These are truly the best Almond Ricotta Cookies you will ever make. This recipe yields incredibly soft, pillowy, cake-like cookies bursting with delicate almond flavor and topped with a sweet, simple glaze. They have a unique texture that simply melts in your mouth, making them a favorite for holidays, gatherings, or just a cozy afternoon treat. If you’re searching for a classic Italian cookie that’s both easy to make and unforgettable, you’ve found it.
We’re using whole milk ricotta cheese, which is the secret to their moist and tender crumb. Paired with pure almond extract, these cookies deliver a beautiful, nutty aroma and a sophisticated flavor that isn’t overly sweet. Let’s bake a batch of these amazing cookies together!
Why You’ll Love This Almond Ricotta Cookies Recipe
- Unbelievably Soft Texture: The ricotta cheese in the dough creates a uniquely soft, light, and cake-like texture that sets these cookies apart from any other.
- Delicious Almond Flavor: A perfect balance of almond extract in both the cookie and the glaze provides a warm, nutty flavor that is simply irresistible.
- Easy to Make: The dough comes together in minutes with no chilling required. Just mix, scoop, and bake!
- Perfect for Any Occasion: These cookies are elegant enough for a holiday platter but simple enough for a weekday dessert. They’re a certified crowd-pleaser! For another crowd-pleasing dessert, try this incredible Chocolate Peanut Butter Cake Roll.
Ingredients You’ll Need
Making these classic Italian cookies requires a handful of simple pantry staples. Here’s what you’ll need to gather.
For the Cookies:
- All-Purpose Flour: Provides the structure for our cookies.
- Baking Soda: Helps the cookies rise and become light and airy.
- Salt: Balances the sweetness and enhances the other flavors.
- Unsalted Butter: Make sure it’s softened to room temperature for proper creaming.
- Granulated Sugar: Provides the perfect amount of sweetness.
- Egg: Binds the ingredients together.
- Whole Milk Ricotta Cheese: The star ingredient! It adds moisture and creates that signature soft, cakey texture. Do not use skim or part-skim.
- Almond Extract: For that classic, nutty almond flavor.
- Vanilla Extract: Complements the almond and adds a layer of warmth.
For the Almond Glaze:
- Powdered Sugar: The base of our simple, sweet glaze.
- Almond Extract: Reinforces the almond flavor.
- Milk: To thin the glaze to the perfect drizzling consistency.
- Sprinkles or Sliced Almonds: Optional, for a festive and crunchy topping.
How to Make Almond Ricotta Cookies
Follow these simple steps to create the softest, most delicious cookies you’ve ever tasted. It’s a straightforward process that guarantees perfect results every time.
Step 1: Preheat and Prep
First, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent the cookies from sticking. This also makes cleanup a breeze!
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
Step 3: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add Wet Ingredients
Add the egg, ricotta cheese, almond extract, and vanilla extract to the creamed butter and sugar. Mix on medium speed until everything is well combined. Remember to scrape down the sides of the bowl to ensure all ingredients are incorporated evenly.
Step 5: Combine Wet and Dry Mixtures
With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix. The dough will be soft and sticky, similar to a thick cake batter.
Step 6: Scoop and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart to allow for spreading. Bake for 13-15 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare the Glaze
While the cookies are cooling, prepare the almond glaze. In a small bowl, whisk together the powdered sugar, almond extract, and milk until you have a smooth, pourable consistency. If it’s too thick, add a little more milk. If it’s too thin, add more powdered sugar.
Step 8: Glaze the Cookies
Once the cookies have cooled completely, dip the tops into the glaze or drizzle it over them with a spoon. If desired, immediately add sprinkles or chopped almonds before the glaze sets. Let the cookies sit for about 30 minutes to allow the glaze to harden.
Tips for the Best Results
- Use Full-Fat Ricotta: For the best texture and flavor, use whole milk ricotta cheese. Part-skim or low-fat versions contain more water and can make the cookies spread too much.
- Don’t Overmix the Dough: Mix the flour in until it’s just combined. Overmixing can develop the gluten, resulting in tough cookies instead of soft, tender ones.
- Room Temperature Ingredients: Ensure your butter, egg, and ricotta are at room temperature. This helps them combine seamlessly for a smooth, uniform dough.
- Uniform Cookie Size: Use a cookie scoop to ensure all your cookies are the same size. This helps them bake evenly for a consistent texture throughout the batch. If you enjoy baking, you might also like these Mexican Wedding Cookies (coming soon).
Flavor Variations
While the classic almond flavor is divine, you can easily customize these cookies. For a citrusy twist, add a teaspoon of fresh lemon or orange zest to the dough. You could also swap the almond extract in the glaze for vanilla or lemon extract for a different flavor profile. For a richer dessert experience, check out this flourless chocolate torte recipe.
Storing and Freezing Instructions
Store your Almond Ricotta Cookies in an airtight container at room temperature for up to 3 days. Because of the ricotta, they are very moist, so placing a sheet of parchment paper between layers can prevent sticking. You can also freeze the baked, un-glazed cookies for up to 3 months. Thaw them at room temperature before glazing and serving.
Frequently Asked Questions
Yes! You can bake the cookies (without the glaze) and store them in an airtight container for up to 3 days before glazing and serving. You can also freeze the un-glazed cookies for up to 3 months.
This recipe is designed for all-purpose flour. Substituting almond flour would significantly change the texture, as it absorbs liquid differently and lacks gluten for structure. For best results, we recommend sticking with all-purpose flour.
No, they do not need to be refrigerated. You can store them in an airtight container at room temperature for up to 3 days. The sugar in the cookies and glaze acts as a preservative.
To prevent flat cookies, use whole milk ricotta cheese, not skim or part-skim, as it has lower water content. Also, ensure your butter is softened but not melted, and measure your flour correctly by spooning it into the measuring cup and leveling it off.
Ricotta cheese adds a significant amount of moisture to the cookie dough, which results in a uniquely soft, tender, and cake-like texture. It also adds a subtle, tangy richness that balances the sweetness.
We hope you love this recipe for Almond Ricotta Cookies! They are a true delight, perfect for sharing with family and friends. If you try them, please leave a comment below and let us know how they turned out. For more delicious recipe inspiration, be sure to follow us on Pinterest!
Almond Ricotta Cookies
Almond Ricotta Cookies (Soft & Pillowy Italian Recipe)
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the softened butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Beat in the egg, ricotta cheese, almond extract, and vanilla extract until well combined.
- Reduce the speed to low and gradually add the flour mixture, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets.
- Bake for 13-15 minutes, until the edges are lightly golden. Let cool on the baking sheets for a few minutes before moving to a wire rack to cool completely.
- While the cookies cool, whisk together powdered sugar, almond extract, and 2 tablespoons of milk. Add more milk as needed to reach desired consistency.
- Once cookies are cool, dip the tops in the glaze or drizzle over them. Top with sprinkles or almonds if using. Let the glaze set for about 30 minutes.
Notes
Room Temperature Ingredients: Using a room temperature egg, butter, and ricotta ensures a smooth, well-combined dough.
Storage: Store in an airtight container at room temperature for up to 3 days.
