Name: Melt-In-Your-Mouth Italian Ricotta Cookies for Every Occasion
Prep time: 15 min
Cook time: 12 min
Total time: 87 min
Ingredients: 0.5 cup Unsalted Butter (Softened); 1 cup Granulated Sugar; 1 Large Egg; 1 cup Whole Milk Ricotta Cheese; 1 teaspoon Vanilla Extract; 2 cups All-Purpose Flour; 1 teaspoon Baking Powder; 0.5 teaspoon Baking Soda; 0.5 teaspoon Kosher Salt; 1 cup Confectioners Sugar (Powdered sugar); 2 tablespoons Milk (Or cream); Sprinkles (For decoration); Lemon Zest (For added flavor)

These delightful, melt-in-your-mouth Italian ricotta cookies invoke the warmth of holiday gatherings and the joy of baking at home. The incredible softness and unique texture of these cookies, enhanced by the subtle sweetness of ricotta cheese, create a comforting treat perfect for any festive occasion. Not only are these Italian Ricotta Cookies easy to whip up, but their versatility also allows for a playful twist with optional flavors like vanilla or anise. Whether you’re sharing them at a cookie exchange or stashing them away as special gifts, these cookies promise to bring smiles to everyone’s faces. Can you already smell that irresistible aroma wafting through your kitchen? Let’s dive into this scrumptious recipe together!

Why Are This Recipe a Must-Try?

Simplicity: This recipe requires minimal prep and can be whipped up in no time, making it perfect for both baking beginners and seasoned chefs.

Unique Flavor: The use of ricotta cheese gives these cookies a delightful twist, resulting in an incredibly moist and tender texture.

Versatility: Customize them with your choice of flavors—try vanilla for a classic touch or anise for something adventurous!

Festive Touch: Ideal for holiday parties or cookie exchanges, these cookies are sure to impress friends and family.

Make-Ahead Friendly: Bake them in advance and store them in the fridge or freeze for later, saving time without sacrificing freshness.

Elevate your baking game with these melt-in-your-mouth treats, and if you love cookies, you might also enjoy making Honey Cookies Chewy or Brown Butter Cookies.

Italian Ricotta Cookies Ingredients

For the Cookies

Unsalted Butter – Adds richness and moisture; you can use salted butter but decrease added salt.
Granulated Sugar – Provides sweetness and structure; try half brown sugar to enhance caramel notes.
Large Egg – Binds the mixture and adds moisture; substitute with a flaxseed or chia seed mix for an egg-free version.
Whole Milk Ricotta Cheese – Ensures moisture and a tender texture; low-fat can work, but avoid fat-free for best results.
Vanilla Extract – Adds warmth and sweetness; substitute with lemon or anise extract for different flavor profiles.
All-Purpose Flour – Provides structure; gluten-free flour can be used for a gluten-free version.
Baking Powder – Acts as a leavening agent; always check for freshness to ensure best results.
Baking Soda – Aids in leavening and browning; you can omit it but adjust acidity in other ingredients.
Kosher Salt – Balances sweetness; sea salt can serve as a fine alternative.

For the Glaze

Confectioners Sugar – Creates a sweet glaze on top; if needed, granulated sugar can be powdered as a substitute.
Milk (or cream) – Dilutes sugar to form a glaze; non-dairy milk is a great option for dairy-free diets.
Sprinkles – For decoration; consider using edible glitter or chopped nuts for an eye-catching alternative.
Lemon Zest – Adds a fresh citrus burst; feel free to use zest from any citrus fruit as a substitute.

Step‑by‑Step Instructions for Melt in Your Mouth Italian Ricotta Cookies

Step 1: Cream Butter and Sugar
In a medium bowl or electric mixer, combine ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix on medium speed for about 3-5 minutes until the mixture turns light and fluffy, creating a thick paste. Scrap down the sides of the bowl as needed to ensure even mixing.

Step 2: Add Wet Ingredients
Next, add 1 large egg, 1 cup of whole milk ricotta cheese, and 1 teaspoon of vanilla extract to the creamed mixture. Beat the ingredients together on low speed until well combined, approximately 2-3 minutes. The mixture should look smooth and creamy, with no lumps of ricotta visible.

