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Nonna's Soft Italian Ricotta Cookies
These incredible Italian Ricotta Cookies remind me so much of my grandmother's kitchen. The secret ingredient is creamy ricotta cheese which makes them incredibly soft and tender. I love adding a simple vanilla glaze on top it gives them the perfect touch of sweetness. These have become my go to cookies for every holiday and family gathering everyone always asks for the recipe.
What Makes These Cookies Special
My family goes crazy for these cookies every time I make them. The lemon zest adds such a lovely bright flavor and the ricotta keeps them super moist. I love that the dough doesn't need chilling so you can have fresh cookies in no time. They're perfect for decorating too just change up your sprinkles for any holiday. I often make a double batch and freeze some for later.
What You Need
- All Purpose Flour: 2 cups the base of our cookies
- Baking Soda: 1 teaspoon makes them nice and fluffy
- Salt: 1/4 teaspoon just enough to bring out the flavors
- Unsalted Butter: 1/2 cup make sure it's really soft
- Granulated Sugar: 1 cup perfect sweetness
- Eggs: 2 large room temperature works best
- Vanilla Extract: 2 teaspoons pure is best
- Lemon Zest: 1 tablespoon fresh gives the best flavor
- Ricotta Cheese: 1 cup whole milk makes them extra rich
- Powdered Sugar: 1 cup for our pretty glaze
- Milk: 2 tablespoons for the perfect icing
- Melted Butter: 1 tablespoon makes the frosting silky
- Sprinkles: Whatever colors match your occasion
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Let's Bake Together
- First Things First
- Get your oven nice and hot at 350°F and line your cookie sheets with parchment my favorite no stick trick
- Mix the Basics
- In my medium bowl I mix up the flour baking soda and salt with my whisk keep it simple
- Time for the Good Stuff
- Now grab your big bowl and cream that soft butter with sugar until it looks fluffy and light then mix in your eggs vanilla and that fresh lemon zest
- Add the Secret Ingredient
- This is where the magic happens mix in your cup of ricotta until everything looks smooth and creamy
- Bring it Together
- Slowly add your dry ingredients to the wet stuff mixing just until you get a nice soft dough
- Time to Shape
- I love using my small cookie scoop for perfect little balls put them on your lined sheets about 2 inches apart they need room to spread
- Make them Pretty
- While they cool I mix up the icing with powdered sugar milk butter and vanilla then dip each cookie top and add sprinkles they look so festive
Ways to Serve and Mix it Up
These cookies taste amazing with my morning coffee or afternoon tea. During Christmas I use red and green sprinkles for Easter pastels look so pretty and Halloween gets orange and black. Sometimes I switch things up with orange zest instead of lemon or add a tiny bit of almond extract for something different. My kids love helping decorate them its become our special baking tradition.
Keeping Your Cookies Fresh
Pop your finished cookies in an airtight container and keep them in the fridge they'll stay perfect for about 4 days. If you want to make them ahead just bake and freeze them without the icing. When you're ready to serve thaw them overnight in the fridge then add the fresh glaze and sprinkles. They taste just like new.
Quick Answers to Common Questions
- Do I have to wait to bake? Nope you can pop these in the oven right after mixing
- What about gluten free? Just swap in your favorite gluten free flour blend might need to adjust slightly
- Which ricotta is best? I love whole milk ricotta but part skim works too
- Only have a hand mixer? That works perfectly fine
- Can I freeze with frosting? Better to freeze plain and add fresh frosting later
Frequently Asked Questions
- → Why use ricotta in cookies?
Ricotta makes the cookies incredibly light and tender. It also adds moisture and a subtle richness without making them too sweet.
- → Can I freeze these cookies?
You can freeze the baked cookies before frosting for up to 3 months. Add the glaze after thawing for best results.
- → How do I know when they're done baking?
The cookies should be lightly golden on the bottom but still pale on top. Don't overbake or they'll lose their signature softness.
- → Why are my cookies spreading too much?
Make sure your butter isn't too soft and your ricotta isn't too wet. Chill the dough if it seems too soft before baking.
- → How long does the glaze take to set?
The glaze usually sets in about an hour at room temperature. Speed this up by placing them in the fridge for 15-20 minutes.