Unsalted butter, room temperature
Powdered sugar
Light corn syrup (optional – see recipe note)
Almond extract (or you can use vanilla extract)
Milk
Red, white, and green nonpareils
For a detailed list of ingredients, make sure you check out the printable recipe card at the end of the post!
How to make Italian Ricotta Cookies
In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until smooth. Add the two eggs one at a time, mixing well after each addition. Add the vanilla and the ricotta cheese. Gradually add the dry ingredients to the wet ingredients, mixing well. Be sure to scrape the sides and bottom of the bowl. Cover the bowl with some plastic wrap and refrigerate for at least an hour or up to two days.
When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them with a piece of parchment paper.
Using a #60 cookie scoop or a tablespoon, place the cookie dough onto the prepared cookie sheet about two inches apart. Bake for 12-14 minutes until edges are lightly golden brown. Allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Glaze the Cookies
In a medium bowl, cream together the butter and confectioners’ sugar. Add light corn syrup (if using), almond extract and gradually add the milk until the glaze can be dripped from a spoon.
Frost the completely cooled cookies by dipping them, top down, into the glaze. Allow the excess to drip off and then place them onto a wire rack. Sprinkle each cookie with the nonpareil sprinkles soon after dipping about 10 at a time. Allow the glaze to harden or set before serving or storing.
Recipe Notes
Many recipes use baking soda, but I think the cookies rise more consistently using baking powder.
Refrigerate the cookie dough for a minimum of 1 hour and up to two days before baking. This is essential to help prevent the cookies from spreading as they bake.
I place wax paper or parchment under the cooling racks so that when I glaze the cookies, any drips will be contained on the paper, and I won’t have to clean my counters!
Use rainbow-colored nonpareils when making these cookies for Easter or other occasions.
FAQs
What are some flavor variations for these cookies?
Citrus: Add some lemon, lime, or orange flavor! You can use juice in the glaze (1 tablespoon) and zest in the dough (1 tsp) for a citrusy flavor, and add extra zest for more flavor (up to 2 Tbsp).
Chocolate chips: Add white chocolate chips to the cookie dough or use mini chocolate chips.
Nuts: Add 1 cup chopped walnuts or pecans to the dough.
How do I store Ricotta Cookies?
Store ricotta cookies in an airtight container. If layering, be sure to place a piece of parchment paper between them. Store them in the fridge for up to 4 days.
Can I freeze Italian Ricotta Cookies?
Yes, you can freeze them for up to 3 months. However, I recommend freezing them unglazed as it can wrinkle over time. Thaw and glaze before serving.
More Italian Cookies
If you loved these Ricotta Cookies, then you might also like these Italian cookies:
Cherry Biscotti
Pizzelles
Cranberry Orange Pistachio Biscotti
Chai Pizzelles
Peppermint Chocolate Biscotti
FOLLOW ME
FACEBOOK ~ PINTEREST INSTAGRAM ~ TWITTER YOUTUBE
Keep an eye out for more of my easy recipes each week!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
The form can be filled in the actual website url.
By submitting this form, you consent to receive emails from 365 Days of Baking and More.
Print
Ricotta Cookies
Ricotta Cookies are tender Italian Christmas cookies with a sweet, simple glaze. These classic soft cookies are so easy to make, look great on a cookie tray, and are absolutely delightful to eat!
In a small bowl, whisk together the 2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
In a medium mixing bowl, cream together the 1/2 cup of butter and 1 cup of sugar, until smooth. Add the two eggs one at a time, mixing well after each addition. Add the 1 teaspoon of vanilla and the 1 cup of ricotta cheese. Gradually add the dry ingredients, mixing well. Be sure to scrape the sides and bottom of the bowl. Cover the bowl with some plastic wrap and refrigerate for a minimum of an hour or up to two days.
When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them with a piece of parchment.
Using a #60 cookie scoop or tablespoon, place dough onto prepared cookie sheet about two inches apart. Bake for 12-14 minutes until edges are lightly golden brown. Allow cookies to cool on baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Glaze
In a medium bowl, cream together the butter and confectioners' sugar. Add the 1/4 teaspoon almond extract and gradually add the 4 tablespoons of milk until the glaze can be dripped from a spoon. Frost the completely cooled cookies by dipping them, top down, into the glaze. Allow the excess to drip off and then place them onto a wire rack. Sprinkle each cookie with the nonpareil sprinkles soon after dipping about 10 at a time. Allow the glaze to harden or set before serving or storing.
Notes
Many recipes use baking soda, but I find the cookies rise more consistently using baking powder.
Refrigerate the cookie dough for a minimum for 1 hour and up to two days before baking. This will help prevent the cookies from spreading as they bake.
You may substitute pure vanilla extract for the almond extract in the glaze if you prefer.
Optional – you may also add 3 tablespoons of light corn syrup to the glaze before adding the milk. I’ve found that it gives the glaze more of a shine.
I place wax paper or parchment under the cooling racks so that when I glaze the cookies, any dips will be contained on the paper, and I won’t have to clean my counters.
Use rainbow colored nonpareils when making the cookies for Easter or other occasions.
