Name: Soft Almond Ricotta Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Italian
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup whole milk ricotta cheese; 1 large egg; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 2 cups all-purpose flour, spooned and leveled; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 1 tablespoon lemon zest; For the glaze: 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon almond extract, optional sprinkles or sliced almonds

Jump to Recipe·Print Recipe

Soft Almond Ricotta Cookies are the kind of treat that makes you pause mid-bite and smile. If your cookies sometimes turn out dry or too cake-like, this recipe is about to save your baking day. They’re tender in the middle, slightly crisp on the outside, and kissed with almond and citrus. The dough comes together easily, and the glaze makes them look bakery-level without any fuss. I’ve baked a lot of cookies, and these are the ones friends ask for again and again. Ready to fall in love with a new favorite?

Why You’ll Love This Recipe

Here’s the heart of it. These cookies nail that soft, plush texture people dream about. The ricotta keeps them moist for days, and the almond flavor brings that cozy, holiday-bakery vibe any time of year. If you’ve ever felt nervous about cookie dough, this one is forgiving and chill. No fancy gear. No complicated steps. Just simple, happy baking.

You’ll also love that the dough isn’t sticky chaos when you follow the tips below. You can scoop and bake right away, or chill if you prefer a slightly thicker cookie. And if you’re a planner, these freeze beautifully. To see the whole method in one place, hop down to the step-by-step guide for easy baking flow.

Five reasons these are keepers:

1. Melt-in-your-mouth texture thanks to ricotta and butter. 2. Balanced sweetness with almond and a hint of lemon. 3. Easy glaze that sets shiny and pretty. 4. Dough that’s simple to work with and doesn’t demand perfection. 5. They stay soft, even on day three.

And yes, these are truly Soft Almond Ricotta Cookies. The name isn’t just cute. It’s how they eat.

“I brought a batch to a brunch and everyone asked for the recipe. They’re soft like little clouds, and the almond glaze is just right.”
— A happy reader

Ricotta Almond Cookies Ingredients

Keep it simple and high quality. Room-temperature ingredients help everything mix smoothly and evenly. Here’s what you’ll need:

Unsalted butter softened, so it creams easily
Granulated sugar for sweetness and structure
Ricotta cheese whole milk, for moisture and tenderness
Egg to bind and add richness
Almond extract the star flavor
Vanilla extract rounds out the flavor
All-purpose flour spooned and leveled
Baking powder for lift
Fine sea salt just a pinch to balance
Lemon zest brightens everything up
For the glaze: powdered sugar, milk, almond extract, and optional sprinkles or sliced almonds

If you like to read ahead, peek at the pro tips before you start mixing. A couple of tiny moves make a big difference in the texture of these Soft Almond Ricotta Cookies.

How To Make Almond Ricotta Cookies?

This is a relaxed, straightforward recipe. Nothing fussy. I like to mix by hand with a sturdy spatula, but a mixer on low works too.

Make the dough

Cream butter and sugar until light and a little fluffy. It should look pale and soft. Stir in ricotta, egg, almond extract, vanilla, and lemon zest. Mix until smooth and creamy. In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the wet in two additions. Stir just until the flour disappears. The dough should be soft, a little thick, and scoopable.

If the dough feels loose, pop it in the fridge for 20 to 30 minutes. Cold dough spreads less and gives a slightly thicker cookie. If you like a thinner, meltier cookie, bake right away.

Scoop and bake

Line a baking sheet with parchment. Use a small cookie scoop to portion the dough, spacing about two inches apart. Bake at 350°F until the edges look set and the tops are matte, about 10 to 12 minutes. Don’t wait for browning. These are meant to stay pale with barely golden bottoms. Let them cool on the sheet for 5 minutes, then move to a rack.

Glaze and garnish

Whisk powdered sugar with a little milk and almond extract until smooth, thick, and pourable. Dip or spoon over warm but not hot cookies. Decorate with sprinkles, crushed almonds, or leave them simple and glossy. The glaze will set as the cookies cool.

Curious about flavor twists? I dropped a few favorites in the variations section to keep things fun and seasonal.

Variations

One of the best parts of this recipe is how adaptable it is. The base dough is mellow and welcoming. You can nudge it in different directions without losing that signature soft bite.

Almond-lemon: Add extra lemon zest to the dough and a few drops of lemon juice to the glaze.

Chocolate-dipped: Let the cookies cool fully. Dip half of each cookie into melted dark chocolate and set on parchment to harden.

Cherry-almond: Fold in finely chopped, well-drained maraschino cherries or dried tart cherries. Pat them dry so they don’t bleed too much into the dough.

Pistachio crunch: Sprinkle crushed pistachios over the wet glaze for color and texture.

Orange-cardamom: Swap lemon zest for orange zest and add a tiny pinch of ground cardamom to the dry ingredients. It smells amazing.

If you need a refresher on the base mix, jump back to the ingredients to double-check your pantry before baking another batch of Soft Almond Ricotta Cookies.

Pro Tips

Use whole milk ricotta for the best texture. Drain off any excess liquid if it seems watery.
Room temperature is key. Butter, egg, and ricotta should be comfortably room temp so they combine smoothly.
Don’t overmix. Once the flour goes in, stir just until combined. Overmixing makes cookies tough.
Mind the bake time. Pull them when they look set and matte. Pale is perfect. Going for golden-top will dry them out.
Chill strategically. If the dough is very soft or your kitchen is warm, a short chill helps keep a nice puff.
Glaze thickness matters. Too thin and it runs off, too thick and it clumps. Aim for a slow ribbon from the spoon.
Storage. Keep in an airtight container at room temp for up to 4 days, or freeze baked cookies for a month. Glaze after thawing for a fresher look.

Want to see the baking flow again? Tap back to the how-to steps for a quick refresher. These Soft Almond Ricotta Cookies are friendly to new bakers and satisfying for seasoned ones too.

Common Questions

Can I use part-skim ricotta?

You can, but the cookies won’t be quite as tender. Whole milk ricotta gives a richer crumb and better moisture.

Do I need to chill the dough?

Not always. If the dough feels soft and sticky or your kitchen is warm, a short chill helps. Otherwise, scoop and bake right away for a slightly thinner cookie.

Can I make them gluten-free?

Use a reliable 1 to 1 gluten-free flour blend that includes xanthan gum. Texture will be a bit different, but still tasty.

How do I keep the glaze from getting dull?

Let the cookies cool until just warm, then glaze. If the glaze is too thin, whisk in a little more powdered sugar.

What’s the best way to freeze?

Freeze the baked, unglazed cookies in layers with parchment between them. Thaw at room temp and glaze before serving.

A sweet little send off

There’s something comforting about a cookie that stays soft and delicate for days, and that’s exactly what these deliver. If you’ve been searching for a reliable recipe, these Soft Almond Ricotta Cookies are it. For another take and a classic twist, I love reading through Italian Almond Ricotta Cookies – This Italian Kitchen for inspiration and little variations. Grab your mixing bowl, warm up the oven, and treat yourself to a batch today. I can’t wait for you to taste that first tender, almond-scented bite.

Jump to Ingredients
Jump to How-To
Jump to Variations
Jump to Pro Tips

Ingredients

Instructions

Leave a Comment Cancel reply