Italian Ricotta Cookies with Glaze Recipe

If you’re on the hunt for a truly irresistible treat, let me introduce you to my all-time favorite Italian Ricotta Cookies with Glaze Recipe. These cookies are soft, cakey, and perfectly sweet, plus the glaze on top adds just the right touch of richness and a pop of color if you add sprinkles. When I first tried this recipe, I was completely hooked — it’s like biting into a tender little cloud with a hint of almond or anise that keeps you reaching for more. Stick with me, and I’ll walk you through every step to make sure your batch turns out fan-freaking-tastic.

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Ingredients You’ll Need

The beauty of this Italian Ricotta Cookies with Glaze Recipe lies in its simplicity. Each ingredient plays a key role—from the creamy ricotta that keeps these cookies soft to the subtle almond or anise extract in the glaze that brings them to life. Make sure your ricotta is well-drained to avoid a soggy dough.

• Butter: Use softened butter for easy creaming with sugar, which helps create that fluffy cookie base.
• Granulated Sugar: This balances the richness and helps the cookies brown just enough.
• Eggs: They bind everything together while adding tenderness and structure.
• Whole-Milk Ricotta Cheese: Draining is key here; it makes the cookies wonderfully moist without extra liquid.
• Vanilla Extract: For a warm, inviting aroma that pairs beautifully with the glaze flavors.
• Flour: All-purpose flour works perfectly to give the right cake-like crumb.
• Baking Powder: Helps the cookies rise lightly for a tender texture.
• Salt: Just a pinch to balance the sweetness and highlight other flavors.
• Powdered Sugar: For a smooth, glossy glaze that’s easy to dip cookies into.
• Milk: Helps thin the glaze to the perfect consistency; add little by little so it doesn’t get too runny.
• Almond or Anise Extract: Choose your favorite for that signature Italian cookie flavor in the glaze.
• Sprinkles or Nonpareils: For a fun, festive touch that adds crunch and color once the glaze sets.

Variations

I like to switch things up with my Italian Ricotta Cookies with Glaze Recipe depending on the occasion. Whether you want to tweak the flavor or keep things allergy-friendly, these variations are easy and delicious.

• Gluten-Free Version: I’ve had success substituting the all-purpose flour with a 1-to-1 gluten-free blend—just keep an eye on the dough’s consistency since some blends absorb moisture differently.
• Citrus Zest Twist: Adding lemon or orange zest to the dough or glaze gives the cookies a bright, fresh flavor that’s perfect in springtime.
• Vegan Adaptation: You can swap butter for a plant-based alternative and use a flax egg; just expect a slightly denser cookie.
• Different Extracts: Beyond almond and anise, try vanilla or even a drop of rose water in the glaze for an elegant spin.

How to Make Italian Ricotta Cookies with Glaze Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by beating your softened butter and granulated sugar together in a large bowl. I usually use a hand mixer on medium speed for about 3-4 minutes. You’ll know it’s ready when the mixture looks light in color and fluffy, almost like a cloud. This step is crucial because it gives the cookies that airy texture that I love. If you skip or rush this part, your cookies might turn out dense.

Step 2: Add Ricotta, Eggs, and Vanilla

Next, add the whole-milk ricotta cheese—make sure to drain it well if it’s watery. I squeeze it gently in a mesh strainer the day before. Then, add the eggs and vanilla extract. If you’re feeling adventurous, this is the moment to add in almond or anise extract for extra flavor. Beat everything together until you have a smooth, creamy mixture – no lumps here!

Step 3: Fold in Dry Ingredients Gently

In a separate bowl, combine your flour, baking powder, and salt. Slowly mix this dry mixture into the wet ingredients, folding gently on low speed just until the dough forms. Overmixing here can toughen the cookies, so I like to stop when I no longer see streaks of flour. Your dough should look soft and slightly sticky at this point.

Step 4: Chill the Dough

Cover the dough tightly with plastic wrap and pop it into the fridge for at least 30 minutes. This step helps the dough firm up, making it easier to scoop and ensuring your cookies keep their shape while baking. I often chill mine a bit longer if I’m prepping ahead—overnight works great too.

Step 5: Bake the Cookies

Preheat your oven to 350°F (175°C). Line two light-colored baking sheets with parchment paper to prevent sticking and uneven browning. Scoop rounded tablespoons of dough and space them about two inches apart. Bake for 12-15 minutes. Don’t worry if the centers look a little underbaked—they’ll firm up as they cool. Once the cookies come out, transfer them to a wire rack and let them cool completely before glazing.

Step 6: Prepare and Apply the Glaze

Whisk together powdered sugar, 2–3 tablespoons of milk, and your choice of almond or anise extract until the glaze is thick but smooth. Add milk a little at a time to avoid making it too runny. Once your cookies are cool, dip the tops into the glaze or spoon it generously over the cookies. While the glaze is still wet, top with sprinkles or nonpareils—then let them sit for at least 20-30 minutes to let the glaze set perfectly.

How to Serve Italian Ricotta Cookies with Glaze Recipe

Garnishes

I love topping these cookies with classic rainbow sprinkles or nonpareils for that vintage Italian bakery vibe. Sometimes, I’ll press a few whole sliced almonds into the glaze before it sets for extra texture and nuttiness. Honestly, the sprinkles bring such a joyful pop of color that it’s hard not to smile as you eat them.

Side Dishes

These cookies pair beautifully with a warm cup of coffee or a light herbal tea—perfect for an afternoon snack. If you’re serving dessert after dinner, try them alongside fresh fruit or a scoop of vanilla gelato to complement their subtle sweetness.

Creative Ways to Present

For special occasions, I like to stack these cookies on a pretty cake stand and drizzle a bit of extra glaze over the whole pile just before serving. Wrapping them individually in parchment and tying with ribbon also makes a charming edible gift. Trust me, these cookies will wow your guests both in taste and presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover Italian Ricotta Cookies with Glaze in an airtight container at room temperature. They stay soft and fresh for up to 3 days, but I confess they rarely last that long in my house! If you want to stack them, place parchment paper between layers to keep the glaze intact.

Freezing

Freezing these cookies is totally doable! I recommend freezing them unglazed in a single layer on a baking sheet, then transferring to a freezer-safe container. When you’re ready, thaw and then glaze them fresh to keep that topping looking perfect.

Reheating

If you want to warm a cookie or two, pop them in the microwave for about 10 seconds or briefly in a low-temp oven (around 300°F). This brings back that fresh-baked softness without melting the glaze too much.

FAQs

Final Thoughts

I absolutely love how this Italian Ricotta Cookies with Glaze Recipe combines comfort and a touch of elegance in such an easy way. These cookies have become my go-to when I want to impress without stress, and I promise that once you try them, they’ll be a staple in your baking rotation too. So go ahead, grab your ricotta, and let’s get baking — your family and friends will thank you, and you might just find yourself sneaking a few extras as I always do!

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