Italian ricotta cookies are a beloved classic, celebrated for their delicate texture, subtle sweetness, and irresistible softness. Hailing from Italian-American traditions, these cookies are often featured during holidays and special occasions but are perfect year-round. The magic ingredient, ricotta cheese, gives the cookies their signature moist and tender crumb while adding a subtle richness that sets them apart from other traditional cookies.

Unlike overly sugary treats, Italian ricotta cookies strike a perfect balance with their mild sweetness, making them a favorite for those who prefer a more refined dessert. They’re typically finished with a simple glaze. Here, I added some colorful candied cherries, lending a festive touch that’s as delightful to look at as it is to eat.

Versatile and easy to make, these cookies are perfect for sharing with friends and family over coffee or tea. Their pillowy softness pairs beautifully with a touch of vanilla or you can substitute lemon extract for a citrus flavor. Whether you’re a seasoned baker or trying these for the first time, Italian ricotta cookies promise to bring a bit of Italy’s warmth and charm straight to your table. Embrace tradition and indulge in a treat that’s truly timeless.

Cherry-Topped Ricotta Cookies

Makes 3 1/2 – 4  dozen cookies

Ingredients 
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 oz unsalted butter at room temperature for several hours 
3/4 cups granulated sugar
1 large egg
2 teaspoons vanilla (can substitute lemon extract)
8 oz whole milk ricotta
3 – 4 dozen maraschino cherry halves (for the holidays, I like a combo of cherry & green)

Directions
1. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.  
2. In a large bowl, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes
3. Beat in egg, vanilla and ricotta until well combined.
4. Slowly add in the flour mixture until well combined, but do not over mix. Refrigerate for a minimum of one hour, but up to overnight.
5. Heat oven to 350 degrees. 
6. With a medium cookie scooper or two spoons, shape some dough into round balls and place on a baking sheet that has been lined with parchment paper. 
7. Press in half a maraschino cherry on top.
8. Bake in 350 degree F oven for 12-15 minutes or until bottoms are lightly brown. 

Optional

You can prepare a simple icing with about 1 1/2 – 2 cups of confectioners sugar, 1 teaspoon vanilla and 2 – 3 tablespoons of milk. Mix well and with a fork, drizzle on top of the cookies after cooling, as I have done in the image. 

*Tips: 
If you do not like cherries, you could use an almond or even a small chocolate diskette. If you prefer to not add a topping, you could skip one all together and just glaze with a simple glaze of powdered sugar and a few tablespoons of milk.

Recipe updated: December 16, 2024

Picture Credit: Lazy Italian Culinary Adventures

Post Updated: December 17, 2024