Step 3: Prepare Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a thick dough forms. This process should take about 2-3 minutes, so the dough holds together without being overly sticky.

Step 4: Chill the Dough
Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for 1-2 hours. Chilling allows the flavors to meld and the dough to firm up, making it easier to scoop out later. After this time, the dough should be stiff to the touch.

Step 5: Preheat Oven
While the dough chills, preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking. Line two baking sheets with parchment paper, which prevents the cookies from sticking and helps with even baking.

Step 6: Shape Cookies
Once chilled, scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread slightly while baking, so give them some room. Flatten the tops gently with the back of a spoon for a uniform shape.

Step 7: Bake
Bake the cookies in the preheated oven for about 12 minutes or until the bottoms are golden brown. The tops may appear slightly pale and soft, but they will firm up as they cool. Keep an eye on them to avoid overbaking.

Step 8: Prepare Glaze
While the cookies are cooling, whisk together 1 cup of confectioners’ sugar and 2 tablespoons of milk in a small bowl. Stir until the mixture is smooth and free of lumps, creating a thick glaze. Adjust the consistency by adding more sugar or milk as needed.

Step 9: Glaze Cookies
Once the cookies are completely cooled, dip each one in the glaze or use a spoon to drizzle it over the tops. If desired, immediately sprinkle with vibrant toppings like colorful sprinkles or fresh lemon zest. Allow the glaze to set for a few minutes before serving your delicious Melt in Your Mouth Italian Ricotta Cookies.

Make Ahead Options

These Melt in Your Mouth Italian Ricotta Cookies are a dream for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance—just cover it tightly and refrigerate. This helps the flavors deepen and makes it easier to scoop later. Furthermore, baked cookies can be stored in an airtight container for up to 5 days in the fridge or frozen (unglazed) for up to 2 months. To maintain their delightful texture, be sure to thaw them in the refrigerator overnight before glazing just before serving. With these make ahead options, you’ll enjoy these cookies fresh with minimal hassle!

What to Serve with Melt in Your Mouth Italian Ricotta Cookies

Looking to create the perfect spread to complement these soft, sweet treats? Let’s explore some delightful pairings that will elevate your cookie experience!

Espresso: The rich, bold flavor of espresso beautifully contrasts the sweetness, adding depth to your cookie enjoyment.
Iced Tea: A refreshing glass of iced tea balances the sweetness of the cookies, providing a light, aromatic beverage option.
Creamy Gelato: A scoop of luscious gelato enhances the indulgent nature of the cookies, making for a luxurious dessert experience.
Fruit Salad: A vibrant fruit salad adds a fresh, zesty touch that brightens the palate and complements the cookies’ sweetness without overwhelming it.
Cheese Platter: Enjoy these cookies alongside a cheese platter featuring mild cheeses; the textures and flavors create a delightful contrast.
Hot Chocolate: A cup of rich hot chocolate pairs splendidly, inviting warmth and sweetness that complements the cookie’s delicate flavor.
Soft Cheese Spread: Pair with a soft cheese spread on crackers; it adds a savory note that balances the cookie’s sugary goodness.

Create a cozy gathering with these pairings, inviting friends and family to savor not just cookies, but a whole delightful experience!

Expert Tips for Italian Ricotta Cookies

Chill the Dough: Always refrigerate the dough for the recommended time. This keeps the cookies from spreading too much while baking, ensuring that they maintain their delightful shape.

Avoid Overmixing: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies rather than the intended soft texture.

Quality Ingredients: Use fresh ingredients, especially baking powder and ricotta cheese, to achieve the best flavor in your Italian Ricotta Cookies. Stale ingredients can affect the rise and taste.

Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and promote even baking. This simple step makes clean-up a breeze, too!

Customize Flavors: Feel free to experiment! Adding a splash of lemon zest or a pinch of ground anise can elevate the cookies and enhance their personality.

