Italian Ricotta Cookies


Use all the sprinkles!! I love cookies that have funfetti style sprinkles, it just makes them more fun to eat and I’m sure my kids would agree with that 100 percent! Another thing I love are these Italian Ricotta Cookies! They are soft, moist, cake-like cookies and they’re so good you can never stop at just one! They have a nice hint of lemon flavor but you can also use almond extract in place of the lemon juice for delicious alternative. Or better yet, make half of each flavor of glaze!

Italian Ricotta Cookies | Cooking Classy

I know I’ve been on a sugar craze here on Cooking Classy, tis the holidays after all :). I will be adding some savory recipes soon enough but for now I’m just enjoying the baking season. My kitchen has been overflowing with all kinds of desserts lately but there’s definitely no one complaining around here.

This makes a large batch of cookies so you can easily make half the recipe if you don’t need 4 dozen cookies. This time of year 4 dozen may be about right but come January I think I’ll go with 2 dozen – even though they are incredibly delicious, they are just too hard to resist! Try them and you’ll see what I mean!


Italian Ricotta Cookies | Cooking ClassyItalian Ricotta Cookies | Cooking ClassyItalian Ricotta Cookies | Cooking ClassyItalian Ricotta Cookies | Cooking Classy


Italian Ricotta Cookies

4.84 from 18 votes

Yield: About 4 dozen


  • 3 1/2 cups (495g) all-purpose flour*
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (8 oz) unsalted butter, softened
  • 1 3/4 cups (370g) granulated sugar
  • 1 tsp lemon zest
  • 15 oz . ricotta , whole milk or fresh (1 3/4 cups)
  • 1 Tbsp vanilla extract
  • 2 large eggs


  • 1 Tbsp butter (salted or unsalted), melted
  • 3 3/4 cups (460g) powdered sugar
  • 2 Tbsp fresh lemon juice , or 1 1/4 tsp almond extract and more milk as needed
  • 1 tsp vanilla extract
  • 4 - 6 Tbsp milk


  1. For the cookies:
  2. In a mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process). Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.
  3. Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat (I don't recommend using dark non-stick pans for this recipe since the bottoms will already become pretty golden. Dark pans brown more than uncoated pans do). Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.
  4. For the glaze:
  5. In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).
  6. *Scoop flour directly from container using measuring cup and level top using a butter knife. Don't whisk or sift before measuring and don't spoon into a cup. I thought I better note that because in the recipe I adapted these from it stated 4 cups flour (480g) but it only took me 3 1/2 cups to get to the weight they had listed and then some (495g). The best option is to use a kitchen scale, I highly recommend investing in one if you don't already have one. I always use mine when baking.
  7. Recipe source: adapted from New York Times

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  • Soula: I just made them and all I can say that they are delicious. September 1, 2018 at 9:04am Reply

  • Pam Ristow: Can these be frozen? August 31, 2018 at 2:20pm Reply

    • Jaclyn: I haven’t tested but I imagine they’d freeze just fine. August 31, 2018 at 9:43pm Reply

  • Pat: This recipe is fabulous. Everyone loved them! A cookie scooper works fine but lightly dampened hands are even better. Add the milk slowly to the Xsugar to avoid thin icing. April 25, 2018 at 7:50am Reply

  • Dee: Love love these cookies, Made these for Easter and they were gone in seconds… ???? April 20, 2018 at 11:49am Reply

  • Lynn: I made these right before the holidays and they were a huge success!! My sister, Elizabeth (rip) used to make a ricotta cake and it went over big with the fam. The cookies seem to be a hit, so I’m making another batch right now, tweeking it ever so slightly. I’ll let you know what I did and whether it was a mistake or not!! February 12, 2018 at 10:30pm Reply

    • Jaclyn: Excited to hear how they turn out the second time around! :) February 16, 2018 at 9:43am Reply

  • Cynthia: So easy and super delicious! This recipe make a ton of cookies! My new fav! January 24, 2018 at 3:44pm Reply

    • Jaclyn: The more the merrier! :) January 26, 2018 at 9:29am Reply

  • Bonnie: I have made several batches of these cookies and everyone loves them!!! I took 4 dozen to work and they were gone in an hour! No more donuts for these guys lol. I was wondering if the dough can be made ahead of time and then frozen until ready to use…? January 18, 2018 at 11:34pm Reply

    • Jaclyn: I haven’t tested but I imagine these would freeze fine. So glad to hear they’ve been enjoyed! January 28, 2018 at 12:08pm Reply


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