These soft-baked Italian ricotta cookies get their signature sweet taste and moist texture from ultra-creamy ricotta (spoiler alert: drain it first!) and a hint of fiori di sicilia extract, my secret ingredient, which whispers hints of fresh orange, lemon and vanilla!
Soft-baked Italian ricotta cookies are unique. They’re moist, delightfully cake-like and perfectly sweet, especially when glazed with powdered sugar and bouncy, colorful sprinkles. I’d eat them every day! In fact, I created a sourdough version in my book: Artisan Sourdough Made Simple.
For the ingredients, classic ricotta cookies typically include the usual suspects (flour, sugar, eggs and butter etc.). Creamy ricotta cheese makes them stand out. However, I take it a step further and drain the ricotta first (a brilliant tip I learned making homemade ravioli), which makes the cookies softer and less likely to spread out when baked. And also: I add a splash of Fiori di Sicilia, the world’s best kept baking secret.
Ricotta Cookie Ingredients: You Will Need
- Butter
- Granulated Sugar
- Egg
- Ricotta cheese
- Fiori di Sicilia extract
- All-purpose flour
- Baking powder
- Fine sea salt
- Powdered sugar
- Milk
- Sprinkles
What Is Fiori di Sicilia Extract?
Fiori di Sicilia is an incredibly fragrant baking extract with hints of orange, lemon and vanilla. It’s also very strong. You only need a drop. The taste and smell will transport you to a box of sweet Italian pastries (can you imagine the aroma?). Use it for cakes, cookies and various baked goods.
Ricotta Cookie Tips:
- To soften butter quickly: microwave for 10+ seconds, adjusting the time as needed. Or, leave out at room temperature overnight (assuming it’s fall/winter).
- For the extract: order Fiori di Sicilia online through King Arthur Flour and Amazon, or purchase at Sur La Table or Italian specialty shops. Substitute with 1 tsp. of pure vanilla extract or 1/2 tsp. almond extract if you prefer. Add the zest of 1/2 orange and lemon.
- For perfect-sized cookies: use a small cookie scoop, 1 1/2″ diameter to evenly portion the dough.
More Italian Cookie & Dessert Recipes To Try!
- One-Bowl Italian Ricotta Cake
- Classic Italian Sesame Cookies {Reginelle Cookies}
- Rich & Fudgy Torta Caprese
- Italian Anise Biscotti
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Soft Italian Ricotta Cookies {Christmas Cookies}
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 mins
- Yield: 30 1x
- Category: Cookies
- Method: Oven-Baked
- Cuisine: Italian
- Diet: Vegetarian
Description
These soft-baked Italian Ricotta cookies get their signature taste and texture from creamy ricotta cheese (spoiler alert: drain it first!) and a hint of fiori di sicilia extract, my secret ingredient, which whispers hints of fresh orange, lemon and vanilla!
Ingredients
Wet ingredients
- 6 tbsp. unsalted butter, softened*
- 2/3 c. sugar
- 1 egg
- 1 c. whole milk ricotta cheese, drained overnight
- 1/4 tsp. fiori di sicilia extract**
Dry ingredients
- 1 1/2 c. flour
- 1 tsp. baking powder
- pinch of salt
Glaze
- 3/4 c. powdered sugar, sifted
- 3 tbsp. milk
Decorations
- 1 large bottle (7.5 oz) mixed red, white & green sprinkles
* To quickly soften butter, microwave for 10+ seconds adjusting the time as needed.
** You can order Fiori di Sicilia extract online through King Arthur Flour and Amazon, or purchase at Sur La Table or Italian specialty shops. Substitute with 1 tsp. of pure vanilla extract or 1/2 tsp. almond extract if you prefer.
*** I use a small cookie scoop, 1 1/2″ diameter to evenly portion the dough
Instructions
- Preheat your oven to 325 F. Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer add the softened butter, sugar, and egg. Beat until light and fluffy.
- Add the ricotta cheese and extract. Mix well to combine.
- In a separate bowl sift the flour, baking powder, and salt together.
- With the mixer on low speed, slowly add the dry ingredients. Mix only until combined.
- Portion the dough onto the prepared baking sheet using a cookie scoop.
- Bake in the center of the oven for about 25 minutes. Note: I prefer to bake my cookies one pan at a time. Repeat this process when the first batch is done.
- Remove from the oven and transfer cookies to a wire rack. Cool completely before decorating.
- To make the glaze, sift the powdered sugar into a large bowl. Add the milk, 1 tablespoon at a time, until a glaze has formed.
- Set up your decoration station: grab 2 bowls and cut a long piece of parchment paper. One bowl is for the sprinkles and the other bowl will remain empty ( to catch the sprinkles as you decorate). Place the parchment paper on the table for the glazed cookies to dry.
