Dessert

Soft Italian Ricotta Cookies with Glaze Recipe

Name: Soft Italian Ricotta Cookies with Glaze Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 cup butter, softened to room temperature; 1.5 cups granulated sugar; 2 large eggs; 1 cup whole-milk ricotta, excess liquid drained off; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 2 cups powdered sugar; 2-3 tablespoons milk (add until glaze is thick and spoonable); 0.5 teaspoon almond or anise extract (optional; can be omitted or replaced with extra vanilla); 1 cup holiday sprinkles or nonpareils for decoration

Byanna orden October 20, 2026October 20, 2026

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Introduction

These Soft Italian Ricotta Cookies with Glaze are tender, sweet, and perfect for sharing. With simple ingredients and a luscious glaze, they make a delightful treat for any occasion.

A white plate holding a pile of round sugar cookies stacked in layers, each cookie pale yellow with slightly rough edges and topped with a smooth, white icing that drips slightly down the sides. Scattered evenly on top of the icing are small, colorful round sprinkles in red, blue, yellow, green, and purple. The plate rests on a white marbled surface, and in the background, there is a blurred green plant in a white pot, and glass containers with gold rims. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened to room temperature
1.5 cups granulated sugar
2 large eggs
1 cup whole-milk ricotta, excess liquid drained off before measuring
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups powdered sugar (for glaze)
2-3 tablespoons milk (for glaze)
0.5 teaspoon almond or anise extract (optional, for glaze)
1 cup holiday sprinkles or nonpareils (for decoration)

Instructions

Step 1: Cream the softened butter and granulated sugar together for 3 to 4 minutes until light and fluffy.
Step 2: Mix in the drained ricotta, eggs, and vanilla extract until the mixture is smooth.
Step 3: Add the flour, baking powder, and salt on low speed, mixing only until just combined.
Step 4: Cover the bowl and chill the dough for at least 30 minutes.
Step 5: Preheat the oven to 350°F (175°C) and line two light-colored baking sheets with parchment paper.
Step 6: Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
Step 7: Bake for 12 to 15 minutes, until the tops are pale and the centers may look slightly underdone.
Step 8: Cool cookies completely on a wire rack before glazing.
Step 9: Whisk together powdered sugar, 2 tablespoons milk, and almond or anise extract. Add more milk if needed to make a thick, spoonable glaze.
Step 10: Dip or spoon the glaze over each cookie, then immediately decorate with sprinkles.
Step 11: Let the glaze set for 20 to 30 minutes before serving or storing.

Tips & Variations

For a different flavor, omit the almond or anise extract in the glaze and use extra vanilla instead.
Use light-colored baking sheets to prevent the bottoms of the cookies from browning too much.
Make sure to drain the ricotta well to avoid excess moisture in the dough.

Storage

Store glazed cookies in an airtight container at room temperature for 4-5 days or refrigerate for up to 1 week. Undecorated cookies freeze well for 2-3 months. Warm gently before serving to restore softness.

How to Serve

A white plate stacked with two layers of soft, round cookies, each cookie topped with smooth, white icing that drips slightly over the edges. The icing is sprinkled with small, colorful round sprinkles, adding bright dots of red, blue, yellow, green, and purple on each cookie. The cookies are light golden in color with a slightly rough texture under the icing, and the plate rests on a white marbled surface with a blurred background showing green plant and glassware. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole-milk ricotta?

Yes, part-skim ricotta can be used, but whole-milk ricotta provides a richer texture and flavor for the cookies.

Why do the centers of the cookies look underdone even when fully baked?

These cookies are meant to stay soft and slightly tender in the center. They will firm up as they cool, so avoid overbaking to maintain their signature texture.