Almond Ricotta Cookies (Soft, Moist, & Incredibly Easy)

Discover the ultimate recipe for Almond Ricotta Cookies, the softest, most pillowy cookies you will ever bake. These treats are delightfully cake-like, packed with delicate almond flavor, and topped with a simple, sweet glaze. If you’ve been searching for a cookie that truly melts in your mouth, this is the recipe you need. They are perfect for holidays, special occasions, or simply a cozy afternoon with a cup of coffee.

Unlike traditional cookies, the addition of ricotta cheese gives these cookies an incredibly tender and moist crumb. It’s a classic Italian baking secret that transforms a simple cookie into a truly memorable dessert. Get ready to fall in love with your new favorite cookie.

Why These Almond Ricotta Cookies Are a Must-Try

You will absolutely adore this recipe, and here’s why. The texture is simply unparalleled—light, airy, and incredibly soft, thanks to our star ingredient. The flavor is a perfect balance of subtle sweetness and rich almond extract. Plus, this recipe is straightforward and forgiving, making it perfect for bakers of all skill levels. They look elegant on any dessert platter and are always a crowd-pleaser.

The Magic of Ricotta in Cookies: Unlocking the Perfect Texture

What exactly does ricotta do in a cookie recipe? The answer is moisture. Ricotta cheese adds a significant amount of moisture without adding much fat, which results in a uniquely soft, cake-like texture. It keeps the cookies from becoming dry and dense, creating a light and tender crumb that stays fresh for days. It’s the secret to achieving that signature pillowy feel that makes these Almond Ricotta Cookies so irresistible.

Essential Ingredients for the Best Almond Ricotta Cookies

For this recipe, we use simple pantry staples to create something truly special. Using high-quality, full-fat ricotta and pure almond extract will yield the best results.

For the Cookies

• All-Purpose Flour: Provides the structure for our cookies.
• Baking Soda: Our leavening agent that helps the cookies rise and become fluffy.
• Salt: Balances the sweetness and enhances the overall flavor.
• Unsalted Butter: Must be softened to room temperature for proper creaming.
• Granulated Sugar: For sweetness and a tender texture.
• Egg: Binds the ingredients together.
• Whole Milk Ricotta Cheese: The key to a moist, soft cookie. Do not use skim or part-skim.
• Almond Extract: Provides the classic, warm almond flavor.

For the Almond Glaze

• Powdered Sugar: The base for our smooth, sweet glaze.
• Almond Extract: Reinforces the almond flavor.
• Milk: To thin the glaze to the perfect drizzling consistency.
• Sliced Almonds: For a beautiful and crunchy garnish (optional).

Step-by-Step Instructions to Make Almond Ricotta Cookies

Follow these simple steps to create perfect cookies every time. Ensure your ingredients are at room temperature before you begin for the best results.

Making the Cookie Dough

1. Prep Your Station: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.
3. Cream Butter and Sugar: In a large bowl using a stand mixer or a hand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients: Add the egg, ricotta cheese, and almond extract to the butter mixture. Beat until everything is well combined. Remember to scrape down the sides of the bowl to ensure everything is incorporated.
5. Combine Wet and Dry: Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix only until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
6. Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. A cookie scoop works perfectly here. Bake for 11-13 minutes, or until the edges are lightly golden and the centers are set.
7. 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 the Almond Glaze

1. Whisk Ingredients: In a small bowl, whisk together the powdered sugar, almond extract, and 2 tablespoons of milk.
2. Adjust Consistency: If the glaze is too thick, add more milk, one teaspoon at a time, until you reach a smooth, drizzling consistency.
3. Decorate: Once the cookies are completely cool, dip the tops in the glaze or use a spoon to drizzle it over them. If desired, sprinkle with sliced almonds immediately after glazing. Let the glaze set before serving.

