Ricotta Amaretto Cookies have a way of turning a regular afternoon into a cozy little celebration. If you’ve ever pulled out a tray of cookies only to find them dry or bland, I feel you. I wanted something soft, creamy, and a little special without needing bakery skills or a ton of fancy tools. These are exactly that kind of cookie. The ricotta keeps them plush and tender, and the amaretto brings a warm almond whisper that tastes like a hug. They’re the sort of cookie you pass around the table and everyone asks for the recipe. 
Ingredients
What you’ll need
Nothing too fancy here, but every ingredient pulls its weight. Use full fat dairy and fresh citrus if you can. It makes a difference.
- 2 cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened to room temp
- 1 cup granulated sugar
- 1 large egg, room temp
- 1 cup whole milk ricotta, well drained
- 2 tablespoons amaretto liqueur
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Zest of 1 lemon or orange
- For the glaze: 1 1/2 cups powdered sugar, 2 tablespoons amaretto, 1 to 2 tablespoons milk, pinch of salt
- Optional toppings: sliced almonds, festive sprinkles, or a little extra citrus zest
Quick tip: If your ricotta looks watery, set it in a fine mesh strainer for 20 minutes. It helps the dough keep its shape and makes the texture ultra tender. If you’re curious about more ways to handle ricotta in baking, I’ve got a handy set of ricotta baking tips you might like. 
Directions
Mix the dough
Whisk together flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, beat the softened butter and sugar until creamy and fluffy, about 2 minutes. Mix in the egg, then add ricotta, amaretto, almond extract, vanilla, and citrus zest. It may look slightly curdled at first. Keep going. Stir in the dry ingredients just until combined. The dough will be soft and slightly sticky, which is exactly what keeps these Ricotta Amaretto Cookies so tender.
“I made these for my book club and they vanished in ten minutes. One friend said they tasted like a bakery version of a childhood memory.”
Scoop and bake
Line two baking sheets with parchment. Use a medium cookie scoop or tablespoons to portion mounds about 2 inches apart. Chill the scooped dough in the fridge for 15 to 20 minutes. Chilling helps the cookies puff instead of spread. Bake at 350°F for 10 to 12 minutes, until the bottoms are light golden and the tops look set. Do not wait for deep browning. Pull them when they’re just cooked through.
Glaze and finish
Whisk powdered sugar with amaretto, a little milk, and a pinch of salt until smooth and pourable. Add milk a teaspoon at a time until you reach a slow ribbon consistency. Let the cookies cool for 10 minutes, then spoon or dip on the glaze. Top with sliced almonds or sprinkles while the glaze is tacky. For a deeper almond note, set aside a minute to skim this quick almond extract guide. It explains how extracts and liqueurs balance each other in baking. Let the glaze set before serving. 
Nutrition Facts (per serving)
These numbers are estimates for one cookie if you make about 28 cookies from the batch. Exact counts will vary with size and toppings, but this gives you a ballpark so you can enjoy them mindfully.
Approximate per cookie:
Calories: 130 to 150
Fat: 5 to 6 g
Carbs: 19 to 21 g
Protein: 2 g
Sugar: 12 to 14 g
Sodium: 75 to 100 mg
Fiber: 0 to 1 g
Want to lighten them up a touch? You can make the glaze thinner and drizzle instead of dip. Or skip toppings and keep things simple.
Tips for Perfect Almond Ricotta Cookies
Baking smart
- Drain the ricotta: Extra moisture makes dough too loose. A quick drain gives a creamy but structured cookie.
- Chill the scoops, not the bowl: After scooping, chill the tray. It’s easier than chilling a whole bowl of dough and gives better shape.
- Don’t overmix: Stir the dry ingredients in until just combined. Overmixing makes tough cookies.
- Do not overbake: Pull them when the tops look set and matte, not shiny. Pale edges are fine.
- Glaze while warm: If they’re barely warm, the glaze clings in a thin, even coat.
- Refresh the next day: A 5 second microwave warm up revives the soft texture.
- Toast your almonds: A quick toast ramps up flavor. Here’s a simple guide to how to toast almonds so you nail it every time.
