There’s a special kind of cookie that only shows up during the holidays—the kind that brings families together, fills kitchens with laughter, and makes your entire house smell like joy. These are Italian Ricotta Cookies, and if you’ve never had one, you’re about to fall in love.

These aren’t your average cookies. They’re not crunchy or overly sweet. Instead, they’re soft, almost cake-like, delicately flavored with lemon and vanilla, and topped with a sweet glaze that hardens into the perfect bite. And when they’re finished with a sprinkle of festive red and green, you’ve got yourself a holiday showstopper.

Let’s dive deep into everything you need to know to make these cookies just like the ones in the picture—tender, glazed, and totally irresistible.

A Sweet Italian Tradition

Ricotta cookies are deeply rooted in Southern Italian baking traditions, where ricotta cheese isn’t just reserved for lasagna and cannoli—it’s also used to bring incredible softness to baked goods. These cookies, known in some Italian-American households as biscotti alla ricotta, have been handed down through generations.

They’re especially popular during Christmas, where they make their way onto trays packed with pizzelle, biscotti, and almond cookies. But they’re not limited to just the holidays. You’ll find them at Easter, weddings, baptisms, and even Sunday dinners. Their versatility and crowd-pleasing flavor make them a family favorite all year round.

What Makes These Cookies Special

Unlike typical cookies that might be dense or crunchy, Italian ricotta cookies are soft, moist, and pillowy. Their texture is somewhere between a sugar cookie and a light cake. Every bite melts in your mouth, leaving behind just the right amount of citrusy sweetness and rich vanilla flavor.

But the magic doesn’t stop at the texture. These cookies are:

Incredibly easy to make
Stay moist for days
Perfect for decorating
Freezer-friendly
Adaptable with flavors

You’ll want to bake these again and again—not just for how they taste, but for how they make people feel.

Why Use Ricotta in Cookies?

You might associate ricotta with savory dishes, but it’s a secret weapon in sweet baking. The high moisture content and mild flavor of whole-milk ricotta make it a dream ingredient for cookies.

Here’s why it works:

Locks in moisture, keeping the cookies soft for days
Adds richness without heaviness
Balances sweetness with a light tang
Contributes to a fluffy texture, almost like cake

And no, they won’t taste “cheesy.” You won’t even know there’s ricotta in them—just that they’re softer and better than any regular cookie you’ve had.

Essential Ingredients Breakdown

Let’s talk ingredients. Each one plays a crucial role in creating the perfect cookie:

Dry Ingredients

All-purpose flour (3½ cups): The foundation of the dough. Make sure to spoon and level to avoid dry cookies.

Baking powder (2½ teaspoons): Gives the cookies a nice lift.
Salt (¾ teaspoon): Enhances all the flavors.

Wet Ingredients

Unsalted butter (1 cup): Room temp is key. It creates a creamy base when beaten with sugar.
Granulated sugar (1¾ cups): Sweetens and helps with structure.
Lemon zest (1 teaspoon): Brings brightness and a subtle zing.

Whole-milk ricotta (15 oz): The star of the show.
Vanilla extract (1 tablespoon): Adds warmth and depth.
Eggs (2 large): Bind the dough and add structure.

For the Glaze

Melted butter (1 tablespoon): Adds a silky richness.
Powdered sugar (3½ cups): The base of your glaze.
Fresh lemon juice (2 tablespoons): For flavor and acidity.
Vanilla extract (1 teaspoon): More depth and warmth.
Milk (4–6 tablespoons): Adjust to get the perfect drizzle.

Let’s Talk About the Glaze

That glossy white glaze on top of each cookie? It’s not just pretty—it’s flavor-packed and finishes the cookie beautifully.

Here’s why it’s important:

Balances the cookie’s sweetness
Adds texture with a slight crunch when set
Holds the sprinkles perfectly
Adds visual appeal (white glaze + red/green sprinkles = Christmas perfection)

The key is adjusting the milk amount. You want a thick, pourable glaze—not runny like syrup or stiff like frosting.

