Description
Soft, pillowy, and bursting with almond flavor, these Italian Almond Ricotta Cookies are made with ricotta cheese, almond extract, and a sweet glaze. A classic Italian cookie perfect for holidays, everyday treats, or gifting. Includes easy step-by-step instructions and storage tips.
Ingredients
1 cup ricotta cheese
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon almond extract
sprinkles, optional
Instructions
1. Cream together the butter and granulated sugar in a large bowl until light and fluffy.
2. Add the ricotta cheese and beat until combined.
3. Mix in the eggs, almond extract, and vanilla extract until smooth.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
7. Drop tablespoons of dough onto the sheets and bake for 12 to 14 minutes until edges are lightly golden.
8. Let cookies cool completely on a wire rack.
9. Make the glaze by whisking powdered sugar, almond extract, and milk until smooth.
10. Dip tops of cookies into the glaze, let excess drip off, then decorate with sprinkles if using.
11. Let glaze set at room temperature before storing.
Notes
Cookies stay soft for days and get even better the next day.
Drain ricotta if it’s very wet to avoid soggy dough.
Skip the sprinkles for a more refined look or add crushed nuts for texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg