Soft and moist ricotta cheese cookies have a cake-like texture and sweet taste. Topped with a light frosting they are a classic Italian Christmas cookie perfect for gifting!

Ricotta cheese cookies topped with a sweet cream cheese frosting cooling on a wire bakers rack.

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Italian Ricotta Cookies

If you’ve never have ricotta cheese cookies before (also known as Italian cookies or Italian Christmas cookies), you are really missing out! My cousin shared this recipe with me a few years ago and I’ve made them every year since!

Ricotta cheese in cookies makes them super soft like a butter cookie or classic shortbread cookie but with a hint of tartness similar to using cream cheese in my cream cheese shortbread cookies or this cherry almond cookie. Almond extract in the frosting balances the tart flavor with sweetness!

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“Another amazing and easy cookie recipe!!! So fluffy, moist and the frosting makes it sweet and fun to decorate with the kids!!! Thank you!”

Megan

How to Make Ricotta Cheese Cookies

Start by using a mixer to cream the wet ingredients – butter, sugar, eggs, vanilla and ricotta cheese. Next in a separate bowl, stir the dry ingredients together (flour, baking soda and salt). Then slowly mix the flour mixture into the wet ingredients until a dough forms.

Ricotta cheese cookie dough being stirred in a bowl.

After you’ve mixed up this simple dough, take a large spoon (or cookie scoop) and drop dough onto a greased cookie sheet. It’s a little sticky, so I actually push the dough off with my finger. I did pretty large drops of dough because I wanted them to be big.

Scooping ricotta cookie dough balls on baking sheet.

Bake at 350°F for 10 minutes, or until the bottoms get lightly golden brown. It will seem a little doughy in the middle at first, but they will set up after cooling on the baking sheet for a few minutes. Then transfer to a wire rack to cool.

Ricotta cheese cookies on a cooling rack before adding frosting.

Perfect Frosting

If you want to dress up your ricotta cheese cookies, a simple almond-flavored cream cheese frosting adds sweetness and a subtle nutty flavor that pairs perfectly with the soft cookies.

To make it, beat softened cream cheese and butter together until smooth. Mix in a splash of almond extract, then add powdered sugar a little at a time until the icing is thick, creamy, and easy to spread. Frost the cookies once they’re completely cooled.

Close up of ricotta cheese cookie with sweet cream cheese almond flavored frosting.

Recipe Tips

  • Glaze: You could also use a cream cheese glaze or powdered sugar glaze on top. I would reccommend adding almond extract to the glaze.
  • Frosting: These would also taste delicious with a sour cream frosting or classic buttercream.
  • Extract: Feel free to play around with the flavors and use lemon extract in place of the almond extract, or use fresh lemon juice and lemon zest. Anise extract would be lovely similar to pizzelle.
  • Cool cookies completely: Let the cookies cool fully, then frost them. The frosting adds the perfect sweetness, so don’t skip it, it’s what brings the cookie together.
A close up of a frosted ricotta cookie with holly berry sprinkles.

More favorite holiday cookie recipes include cheesecake filled cookies, copycat Swig cookie recipe and soft sugar cookies.

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A close up of a frosted ricotta cheese cookie with holly berry sprinkles for the holidays.

Ricotta Cheese Cookies

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24
Soft and moist ricotta cheese cookies have a cake-like texture and sweet taste. Topped with a light frosting they are a classic Italian Christmas cookie!
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Ingredients 

Cookies:

  • 1 cup butter , softened
  • 2 cups granulated sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 15 ounce container Ricotta cheese
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon Kosher salt

Frosting:

  • 4 ounces cream cheese , softened
  • ½ cup butter , softened
  • 1 teaspoon almond extract
  • 1-2 cups powdered sugar

Instructions

Cookies:

  • Prep. Preheat the oven to 350°F and line a large cookie sheet with parchment paper.
  • Wet ingredients. In a large bowl, cream together 1 cup butter and 2 cups sugar. Then mix in the 2 eggs, 1 Tablespoon vanilla and 15 ounce container ricotta cheese.
  • Dry ingredients. In a separate bowl, mix together the dry ingredients (4 cups flour, 2 teaspoons baking soda and 1 teaspoon salt). Then add to the wet ingredients and mix just until combined. Chill dough at least 30 minutes, up to 24 hours.
  • Scoop. Using a large spoon or cookie scoop, drop the dough onto the greased cookie sheet. Use another spoon or your finger to help the dough onto the pan.
  • Bake. Bake for 9-10 minutes, or until the bottoms get lightly golden brown. Allow to sit on the pan for 2 minutes and then transfer to a cooling rack.

Frosting:

  • Whip together 4 ounces softened cream cheese, 1/2 cup softened butter, 1 teaspoon almond extract and 1-2 cups powdered sugar in a large bowl.
  • Then spread over the cookies once they have cooled.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Add sprinkles or chopped nuts to the tops if desired. 
To make a glaze instead of frosting:
  • 2 cups powdered sugar
  • 1 Tablespoon melted butter
  • 2-3 Tablespoons milk
  • 1 teaspoon almond or vanilla extract
Instructions: Whisk all ingredients together in a large bowl until smooth. Then drizzle or spoon on top of cookies.

Nutrition

Calories: 318kcal, Carbohydrates: 38g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 65mg, Sodium: 282mg, Potassium: 57mg, Fiber: 1g, Sugar: 22g, Vitamin A: 527IU, Calcium: 51mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Are these good for Christmas?

Absolutely. Ricotta cookies make a great holiday cookie and are perfect for cookie exchanges or adding to a Christmas cookie tray. Decorate ricotta Christmas cookies with holly berry sprinkles, festive nonpareils or tinted glaze to match your holiday colors.

How do I store ricotta cheese cookies?

Store cooled cookies in an airtight container at room temperature. They will stay soft for up to 3 days. Beyond three days, refrigerate or freeze them.

Can I freeze ricotta cookies?

Yes. For the best texture, freeze the cookies unfrosted in an airtight container or freezer bag. Thaw in the fridge overnight, then add the glaze or frosting once they’re completely thawed.