If you’ve ever wanted to bake something that feels like a hug from your Nonna, then get ready to fall in love with this Italian Ricotta Cookies with Glaze Recipe. These cookies are wonderfully soft, just the right amount of cakey, and topped with a luscious glaze that’s bursting with almond or anise flavor. When I first tried these, I was amazed by how simple ingredients could come together to create something so delicious and satisfying. Trust me, once you make these cookies, they’ll become a favorite in your household too!
Why You’ll Love This Recipe
- Soft, Cakey Texture: The ricotta cheese brings a moistness that makes these cookies irresistible.
- Easy Homemade Glaze: A simple glaze with almond or anise extract makes them extra special without extra fuss.
- Family-Approved: My family goes crazy for these — perfect for holidays or everyday snacking.
- Great for Beginners: Straightforward steps and forgiving dough that anyone can master.
Ingredients You’ll Need
The magic of this Italian Ricotta Cookies with Glaze Recipe really lies in how these ingredients work together. The ricotta keeps things tender, while the vanilla and extracts lift the flavor. Here are a few things to keep in mind when gathering your ingredients.
- Butter: Use softened, not melted, for a perfectly fluffy cookie base.
- Granulated Sugar: Adds sweetness and helps with that lovely cookie texture.
- Eggs: Large eggs work best to bind everything together smoothly.
- Whole-Milk Ricotta Cheese: Make sure to drain it if needed — too much liquid can throw off the dough.
- Vanilla Extract: A must for classic flavor; pure extract is preferable for the best taste.
- Flour: All-purpose flour is perfect for this recipe.
- Baking Powder: Gives just the right lift for soft cookies.
- Salt: Balances sweetness and enhances flavor.
- Powdered Sugar: For the glaze — sift it for a smooth finish.
- Milk: Use whole milk or 2% for the glaze to keep it creamy.
- Almond or Anise Extract: I love almond for a nutty note, but anise adds a traditional Italian flair.
- Sprinkles or Nonpareils: These fun toppings bring a pop of color and texture, especially for holidays or celebrations.
Variations
I love playing around with this Italian Ricotta Cookies with Glaze Recipe to keep things fresh. You can easily swap out extracts or try a combo of citrus zest for a bright twist. It’s all about making these cookies your own!
- Extract Swaps: I’ve swapped almond extract for lemon or orange zest before with great results — it gives the glaze a refreshing zing.
- Gluten-Free Version: Try using a 1:1 gluten-free baking flour blend; just be sure to check your ricotta’s consistency.
- Decorating Styles: My kids love adding colorful sprinkles or shredded coconut for festive occasions.
- Extra Texture: Popping in chopped nuts or mini chocolate chips can be fun, but keep it to small amounts to maintain the soft texture.
How to Make Italian Ricotta Cookies with Glaze Recipe
Step 1: Cream Butter and Sugar Until Fluffy
Start by beating your softened butter and sugar together for about 3 to 4 minutes. You’ll notice the mixture turns pale and fluffy—that’s exactly what you want. This step is key to giving your cookies that tender crumb and light texture. If you rush this, the cookies can end up dense, so take your time here!
Step 2: Mix in Ricotta, Eggs, and Extracts
Now, add in the ricotta cheese (be sure to drain any excess liquid—you don’t want soggy dough), eggs, vanilla extract, and your choice of almond or anise extract if you’re feeling traditional. Mix until the batter turns smooth and beautifully combined. This is when the cookie dough really starts to come together, and you’ll notice how creamy it feels.
Step 3: Fold in Dry Ingredients
Next up, gently fold in the flour, baking powder, and salt. It’s important to mix this part on low speed and just until combined—overmixing can make the cookies tough. Once the flour disappears into the wet ingredients, it’s time to chill your dough. Wrapping it in plastic wrap or covering the bowl tightly keeps it fresh while chilling for at least 30 minutes. This step also helps the dough firm up so you get perfectly shaped cookies.
Step 4: Bake to Soft Perfection
While your dough chills, preheat the oven to 350°F and line your baking sheets with parchment paper—light-colored sheets help cookies bake evenly without browning too fast. Scoop rounded tablespoons of dough onto the sheets, spacing them well. Bake for 12 to 15 minutes; the centers might look slightly underbaked, but that’s okay! They’ll set up perfectly once out of the oven. Cooling completely before glazing is essential so your glaze doesn’t melt off.
Step 5: Prepare and Apply the Glaze
Whisk together powdered sugar, milk, and your choice of almond or anise extract until the glaze is thick yet smooth. Add milk sparingly—it’s better to add a little at a time because a glaze that’s too thin will run off your cookies. Dip the tops of cooled cookies into the glaze, or spoon it over with a small spoon. Before the glaze sets, sprinkle your chosen sprinkles or nonpareils on top for that signature festive look. Let the cookies rest for 20 to 30 minutes for the glaze to set completely.
Pro Tips for Making Italian Ricotta Cookies with Glaze Recipe
- Drain Ricotta Properly: I discovered this trick when I found soggy dough—it makes a huge difference in texture.
- Use Light-Colored Baking Sheets: Dark pans can brown cookies unevenly, so stick to light ones for the best results.
- Don’t Skip Chilling: Chilling firms up the dough and helps your cookies hold their shape perfectly.
- Add Glaze Gradually: Pouring too-thin glaze can run off—thick and smooth glaze is key for a pretty finish.
How to Serve Italian Ricotta Cookies with Glaze Recipe
Garnishes
I always keep a jar of colorful nonpareils or festive sprinkles handy when making Italian Ricotta Cookies with Glaze Recipe. They add such a cheerful look and slight crunch that complements the soft cookie beautifully. For a grown-up touch, sometimes I dust with a tiny bit of edible glitter or crushed pistachios for a bit of texture and flavor.
Side Dishes
These cookies pair wonderfully with a hot cup of espresso or herbal tea. When hosting, I like to serve them alongside fresh fruit or a mild cheese platter for a nice balance. They’re awesome for brunch tables or as a sweet pick-me-up during the afternoon.
Creative Ways to Present
For special occasions, I like arranging these Italian Ricotta Cookies with Glaze Recipe on a tiered serving tray decorated with fresh flowers or herbs for a beautiful presentation. Wrapping a few in cellophane tied with a ribbon also makes fantastic edible gifts. A sprinkle of powdered sugar right before serving adds that elegant touch.
Make Ahead and Storage
Storing Leftovers
I usually store these cookies in an airtight container at room temperature. They stay soft and delicious for up to 4 days—if they last that long! I’ve found layering them with parchment paper between cookies prevents sticking and glaze damage.
Freezing
Freezing the baked cookies works well. I freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container with parchment paper in between layers. When ready to enjoy, thaw at room temperature; they maintain texture surprisingly well.
Reheating
To refresh, I pop the cookies in a warm (not hot) oven for about 3 to 5 minutes. This gently melts the glaze a little, reviving that fresh-baked feel without becoming soggy. If you’ve frozen them, let them fully thaw before reheating.
FAQs
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Can I use part-skim ricotta for this Italian Ricotta Cookies with Glaze Recipe?
Yes, you can, but whole-milk ricotta provides a richer texture and softer cookies. If using part-skim, be sure to drain it well to avoid excess moisture that might affect dough consistency.
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What if I don’t have almond or anise extract for the glaze?
No worries! Vanilla extract works fine on its own, or you can experiment with lemon or orange zest for a citrus twist. The glaze is forgiving and adaptable to your flavor preferences.
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Can I make the dough ahead of time?
Absolutely! The dough can chill in the fridge overnight wrapped well. Just let it sit at room temperature for a few minutes before scooping to make shaping easier.
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Why are my cookies spreading too much in the oven?
This usually happens if the butter was too warm or the dough wasn’t chilled long enough. Softened butter is good, but not melted! Chilling the dough helps keep the shape intact during baking.
Final Thoughts
Making this Italian Ricotta Cookies with Glaze Recipe always brings a little Italian sunshine to my kitchen. These cookies strike that perfect balance of soft and sweet with a beautiful glaze that’s just begging to be dipped in coffee or shared with loved ones. I hope you love them as much as my family and I do — and once you try, you might just find yourself baking them again and again, creating your own special memories along the way!
Print
Italian Ricotta Cookies with Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Ricotta Cookies are soft, cakey treats made with creamy ricotta cheese and a tender vanilla-almond glaze. These classic cookies feature a light texture balanced by a sweet, slightly anise-flavored icing adorned with colorful nonpareils or sprinkles, making them perfect for festive occasions or everyday indulgence.
Ingredients
Cookie Dough
- 1 cup Butter (softened)
- 1 1/2 cups Granulated Sugar
- 2 large Eggs
- 1 cup Whole-Milk Ricotta Cheese (drained if needed)
- 2 teaspoons Vanilla Extract
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Glaze and Decoration
- 2 cups Powdered Sugar
- 2 to 3 Tablespoons Milk
- 1/2 teaspoon Almond or Anise Extract
- Sprinkles or Nonpareils
Instructions
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for 3-4 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Incorporate the ricotta cheese (well drained), eggs, vanilla extract, and any optional extracts or zest you prefer. Mix until everything is smooth and fully combined.
- Combine Dry Ingredients: Gently fold in the flour, baking powder, and salt. Mix on low speed just until the flour mixture is incorporated; avoid overmixing to keep the dough tender.
- Chill the Dough: Cover or wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up the dough, which makes it easier to scoop and results in better texture.
- Preheat and Prepare Baking Sheets: While the dough chills, preheat your oven to 350°F (175°C). Line two light-colored baking sheets with parchment paper to prevent sticking and allow even baking.
- Shape Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them a couple of inches apart to give them room to spread slightly as they bake.
- Bake: Bake the cookies for 12-15 minutes. The centers may appear slightly underbaked, but they will set upon cooling. Let the cookies cool completely on a wire rack before glazing.
- Prepare the Glaze: Whisk together powdered sugar, milk, and your choice of almond or anise extract to form a thick, smooth glaze. Add milk gradually, stopping once desired consistency is reached.
- Glaze and Decorate: Dip the tops of the cooled cookies into the glaze or spoon the glaze over the tops. While the glaze is still wet, sprinkle with colorful nonpareils or sprinkles for a festive finish.
- Set the Glaze: Allow the glazed cookies to rest for 20-30 minutes so the icing can set and harden slightly before serving.
Notes
- The ricotta cheese should be well drained to avoid excess moisture which can affect cookie texture.
- Use light-colored baking sheets to prevent the cookies from browning too much on the bottom.
- The glaze should be thick to coat the cookies well without running off.
- For traditional flavor, almond or anise extract is recommended in the glaze, but vanilla works as a mild alternative.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 237
- Sugar: 22 g
- Sodium: 174 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 41 mg
