I still remember the warm hum of my mother’s kitchen on a rainy afternoon, the radio low, and a wooden spoon stirring a pot while cookies cooled on the windowsill. That smell—sweet almonds and butter—felt like home. Those small, comforting moments taught me that simple treats can carry a lifetime of memories.
I’m a home cook who learned in church basements and beside my mother’s stove, the kind of cook who values practical recipes that feed people and make evenings easier. I grew up in a small Southern town, not far from Louisville, where hands-on teaching and dog-eared church cookbooks shaped my approach. I test recipes on real weeknights, so they work when you walk in late and need dinner fast, or when you want cookies that warm a room.
I favor cozy skillet dinners, baked casseroles, and desserts that remind you of family gatherings. My cooking stays pork-free and straightforward, and I explain every step like I would to the neighbor over the fence. If you like comforting, no-fuss baking, these Almond Ricotta Crinkle Cookies will fit right into your rotation. For more almond-ricotta inspired sweets I love, check out this Almond Ricotta Mascarpone Bliss Cookies, which share that same tender, buttery texture you find in these crinkle cookies.
Table of Contents
Table of Contents
How to prepare Almond Ricotta Crinkle Cookies
Ingredients : 2 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter, softened, 1 1/4 cups granulated sugar, divided, 2 large eggs, 3/4 cup ricotta cheese, 1 tsp almond extract, 1/2 cup powdered sugar (for rolling)
Directions : Start by preheating your oven to 350°F. Line your baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in ricotta cheese and almond extract. Gradually add the dry mixture, stirring until a soft dough forms. Cover and chill in the fridge for 30 minutes.
Prepare bowls with remaining granulated sugar and powdered sugar. Roll tablespoonfuls of chilled dough into balls, rolling first in granulated sugar and then powdered sugar. Place on baking sheets, spaced 2 inches apart. Bake for 12 to 15 minutes until set and crinkled. Cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy!
How to serve this dish
I serve Almond Ricotta Crinkle Cookies when I want something that feels cozy but looks a little special. These Almond Ricotta Crinkle Cookies keep a delicate shape and a crackled powdered-sugar top, so they work beautifully arranged on a platter for guests or tucked into a cookie tin for a gift. Offer a simple pairing like a pot of tea or a small cup of espresso; the almond notes in the Almond Ricotta Crinkle Cookies complement warm, slightly bitter drinks.
For a brunch spread, include small bowls of fresh berries and a dish of mascarpone or whipped ricotta so guests can dollop a spoonful onto a warm cookie. If you plan a dessert board, place the Almond Ricotta Crinkle Cookies next to buttery shortbreads and a few chocolate bites to balance textures. I also like to plate two cookies with a drizzle of honey and a sprinkle of sliced toasted almonds for crunch—little touches make these simple cookies feel festive.
Plan service timing: these cookies taste best at room temperature, so let them rest 15–20 minutes after coming out of the oven. If you want them warm, reheat individual cookies for 8–10 seconds in the microwave. The Almond Ricotta Crinkle Cookies pair well with cold milk for kids or a vanilla latte for grown-ups. If you love almond ricotta combinations, you might enjoy this playful take on ricotta cookies with chocolate chips at Delicious Almond Ricotta Chocolate Chip Cookies.
How to store it properly
Store Almond Ricotta Crinkle Cookies in an airtight container at room temperature for up to three days. The ricotta keeps the crumb tender, so the cookies stay soft longer than many drop cookies. Place a sheet of parchment between layers to prevent sticking and preserve that pretty powdered exterior. If you need to keep them a little longer, freeze the baked cookies in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag for up to two months. Thaw at room temperature; the texture returns nicely because the ricotta keeps the dough moist.
You can also freeze the dough balls before rolling in powdered sugar. Scoop and freeze tray-spaced dough balls, then transfer to a sealed bag. When you want fresh cookies, roll the frozen ball quickly in granulated and then powdered sugar and bake, adding a minute or two to the bake time.
If you refrigerate dough for only 30 minutes, it firms enough to roll without getting greasy; longer chilling tightens the gluten and slightly firms the crumb, which may produce puffier cookies. Keep the stored cookies away from strong odors—ricotta absorbs aromas—so use a clean, neutral container. For travel, layer cookies in a tin with parchment and a firm lid; they pack well for picnics or potlucks. Almond Ricotta Crinkle Cookies remain a reliable treat that travels and stores with grace.
Simple tips for success
Make sure you use full-fat ricotta; it gives the Almond Ricotta Crinkle Cookies the soft, almost cake-like texture that makes them special. Low-fat ricotta produces drier cookies and can change how the dough handles. Let your butter come fully to room temperature so it creams properly with the sugar. Creaming traps air and helps the cookies rise and open into those pretty crinkles. If the dough feels sticky, chill it the full 30 minutes—chilled dough rolls easier and keeps its shape on the baking sheet.
