Fluffy Italian Ricotta Cookie Recipe

If you’ve ever wanted a cookie that tastes like a soft Italian bakery treat pillowy, lightly sweet, and perfect with coffee this Fluffy Italian Ricotta Cookie Recipe is your new go-to. I learned this one on a rainy Saturday from my Nonna’s friend in a tiny New Jersey kitchen; she swore by ricotta for lighter texture and fewer eggs, and I’ve been riffing on it ever since. These cookies are perfect for weeknight baking, brunch trays, or holiday cookie boxes because they come together quickly, require common pantry ingredients, and stay soft for days.

For fans of Italian baking and pasta alike, I also love pairing these with savory dishes see my favorite pasta pairing below and check out 10 Cheesy Rigatoni Recipes for Pasta Lovers for dinner inspiration before dessert.

WHY THIS RECIPE WORKS

• Ricotta cheese adds moisture and a tender crumb without heavy butter, making cookies light and fluffy.
• A combination of baking powder and a small amount of baking soda gives lift and a gentle spread.
• Room-temperature ingredients and minimal mixing prevent over-developing gluten for a soft interior.
• Simple glaze balances sweetness and adds a glossy finish customizable with citrus or extracts.
• Reliable method scales easily for batch baking or freezing for meal prep.

Ingredients

Step-by-step directions

1. Preheat oven and prep pans

   • Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
   • Tip: If you only have one sheet, rotate halfway through baking for even color.

2. Cream butter and sugar

   • In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes with a hand mixer).
   • Pro tip: Scrape the bowl once to ensure even mixing; this traps air for fluffier cookies.

3. Add egg, vanilla, and ricotta

   • Beat in the egg and vanilla, then add the ricotta and lemon zest (if using) until just combined.
   • Tip: If your ricotta is very wet, lay it in a fine-mesh sieve and press out excess whey for 10 minutes.

4. Combine dry ingredients

   • In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
   • Pro tip: Whisking aerates the dry mix and prevents lumps.

5. Fold dry into wet

   • Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix the dough will be slightly sticky.
   • Tip: Overmixing yields tougher cookies. Stop when you see no streaks of flour.

6. Scoop cookies

   • Using a 1.5–2 tablespoon cookie scoop, drop dough 2 inches apart onto prepared sheets.
   • Pro tip: For uniformly round cookies, chill scooped dough 10–15 minutes before baking.

7. Bake

   • Bake 12–14 minutes, until edges are set and tops are lightly golden. Cookies should be soft but not doughy.
   • Tip: They’ll continue to set as they cool—avoid overbaking for best fluffiness.

8. Cool and glaze

   • Let cookies cool on the sheet 5 minutes, then move to a wire rack. Whisk powdered sugar with 2–3 tablespoons milk or lemon juice to a pourable glaze, and drizzle once cookies are fully cooled.
   • Pro tip: For a thin, crackled glaze, add 1 tbsp more liquid; for thicker, use less.

9. Serve or store

   • Serve within 24–48 hours for peak softness. Store in an airtight container layered with parchment to prevent sticking.

COMMON MISTAKES TO AVOID

• Mistake: Using watery ricotta.
  • Fix: Drain ricotta in a fine-mesh sieve or use whole-milk ricotta for better texture.
• Mistake: Overmixing dough.
  • Fix: Fold until just combined; stop when flour streaks disappear.
• Mistake: Overbaking until golden brown.
  • Fix: Remove when centers are set but still soft; they firm as they cool.
• Mistake: Skipping leaveners or using old baking powder.
  • Fix: Use fresh baking powder and a pinch of baking soda for reliable lift.
• Mistake: Glazing warm cookies.
  • Fix: Always cool completely before glazing to avoid runny glaze and soggy tops.

Nutrition per serving

• Approximate (per cookie, makes 24 medium cookies):
  • Calories: 150
  • Carbs: 20 g
  • Fat: 7 g
  • Protein: 3 g
• Health benefits: Ricotta contributes calcium and a small protein boost compared to many cookie recipes that rely heavily on butter alone. Using portion control (smaller scoops) keeps treats reasonable for a snack.

VARIATIONS & CUSTOMIZATIONS

• Lemon-Orange Ricotta Cookies
  • Add 1 tsp orange zest plus 1 tsp lemon zest and use lemon glaze for a bright, citrus-forward cookie.
• Chocolate Chip Ricotta Cookies
  • Fold in 3/4 cup mini dark chocolate chips to the dough before scooping for melty pockets of chocolate.
• Almond-Rose Water Twist
  • Replace half the vanilla with 1/2 tsp almond extract and add 1/4 tsp rose water to glaze for a bakery-style twist.
• Health-friendly swaps
  • Use 1 cup whole-wheat pastry flour + 1 cup all-purpose for more fiber; substitute coconut sugar and a low-sugar powdered sweetener for glaze.
• Equipment alternatives
  • Air Fryer: Bake at 320°F (160°C) for 7–9 minutes, in batches, on parchment cut to size.
  • Convection Oven: Reduce temp by 25°F (to 325°F) and shorten time by 1–2 minutes.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Keep cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. Layer with parchment.
• Freezer tips: Freeze unglazed cookies on a sheet, then transfer to freezer-safe bags for up to 3 months. Thaw at room temperature and glaze after thawing.
• Best reheating method: Warm in a 300°F oven for 4–6 minutes or microwave one cookie for 6–10 seconds to regain softness—avoid overheating or they’ll dry out.

Serving suggestions and pairings

• Pair with: Freshly brewed espresso, milky cappuccino, Limoncello spritz, or a scoop of vanilla gelato for an indulgent twist.
• Side dishes: Serve as part of an Italian-themed dessert board with biscotti, fresh berries, and amaretti cookies.
• Occasions: Weeknight baking, brunch, bridal showers, holiday cookie swaps, and meal prep dessert boxes. Recipe scales easily; double the batch and freeze half.

FAQ

1. Can I make Fluffy Italian Ricotta Cookie Recipe ahead of time?
   • Yes bake and freeze unglazed cookies for up to 3 months. Thaw and glaze before serving for the best look and texture.
2. Why is my Fluffy Italian Ricotta Cookie Recipe dry?
   • Common causes: overbaking, using drained or low-moisture ricotta without adjusting, or overmixing. Reduce bake time slightly, check ricotta moisture, and avoid overmixing.
3. Can Fluffy Italian Ricotta Cookie Recipe be frozen?
   • Absolutely. Freeze baked, unglazed cookies on a sheet, then transfer to an airtight bag. Glaze after thawing for best results.
4. Can I make this recipe gluten-free or vegan?
   • Gluten-free: Use a 1:1 gluten-free flour blend. Vegan: Substitute plant-based butter, use a flax egg + applesauce, and a dairy-free ricotta alternative (store-bought or homemade tofu ricotta), though texture will vary.
5. How do I get the cookies to be uniformly round and the same size?
   • Use a cookie scoop for uniform portions and chill scooped dough for 10–15 minutes before baking to reduce spreading.

CONCLUSION

This Fluffy Italian Ricotta Cookie Recipe is one of those reliably delightful recipes that’s beginner-friendly but offers room for creative spins. The ricotta keeps them soft and bakery-style, while simple tips don’t overmix, use fresh leavening, and glaze when cool ensure success. Save this recipe, leave a comment with your favorite variation, and share with a friend who loves Italian treats.

Fluffy Italian Ricotta Cookie Recipe

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Delightfully soft and fluffy cookies made with ricotta, perfect for pairing with coffee or as a sweet treat for various occasions.

• Total Time: 29 minutes
• Yield: 24 cookies

Ingredients

Scale 1x2x3x

• 2 cups (250 g) all-purpose flour
• 1 cup (240 g) ricotta cheese (whole milk)
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 6 tbsp (85 g) unsalted butter, softened
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup powdered sugar (for glaze)
• 2–3 tbsp milk or lemon juice (for glaze)

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla, then add the ricotta and lemon zest until just combined.
4. In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
5. Gently fold the dry ingredients into the wet mixture until just combined.
6. Using a cookie scoop, drop dough onto prepared sheets 2 inches apart.
7. Bake for 12–14 minutes until edges are set and tops are lightly golden.
8. Allow cookies to cool for 5 minutes, then move to a wire rack. Glaze with whisked powdered sugar and milk or lemon juice once cooled.

Notes

Bake and freeze unglazed cookies for up to 3 months. Thaw and glaze before serving.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian