If you’re anything like me, you’ll fall head over heels for this **Italian Ricotta Cookies with Glaze Recipe**. These cookies are soft, cakey, and just the right amount of sweet, topped with a glossy glaze that adds a delicate almond or anise flavor. I absolutely love how they balance fluffiness with that classic Italian bakery vibe, and trust me, your family and friends will be asking for the recipe once they try them!
Why You’ll Love This Recipe
- Soft, Cakey Texture: Thanks to ricotta cheese, these cookies are tender and moist, unlike your typical crunchy cookie.
- Deliciously Simple Ingredients: You probably already have most in your pantry, making it super easy.
- Perfect for Any Occasion: Whether it’s a casual snack or a festive gathering, these cookies always impress.
- Customizable Glaze: You can tweak the glaze flavor or decorations to make it your own unique treat.
Ingredients You’ll Need
Each ingredient plays a magic role in creating the perfect balance of flavor and texture in this Italian Ricotta Cookies with Glaze Recipe. I always recommend using fresh, high-quality ricotta and real butter – it truly makes a noticeable difference!
- Butter: Use softened unsalted butter for creamy richness without extra salt.
- Granulated Sugar: Helps lighten the cookie and adds just the right sweetness.
- Eggs: Gives the cookies structure and moisture.
- Whole-Milk Ricotta Cheese: I drain it well to avoid soggy dough and get that tender crumb.
- Vanilla Extract: For warm, sweet undertones that complement the ricotta perfectly.
- Flour: Provides the base; be sure to spoon and level for accurate measurement.
- Baking Powder: Gives a light lift to keep cookies cakey and soft.
- Salt: Just a pinch to balance all that sweetness and enhance the flavors.
- Powdered Sugar: For the glaze to add smooth sweetness with a beautiful shine.
- Milk: Just enough to thin the glaze slightly while keeping it thick enough to stay put.
- Almond or Anise Extract: This is the secret that makes the glaze special – pick your favorite!
- Sprinkles or Nonpareils: Adds whimsy and a little crunch; great for celebrations or just everyday fun.
Variations
I love that this Italian Ricotta Cookies with Glaze Recipe is versatile enough to match your flavor mood or dietary preferences. I often switch things up to keep it interesting and fun in the kitchen.
- Gluten-Free Version: I’ve had success swapping in a gluten-free flour blend, just be mindful of moisture and don’t overmix.
- Citrus Zest: Adding lemon or orange zest to the dough and glaze makes a refreshing twist that my family adores.
- Extract Swaps: Try maple or vanilla bean extract for a different but still delightful glaze flavor.
- Sprinkle Mix: For holidays, I use themed sprinkles—red and green for Christmas or pastel colors for Easter.
How to Make Italian Ricotta Cookies with Glaze Recipe
Step 1: Cream the Butter and Sugar
Start by beating your softened butter and granulated sugar together for about 3 to 4 minutes until the mixture looks pale and fluffy. This is key for that light, tender texture in the cookies. I always make sure the butter is truly soft at room temperature—not melted—to get this perfect consistency.
Step 2: Mix in Ricotta, Eggs, and Flavorings
Next, add your whole-milk ricotta (drained if necessary—trust me, too much moisture will make the dough sloppy), eggs, vanilla extract, and your choice of almond or anise extract. Beat until the mixture is smooth and creamy. This step infuses that lovely richness and subtle tang that I absolutely adore in these cookies.
Step 3: Fold in Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Slowly add this dry mix into the wet ingredients, folding gently on low speed just until combined. Overmixing here will toughen your cookies, so stop as soon as you don’t see dry flour. Then wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes to firm up.
Step 4: Bake Your Cookies
Preheat your oven to 350°F (175°C), and line two light-colored baking sheets with parchment paper—darker pans can cause these cookies to brown too fast. Use a cookie scoop or rounded tablespoon to place dough balls evenly spaced on your sheets. Bake for 12 to 15 minutes; the centers will look a bit underbaked but that’s perfect! Let cookies cool completely before glazing.
Step 5: Whisk and Apply the Glaze
Make your glaze by whisking powdered sugar, milk, and your chosen extract until thick and smooth. Add milk sparingly – you want it thick enough to coat but not runny. Dip each cookie top into the glaze and spoon extra over if you like. Quickly add sprinkles while the glaze is wet, then let them sit for 20-30 minutes to set beautifully.
Pro Tips for Making Italian Ricotta Cookies with Glaze Recipe
- Don’t Skip Chilling the Dough: I learned this the hard way—chilling prevents spreading so you get thick, cakey cookies every time.
- Drain Your Ricotta Well: Excess moisture throws off the dough consistency. I usually press mine in a fine mesh strainer for 10 minutes.
- Use Light-Colored Baking Sheets: They help the cookies bake evenly without the bottoms getting too dark.
- Apply Glaze on Fully Cooled Cookies: Warm cookies melt the glaze and cause it to run off, ruining that pretty finish.
How to Serve Italian Ricotta Cookies with Glaze Recipe
Garnishes
I love topping these cookies with classic nonpareils for that vintage bakery look. Sometimes, I sprinkle finely chopped pistachios or toasted coconut flakes for a fun twist and appealing texture. It’s all about what mood you’re in!
Side Dishes
These cookies pair perfectly with a cup of coffee or tea. For brunch, I like serving them alongside fresh fruit and creamy ricotta toast—it makes for a delightful Italian-inspired spread.
