Soft, fluffy, cake-like Italian Ricotta Cookies are flavored with vanilla and a hint of almond and topped with an easy almond glaze. They’re lovely on a Christmas cookie tray or year-round; just swap out the sprinkles for whatever fits the occasion!
Course Dessert
Cuisine Italian
Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
Time for the Dough to Chill and the Cookies to Cool Before Glazing 35 minutesminutes
Add the butter and sugar to a large bowl. Use a handheld electric mixer to beat until well-combined. Beat in the egg. Then beat in the ricotta, vanilla extract, and almond extract. Add the flour, baking powder, baking soda, and salt, and beat until the dry ingredients are incorporated.
Cover the bowl of dough with plastic wrap and freeze for 15 minutes (or chill in the fridge for 2 hours).
Preheat the oven to 350F.
Use a 1-tablespoon scoop to measure out the dough. Arrange the dough balls on parchment or silpat-lined baking trays, leaving about 2 inches between each dough ball.
Bake until the cookies are set along the outside and light golden on the bottom, about 8 to 10 minutes, rotating the trays once halfway though.
Let the cookies cool to room temperature before glazing.
For the Glaze:
Make the glaze when the cookies are cooled.
Add all ingredients to a medium bowl and stir to combine. You can add more milk if desired to thin out the glaze.
To Glaze the Cookies:
Dip the top of each cooled cookie in glaze. Place it on a wire rack positioned above a baking tray.
If you want to top with sprinkles, add them before the glaze sets. (Depending on the weather, sometimes it only takes a couple minutes for the glaze to set, so don't wait to add sprinkles if you're using them.)
Let the glaze set before serving.
Notes
Recipe Yield and Serving Size: This recipe makes about 50 cookies. The nutrition information given is for 1 cookie.
Storage: Once they’re glazed, store ricotta cookies in an airtight container at room temperature for up to 3 days or up to 1 week in the fridge.
Lemon Version: Make lemon ricotta cookies if you prefer. To do so, omit the almond extract and add 1 tablespoon of fresh lemon zest (lightly packed).
To Freeze Ricotta Cookies
Bake the cookies, but don’t glaze them.
Let them cool to room temperature, and then store them in an airtight container layered between pieces of wax paper.
When you want to serve them, let them thaw overnight before glazing.