Italian Almond Ricotta Cookies

If heaven had a flavor, it might just taste like these Italian Almond Ricotta Cookies — soft, tender, and meltingly delicious with every bite. They’re light as clouds, bursting with almond flavor, and finished with a sweet glaze that makes them shine like little jewels on your dessert table.

These cookies are not your average bake. The ricotta keeps them moist for days, the almond adds an irresistible aroma, and the glaze gives just the right touch of elegance. Whether you’re baking for the holidays, a family gathering, or a quiet afternoon treat with coffee, these cookies will have everyone coming back for seconds (and thirds).

Ingredients

Makes: About 30 cookies

Prep Time: 20 minutes

Bake Time: 12–14 minutes

For the Cookies:

2 cups all-purpose flour

1 tsp baking powder

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

1 cup ricotta cheese (whole milk, well-drained)

1 large egg

1 tsp vanilla extract

1 tsp almond extract

For the Glaze:

1 cup powdered sugar

2–3 tbsp milk (more if needed)

½ tsp almond extract

To garnish: Sliced almonds or sprinkles (optional)

Instructions

Prep and Preheat

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper.

Make the Dough

In a bowl, whisk together flour, baking powder, and salt.

In another large bowl, beat butter and sugar until light and fluffy.

Add ricotta, egg, vanilla, and almond extract. Beat until smooth.

Gradually mix in the dry ingredients until a soft dough forms.

Bake the Cookies

Drop rounded tablespoons of dough onto the prepared sheets, leaving space between each.

Bake 12–14 minutes or until the bottoms are lightly golden.

Cool completely before glazing.

Make the Glaze

Whisk powdered sugar, milk, and almond extract until smooth.

Dip the tops of cooled cookies into the glaze.

Garnish with sliced almonds or sprinkles if desired.

Let Set & Serve

Place cookies on a rack to let the glaze set before serving.

Tips for Cookie Perfection

Don’t overbake — they should stay soft and pale on top.

Drain ricotta well to avoid excess moisture in the dough.

Store in an airtight container at room temperature for up to 5 days.

These Italian Almond Ricotta Cookies are proof that simple ingredients can create extraordinary magic. Soft, tender, and glazed to perfection, they’re little bites of heaven you’ll want to bake on repeat.