Pro Tips for Perfect, Pillowy Cookies Every Time

• Use Full-Fat Ricotta: For the richest flavor and best texture, use whole milk ricotta cheese. Part-skim versions have higher water content and can make the cookies spread too much.
• Room Temperature Ingredients: Ensure your butter, egg, and ricotta are at room temperature. This helps them combine evenly, creating a smoother, more uniform dough.
• Don’t Overmix: Mix the flour into the wet ingredients only until it’s just combined. Overmixing develops gluten, which can make your soft, cake-like cookies tough.
• Use a Cookie Scoop: For uniformly sized cookies that bake evenly, a spring-loaded cookie scoop is your best friend.

Flavor Variations & Customizations

While the classic almond flavor is fantastic, you can easily customize these cookies. Try adding a teaspoon of lemon or orange zest to the dough for a bright, citrusy note. You could also swap the almond extract for vanilla or even a hint of anise for a different flavor profile. For a fun twist, consider topping them with colorful sprinkles instead of sliced almonds. This recipe is also a great base; for a different take, check out these delicious Mexican Wedding Cookies.

Storing Your Almond Ricotta Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. Because of the ricotta, they are quite moist, so placing a sheet of parchment paper between layers can prevent them from sticking together. These cookies also freeze beautifully! Place the unglazed, cooled cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before glazing and serving. Looking for another dessert that stores well? This Pistachio Tiramisu is a fantastic make-ahead option.

Frequently Asked Questions

More Delicious Dessert Recipes

If you loved these cookies, you’re sure to enjoy some of our other favorite dessert recipes. For a decadent and rich treat, try this Flourless Chocolate Torte. If you’re in the mood for something fruity and light, this Lemon Custard Cake is always a winner.

Almond Ricotta Cookies Recipe

Almond Ricotta Cookies (Soft, Moist, & Incredibly Easy)

The ultimate recipe for incredibly soft, moist, and pillowy Almond Ricotta Cookies. This easy recipe uses ricotta cheese for a perfect cake-like texture, all topped with a sweet and simple almond glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Italian

Calories: 155

Ingredients Equipment Method Notes

Ingredients

  

• 2.5 cups All-Purpose Flour
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 0.5 cup Unsalted Butter softened
• 1 cup Granulated Sugar
• 1 Large Egg room temperature
• 1 cup Whole Milk Ricotta Cheese
• 1 tsp Almond Extract
• 1 cup Powdered Sugar
• 0.5 tsp Almond Extract
• 2-3 tbsp Milk
• 0.25 cup Sliced Almonds optional, for garnish

Equipment

• 2 Baking Sheets
• 1 Electric mixer (hand or stand)
• 2 Mixing Bowls

Instructions

 

Making the Cookie Dough

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.
3. In a large bowl using a stand mixer or a hand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add the egg, ricotta cheese, and almond extract to the butter mixture. Beat until everything is well combined. Remember to scrape down the sides of the bowl to ensure everything is incorporated.
5. Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix only until just combined.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 11-13 minutes, or until the edges are lightly golden and the centers are set.
7. 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 the Almond Glaze

1. In a small bowl, whisk together the powdered sugar, almond extract, and 2 tablespoons of milk.
2. If the glaze is too thick, add more milk, one teaspoon at a time, until you reach a smooth, drizzling consistency.
3. Once the cookies are completely cool, dip the tops in the glaze or use a spoon to drizzle it over them. If desired, sprinkle with sliced almonds immediately after glazing. Let the glaze set before serving.

Notes

Use Full-Fat Ricotta: For the richest flavor and best texture, use whole milk ricotta cheese.
Room Temperature Ingredients: Ensure your butter, egg, and ricotta are at room temperature for a smoother dough.
Don't Overmix: Mix the flour only until just combined to keep the cookies tender.
Use a Cookie Scoop: This ensures uniformly sized cookies that bake evenly.

Tried This Recipe? Share Your Creation!

I can’t wait to hear what you think of these Almond Ricotta Cookies! If you make them, please leave a comment and rating below. Your feedback helps other bakers and is greatly appreciated! For more delicious recipe inspiration, be sure to follow along on Pinterest.