In Nonna’s kitchen, the aroma of freshly baked cookies is more than a treat — it’s a promise of warmth, tradition, and love.
These Almond Ricotta Cookies are a timeless favorite, made with soft ricotta for a tender crumb and a delicate almond glaze that adds just the right touch of sweetness.
Baked in generous batches, they’re perfect for sharing during holidays, family gatherings, or quiet afternoons with coffee.
The secret lies in the ricotta, which keeps every bite moist and soft for days, making these cookies as inviting on day three as they are fresh from the oven.
With their pillowy texture, subtle almond flavor, and festive garnish, these cookies bring the heart of Italian home baking straight to your table — one sweet bite at a time.
⏱ Cooking Time
Preparation Time: 15 minutes
Cooking Time: 14 minutes
Cooling & Glazing: 15 minutes
Total Time: 44 minutes
Servings: Makes about 4 dozen cookies
🛒 Ingredients
For the Cookies
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
16 oz whole milk ricotta cheese
2 large eggs
2 tsp vanilla extract
2 tsp almond extract
4 cups all-purpose flour
3 tsp baking powder
½ tsp salt
For the Almond Glaze
2 cups powdered sugar
4–6 tbsp milk
1 tsp almond extract
Optional: slivered almonds, rainbow nonpareils, or sparkling sugar for garnish
👩🍳 Method
Step 1 – Make the Dough
Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy (about 2–3 minutes). Add ricotta, eggs, vanilla, and almond extract, mixing until smooth.
In another bowl, whisk together flour, baking powder, and salt. Gradually fold the dry mixture into the wet mixture until a soft dough forms.
Step 2 – Bake the Cookies
Scoop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
Bake for 12–14 minutes, until the tops are set and the bottoms are just golden.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 3 – Glaze & Decorate
Whisk together powdered sugar, milk, and almond extract until smooth and pourable.
Dip the tops of cooled cookies into the glaze or spoon it over.
Garnish immediately with slivered almonds, nonpareils, or sugar before the glaze sets.
💡 Tips & Tricks
Add citrus zest: Lemon or orange zest in the dough and glaze adds brightness.
Extra almond flavor: Mix ½ cup finely ground almonds into the flour mixture.
Stay soft: Don’t overbake; these cookies should be pale on top and just golden underneath.
📊 Nutritional Facts (per cookie, based on 48 cookies)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 15 g |
| Protein | 2 g |
| Fat | 6 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 20 mg |
| Sodium | 40 mg |
| Fiber | 0 g |
| Sugar | 10 g |
ITALIAN ALMOND RICOTTA COOKIES
Notes
Ingredients
For the Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 16 oz whole milk ricotta cheese
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp almond extract
- 4 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
For the Almond Glaze
- 2 cups powdered sugar
- 4–6 tbsp milk
- 1 tsp almond extract
- Optional: slivered almonds, rainbow nonpareils, or sparkling sugar for garnish
👩🍳 Method
Step 1 – Make the DoughPreheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy (about 2–3 minutes). Add ricotta, eggs, vanilla, and almond extract, mixing until smooth.
In another bowl, whisk together flour, baking powder, and salt. Gradually fold the dry mixture into the wet mixture until a soft dough forms. Step 2 – Bake the Cookies
Scoop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
Bake for 12–14 minutes, until the tops are set and the bottoms are just golden.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Step 3 – Glaze & Decorate
Whisk together powdered sugar, milk, and almond extract until smooth and pourable.
Dip the tops of cooled cookies into the glaze or spoon it over.
Garnish immediately with slivered almonds, nonpareils, or sugar before the glaze sets.
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