Get ready to discover your new favorite cookie. These Almond Ricotta Cookies are unbelievably soft, cake-like, and topped with a sweet almond glaze that makes them completely irresistible. This recipe transforms simple ingredients into a sophisticated, bakery-style treat that melts in your mouth. They have a delicate crumb and a rich, moist texture that sets them apart from any other cookie you’ve ever baked. Perfect for holidays, special occasions, or just a Tuesday afternoon, these Italian-inspired delights are a guaranteed crowd-pleaser.
We’re going beyond just a recipe here; we’re exploring the technique that makes these cookies so uniquely delicious. Forget dry, crumbly cookies. The addition of whole milk ricotta cheese is the secret to their pillowy softness and tender texture. Let’s bake a batch of the best Almond Ricotta Cookies you’ve ever had.
Why You’ll Adore This Almond Ricotta Cookies Recipe
- Incredibly Soft Texture: The ricotta cheese creates a light, puffy, cake-like consistency that is simply divine. Each bite is a soft, tender dream.
- Elegant Almond Flavor: A delicate balance of almond extract in both the cookie and the glaze provides a sophisticated flavor that’s rich but not overpowering.
- Perfect for Any Occasion: Dress them up with sprinkles for the holidays or enjoy them plain. They are the perfect addition to any cookie platter, from Christmas gatherings to Easter celebrations. If you enjoy classic bakes, you might also love our bakery-style chocolate chip cookies.
- Simple & Approachable: Despite their elegant appearance, these cookies are surprisingly easy to make. The dough comes together quickly, and the glaze is foolproof.
Key Ingredients for Perfect Ricotta Cookies
The magic of these cookies lies in their simple, high-quality ingredients. Each component plays a crucial role in creating their signature soft texture and delicate flavor.
The Magic of Ricotta Cheese
The star of the show is, of course, the ricotta. For this recipe, you must use whole milk ricotta cheese. The higher fat content is essential for achieving the moist, tender crumb we’re aiming for. It’s also crucial to drain any excess liquid from the ricotta to prevent the dough from becoming too wet. This single ingredient is what makes these Almond Ricotta Cookies so unique.
For the Cookies
- All-Purpose Flour: Provides the structure for our cookies.
- Baking Soda: Gives the cookies their signature lift, making them light and airy.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted Butter: Make sure it’s 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. Use a large egg at room temperature.
- Almond & Vanilla Extract: A combination of both extracts creates a beautifully complex flavor profile.
For the Almond Glaze
- Powdered Sugar: The base of our smooth, sweet glaze. Sift it to avoid lumps.
- Almond Extract: Reinforces the almond flavor from the cookies.
- Milk or Cream: Thins the glaze to the perfect drizzling consistency.
How to Make Almond Ricotta Cookies (Step-by-Step)
Follow these simple steps to create the softest cookies imaginable. The process is straightforward, ensuring success even for novice bakers.
- Prep Your Station: Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening is evenly distributed.
- Cream Butter and Sugar: In a separate large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and both vanilla and almond extracts until well combined. Then, add the drained whole milk ricotta and mix until it’s just incorporated. Be careful not to overmix at this stage.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be very soft and sticky, similar to a thick cake batter.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 13-15 minutes, or until the edges are lightly golden and the centers are set.
- Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies must be fully cool before you add the glaze. For those who love intricate desserts, our pistachio tiramisu recipe is another must-try.
The Perfect Almond Glaze
This simple glaze is the perfect finishing touch. It adds an extra layer of sweetness and almond flavor that makes these cookies truly special.
- Whisk Ingredients: In a small bowl, whisk together the sifted powdered sugar, almond extract, and 2 tablespoons of milk.
- Adjust Consistency: Continue to add milk, one teaspoon at a time, until you reach your desired consistency. It should be thick enough to coat the cookie but thin enough to drizzle smoothly.
- Decorate: Once the cookies are completely cool, dip the tops into the glaze or use a spoon to drizzle it over them. Add sprinkles immediately if you’re using them, as the glaze sets quickly.
Expert Tips for Bakery-Style Results
- Drain the Ricotta: Don’t skip this step! Excess water can make your dough too wet and cause the cookies to spread too much. Place the ricotta in a fine-mesh sieve over a bowl for at least 30 minutes before using.
- Use Room Temperature Ingredients: For a smooth, homogenous dough, ensure your butter, egg, and ricotta are all at room temperature. This helps them incorporate seamlessly.
- Don’t Overmix: Overmixing the dough after adding the flour can develop the gluten too much, resulting in tough cookies instead of soft, tender ones. Mix until the ingredients are just combined.
- Use a Cookie Scoop: For uniformly sized cookies that bake evenly, use a tablespoon-sized cookie scoop.
If you’re a fan of no-bake desserts that are just as impressive, be sure to check out our no-bake chocolate eclair cake.
Variations and Substitutions
While this classic Almond Ricotta Cookies recipe is perfect as is, it’s also wonderfully versatile. Try these variations to make it your own.
- Lemon Ricotta Cookies: Swap the almond extract for lemon extract and add the zest of one lemon to the dough for a bright, citrusy twist.
- Chocolate Chip: Fold in a cup of mini chocolate chips into the dough for a delicious chocolatey surprise.
- Holiday Spice: Add a pinch of nutmeg or cinnamon to the dry ingredients for a warm, festive flavor perfect for the holidays.
Storing Your Cookies
To keep your Almond Ricotta Cookies fresh and soft, store them in an airtight container at room temperature. They are best enjoyed within 3-4 days. Because of the ricotta, they will remain softer than traditional cookies. You can also refrigerate them for up to a week, but allow them to come to room temperature before serving for the best texture.
Frequently Asked Questions About Almond Ricotta Cookies
Yes, this dough freezes well. Scoop the dough balls onto a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
Absolutely! You can bake the cookies and store them in an airtight container for up to 3 days before glazing and serving. You can also prepare the dough and refrigerate it for up to 48 hours before baking.
While almond extract gives these cookies their classic flavor, you can substitute it with vanilla extract for a more traditional vanilla cookie. For a citrusy twist, try using lemon extract and adding fresh lemon zest to the dough.
Store the glazed cookies in a single layer in an airtight container at room temperature for up to 4 days. If you stack them, place a sheet of parchment paper between the layers to prevent the glaze from sticking.
Flat ricotta cookies are usually caused by excess moisture. To prevent this, make sure you drain your whole milk ricotta in a fine-mesh sieve for at least 30 minutes before mixing it into the dough. Also, ensure your butter is softened, not melted.
The Ultimate Soft Cookie Experience
This Almond Ricotta Cookies recipe is more than just a set of instructions; it’s a gateway to creating delightful memories and delicious treats. The unique, cake-like texture and delicate almond flavor are sure to win over everyone who tries them. So, preheat your oven, gather your ingredients, and get ready to bake a batch of pure happiness. We can’t wait to see your creations—share them with us on Pinterest!
Almond Ricotta Cookies Recipe
Almond Ricotta Cookies (The Best Soft Italian Cookie Recipe)
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and almond extract. Mix in the drained ricotta cheese until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be very soft.
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets.
- Bake for 13-15 minutes, until the edges are lightly browned. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together the sifted powdered sugar, almond extract, and 2 tablespoons of milk.
- Add more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.
- Once cookies are completely cool, dip the tops in the glaze or drizzle it over them. Let the glaze set before storing.
Notes
Room Temperature Ingredients: Using room temperature butter, egg, and ricotta ensures a smooth, well-combined dough.
Cool Completely: Ensure cookies are fully cooled before glazing, otherwise the glaze will melt and slide right off.