Storage Tips: Keep your cookies in an airtight container in the fridge for up to five days. This helps maintain their soft texture while keeping them fresh and delicious.

Italian Ricotta Cookies Variations & Substitutions

Feel free to unleash your creativity and customize these delightful cookies to suit your taste and dietary preferences!

Dairy-Free: Use coconut cream instead of ricotta for a rich, creamy texture. Just be mindful of the flavor, which will shift slightly.
Nutty Delight: Fold in ½ cup of chopped walnuts or almonds into the dough for an added crunch and great flavor. The nuts provide a lovely contrast to the soft texture.
Zesty Upgrade: Try adding 1 tablespoon of lemon zest for a refreshing citrus note that dances in your mouth. This bright twist is perfect for spring gatherings!
Spice It Up: Introduce ½ teaspoon of ground cinnamon or nutmeg for a warm, spicy flavor that envelops the cookies; it’s cozy and festive!
Fruit Infusion: Mix in ½ cup of mini chocolate chips or dried cranberries to the dough for bursts of sweetness. Your cookies will get a joyful surprise in every bite!
Flavor Swap: Swap vanilla extract with almond extract for a nutty spin, or try 1 teaspoon of orange extract for a bright, aromatic twist. Each variation brings its own charm!
Texture Twist: Add ½ cup of finely chopped dried figs or dates for natural sweetness and a chewy texture that complements the softness of the cookies beautifully.
Glaze Variation: Use fresh orange juice or any flavored syrup instead of milk to make a glaze; it adds an extra layer of delightful flavor to your cookies.

If you’re fond of experimenting, these variations will surely lift your baking game. And while you’re at it, don’t forget to check out how to make delicious Honey Cookies Chewy or indulge in Brown Butter Cookies for more delightful treats!

How to Store and Freeze Italian Ricotta Cookies

Fridge: Store your Italian Ricotta Cookies in an airtight container for up to 3-5 days. This will help maintain their delightful softness and fresh flavor.

Freezer: To freeze, place unglaized cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.

Thawing: When ready to enjoy, simply thaw the cookies at room temperature for about 30 minutes, and then glaze before serving for that fresh-out-of-the-oven taste.

Reheating: If you’d like to warm them slightly, pop them in a preheated oven at 250°F (120°C) for about 5-10 minutes; this can restore their deliciously soft texture.

Melt in Your Mouth Italian Ricotta Cookies Recipe FAQs

What type of ricotta cheese should I use for the best texture?
I recommend using whole milk ricotta cheese, as it gives these cookies their irresistible moisture and tender texture. Low-fat ricotta can work in a pinch, but steer clear of fat-free options, which may result in a drier cookie.

How should I store the cookies after baking?
After baking, store your cookies in an airtight container in the fridge for up to 3-5 days. This helps them retain their delightful softness and flavor. If you notice they are getting a bit stale, you can pop them in the microwave for a few seconds to refresh them.

Can I freeze the Italian Ricotta Cookies?
Absolutely! To freeze, place unglaized cookies in a single layer on a baking sheet until they’re firm, then transfer them to a freezer-safe bag or container. You can freeze them for up to 2 months. When you’re ready to indulge, simply thaw at room temperature for about 30 minutes and glaze just before serving for that freshly-baked taste.

What should I do if my cookie dough is too sticky?
If you find your dough to be overly sticky, try wetting your hands when scooping and shaping the cookies—this helps prevent the dough from sticking. Additionally, chilling the dough longer can also help firm it up and make it easier to work with.

Are these cookies suitable for people with allergies?
While these Italian Ricotta Cookies contain common allergens like eggs and dairy, they can be modified for dietary needs. To make them egg-free, substitute the egg with a flaxseed or chia seed mixture (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, mixed and let sit for 5 minutes). For a dairy-free option, you can use plant-based ricotta and non-dairy milk for the glaze.

How can I enhance the flavor of the cookies?
For a more robust flavor profile, consider adding ½ teaspoon of ground anise or swapping the vanilla extract for lemon or anise extract. You can personalize these cookies however you like, even adding in chopped nuts or dried fruits for added texture!