- To decorate, dunk 1/2 of each cookie into the glaze, allowing the excess to drip off. Working over your empty bowl, top the glazed half with sprinkles. Do not dunk the cookies into the sprinkles; the glaze will fall off and the sprinkles will get wet.
- Place the decorated cookies onto the parchment paper. Dry completely before serving.
Notes
* If you’d like to make these cookies in advance, I recommend baking only 1 day head of time. They become softer as they sit. Store in an air tight container.
Comments
Myron Ruth says
Clear and easy to follow!! This post exceeded my expectations….
Patricia Schena says
Love the recipes ❤️❤️
Emilie Raffa says
Thank you so much Patricia!
Karen says
I made these for the first time and this recipe will be included every Christmas from now on! My husband likes them so much, other holidays may need to be added as well! I did splurge and buy the Fiori di Sicilia extract and I’d say it was so well worth it!
connie raffa says
Dear Emilie I miss the small business hardware store where you get service. Home Depot came to my city in CT and 23 hardware stores closed, including one that was in business for 100 years and had beautiful wooden drawers holding different screws. Maybe we should try a different place for the window. AS FOR THE COOKIES – I WANT THEM. I LOVE RICOTTA PIE. Aunt Ann use to make it for me at Easter and these cookies seem like a condensed version. Congrats with your beautiful pictures. Auntie
(Review provided by a family member of theclevercarrot.com)
Lara says
Hi Emilie. Something strange happened today with this recipe. And I am sure it’s something I did! I wanted to double the batch so I doubled everything and baked but they came out “cakey” if u knoe what I mean. As if they were Madelines!
I didn’t have any white sugar so I used icing. But everything else I followed to the dot- where do u think I went wrong? Thank you.
Emilie says
Hi Lara! Oh, no! Sorry to hear that. I’m happy to help trouble shoot :)
The reason why your cookies were cake-like was due to the icing sugar. This kind of sugar is completely different than granulated sugar and is not an equal substitution. It also has cornstarch in it! It will yield a very different texture altogether.
Next time, make sure to use granulated sugar. And if you’d like to double the recipe, I would recommend doing this in 2 separate batches (that’s your best bet)!
I hope this helps! Good luck & happy baking :)
Melissa says
I love crinkle cookies. They are so festive.
Melissa says
How beautifully delicious those cookies look! My favourite cookie is a shortbread :)
Emilie says
Welcome Melissa! Thank you! I’m with you on the shortbread. Simple, classic and delicious!
PS- they freeze beautifully… bake up a batch, cool completely and store in an airtight container in the freezer ;)
Brenda says
Italian cookies are my absolute favorite. I haven’t had any since my mother-in-law passed away. She made the best, but alzheimer’s disease kept her from sharing the recipe before she died.
Emilie says
Hello Brenda, I’m touched this recipe brought back memories of your mother-in-law. They’re one of my favorites as well. I’m sure my cookies won’t top hers, but perhaps they will share some sweet similarities… Thank you for sharing your story with me. Have a very happy holiday!
Patricia says
Love your recipe. Thanks for the tip about the fioli di Sicilian. Love the platter too!
Susan says
These look delicious.
Chichi says
This looks absolutely delicious. I can almost taste them. Beautiful festive photography as well.
Pamela Green says
I love how light these cookies look. The sprinkles definitely make them cheery! For Hanukkah celebrators you could just use blue and white sprinkles!
Laney (Ortensia Blu) says
Just printed this out and it’s now officially on the list for holiday baking this year! You never steer us wrong Emilie! And off to NY Cake and Bake tomorrow for all the fun stuff…
Emilie says
Yay! These are going to be right up your alley, Laney. Ah, the smell of that extract… Now, what is this Cake & Bake? Do I live in a cave? Do tell! xo
Laney (Ortensia Blu) says
It’s at 56 W. 22nd st. and it’s amazing! Everything you could ever need/want to bake with including stuff you really didn’t know that you needed:) You can buy online but it’s definitely worth a field trip! http://www.nycake.com
Emilie says
Wow. I do live in a cave. I’m going to the website now but I’ll have to take a trip in person! Wish I could meet you there :)
Laney (Ortensia Blu) says
Maybe we’ll plan a field trip together:) xo
Emilie says
Oh yes. Then Sfoglia afterwards. Prosciutto, bread and prosecco. xo
Kim Henrichs says
Amazing cookies > group texts any day! These look fabulous!
kim says
These ricotta cookies sound delish and I plan on baking them this Christmas
with Italian anise cookies. I’ll use 2 different sprinkles for added fun! LOL
Emilie says
Yes! I love it! The flavors will go perfectly together. Happy Holidays, Kim :)