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A close-up shot of soft Italian ricotta cookies on a cooling rack, showcasing their pillowy texture before being glazed.

Almond Ricotta Cookies (Soft & Pillowy Italian Recipe)

These Almond Ricotta Cookies are incredibly soft, moist, and cake-like. Made with whole milk ricotta and almond extract, this easy recipe yields pillowy Italian cookies topped with a simple sweet glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 cup whole milk ricotta cheese
  • 1 tsp almond extract
  • 1 tsp vanilla extract
For the Almond Glaze
  • 1.5 cups powdered sugar
  • 0.5 tsp almond extract
  • 2-3 tbsp milk
  • Sprinkles or sliced almonds optional

Equipment

  • 2 Baking Sheets
  • 1 Stand mixer or hand mixer
  • 2 Mixing Bowls

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. 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.
  4. Beat in the egg, ricotta cheese, almond extract, and vanilla extract until well combined.
  5. Reduce the speed to low and gradually add the flour mixture, mixing until just combined. Do not overmix.
  6. Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets.
  7. 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.
  8. While the cookies cool, whisk together powdered sugar, almond extract, and 2 tablespoons of milk. Add more milk as needed to reach desired consistency.
  9. 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

Use Full-Fat Ricotta: For the best texture, use whole milk ricotta. Low-fat versions have higher water content and can alter the cookie texture.
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.