Gather Your Tools

You don’t need fancy equipment to bake these cookies. But having the right tools makes things easier:

Kitchen Tools Checklist

Stand mixer or hand mixer
Large and medium mixing bowls
Measuring cups and spoons
Microplane for zesting
Cookie scoop or tablespoon
Baking sheets
Parchment paper
Cooling racks
Small whisk for glaze
Pastry brush or spoon for glazing

Step-by-Step Baking Instructions

1. Mix Dry Ingredients

In a medium bowl, whisk together:

3½ cups flour
2½ tsp baking powder
¾ tsp salt

Set aside.

2. Cream the Butter, Sugar & Zest

In a large bowl, beat:

1 cup room-temp butter
1¾ cups sugar
1 tsp lemon zest

Beat for 2 minutes until light and fluffy. This is crucial for the cookies’ lift and tenderness.

3. Add Ricotta, Vanilla & Eggs

Mix in:

15 oz ricotta
1 tbsp vanilla

Then add 2 eggs, one at a time, mixing well after each.

4. Combine Wet & Dry

On low speed, gradually mix in the flour mixture until just combined. Do not overmix or the cookies may turn tough.

5. Chill the Dough

Cover and refrigerate for 2 hours minimum. This step prevents spreading and keeps the cookies beautifully round and puffy.

Baking the Cookies

Preheat & Scoop

Preheat to 350°F (175°C)
Line baking sheets with parchment
Scoop about 1 tablespoon of dough per cookie
Roll into balls and space 2 inches apart

Bake

Bake for 12–14 minutes
The bottoms should be lightly golden; tops stay pale
Let cool on the pan for 2 minutes, then transfer to wire racks

These cookies are soft even when fully baked—don’t wait for brown tops!

Glazing Like a Pro

When cookies are fully cool, whisk together:

1 tbsp melted butter
3½ cups powdered sugar
2 tbsp lemon juice
1 tsp vanilla
4–6 tbsp milk (add slowly)

Dip each cookie top or spoon glaze on. While the glaze is still wet, add festive sprinkles.

Let them sit until glaze is dry to the touch (about 30–60 mins).

Sprinkles & Decoration Ideas

For that iconic festive look, use red and green sugar sprinkles like in the photo. Other fun options:

Crushed peppermint
Gold stars or edible glitter
Rainbow nonpareils (for birthdays)
Mini chocolate chips

This is where you can get creative and personalize each batch.

Cooling, Storing & Shelf Life

Cool:
Let cookies cool completely before glazing or storing. If glazed too early, the icing will melt.

Store:

In airtight container
Separate layers with wax/parchment paper
Good at room temp for 4–5 days

Freeze:

Dough: scoop and freeze raw
Baked: freeze unglazed; thaw and glaze fresh

Italian Ricotta Cookies Recipe

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Author: Lora
Prep Time: 15 minutes (+ chilling)
Cook Time: 14 minutes
Total Time: ~2 hours 30 minutes
Category: Italian Desserts • Holiday Cookies • Classic European Baking

Print Recipe

Description

☕🍪 Soft, pillowy, and melt-in-your-mouth delicious! These classic Italian ricotta cookies stay incredibly tender thanks to creamy ricotta cheese, then get finished with a light lemon-vanilla glaze for the perfect sweet, festive bite. Pure old-world comfort in every cookie! ✨🤍

Ingredients

Scale

3 ½ cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 cup unsalted butter, room temperature
1 ¾ cups granulated sugar
1 teaspoon lemon zest
15 oz whole-milk ricotta cheese
1 tablespoon vanilla extract
2 large eggs

Glaze:

1 tablespoon butter, melted
3 ½ cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
4–6 tablespoons milk (as needed)

