Almond Ricotta Cookies (The Best Soft Italian Recipe)

Welcome to your new favorite cookie recipe. These Almond Ricotta Cookies are unbelievably soft, cake-like, and bursting with delicate almond flavor. If you’ve been searching for a cookie that melts in your mouth and is perfect for any occasion, from holiday platters to a simple afternoon treat, you’ve found it. This recipe is straightforward, uses simple ingredients, and produces consistently delicious results every time. Forget dry, crumbly cookies; the secret ingredient, whole milk ricotta, ensures a moist and tender crumb that is simply irresistible.

We’ll walk you through everything, from why ricotta is the magic ingredient to how to whip up the perfect sweet almond glaze. Get ready to bake a batch of the best soft Italian cookies you’ve ever had.

Why You’ll Love These Almond Ricotta Cookies

• Unbelievably Soft Texture: The ricotta cheese gives these cookies a uniquely soft, light, and cake-like texture that sets them apart.
• Delicious Almond Flavor: A perfect balance of almond and vanilla extracts provides a classic Italian cookie flavor that isn’t overpowering.
• Simple & Quick: The dough comes together in minutes, and the cookies bake up quickly, making this a perfect recipe for any skill level.
• Perfect for Any Occasion: Their beautiful, rustic appearance makes them ideal for holidays, bake sales, or simply enjoying with a cup of coffee. You might also like these festive No-Bake Peppermint Balls for another holiday favorite.

What Makes Ricotta Cookies So Soft?

The secret to the amazing texture of these Almond Ricotta Cookies is, unsurprisingly, the ricotta cheese. But how does it work? Ricotta adds a significant amount of moisture to the dough without adding too much fat. This additional moisture creates steam as the cookies bake, which lifts the dough and results in a light, airy, and cake-like crumb. Unlike butter or oil, which primarily tenderize by coating flour proteins, ricotta provides moisture that keeps the cookies soft and prevents them from becoming dry or dense. It’s a simple trick that yields incredible results.

Key Ingredients You’ll Need

For the Cookies:

• All-Purpose Flour: Provides the structure for the cookies.
• Baking Soda: The leavening agent that helps the cookies rise and become fluffy.
• Salt: Balances the sweetness and enhances the flavors.
• Unsalted Butter: Should be softened to room temperature for proper creaming with the sugar.
• Granulated Sugar: Provides sweetness and contributes to the tender texture.
• Egg: Acts as a binder and adds richness.
• Whole Milk Ricotta Cheese: The star ingredient! Use full-fat for the best flavor and texture.
• Almond Extract: Gives the cookies their signature flavor.
• Vanilla Extract: Complements the almond and adds depth.

For the Almond Glaze:

• Powdered Sugar: The base for the simple, sweet glaze.
• Almond Extract: Reinforces the almond flavor.
• Milk or Cream: To thin the glaze to the perfect drizzling consistency.

Step-by-Step Instructions

1. Prep Your Station: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside.
3. Cream Butter and Sugar: In a large bowl, using a stand mixer or an electric hand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients: Add the egg, ricotta cheese, almond extract, and vanilla extract to the creamed butter and sugar. Beat on medium speed until everything is well combined. Remember to scrape down the sides of the bowl to ensure everything is incorporated.
5. Combine Wet and Dry: Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix until just combined. Be careful not to overmix the dough, as this can lead to tougher cookies.
6. Scoop the Dough: Using a small cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
7. Bake to Perfection: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies should look slightly puffed and cake-like.
8. Cool Completely: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. It’s crucial they are fully cool before you apply the glaze.

The Perfect Almond Glaze

While the cookies are cooling, you can prepare the simple almond glaze. In a small bowl, whisk together the powdered sugar and almond extract. Add the milk or cream, one teaspoon at a time, until you reach your desired consistency. You want it to be thick enough to coat the cookies but thin enough to drizzle smoothly. Once the cookies are completely cool, you can either dip the tops into the glaze or use a spoon to drizzle it over them. For a festive touch, add some sprinkles before the glaze sets!

Tips for the Best Almond Ricotta Cookies

• Use Full-Fat Ricotta: For the richest flavor and best texture, opt for whole milk ricotta cheese. Low-fat versions contain more water and can alter the consistency.
• Don’t Overmix the Dough: Mix the flour in until it’s just combined. Overmixing develops gluten, which can make your soft, cake-like cookies tough.
• Use a Cookie Scoop: For uniformly sized cookies that bake evenly, a cookie scoop is your best friend.
• Cool Before Glazing: Ensure your cookies are completely cool to the touch before adding the glaze. If they’re still warm, the glaze will melt and slide right off. For a different kind of sweet treat, try this delicious praline crunch recipe.

Flavor Variations and Add-Ins

While the classic almond flavor is divine, these cookies are a fantastic canvas for other flavors. Try swapping the almond extract for lemon extract and adding a bit of lemon zest to the dough for a bright, citrusy version. You could also fold in mini chocolate chips or chopped nuts for added texture. For a cozy winter variation, consider adding a pinch of cinnamon or nutmeg. If you enjoy savory flavors too, this Gouda and Mushroom Stuffed Chicken is a fantastic dinner option.

How to Store Your Cookies

Store your Almond Ricotta Cookies in an airtight container at room temperature. They will stay soft and delicious for up to 4 days. Because of their high moisture content, it’s best to place a sheet of parchment paper between layers to prevent them from sticking together. You can also freeze the baked, un-glazed cookies for up to 3 months. Simply thaw them at room temperature before glazing and serving.

Frequently Asked Questions

Almond Ricotta Cookies Recipe

FL Recipes

Almond Ricotta Cookies (The Best Soft Italian Recipe)

These Almond Ricotta Cookies are unbelievably soft, cake-like, and bursting with delicate almond flavor. This easy recipe uses simple ingredients to produce consistently delicious results for the perfect Italian cookie.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American, Italian

Calories: 85

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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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 cup Powdered Sugar
• 0.5 tsp Almond Extract
• 2-3 tsp Milk or as needed

Equipment

• 2 Baking Sheets
• 1 Electric Mixer
• Mixing Bowls

Method

 

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the egg, ricotta cheese, almond extract, and vanilla extract. Beat until well combined.
5. On low speed, gradually add the flour mixture to the wet ingredients and mix until just combined. Do not overmix.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
7. Bake for 12-15 minutes, until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. While cookies cool, whisk together powdered sugar and almond extract. Add milk, 1 tsp at a time, until you reach the desired consistency.
9. Once cookies are completely cool, dip the tops in the glaze or drizzle over them. Let the glaze set before storing.

Nutrition

Calories: 85kcalProtein: 1gFat: 3g

Notes

Storage: Store cookies in an airtight container at room temperature for up to 4 days.
Full-Fat Ricotta: For the best texture and flavor, use whole milk ricotta cheese.
Cooling: Ensure cookies are completely cool before glazing to prevent the glaze from melting.

Keyword Almond Ricotta Cookies,Italian Ricotta Cookies,soft cookies

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We hope you love this recipe for soft and delicious Almond Ricotta Cookies! They are truly a treat for any occasion. If you make them, please leave a comment below to let us know how they turned out. And don’t forget to share your beautiful cookie creations with us on Pinterest!