Name: Ricotta Amaretto Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 1/2 cups ricotta cheese; 1/2 cup granulated sugar; 1/4 cup amaretto liqueur; 1/2 cup unsalted butter, softened; 1 large egg; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup sliced almonds (optional, for garnish)

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I still remember my grandmother setting a small radio on the counter, humming along as she folded batter into a bowl. The kitchen smelled like butter and orange zest, and everyone leaned in close as she told the story behind each recipe. That hush the quiet ritual of making something with care is what I chase when I bake.

Growing up in Louisville taught me how simple food creates big memories. I’m a home cook who learned at my mother’s elbow, flipping through stained church cookbooks and scribbling notes in the margins. Over the years I’ve leaned into cozy, straightforward recipes that feed a family without fuss. I test ideas in a real weeknight kitchen and I keep things pork-free by habit. You’ll find casseroles, slow-cooker dinners, skillet meals, and classic desserts that feel like a hug. I write in a friendly, clear voice so anyone can follow along, and I believe comfort should be simple and steady.

When I first made Ricotta Amaretto Cookies, the moment felt like those radio mornings the scent of amaretto warming the room, the soft crumb from ricotta reminding me of home. If you like gentle, tender cookies that carry a whisper of almond, you’ll find the method here fits right into a busy life. Along the way I jot tips and swap in pantry-friendly changes so the recipe works in your kitchen too. For more simple cookie ideas, take a look at my cookie collection at this link: Cookies & Bars Recipes.

What makes this recipe special

Ricotta Amaretto Cookies strike a balance between pillowy softness and a light almond bite, and that balance is the heart of why I love them. These cookies use ricotta to keep the crumb moist and tender without needing a lot of butter or fuss, and a splash of amaretto adds a subtle, syrupy almond note that lifts the whole thing. The texture comes from a simple swap: ricotta replaces part of the fat and liquid you’d normally expect in a cookie, so the result is cakier than a drop cookie but still delicate and easily handled.

If you have a ricotta on hand, these cookies are an efficient way to turn dairy into dessert without a custard or cheesecake process. Ricotta Amaretto Cookies shine when you want something homey and slightly unexpected they’re not overly sweet, and they pair perfectly with tea or coffee. Because the dough comes together quickly and bakes in a short time, these cookies are practical for weeknight baking, special trays for neighbors, or a last-minute gathering. For tips on similar straightforward treats, check out a few of my favorite bar-style cookies over here: Cookies & Bars Recipes.

I test these in a regular kitchen with real schedules, so the timing and tools are things I’ve used at dinner time and on weekend mornings. Whether you make them plain or top them with sliced almonds, Ricotta Amaretto Cookies deliver a quiet, comforting dessert that doesn’t demand a pastry degree.

How this recipe comes together

This recipe comes together in a few straightforward stages: cream, mix, combine, drop, and bake. Start by creaming softened butter and sugar until light this creates lift then fold in ricotta, amaretto, an egg, and vanilla to build moisture and flavor. Separately whisk the dry ingredients so the leaveners distribute evenly, then add them to the wet mixture just until they disappear into the bowl.

The dough will be soft and slightly sticky; that texture is what yields Ricotta Amaretto Cookies’ tender crumb. Use rounded tablespoons for even baking and leave space on the tray so each cookie can spread without crowding. If you like a little crunch, press a few sliced almonds on top before baking; they give a nice textural contrast without overpowering the almond note from the liqueur. Bake until just set and the edges show a faint golden hue overbaking dries them out.

These cookies cool quickly and hold a pleasant softness even the next day, thanks to the ricotta. If you want a nuttier version, substitute almond extract for part of the vanilla or fold in finely chopped toasted almonds. This approach keeps the recipe flexible while maintaining the easy, homely spirit of Ricotta Amaretto Cookies. If you’re exploring cookie recipes that treat ricotta as an ally, you’ll find this method both forgiving and rewarding.

Ingredients

1 1/2 cups ricotta cheese
1/2 cup granulated sugar
1/4 cup amaretto liqueur
1/2 cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sliced almonds (optional, for garnish)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the ricotta cheese, amaretto liqueur, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle sliced almonds on top of each cookie for added texture and flavor.
Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to serve this dish

When you plate Ricotta Amaretto Cookies, think comfort and simplicity. Serve them warm for the softest texture; a short microwave zap or a quick 2-minute oven warm-up will do wonders if they’ve cooled. Place three or four on a small dessert plate for an afternoon coffee break, or tuck a handful into a cellophane bag tied with twine for a neighbor or hostess gift. For gatherings, arrange them on a serving platter with a small dish of toasted almonds and perhaps a bowl of espresso the almond and dairy notes in the Ricotta Amaretto Cookies play beautifully against bitter coffee.