Cook Mode Prevent your screen from going dark

Instructions

Prepare dry ingredients 🥣
In a medium bowl, whisk together flour, baking powder, and salt.
⏱️ 20 seconds
Cream butter & sugar 🧈
In a large bowl or stand mixer, beat butter, sugar, and lemon zest until pale, fluffy, and smooth.
⏱️ 2 minutes

Add ricotta & eggs 🍋
Mix in ricotta and vanilla. Add eggs one at a time, beating until fully incorporated.
⏱️ 1 minute
Combine dough 🍪
Reduce speed to low and gradually add dry ingredients, mixing just until combined.
⏱️ 1 minute
Chill the dough ❄️
Cover and refrigerate the dough until firm.
⏱️ 2 hours

Shape cookies ✋
Preheat oven to 350°F (175°C). Scoop 1 tablespoon of dough and roll into balls. Place on parchment-lined baking sheets.
⏱️ 5 minutes
Bake 🔥
Bake until bottoms are lightly golden and tops remain pale.
⏱️ 12–14 minutes
Make the glaze ✨
Whisk melted butter, powdered sugar, lemon juice, vanilla, and milk until smooth and drizzle-ready.
⏱️ 5 minutes

Glaze & set 🤍
Spoon glaze over cooled cookies and allow to set completely before serving.
⏱️ 10 minutes

Notes

Ricotta cheese is the secret to keeping these cookies extra soft and moist 🤍
Dough must be chilled to prevent spreading and to keep the cookies pillowy 🍪

Cookies should stay pale on top—overbaking will reduce their signature softness
Perfect for holidays, weddings, and cookie trays; they stay fresh for days in an airtight container ❄️

Nutrition

Serving Size: about 60 cookies
Calories: ~110 kcal per cookie

Mistakes to Avoid

Overmixing – Makes the dough dense and heavy.
Skipping chill time – Results in flat, spread-out cookies.
Too much flour – Measure correctly or cookies turn dry.
Overbaking – They stay pale; don’t wait for brown tops!

Hot cookies + glaze – Glaze will slide off and not set.

Flavor Variations & Add-ins

Try these creative spins:

Orange ricotta cookies – Swap lemon zest/juice for orange
Almond twist – Use almond extract instead of vanilla
Chocolate chip – Add mini chips to the dough
Coconut glaze – Top glaze with shredded coconut

Want to go fancy? Dip the bottoms in melted chocolate and let set before glazing the top.

Perfect for Any Occasion

These cookies are perfect for:

Holiday cookie boxes
Bridal showers
Tea time treats
Potlucks
Gift bags

Bake once, and you’ll never wait for a holiday again.

Similar recipes :

Cool Whip Christmas Crinkle Cookies

No-Bake Pumpkin Cheesecake Balls: A Fall Dream Come True

Conclusion

Italian ricotta cookies are the ultimate festive treat—easy to make, bursting with flavor, and stunningly pretty with their snowy glaze and joyful sprinkles. Whether you bake them for the holidays or just because you need a soft cookie fix, they’re bound to become a family favorite.

Now that you know all the tricks, tips, and secrets, it’s time to put on your apron and bake up a batch of sweet, citrusy joy.

FAQs

1. Can I make these ahead of time?
Yes! Chill the dough for up to 2 days or freeze it. Baked cookies can be frozen without glaze and glazed later.

2. Can I use part-skim ricotta?
Whole milk is better for richness, but part-skim works. Drain any extra liquid first.

3. My dough is sticky—what do I do?
Sticky is normal. Chilling helps. Lightly flour your hands when rolling.

4. Do I have to use lemon?
Nope! Try orange or almond, or skip citrus altogether for a vanilla-forward cookie.

5. Can I double the batch?
Yes! This recipe scales beautifully—great for holiday gift trays or big parties.

Hi, I’m Lora!

I'm so glad you've found your way here. My kitchen is my happy place, and if you're just starting your own cooking journey, I want you to know you're in the right place.

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Italian Ricotta Cookies Recipe 🍋🍪 – Soft, Pillowy & Perfectly Glazed for the Holidays