These Italian bakery-style ricotta cookies are soft, tender, and topped with a simple lemon glaze. They’re easy to make, endlessly adaptable, and perfect for everything from everyday baking to sharing with friends.
If you’ve ever spotted a tray of ricotta cookies in a bakery case, you know how hard they are to resist. They’re soft and pillowy with just enough sweetness, and that glossy glaze on top gives them their signature finish.
This version leans classic with a hint of lemon and vanilla, plus an optional touch of almond extract for that old-school bakery flavor. They’re simple to make, easy to customize, and just the kind of cookie that feels at home any time of year.
Why You’ll Love These Ricotta Cookies
- Soft, tender texture. These cookies are more like little cake bites than traditional cookies — light, fluffy, and wonderfully moist.
- Simple ingredients, big payoff. No complicated steps or hard-to-find ingredients, but the result feels bakery-worthy.
- Easy to customize. Change up the citrus, add sprinkles or nuts, or tweak the glaze to make them your own.
- Great for sharing. They travel well, stack nicely once the glaze sets, and are perfect for gifting or gatherings.
Key Ingredients & Why They Matter
- Ricotta cheese – The star of the show. It adds moisture and gives these cookies their soft, cake-like texture. Whole-milk ricotta works best for richness.
- Butter + a touch of cream cheese – Butter brings flavor, while a small amount of cream cheese adds subtle tang and helps create a softer, more structured crumb.
- Lemon zest – Brightens the flavor without overpowering. It keeps the cookies tasting fresh and balanced. For a refresher, see my tips for how to zest and juice lemons.
- Baking powder – Provides lift so the cookies stay light and pillowy rather than dense.
- Almond extract (optional) – Just a small amount adds that classic bakery-style flavor. It’s subtle but really lovely here.
How to Make Italian Ricotta Cookies
Drain the ricotta.
Place the ricotta in a fine-mesh sieve or cheesecloth and let it drain for 20–30 minutes. This helps prevent excess moisture and keeps the cookies soft without spreading too much.
Cream the butter, cream cheese, and sugar.
Mix until light and fluffy to build a soft, tender base.
Add the egg and ricotta.
Mix in the egg until smooth, then add the ricotta, extracts, and zest. The mixture will be smooth and slightly thick. It may look a bit loose at this stage — that’s normal.
Mix in the dry ingredients.
Add in batches and mix just until combined. The dough will be soft and scoopable.
Scoop and bake.
Drop the dough by tablespoonfuls onto lined baking sheets, leaving a bit of space between each cookie. Bake until the tops are set and the bottoms are lightly golden.
Glaze and finish.
Once cooled, spoon a thin lemon glaze over the top of each cookie and add toppings while the glaze is still wet.
Tips for the Best Ricotta Cookies
- Use whole-milk ricotta. It gives the best flavor and texture.
- Don’t skip draining. Too much moisture can make the cookies spread too much and lose their soft structure. After draining, you’ll have slightly less volume, and that’s perfectly fine.
- Keep them pale. These cookies shouldn’t brown much on top. Look for lightly golden bottoms instead.
- Get the glaze just right. It should be thin enough to drizzle but thick enough to set into a smooth finish.
- Let the glaze set before stacking. About 30 minutes usually does the trick.
Variations and Serving Ideas
There are so many easy ways to change these up depending on what you’re in the mood for:
- Switch the citrus. Try orange or a mix of lemon and lime for a slightly different flavor. A little zest on top is a nice garnish, too.
- Go classic bakery-style. Use a vanilla glaze and finish with rainbow sprinkles.
- Add a nutty touch. Top with chopped pistachios or sliced almonds.
- Make them chocolatey. Add mini chocolate chips to the dough or drizzle melted chocolate over the glazed cookies.
- Dress them up for an occasion. Change the sprinkle colors or keep them simple with a clean white glaze for a more elegant look. These cookies are great for Easter, Christmas, and other special celebrations.
They’re just as good with an afternoon coffee as they are on a dessert table.
How to Store
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: They’ll keep for up to 5 days. Let them come to room temperature before serving for the best texture.
Freezer: Freeze unglazed cookies in an airtight container for up to 2 months. Thaw at room temperature and glaze before serving.
A Bakery-Style Cookie You Can Make Anytime
These ricotta cookies are one of those recipes that feel a little special without being fussy. The soft texture, bright glaze, and endless variation options make them a go-to whether you’re baking for a holiday, a get-together, or just because.
If you enjoy soft, cake-like cookies, you might also like my lemon cooler cookies. For another great ricotta dessert, you can’t beat my unbelievably easy ricotta mousse. And if you’re in the mood for more cookies, explore all of my cookie recipes.
More Soft & Cake-Like Cookies
Italian Ricotta Cookies
Ingredients
For the cookies:
- 1 cup (226 g) whole-milk ricotta
- 2¼ cups (270 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 1 ounce (28 g) cream cheese, softened (optional but recommended for richness and structure)
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- zest of 1 lemon
For the glaze:
- 1½ to 2 cups (165 to 220 g) confectioners’ sugar
- 2 to 3 tablespoons (30 to 45 ml) fresh lemon juice
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons (15 to 30 ml) milk or cream, as needed
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Instructions
To make the cookies:
- Place the ricotta in a fine-mesh sieve or cheesecloth and let drain for 20–30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the egg until smooth. Mix in the ricotta, vanilla, almond extract (if using), and lemon zest until well combined.
- Add the flour mixture in two additions, mixing just until combined. The dough should be soft and scoopable, not stiff.
- Scoop dough using a #60 scoop (about 1 tablespoon) and place 2½ inches apart on prepared pans.
- Bake one pan at a time 12 to 14 minutes, or until the tops are set and the bottoms are just lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the glaze:
- Whisk confectioners’ sugar, lemon juice, vanilla, and enough milk or cream to make a thin, pourable glaze.
- Spoon glaze over cooled cookies (or dip the tops into the glaze) and let set for 5 minutes before adding toppings. The glaze should set in about 30 minutes.
Notes
- Use whole-milk ricotta for the best texture and flavor.
- Measure the ricotta before draining, then let it sit in a sieve for 20–30 minutes to remove excess moisture. It doesn’t need to be perfectly dry — just thickened slightly.
- Substitute orange zest and juice for a different citrus flavor.
- A 1-tablespoon scoop will yield about 48 cookies. For larger cookies, use a 2-tablespoon scoop and increase the baking time by 1–2 minutes.
- Let the glaze set completely before stacking or storing.
- Store in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Bring to room temperature before serving.