Use a level tablespoon for scooping so all cookies bake evenly. Rotate your baking sheet halfway through if your oven has hot spots. When rolling in sugar, do the two-step: granulated sugar first for a light crunch, then powdered sugar for the classic crinkled look. Avoid overbaking; Almond Ricotta Crinkle Cookies set and then finish firming as they cool on the sheet.
If you want chewier cookies, take them out at the shorter baking time; for firmer crinkles, add a minute or two. To boost almond flavor, toast a few slivered almonds and fold a tablespoon of finely chopped toasted almonds into the dough—don’t add too much or you’ll lose the tender crumb. If you need extra guidance on technique and texture, check this classic recipe that captures similar almond crinkle charm at Italian Almond Ricotta Cookies.
Easy twists you can try
You can adapt Almond Ricotta Crinkle Cookies in small ways to shift flavor without changing technique. Swap half the vanilla for a teaspoon of lemon zest for a bright twist; the citrus pairs beautifully with ricotta and almond extract. Add 1/3 cup of finely chopped dark chocolate for a chocolate-almond riff, or fold in a tablespoon of cocoa powder for a deeper, darker cookie. For a nut-free version, omit any added nuts and increase almond extract slightly if you still want that almond impression. To make a filled party cookie, press a small well into the warm cookie top and drop in a raspberry jam spoonful once cool.
Spice lovers can add a pinch of cardamom or cinnamon for a cozy note. For a gluten-free version, try a one-to-one gluten-free flour blend and guard the dough’s hydration closely; you may need a touch less flour if the blend absorbs less liquid. If you prefer extra crunch, roll dough balls in finely chopped pistachios after the powdered sugar step for a green, nutty edge that looks lovely for holidays. Almond Ricotta Crinkle Cookies adapt well to holiday flavors: orange zest and candied peel in winter, or a splash of amaretto in autumn. These tweaks keep the base technique intact while letting you personalize the cookie for seasons and guests.
Frequently asked questions
Q: Can I use store-bought low-fat ricotta? A: Low-fat ricotta changes the moisture and texture, so I recommend full-fat ricotta. The fat helps the Almond Ricotta Crinkle Cookies stay tender and moist. If you must use low-fat, you may need to reduce flour slightly or add a teaspoon of extra butter to keep the same richness.
Q: Can I freeze the dough or the baked cookies? A: Yes. Freeze baked Almond Ricotta Crinkle Cookies in a single layer, then store in an airtight bag for up to two months. You can also freeze scooped dough balls on a sheet pan, then bag them. Bake from frozen, adding a minute or two to the bake time and rolling quickly through sugaring steps. Both methods work because the ricotta keeps the crumb forgiving.
Q: My cookies spread too much. What went wrong? A: If your Almond Ricotta Crinkle Cookies spread too much, check butter temperature and oven heat. Over-softened butter or under-chilled dough causes excess spreading. Also measure flour accurately—too little flour makes a loose dough. Chill the dough at least 30 minutes and bake on a cool sheet pan to control spread.
Q: How do I get the best crinkle effect? A: Roll each ball first in granulated sugar, then immediately in powdered sugar. The contrast between sugars, along with the dough’s bake time, creates the crackled surface. Don’t overbake; the cookies should set but still show soft cracks. The Almond Ricotta Crinkle Cookies get their look from that sugar layering and the way ricotta lets the top split gently.
Q: Can I make these dairy-free? A: I don’t recommend a direct dairy-free swap because ricotta provides moisture and structure. You could experiment with a thick plant-based ricotta, but results vary. For a dairy-free crinkle cookie, try recipes that use dairy-free butter and alternate binding agents designed for that style of cookie.
Conclusion
These Almond Ricotta Crinkle Cookies deliver a simple, comforting cookie that shows how a few quality ingredients can shine. The ricotta makes the crumb tender, the almond extract gives that floral, nutty note, and the sugar-dusted crust makes them feel special without fuss. If you like playing with almonds and chocolate, you might enjoy exploring a related take on almond crinkles with chocolate in this Chocolate Almond Crinkle Cookies recipe for inspiration: Chocolate Almond Crinkle Cookies.
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Almond Ricotta Crinkle Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Almond Ricotta Crinkle Cookies are soft, tender, and feature a lovely crackled surface, making them a perfect cozy treat.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar, divided
- 2 large eggs
- 3/4 cup ricotta cheese
- 1 tsp almond extract
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream together softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in ricotta cheese and almond extract.
- Gradually add the dry mixture, stirring until a soft dough forms.
- Cover and chill in the fridge for 30 minutes.
- Prepare bowls with remaining granulated sugar and powdered sugar.
- Roll tablespoonfuls of chilled dough into balls, rolling first in granulated sugar and then powdered sugar.
- Place on baking sheets, spaced 2 inches apart.
- Bake for 12 to 15 minutes until set and crinkled.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Use full-fat ricotta for the best texture. Cookies can be frozen for up to two months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern