Best Italian Ricotta Cookies: Giant & 3 Incredible Flavors

Were you searching for Italian Christmas cookies and stumbled across Italian ricotta cookies?

That’s exactly what happened to me last year. I saved the recipe but never got around to trying it.

This year, I’m getting an early start—in July—so I have plenty of time to test and perfect it before the holidays. But I didn’t stop at one version. I created three, and they’re a little different from what you’ve probably seen.

These are giant, soft, and full of flavor—with three irresistible twists: espresso chocolate chip, lemon, and pistachio-filled.

Most versions out there are small and glazed with icing and sprinkles. Mine? They stay closer to the traditional look with a gorgeous cracked sugar top—and no need for frosting (unless you want to try the lighter Greek yogurt version I tested too!).

If you’re new to my recipes, you’ll see I keep things easy and approachable. While I love a project now and then, these cookies are the opposite. They’re quick to make and so satisfying.

Let’s bake them together!

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Are Ricotta cookies really Italian?

They likely aren’t. 

When I first came across them on Pinterest, probably like you, I was researching Christmas cookies to bake for the holidays.

I immediately thought I have never heard of these Italian ricotta cookies, iced and with sprinkles, especially ones served at Christmas.

The closest cookie I have eaten in Italy was one my Italian grandma would make every Easter. They look very similar to ricotta cookies, but have no ricotta. I believe they are traditional from Calabria, called cozuppe in the region; but they are known as Easter cookies throughout the rest of  Italy.

In case you are wondering, there are plenty of Italian desserts featuring ricotta, but few cookies, and none of them look like these. 

The most popular Italian ricotta cookies I know of are Raffaioli Napoletani (I made the chocolate version of that cookie last year, it’s called Mostaccioli) and Biscotti di San Martino from Sicily – a dense large biscuit split in two and stuffed with sweet ricotta.

Other delicious Italian desserts that have ricotta, but are not cookies, include:

• Sfogliatella Napoletana frolla
• Pasticciotti
• Bigne alla ricotta
• Fiocchi di neve

Upon a little research, I discovered that most likely ricotta cookies were an Italo-American recipe, originated in the US from Italian immigrants who had access to a lot of ricotta.

I usually only share traditional Italian recipes, but I am making an exception for this one, because they are a great cookie to make for Christmas and all year round, that even younger Italians have started baking at home.

So why not try them together?

Do Ricotta cookies taste like cheese?

No they don’t. Like my favorite Italian cake recipe base, you can’t really taste the dairy component, but it does make them incredibly soft and fluffy.

Another thing that ricotta does in this Italian ricotta cookie recipe is to replace butter and oil, and act as the fat component, giving them the needed moisture and richness.

So if you are not the biggest fan of ricotta taste, I get you as neither am I. I assure you, you are safe to try this recipe, especially since it’s so easy to make. Just make a smaller batch, try them, and if you don’t love them, they might still become the easiest recipe to batch cookies for gifting.

PS: This is Alessia from the future. I have now tested all 3 variations and I can assure you they are all incredibly delicious, and you can’t taste the ricotta in them. My personal favorite was the lemon, and the espresso right after.

Can you substitute ricotta in ricotta cookies?

Yes you can. You can try the recipe with yogurt instead. If you do that you will need to use some oil or butter. Here’s the ratio:

Greek Yogurt – use 1.5 times the ricotta quantity
Extra virgin olive oil or butter – use half the yogurt quantity

If you are intolerant to ricotta and want to try this recipe, you can also use vegan ricotta substitutes. I use them all the time and they are delicious. These are my favorite ones:

• Green Vie Spread Original – this one is more similar to ricotta, although not as fluffy.
• Violife Original Spread – this one is more like Philadelphia cheese.

Different Ricotta Cookies Flavors and Variations

I was initially going to make just one type of Italian ricotta cookies, but once I realized how easy the recipe is, I told myself why not make three variations.

I think because ricotta is such a simple and versatile ingredient, and there are no other bold flavors in the base recipe, you can really test the most unique flavors.

However, I am sticking to traditional Italian flavors. I am sure you and your family will love them too.

The most common variations I have spotted include:

• Plain ricotta cookies with chocolate chips
• Lemon ricotta cookies
• Orange and chocolate ricotta cookies
• Ricotta and almond
• Pistachio ricotta cookies
• Limoncello ricotta cookies
• Gluten free ricotta cookies
• Ricotta and cherry

I am making two from the list above. Can you guess which ones?

And I am also giving this recipe my unique spin with a very traditional Italian flavor no one seems to have tested and shared so far.

Scroll to the bottom to discover which flavors I am making!

How to Eat Italian Ricotta Cookies

Like any other cookie, there’s no right or wrong way to enjoy them.

For us Italians, we usually tend to eat cookies three ways:

With milk for breakfast – this is something especially reserved for kids or anyone who appreciates a glass of milk in the morning. 

I was one of them when I was younger. My mum would make me this delicious caffelatte drink, which was mostly milk infused with a little espresso. I no longer have that, since I don’t like coffee anymore. It actually gives me a headache, but I can tolerate it in desserts (thankfully!).

After lunch or dinner – this is probably the second most common way to enjoy biscuits in Italy, especially on Sunday lunch or when you are having guests over. It’s usually fresh baked cookies or artisanal cookies bought from the local pastry shop. You can serve them with a little liquor or an espresso.

With espresso in the morning or as a mid morning or mid afternoon pick me up. This is another great way to enjoy these Italian ricotta cookies if you love cookies and coffee. However, unlike what you see on Socials, Italians usually have espresso on their own, especially on their break and on a weekday morning. 

How Long Do Italian Ricotta Cookies Last?

Everyone says they can last for up to 5 days, but I personally like to eat these within three days.

My advice is that if you are going to keep them for the full days, you may want to put them in the fridge from day 1, or at least from day 2.

The best would be to keep half the amount out on your counter, and put the rest in the fridge. That way you can go through the ones on the counter first, and have another batch that’s kept fresh in the fridge.

How to Store Ricotta Cookies?

I like to store mine like I do with any other baked good. I put them on a clean serving plate, and cover them with a clean tea towel. I often also add a little paper towel in between. I change the paper towel daily, and the tea towel only as needed.

The other option is to put them in a biscuit tin, but I never liked the idea of a freshly baked dessert being stored in a closed container. That leaves it with no air, and isn’t that how bacteria and mold grows?

Let’s remember that homemade cookies have no preservatives, fortunately, and so they are a little more fragile than a supermarket cookie. Moreover, these ricotta cookies are extra soft and moist, so be careful how you store them.

The other option would be to place them into a sealed container and refrigerate them.

Can you freeze ricotta cookies?

Freezing food is not something I grew up with. The essence of Italian cooking is to cook daily so you and your family can enjoy fresh homemade food. But I get the convenience aspect, and that’s why I often freeze certain recipes I make – mostly soups, protein bars, and sometimes bread.

I have never frozen cookies before, but for the sake of this recipe, and making sure I can answer all your questions correctly, I tried it for the first time.

The result..
Amazing! I can’t believe how good these cookies tasted after thawing them. The taste was even more pronounced; in terms of texture, they were still very crispy and fluffy, but a little denser and chewer, not stodgy though.

Can You Gift Ricotta Cookies?

Of course you can!

Just keep in mind that they do have the ricotta element, which makes them last for a shorter period of time. So you need to be quick in gifting them, and make sure the receiver knows that they need to consume them within the next few days.

If you are planning to do so, here are a few ideas on how to pack the cookies for gifting:

1. Place them in a Christmasy or a very nostalgic biscuit tin, depending on the season you are making these. These Italian Ricotta Cookies are not just for Christmas!

1. Place them inside a small basket, one you would use for fresh eggs, laid on top of a clean and gorgeous themed tea towel, simply wrapped. This is what I would imagine an Italian grandma doing, and it’s both wholesome and aesthetic. You can gift the components of the packaging, or you can ask to get them back.

Easy Italian Ricotta Cookies Recipe

Since I am making three variations – coffee, lemon, and pistachio, I am going to share the base recipe and the three variations. Feel free to try them all three together, save the other two for next time, or just pick the one you like the most.