Creative Ways to Present
For birthdays, I arrange them on a tiered platter decorated with fresh flowers and ribbons to turn this humble cookie into a party centerpiece. During the holidays, mixing themed sprinkles and placing each cookie in decorative cupcake liners instantly elevates their look.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layering parchment paper between them to avoid stickiness. They stay fresh and soft for about 3-4 days, perfect for enjoying throughout the week.
Freezing
You can freeze unglazed dough balls or baked cookies. I prefer freezing dough—just scoop them onto parchment-lined trays, freeze solid, then transfer to freezer bags. When ready, pop them right into the oven (adding a minute or two), and your fresh cookie craving is covered.
Reheating
Reheat cookies gently in a 325°F oven for 4-5 minutes to freshen them up. I avoid microwaving because they can become rubbery. Once warm, add glaze and sprinkles anew for that fresh-from-the-bakery feel.
FAQs
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Can I use part-skim ricotta instead of whole milk ricotta for the Italian Ricotta Cookies with Glaze Recipe?
Yes, you can use part-skim ricotta, but whole-milk ricotta tends to give the best creamy texture and moisture balance. If you go with part-skim, just make sure to drain it very well to prevent sogginess.
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How long do Italian Ricotta Cookies with Glaze last?
Stored in an airtight container at room temperature, these cookies stay fresh and soft for about 3-4 days. Beyond that, they might start to lose their tender texture.
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Can I make these cookies dairy-free or vegan?
This recipe relies on ricotta and butter for that signature texture, so a direct dairy-free or vegan swap is challenging. However, you can experiment with plant-based ricotta alternatives and vegan butter, but results may vary. I recommend testing a small batch first!
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What’s the difference between almond and anise extract in the glaze?
Almond extract brings a sweet, nutty flavor that pairs beautifully with the cookie’s vanilla base. Anise extract adds a subtle licorice-like taste, giving a more traditional Italian bakery vibe. Both are delicious, so it’s all about your personal flavor preference!
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Do the cookies freeze well after glazing?
It’s best to freeze the cookies before glazing because the glaze can crack or get sticky upon thawing. Freeze baked cookies without glaze, then glaze them fresh after thawing for optimal results.
Final Thoughts
When I first tried this Italian Ricotta Cookies with Glaze Recipe, I was hooked by how effortlessly it brought that authentic bakery feel right to my kitchen. They’re soft, satisfying, and totally addictive. I promise, once you give this recipe a go, it’ll become one of your go-to treats for sharing with loved ones—or sneaking a few when no one’s looking! So go ahead, try it out, and enjoy a little slice of Italy in every bite.
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
Description
Classic Italian Ricotta Cookies are soft, cakey delights made with creamy whole-milk ricotta cheese and a blend of vanilla and almond or anise extracts. These cookies are baked to perfection until just set, then dipped in a luscious sugar glaze and decorated with colorful sprinkles or nonpareils for a festive finish. Perfect for sharing or enjoying with tea, these cookies bring a tender texture and sweet flavor that’s authentically Italian.
Ingredients
Cookie Dough
- 1 cup Butter (softened)
- 1 1/2 cups Granulated Sugar
- 2 large Eggs
- 1 cup Whole-Milk Ricotta Cheese (drained if liquid is present)
- 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 for topping
Instructions
- Prepare the Dough: In a large bowl, beat the softened butter and granulated sugar together for 3 to 4 minutes until the mixture is light and fluffy.
- Combine Wet Ingredients: Add the drained ricotta cheese, eggs, vanilla extract, and any optional almond or anise extract. Mix until smooth and fully incorporated.
- Add Dry Ingredients: Fold in the flour, baking powder, and salt. Mix on low speed just until the dough comes together, taking care not to overmix to maintain a tender texture.
- Chill the Dough: Cover the dough with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least 30 minutes to make it easier to handle.
- Preheat and Prepare Baking Sheets: While the dough chills, preheat your oven to 350°F (177°C). Line two light-colored baking sheets with parchment paper to prevent over-browning on the bottoms.
- Scoop the Cookies: Using rounded tablespoons, drop the dough onto the prepared baking sheets, spacing them evenly to allow for spreading.
- Bake: Bake the cookies for 12 to 15 minutes. The centers might look slightly underbaked, but they will set as they cool.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheets before glazing.
- Make the Glaze: Whisk together the powdered sugar, milk, and almond or anise extract until the glaze is thick and smooth. Add milk sparingly to achieve the right consistency.
- Glaze the Cookies: Dip the tops of the cooled cookies into the glaze or spoon the glaze over them. While the glaze is still wet, decorate with sprinkles or nonpareils.
- Set the Glaze: Allow the glazed cookies to sit for 20 to 30 minutes until the glaze has fully set before serving or storing.
Notes
- This recipe produces thick, soft, and cakey cookies that perfectly complement the almond or anise-flavored glaze.
- Make sure to drain the ricotta cheese well to prevent excess moisture in the dough.
- Using light-colored baking sheets helps prevent the bottoms of the cookies from browning too much.
- Chilling the dough is essential to maintain the shape and texture of the cookies.
- Glaze consistency should be thick to properly coat the cookies without running off.
Nutrition
- Serving Size: 1 cookie
- Calories: 237 kcal
- 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
