Recipes › Dessert › Italian Ricotta Cookies Recipe

Italian Ricotta Cookies Recipe

Recipe by Pedro M. A. Neves

Italian ricotta cookies are tender, cake-like treats with a delicate crumb and subtle sweetness, traditionally served during Italian celebrations and holidays. These soft cookies are enriched with fresh ricotta cheese, which creates their signature moist texture and mild flavor. Topped with a light glaze and colorful sprinkles, they're a beloved cookie that captures the essence of classic Italian-American baking.

Ingredients

• 450g whole milk ricotta cheese, drained
• 200g all-purpose flour
• 150g granulated sugar
• 100g unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Zest of 1 lemon
• For the glaze:
• 200g powdered sugar
• 30ml whole milk
• 1 teaspoon vanilla extract
• Colorful sprinkles for decoration

Instructions

1. Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. Set aside.

3. In a large bowl, cream together softened butter and sugar until light and fluffy, about 2-3 minutes, using an electric mixer on medium speed.

4. Add the drained ricotta cheese to the butter mixture and beat until fully incorporated and smooth. The mixture should be creamy and uniform in color.

5. Beat in the egg and vanilla extract until well combined, then stir in the lemon zest.

6. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.

7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 5cm apart. Gently flatten each cookie slightly with the back of a spoon.

8. Bake for 16-18 minutes until the edges are very lightly golden but the tops remain pale. The cookies should feel set but still soft to the touch.

9. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.

10. Whisk together powdered sugar, milk, and vanilla extract to create a thick but pourable glaze. Dip the top of each cooled cookie into the glaze, then immediately sprinkle with colorful sprinkles while glaze is still wet.

Substitutions

• For dairy-free: substitute ricotta with silken tofu blended until smooth, and use plant-based butter and unsweetened plant milk in the glaze
• For gluten-free: use a 1:1 certified gluten-free flour blend in place of all-purpose flour
• For lower sugar: reduce granulated sugar to 120g and powdered sugar in glaze to 150g; cookies will be less sweet but still tender
• For almond extract preference: replace vanilla extract with 1/2 teaspoon almond extract for a more pronounced Italian flavor

Tips

• Drain the ricotta thoroughly by placing it in a fine-mesh strainer lined with cheesecloth for 30 minutes before using; excess moisture affects texture and spreading
• Do not overbake these cookies; they should appear slightly underdone when removed from the oven as they continue to set as they cool, resulting in a tender crumb
• Apply the glaze and sprinkles immediately while still warm for best adhesion and visual appeal; if glaze hardens, reheat gently over a double boiler
• Store cooled cookies in an airtight container at room temperature for up to 4 days; the ricotta keeps them moist and they do not require refrigeration

Italian ricotta cookies, known as 'biscotti di ricotta' or 'cookies di ricotta,' have deep roots in Italian-American communities, particularly in Southern Italy where ricotta production is abundant. These cookies represent the blending of traditional Italian ingredients with American cookie-making techniques, becoming a staple dessert for Easter, Christmas, and family gatherings throughout Italian households in North America and Italy.

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