I can assure you they are all delicious, but as I said my favorite is the lemon, followed by the espresso-chocolate chips flavor. I also think topping the pistachio flavor with yogurt and sprinkles makes them not only look gorgeous, but also balances out the sweetness beautifully.

Ingredients for Italian Ricotta Cookies Base Recipe

Use this recipe if you want to try plain Italian ricotta cookies, with no added flavor. It makes 15 large cookies, or 25-30 smaller ones. I chose to make mine extra large because, if you are a cookie lover like me, you will likely agree that a larger cookie just hits differently!

• 2 eggs
• 500 gr ricotta (which is usually 2 store bought containers)
• 450 gr flour 00 or 3 and ¾ cups
• 240 gr white sugar (nearly 1 cup)
• 2 sachet Italian baking mix or 2 tsp baking powder and ½ tsp baking soda
• Powder sugar for finishing the cookies – start with 1 cup in a bowl and add as needed.
• Granulated table sugar for finishing the cookies – start with 1 cup in a bowl and add as needed.

PS: It’s the use of the two sugars before baking the ricotta cookies that give them their original texture and look, so I wouldn’t skip it. But if you decide to skip that, you can powder them or ice them later.

Coffee Ricotta Cookies Ingredients

This recipe makes 6 large cookies or 10-12 smaller ones.

• 1 egg
• 250 gr ricotta
• 250 gr flour 00 or 2 cups
• 120 gr sugar or ½ cup
• 1 sachet Paneangeli Italian baking mix or 1 tsp baking powder and ¼ tsp baking soda
• Powder sugar for finishing the cookie – start with 1 cup in a bowl and add as needed.
• Granulated table sugar for finishing the cookie – start with 1 cup in a bowl and add as needed.
• 2 espresso shots (50 ml)
• 50 gr milk chocolate chips

Lemon Ricotta Cookies Ingredients

This recipe makes 6 large cookies or 10-12 smaller ones.

• 1 egg
• 250 gr ricotta
• 250 gr flour 00  or 2 cups
• 120 gr sugar or ½ cup
• 1 sachet Italian baking mix or 1 tsp baking powder and ¼ tsp baking soda
• Powder sugar for finishing the cookies – start with ½ cup in a bowl and add as needed.
• Granulated table sugar for finishing the cookies – start with ½ cup in a bowl and add as needed.
• the zest of 2 lemons
• the juice of 1 lemon

Ingredients for Italian Ricotta Cookies With Pistachio Cream Filling

This recipe makes 6 giant cookies or 10-12 smaller ones.

• 1 egg
• 250 gr ricotta
• 210 gr flour 00  or 1 and ¾ cups
• 120 gr sugar or ½ cup
• 1 sachet Italian baking mix or 1 tsp baking powder and ¼ tsp baking soda
• Powder sugar for finishing the cookies – start with ½ cup in a bowl and add as needed.
• Granulated table sugar for finishing the cookies – start with ½ cup in a bowl and add as needed.
• Sweet Italian pistachio spread (1 teaspoon per giant cookie, or half for the smaller ones)

Now that you have the ingredients for all four recipes, pick the one you want to use and go to the next section for the steps to follow. See you there!

How to Make Italian Ricotta Cookies?

☕ Espresso Chocolate Chip Italian Ricotta Cookies

1. Prepare Wet Ingredients
   • In a large bowl, add the ricotta and mix with a fork.
   • Add the sugar and mix well using a small whisk, or a fork.
   • Crack in the egg and mix again.
   • Add the espresso shots and mix well to combine.
   • Stir in the chocolate chips now.
     
     
2. Prepare Dry Ingredients
   • In a separate bowl, mix together the flour and baking mix (or powder and soda).
   • Gradually fold the dry ingredients into the wet mixture in three parts.
     
     
3. Form Cookies
   • Roll the dough into equal-sized balls using your hands.
   • Dip each ball first into granulated sugar, then powdered sugar.
   • Arrange on a parchment-lined baking sheet, leaving space between each.
     