- Balance citrus and almond: Lemon zest brightens, orange zest cozies things up. Pick your vibe.
If you want extra background on working with softness and structure in cookie dough, skim my quick notes on chilling, scooping, and spacing. Small adjustments make a bigger difference than you’d think.
Common Variations
Chocolate dip: Melt dark chocolate and dip half the cooled cookie. Let it set for a bakery look and a touch of bitter to balance the sweet.
Lemon pop: Use lemon zest in the dough and add 1 tablespoon fresh lemon juice to the glaze instead of some of the amaretto. Bright, sunny, and a nice twist for spring.
Orange and cranberry: Orange zest plus finely chopped dried cranberries in the dough. Chewy little sour pops against creamy cookie. So good.
Almond crunch: Press a few finely chopped toasted almonds on top after glazing. It adds a gentle crunch that plays nicely with the tender crumb. If you’re building a whole dessert spread, here’s how I arrange an easy Italian cookie platter so everything looks party ready.
Gluten free option: Use a 1:1 gluten free flour blend and let the scooped dough chill a bit longer. Take care not to overbake since GF blends can dry out faster.
Vanilla only: Skip amaretto and use extra vanilla if you need an alcohol free option. The cookies will still be soft and lovely.
Common Questions
Do I need to drain the ricotta?
Yes, if it looks watery. Even 15 minutes in a strainer helps the dough stay thick and the cookies bake up fluffy.
Can I make the dough ahead?
Yes. Scoop the dough onto a sheet, freeze until firm, then store in a bag for up to 2 months. Bake from frozen and add a minute or two.
What if I don’t have amaretto?
Use 1 extra teaspoon almond extract and a tablespoon of milk in the dough. The flavor will still be almond forward and tasty.
How do I store them?
Keep in an airtight container at room temp for 3 days, or refrigerate for up to a week. The glaze holds well.
Can I double the recipe?
Absolutely. Bake one tray at a time for even results. Rotate the pan halfway through if your oven has hot spots.
The kind of cookie you make twice
Soft, creamy, a little citrus, and that cozy almond aroma. These Ricotta Amaretto Cookies are the ones I make when I want something special but low stress. The dough comes together fast, the glaze is forgiving, and the results taste like a bakery treat you made at home. If you want to compare styles and techniques, I love the approach in Italian Almond Ricotta Cookies – This Italian Kitchen for even more ideas. Now it’s your turn to bake a batch, brew some coffee, and share a plate with anyone who wanders into the kitchen. 
Ricotta Amaretto Cookies
- Total Time: 32 minutes
- Yield: 28 cookies
- Diet: Vegetarian
Description
Soft and creamy cookies infused with almond flavor, perfect for sharing and celebrating any occasion.
Ingredients
- 2 cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened to room temp
- 1 cup granulated sugar
- 1 large egg, room temp
- 1 cup whole milk ricotta, well drained
- 2 tablespoons amaretto liqueur
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Zest of 1 lemon or orange
- 1 1/2 cups powdered sugar (for the glaze)
- 2 tablespoons amaretto (for the glaze)
- 1 to 2 tablespoons milk (for the glaze)
- Pinch of salt (for the glaze)
- Optional toppings: sliced almonds, festive sprinkles, or additional citrus zest
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, beat the softened butter and sugar until creamy and fluffy, about 2 minutes.
- Mix in the egg, then add ricotta, amaretto, almond extract, vanilla, and citrus zest until well combined.
- Stir in the dry ingredients just until combined. The dough will be soft and slightly sticky.
- Line two baking sheets with parchment and scoop mounds of dough about 2 inches apart. Chill the scooped dough in the fridge for 15 to 20 minutes.
- Bake at 350°F (175°C) for 10 to 12 minutes until lightly golden on the bottom.
- Whisk together powdered sugar, amaretto, milk, and a pinch of salt until smooth for the glaze.
- Let the cookies cool for 10 minutes, then dip or spoon the glaze on top. Add toppings while the glaze is tacky.
Notes
Chill the scoops for better shaping and avoid overmixing to keep the cookies tender. Store in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian