Effortless Almond Ricotta Cookies – Sweet Treats Anyone Can Make

Thank you for stopping by my kitchen today! I’m so excited to share with you a recipe that’s as simple as it is heartwarming—Almond Ricotta Cookies. These cookies are soft, tender, and lightly sweet, with just the right touch of almond flavor. They’re the kind of cookie you can whip up on a cozy afternoon, perfect for sharing with neighbors, gifting during the holidays, or enjoying with your morning coffee.

If you love discovering easy desserts that taste bakery-quality, you’re in the right place. Be sure to subscribe to my recipe emails so you never miss a sweet treat like this one!

Overview of Recipe Content

These almond ricotta cookies are:

• Soft, pillowy, and melt-in-your-mouth.
• Perfect for Christmas cookie swaps, birthdays, or as an everyday treat.
• Slightly nutty thanks to almond extract and optional sliced almonds.
• Balanced with just enough sweetness to enjoy plain or dusted with powdered sugar.

What They Taste Like

Imagine a cross between a sugar cookie and a light Italian pastry. They’re buttery with a delicate almond aroma, moist from ricotta cheese, and just sweet enough to keep you coming back for seconds.

Health & Nutritional Benefits

While these are definitely a dessert, the ricotta adds protein and moisture without making the cookies heavy. Almonds bring a little crunch and healthy fats, making this cookie a slightly more nourishing indulgence.

Ingredients

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• 1 cup ricotta cheese
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup sliced almonds (optional)
• Powdered sugar for dusting (optional)

Tools Needed

• Mixing bowls
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper
• Cooling rack

Substitutions & Additions

• Swap ricotta for mascarpone for extra richness.
• Use gluten-free flour blend instead of all-purpose if needed.
• Add lemon zest for a fresh, citrusy twist.
• Drizzle with a light almond glaze instead of powdered sugar for a bakery finish.

How to Make Almond Ricotta Cookies

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1. Cream the butter & sugar – In a large bowl, beat together butter and sugar until light and fluffy. The mixture should look pale and airy.
2. Add ricotta & eggs – Mix in ricotta cheese, egg, vanilla, and almond extract until smooth. The ricotta will keep the dough moist.
3. Combine dry ingredients – In another bowl, whisk together flour, baking powder, and salt. Slowly add to the wet mixture until just combined.
4. Shape & bake – Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet. If using, press a few sliced almonds on top of each cookie. Bake at 350°F (175°C) for 12–15 minutes until lightly golden.
5. Cool & finish – Transfer cookies to a cooling rack. Dust with powdered sugar once cooled—or drizzle with glaze for extra sweetness.

These cookies are so forgiving. Even if your scoops aren’t perfect, they’ll bake up beautifully round and soft.

What to Serve with Almond Ricotta Cookies

• A cup of espresso or cappuccino.
• A glass of cold milk for the kids.
• A platter with other Italian cookies like biscotti or amaretti for a festive spread.
• Pair them with my Italian Cream Puffs for a delightful dessert table.

Tips for Making It Perfect

• Don’t overmix after adding flour—this keeps the cookies tender.
• Chill the dough for 20 minutes if it feels too sticky.
• Make ahead: The dough can be refrigerated overnight and baked the next day.
• Uniform size: Use a cookie scoop so they bake evenly.

Storage Instructions

• Room Temp: Store in an airtight container up to 4 days.
• Fridge: Extend freshness up to 1 week.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temp and dust with sugar before serving.

General Information

These cookies are inspired by classic Italian ricotta desserts. In many Italian-American homes, ricotta is as common in sweets as it is in savory dishes like lasagna. The almond flavor here nods to traditional almond pastries from Sicily.

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Frequently Asked Questions

Can I make these gluten-free?
Yes! Swap in your favorite gluten-free flour blend at a 1:1 ratio.

Can I use low-fat ricotta?
You can, but full-fat ricotta makes the cookies more moist and tender.

Do these cookies spread while baking?
Not much—they hold their shape nicely.

Can I glaze instead of powdered sugar?
Yes! A simple glaze of powdered sugar + milk + almond extract works beautifully.

Conclusion

These Effortless Almond Ricotta Cookies prove that sometimes the simplest recipes are the most special. Soft, moist, and kissed with almond, they’re the kind of treat you’ll want to make again and again.

If you loved these, try my Easy Almond Cake or Soft Ricotta Pancakes for more ricotta magic.

Interactive Elements

I’d love to see your creations! Please leave a review below, share your thoughts, and don’t forget to tag me on Pinterest with your cookie photos.

Nutritional Information (Approx. per cookie, 24 cookies)

Calories	Protein	Carbs	Sugar	Fat	Sat. Fat	Fiber	Sodium
120	3g	15g	8g	6g	3g	1g	85mg

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