     
4. Bake
   • Bake in a preheated oven at 175°C (347°F) for 20 minutes, until cracks appear on top.
   • Cool, then serve as-is or with a light dusting of powdered sugar.

🍋 Lemon Italian Ricotta Cookies

1. Prepare Wet Ingredients
   • In a large bowl, add the ricotta and mix with a fork until smooth.
   • Add the sugar and mix well using a fork, or small whisk.
   • Crack in the egg and mix again.
   • Add the zest of 2 lemons and the juice of 1 lemon. Mix well.
     
     
2. Prepare Dry Ingredients
   • In a separate bowl, add the flour and Paneangeli baking mix (or baking powder and soda). Mix well with a spoon.
   • Slowly incorporate the dry ingredients into the wet mixture in three batches, folding gently after each addition.
     
     
3. Form Cookies
   • Use clean hands to roll equal-sized dough balls.
   • Roll each ball first in granulated sugar, then in powdered sugar to create the signature cracked look.
   • Place on a parchment-lined baking tray, leaving space between cookies.
     
     
4. Bake
   • Bake in a preheated oven at 175°C (347°F) for 20 minutes.
   • They’re done when you see cracks on top.
   • Let cool and optionally dust with more powdered sugar.

💚 Pistachio-Filled Italian Ricotta Cookies

1. Freeze the Pistachio Filling
   • Scoop 1 teaspoon of pistachio spread onto a parchment-lined baking dish.
   • Space them out well and place in the freezer until firm (you’ll need 6 for the large cookies). For smaller cookies: use half teaspoon of pistachio spread and make about 13 frozen dollops.
     
     
2. Prepare the Wet Ingredients
   • In a large bowl, mix the ricotta with a fork until smooth.
   • Add the sugar and mix well using a fork, or small whisk.
   • Crack in the egg and mix again until fully combined.
     
     
3. Prepare the Dry Ingredients
   • In a separate bowl, stir together the flour and Paneangeli baking mix (or baking powder and baking soda).
   • Gradually fold the dry mixture into the ricotta mixture in three batches, mixing after each addition.
     
     
4. Assemble the Filled Cookies
   • Take one frozen pistachio dollop out of the freezer.
   • With clean hands, roll a portion of dough into a ball and flatten it slightly.
   • Place the frozen pistachio spread in the center and wrap the dough around it to seal completely.
   • Roll the filled dough ball first in granulated sugar, then in powdered sugar for that classic cracked top.
     
     
5. Bake
   • Place the cookies on a parchment-lined baking tray, leaving space between each.
   • Bake in a preheated oven at 175°C (347°F) for 17 minutes, or until cracks appear on top.
   • Let cool on the tray, then transfer to a serving plate.
   • Optionally, dust with more powdered sugar before serving.
     
     
6. Decorate
   • Or let them cool, and then top with a tablespoon of Greek Yougurt and sprinkles.

How To Make All 3 Italian Ricotta Cookie Variations At Once

(Espresso Chocolate Chip, Lemon, and Pistachio-Filled)

This method is perfect if you want to prep all three flavors in a single baking session. Here’s how to do it efficiently!

Ingredients for Cookie base:

2 eggs
500 gr ricotta (which is usually 2 store bought containers)
450 gr flour 00 (or 3 and 3/4 cups)
240 gr white sugar (nearly 1 cup)
2 sachet Italian baking powder vanigliato Paneangeli (or replace with 2 tsp baking powder and ½ tsp baking soda).

Extra Ingredients:

1 cup Granulated sugar
1 cup Powdered sugar
50 ml espresso
50 gr chocolate chips
6 teaspoons frozen pistachio spread
Zest of 2 lemons
Juice of 1 lemon
Sprinkles
Greek Yogurt or white icing

Step 1: Freeze the Pistachio Filling (the night before or early morning!)

• Line a small baking dish or plate with parchment paper.
• Scoop out 1 teaspoon portions of pistachio spread and place them on the lined dish, leaving space between each.
  • If you’re making smaller cookies, use half teaspoon portions instead.
• Place the dish in the freezer and let the dollops freeze until solid — leave overnight or for 4 hours.
• Keep them in the freezer until ready to use.

