Soft Italian Almond Ricotta Cookies
Indulge in the ultimate melt-in-your-mouth treat with this easy recipe for soft Italian almond ricotta cookies. Pillowy, moist, and bursting with sweet almond flavor!
If you have never tried baking with ricotta cheese, you are missing out on the ultimate secret weapon for bakery-quality baked goods. These soft Italian almond ricotta cookies are the absolute pinnacle of holiday baking—though they are honestly too good to only make once a year.
Traditional Italian recipes often rely on simple, high-quality ingredients, and these soft Italian almond ricotta cookies are no exception. The ricotta keeps the crumb incredibly moist and cake-like, while the almond extract gives them that unmistakable, cozy aroma. Topped with a generous dusting of powdered sugar and a few crunchy toasted almonds, these soft Italian almond ricotta cookies are as beautiful to look at as they are delicious to eat.
Prep time: 20 mins | Bake time: 12 mins | Yields: 24 cookies
Ingredients You'll Need
For the Cookie Dough:
2 ½ cups All-purpose flour
1 tsp Baking powder
½ tsp Salt
½ cup (1 stick) Unsalted butter, softened to room temperature
1 ¾ cups Granulated sugar
1 container (15 oz) Whole milk ricotta cheese (drain any excess liquid)
1 large Egg
1 ½ tsp Pure almond extract
½ tsp Vanilla extract
For the Topping:
½ cup Sifted powdered sugar (for dusting)
⅓ cup Sliced, toasted almonds
Step-by-Step Instructions
1. Prep and Mix Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
2. Cream the Butter and Sugar
In a large bowl (or stand mixer), beat the softened butter and granulated sugar together on medium-high speed for about 3 minutes until light and fluffy.
3. Add the Wet Ingredients
Add the ricotta cheese, egg, almond extract, and vanilla extract to the butter mixture. Beat until completely smooth and well combined.
4. Combine Everything
Turn the mixer to low and slowly add the dry ingredients just until a soft dough forms. Do not overmix! Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 to 2 hours (this keeps the cookies thick and prevents spreading).
5. Scoop and Bake
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Use a cookie scoop to drop 2-tablespoon-sized balls of dough onto the sheets, leaving about 2 inches of space between them.
Bake for 12–14 minutes. The bottoms should be lightly golden, but the tops should remain pale and soft.
6. The Finishing Touch
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cool, dust heavily with powdered sugar and press a few sliced toasted almonds gently onto the top of each cookie.
Pro Tip: For the best presentation, toast your sliced almonds in a dry skillet over medium heat for 2–3 minutes until they just start to show their paper-thin brown edges. Let them cool completely before adding them to your finished soft Italian almond ricotta cookies.
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