How do I store Ricotta Cookies properly?

Ricotta Cookies should be stored in an airtight container in the refrigerator due to the moisture from the ricotta cheese. They will stay fresh for up to 7 days. For best presentation, store them in a single layer or place parchment paper between layers to protect the glaze. If you prefer to serve them at room temperature, simply remove them from the refrigerator about 20–30 minutes before serving.

Can I freeze Ricotta Cookies?

Yes, Ricotta Cookies freeze very well. For best results, freeze them unglazed in a single layer until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. When ready to serve, thaw completely at room temperature and then add the fresh glaze and sprinkles. Freezing glazed cookies is possible, but the icing texture may slightly change

Why are my Ricotta Cookies spreading too much?

If your Ricotta Cookies spread excessively, the dough was likely not chilled long enough. Chilling is essential because it firms up the butter and allows the flour to fully hydrate. Also, make sure your butter isn’t overly soft or melted. Properly measured flour and well-drained ricotta cheese also help maintain structure.

Ricotta Cookies – Best Soft Italian Recipe

Name: Ricotta Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 2 h 29 min
Cuisine: Italian
Ingredients: 2 cups (270g) all-purpose flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (113g) unsalted butter, softened; 3/4 cup (170g) granulated sugar; 8 ounces (225g) whole milk ricotta cheese; 1 large egg, room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 1 cup (130g) powdered sugar; 1 tablespoon (14g) unsalted butter, melted (for glaze); 1/2 teaspoon pure vanilla extract (for glaze); 2 tablespoons (30ml) milk; 2 tablespoons sprinkles (optional)

Description

Soft and moist Ricotta Cookies with a tender cake-like texture, flavored with vanilla and lemon zest, then topped with a smooth vanilla glaze and festive sprinkles. These classic Italian cookies are perfect for holidays, celebrations, or everyday baking.

Ingredients

Scale

2 cups (270g) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (170g) granulated sugar
8 ounces (225g) whole milk ricotta cheese
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 cup (130g) powdered sugar
1 tablespoon (14g) unsalted butter, melted (for glaze)
1/2 teaspoon pure vanilla extract (for glaze)
2 tablespoons (30ml) milk
2 tablespoons sprinkles (optional)

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Instructions

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy, about 2–3 minutes.
Add the ricotta cheese and beat until fully incorporated and smooth.
Mix in the egg and vanilla extract, then stir in the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix.
Cover the dough with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
Using a 1 tablespoon cookie scoop, drop dough onto the prepared baking sheet, spacing cookies 1.5–2 inches apart.
Bake for 12–14 minutes, or until the bottoms are lightly golden and the tops are set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the glaze by whisking together powdered sugar, melted butter, vanilla extract, and milk until smooth.
Dip the tops of the cooled cookies into the glaze and place back on the rack. Add sprinkles immediately before the glaze sets.

Notes

Bring butter, ricotta, and egg to room temperature before mixing for a smoother dough.
Chilling the dough is essential to prevent spreading.
Do not overbake; the cookies should remain pale and soft.
Store in an airtight container in the refrigerator for up to 7 days.
Freeze unglazed cookies for up to 2 months and glaze after thawing.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cookie
Calories: 98 kcal
Sugar: 8 g
Sodium: 48 mg
Fat: 4 g
Saturated Fat: 3 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 16 mg