Step 2: Prepare the Cookie Base

Mix Wet Ingredients

In a large mixing bowl (your “cream bowl”):

• Add 2 containers of ricotta and mix with a fork until smooth.
• Add all the sugar and mix well (use a fork or small whisk).
• Crack 2 eggs, beat them in a small bowl, then add to the ricotta mixture.
• Mix again until everything is well combined.

---

Mix Dry Ingredients

In a separate bowl (small cream bowl):

• Add the flour and Paneangeli baking mix sachets (or baking powder + baking soda).
• Stir well with a spoon.
• Set aside.

Shop Italian baking mix on Amazon.

Step 3: Divide the Base for 3 Flavors

• Divide the wet mixture equally into 3 separate bowls.
• You’ll now prepare each variation separately.

Bowl 1: Espresso Chocolate Chip

• Add the espresso shot to the wet ingredients in this bowl and mix well.
• Add the chocolate chips and stir to combine.

---

Bowl 2: Lemon

• Add the zest of 2 lemons and the juice of 1 lemon.
• Mix well.

---

Bowl 3: Pistachio

• Leave this bowl as-is. No flavor is added at this stage.

Step 4: Add Dry Ingredients

• Divide the dry mix equally across the three bowls.
  • Add ~0.5 cup of the flour mix to each bowl. Mix gently.
  • Repeat with another ~0.5 cup. Mix again.
  • Add 1 extra tablespoon flour to the coffee bowl, and 2 extra tablespoons flour to the lemon bowl.
• Place all three dough bowls in the fridge to chill for at least 30 minutes.

Step 4: Prepare the Sugar Coating

In two small bowls:

• Add 1 cup granulated sugar to one.
• Add 1 cup powdered sugar to the other.
  Set aside for rolling the cookies.

Pistachio-Filled Cookies

Start with the bowl that had no added ingredients.

1. Form the Cookies
   • Take the frozen pistachio spread balls.
   • Roll the dough into balls, flatten each one with your hands.
   • Place a frozen pistachio ball in the center and wrap the dough around it to seal.
     
     
2. Coating Options
   • For half the batch: Roll each cookie first in granulated sugar, then in powdered sugar.
   • For the other half: Skip the sugar dip and add sprinkles on top before baking.
     You can also sugar them all, or none of them if you are opting for the icing with sprinkles.
     
     
3. Shape & Chill
   • Arrange on a parchment-lined baking dish.
   • Place the tray in the fridge for 30 minutes before baking.
     
     
4. Bake
   • Bake at 175°C (347°F) for 17 minutes.
   • Cookies are ready when the tops start to crack.

Coffee & Lemon Cookies

1. Take One Bowl at a Time Out of the Fridge
   • Roll the dough into balls.
   • Dip each ball in granulated sugar, then in powdered sugar.
     
     
2. Shape & Bake
   • Place on a parchment-lined baking sheet.
   • Refrigerate or freeze again briefly if needed. I froze mine for 15 minutes because these two variations are extra moist.
     
     
3. Bake
   • Bake at 175°C (347°F) for 20 minutes, or until tops crack.

Final Baking Tips

• You can bake two trays at a time.
• Suggested order:
  1. Espresso Chocolate Chip
  2. Pistachio-Filled
  3. Lemon (last, as it’s most delicate)

DON’T FORGET TO PIN FOR LATER!

More Italian Recipes To Try

I have just started sharing Italian recipes on my blog, but I will add plenty more in the coming weeks.

For now, I think you will love these three:

Italian Mostaccioli Cookies – traditional chocolate Christmas cookies
Italian Sausage Soup – hearty and perfect for Fall and Winter
Italian Pumpkin Bread with Amaretti – a unique take on the traditional plumcake

I also suggest reading this 50 Italian Cookies List With Names article, so you can discover many more Italian cookies to bake.

And if you are making this at Christmas, click here for Italian Christmas reads.

That’s all!

I hope you try and love one or all the recipe variations.

If you do, don’t forget to pin it for later, and share it with a friend or two.

Thank you so much.

Ciao, and Buon Natale (if you are reading this around the holidays!).
Alessia