Sunny always thought Italian Easter Ricotta Cookies belonged to grandmothers and special occasions. They felt old-world, delicate, and a little intimidating. One spring afternoon, while scrolling through Pinterest and saving Easter dessert ideas, she stopped on Italian Easter Ricotta Cookies. They looked simple, pillowy, and covered in pastel glaze. No rolling. No chilling. That felt approachable. She mixed the dough without stressing, scooped uneven mounds, and trusted the oven. When the cookies came out, they stayed pale, soft, and tender. The glaze set gently on top instead of hardening. One bite changed everything. Italian Easter Ricotta Cookies became her go-to spring cookie light, comforting, and quietly special.
Table of Contents
Why Italian Easter Ricotta Cookies Are So Loved
What Makes Italian Easter Ricotta Cookies Unique
Italian Easter Ricotta Cookies stand out because of their texture. Ricotta cheese keeps the cookies incredibly soft and moist, almost cake-like, without heaviness. Unlike crisp cookies, these stay tender for days. The flavor stays mild and lightly sweet, which allows the glaze to shine. Italian Easter Ricotta Cookies feel delicate but satisfying, making them perfect for holidays and gatherings.
A Traditional Cookie That Feels Timeless
These cookies carry strong Italian tradition, especially during Easter. Yet they don’t feel dated. Their simplicity makes them adaptable, while their softness makes them universally appealing. Italian Easter Ricotta Cookies work just as well on a holiday dessert table as they do with an afternoon coffee.
Ingredients That Create Soft, Tender Cookies
Italian Easter Ricotta Cookies Ingredient Breakdown
Each ingredient plays an important role. Butter adds richness. Sugar sweetens gently. Eggs bind and add structure. Ricotta cheese provides moisture and tenderness. Vanilla adds warmth. Flour forms the base without toughness. Baking powder gives lift. Salt balances flavor. The glaze adds sweetness and visual charm. Together, these ingredients create Italian Easter Ricotta Cookies that feel light and comforting.
Ingredient Measurements
Using precise measurements keeps Italian Easter Ricotta Cookies consistent.
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1/2 cup |
| Granulated sugar | 1 cup |
| Eggs | 2 large |
| Whole milk ricotta cheese | 1 cup |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 1/2 cups |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
Simple Glaze
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1 1/2 cups |
| Milk | 2–3 tablespoons |
| Vanilla or almond extract | 1/2 teaspoon |
| Sprinkles (optional) | As desired |
These proportions ensure soft cookies that hold their shape.
How to Make Italian Easter Ricotta Cookies
Mixing the Cookie Dough
To make Italian Easter Ricotta Cookies, preheat the oven to 350°F and line baking sheets with parchment paper. Cream butter and sugar together until smooth and fluffy. Add eggs one at a time, mixing well. Stir in ricotta cheese and vanilla until fully combined. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing gently until a soft dough forms. Avoid overmixing to keep cookies tender.
Baking the Cookies
Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop. Space cookies about 2 inches apart. Bake Italian Easter Ricotta Cookies for 12–14 minutes until set but still pale. Do not brown. Let cookies cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.
Glazing the Cookies
Preparing the Glaze
In a bowl, whisk powdered sugar, milk, and extract until smooth and pourable. Adjust milk slowly for desired consistency. The glaze should coat the cookie without dripping excessively.
Decorating the Cookies
Spoon glaze over cooled cookies and allow it to spread naturally. Add sprinkles while glaze is still wet. Let the glaze set at room temperature. This finishing step gives Italian Easter Ricotta Cookies their festive look.
Tips for Best Results
Keeping Cookies Soft
Do not overbake. The cookies should stay pale. Ricotta keeps them moist, but timing matters. Remove them as soon as they set.
Using the Right Ricotta
Use whole-milk ricotta for best texture. Drain excess liquid if the ricotta seems watery. This step prevents spreading.
Easy Variations
Flavor Adjustments
Add lemon zest or orange zest for citrus notes. Almond extract adds classic Italian flavor. Food coloring in the glaze creates pastel Easter tones. These tweaks keep Italian Easter Ricotta Cookies traditional while adding personality.
Serving Ideas
Serve Italian Easter Ricotta Cookies with espresso, tea, or dessert wine. They also work well packaged for gifting or holiday dessert tables.
Storage and Shelf Life
How to Store Italian Easter Ricotta Cookies
Store cookies in an airtight container at room temperature for up to three days or refrigerate for up to one week. Their softness holds well.
Freezing Instructions
Freeze unglazed cookies for up to two months. Thaw and glaze before serving for best appearance and texture.
FAQs
Do Italian Easter Ricotta Cookies taste like cheese?
No. Ricotta adds moisture, not a cheesy flavor.
Can I make these ahead of time?
Yes. Bake cookies ahead and glaze the day of serving.
Why are my cookies flat?
Excess liquid in ricotta or expired baking powder can cause spreading.
Italian Easter Ricotta Cookies prove that tradition doesn’t need complexity. Sunny didn’t aim for perfect shapes or flawless glaze. She trusted the ingredients and the process. The result delivered soft texture, gentle sweetness, and nostalgic comfort. Whether baked for Easter or any spring celebration, Italian Easter Ricotta Cookies bring warmth, heritage, and simplicity to the table.
Italian Easter Ricotta Cookies
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Glaze
- 1 ½ cups powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla or almond extract
- Sprinkles optional
Instructions
- Preheat oven to 350°F. Cream butter and sugar. Add eggs, ricotta, and vanilla. Mix dry ingredients separately and combine gently. Scoop dough onto baking sheets. Bake 12–14 minutes until set. Cool. Mix glaze and spoon over cookies. Decorate if desired.