These cookies are subtle enough to pair with light desserts like seasonal fruit compote or lemon curd, and they also stand up to creamier elements like mascarpone or whipped ricotta for a composed dessert plate. For a brunch spread, include them with scones, muffins, and a cheese board their tender crumb and almond aroma add variety without stealing the spotlight. If you want a more festive presentation, dust them lightly with powdered sugar or drizzle a thin glaze made from powdered sugar and a teaspoon of amaretto, but keep it light so you don’t hide the delicate ricotta texture. Serve at room temperature so the flavor of Ricotta Amaretto Cookies can shine through.

How to store it properly

To keep Ricotta Amaretto Cookies fresh, store them in an airtight container at room temperature for up to three days. The ricotta helps maintain moisture, so they stay pleasantly soft without the need for refrigeration in that short window. If you live in a warmer climate or your kitchen runs hot, place the container in the refrigerator and bring the cookies to room temperature before serving to restore that tender texture. For longer storage, freeze cooled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container.

When you’re ready to enjoy, thaw on the counter and reheat briefly in a warm oven to revive the softness. If you plan to freeze dough balls instead of baked cookies, space them on a tray and freeze until firm, then store in a bag; bake from frozen, adding an extra minute or two to the bake time. Label your containers with the date so you rotate through batches sensibly. Properly stored, Ricotta Amaretto Cookies keep their character well, and a quick warm-up brings them back to life for guests or an impromptu treat.

What helps this recipe turn out right

Key tricks for success with Ricotta Amaretto Cookies are simple but important. First, use whole-milk ricotta for best texture; very dry ricotta will make the dough crumbly, while very wet ricotta can make it too loose. Pat the ricotta lightly on paper towels if it seems watery. Second, don’t overmix once you add the dry ingredients blend until just combined to avoid a tough cookie. Third, measure flour correctly by spooning it into the cup and leveling off; packed flour creates dense results. Temperature matters: use room-temperature butter and egg so the batter emulsifies smoothly.

When baking, watch the cookies closely in the last minutes; you want a faint golden edge and a set top. Airflow in ovens varies, so rotate pans if your oven runs hot on one side. If you prefer a higher almond note, add a 1/4 teaspoon of almond extract but cut back a touch on vanilla to keep balance. These small adjustments help the Ricotta Amaretto Cookies come out tender, flavorful, and consistent every time. For other cookie ideas that deliver reliable weeknight results, see my round-up here: Cookies & Bars Recipes.

Easy twists you can try

Ricotta Amaretto Cookies welcome gentle variations if you want to tweak flavor or texture. Swap the amaretto for equal parts orange liqueur and a drop of almond extract to shift citrusy and nutty notes. Fold in 1/2 cup of mini chocolate chips for a chocolate-almond version, or add a quarter cup of finely chopped dried cherries for a sweet-tart contrast. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking mix that contains xanthan gum;

the ricotta helps maintain moisture so the swap tends to work well. To make them dairy-free, try a firm plant-based ricotta and vegan butter, though results will vary with brand expect some subtle texture differences. For a festive twist, press a sliver of candied orange peel on each cookie before baking. Small changes keep the spirit of Ricotta Amaretto Cookies while letting you tailor them to the season, the pantry, or dietary needs.

Frequently asked questions

Q: Can I use low-fat ricotta in Ricotta Amaretto Cookies?
A: You can, but low-fat ricotta has more water and less fat, which can change texture. If you use low-fat ricotta, drain it a bit on paper towels to remove excess moisture and consider adding an extra tablespoon of flour if the dough seems too loose. The cookies may be slightly less tender than when made with whole-milk ricotta.

Q: Is there a non-alcoholic substitute for amaretto?
A: Yes. Use almond extract diluted with a little water or milk 1/2 teaspoon almond extract plus 1 tablespoon of water works as a substitute for 1/4 cup of amaretto, though the flavor concentrates differently. Alternatively, use a bit of almond syrup or orgeat if you have it on hand. The name Ricotta Amaretto Cookies will still fit if you keep that almond profile, even without the liqueur.

Q: Can I make the dough ahead of time?
A: Absolutely. You can refrigerate the dough for up to 24 hours before baking; chilling tightens the dough and can deepen flavor. If refrigerated, allow the dough to sit at room temperature for 10–15 minutes before scooping so it’s easier to drop onto the sheet. You can also freeze dough balls for up to a month and bake them from frozen, adding a minute or two to the bake time.

Conclusion

If you enjoy tender, almond-scented treats, you’ll appreciate the family-friendly simplicity of Ricotta Amaretto Cookies and how they turn common pantry ingredients into something quietly special. For another take on almond-ricotta cookies with an Italian touch, see Italian Almond Ricotta Cookies – This Italian Kitchen for inspiration: Italian Almond Ricotta Cookies – This Italian Kitchen.

Ricotta Amaretto Cookies