These Eggless Italian Ricotta Cookies are soft, tender, and practically melt in your mouth with every bite. The ricotta cheese adds a slight tang that makes them stand out. Plus, they’re so easy to make! No fancy techniques or hard-to-find ingredients here—just a straightforward recipe. Sure, they’re a holiday classic, but they’re so delicious that they deserve a spot on your cookie tray all year long, whether you’re whipping up a batch for a special occasion or just because these cookies are a guaranteed hit with everyone who tries them.
Oriana’s Thoughts On The Recipe
I adore how soft and tender these Eggless Italian Ricotta Cookies are—almost like little cakes. These little beauties are light, with a subtle tang from the ricotta cheese that’s impossible to resist. Topped with a simple icing that has a hint of lemony brightness, they melt in your mouth and leave you reaching for another (or two or three). Even better? They’re incredibly easy to make.
While these cookies are a holiday classic, they’re just as delightful in the middle of summer or for an everyday coffee break. The fact that they’re egg-free means even more people can enjoy them. Trust me, once you bake these, you’ll find yourself looking for excuses to make them again and again!
What I Love About This Recipe
- Foolproof and Fun to Make: With no tricky techniques or unusual ingredients, this recipe is wonderfully straightforward.
- Egg-Free Without Compromise: You’d never guess these cookies are eggless! The ricotta keeps them moist and tender, while the lemon zest and vanilla bring vibrant flavor.
- Light and Tangy, Absolutely Irresistible: The ricotta cheese gives these cookies a delicate, slightly tangy flavor that’s so satisfying. It’s a subtle twist that makes them stand out from your average cookie.
- Soft, Tender, and Cake-Like: These cookies are like tiny, handheld cakes—soft, fluffy, and oh-so-delicious. The texture is the perfect balance between melt-in-your-mouth and just enough chew to keep you coming back for more.
- A Treat for Any Time of Year: While these cookies shine during the holidays, they’re equally delightful for birthdays, brunches, or any time you need a sweet pick-me-up.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Cookies
- All-Purpose Flour: Provides structure to the cookies.
- Baking Powder and Baking Soda: Help the cookies rise and stay fluffy. Note: Make sure they’re not expired or too old.
- Salt: Balances the sweetness and enhances the flavors.
- Butter: Adds richness; use unsalted butter for better control over salt.
- Granulated Sugar: Sweetens the cookies and helps create a tender crumb.
- Milk Ricotta Cheese: The star ingredient that makes the cookies moist, soft, and slightly tangy. Note: I like to use whole milk ricotta cheese for a better taste.
- Cornstarch: Helps to thicken the mixture, giving it structure.
- Milk: Adds moisture and helps blend the dough.
- Lemon Zest: Infuses the cookies with a bright, citrusy flavor.
- Vanilla Extract: Rounds out the flavor with a hint of sweetness.
For the Icing
- Butter: Adds richness and helps the icing set.
- Powdered Sugar: The base for the icing, giving it a smooth texture.
- Lemon Juice: Adds brightness and a touch of tang.
- Vanilla Extract: Complements the lemon flavor.
- Milk: For adjusting the icing consistency.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the ricotta, use dairy-free ricotta-style cheese alternatives, such as Kite Hill Ricotta.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Getting the Perfect Dough Consistency: Ricotta can sometimes make the dough a little sticky. Pro Tip: Chill the dough for 2 hours before shaping the cookies. This makes it easier to handle and ensures the cookies hold their shape when baked.
- Flat Cookies: Using overly soft butter or skipping the chilling step can lead to cookies that spread too much. Pro Tip: Use room-temperature butter (not melted!) and chill the dough before baking to help maintain their shape.
- Icing Too Runny: Adding too much liquid to the icing can result in a thin glaze that doesn’t set well. Pro Tip: Add the milk one teaspoon at a time and mix thoroughly until you get a spreadable, slightly thick consistency.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
Step 2 – Cream Butter And Sugars
In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), beat butter and sugar over medium speed until smooth and creamy, about 2 – 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add ricotta, milk, lemon zest, and vanilla and mix until incorporated.
Step 3 – Add Dry Ingredients
Reduce speed to low and gradually beat in flour mixture until combined.
Step 4 – Chill
Cover bowl with plastic wrap and chill for 2 hours or up to 2 days.
Step 5 – Scoop Out The Cookies
Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
Use a small cookie scoop (about 1 tablespoon each) to measure out the chilled cookie dough. Roll each portion into a smooth ball and evenly place the cookie balls about 3 inches apart on your prepared cookie sheet.
Note: The dough will be soft and a bit sticky even after chilling; that is normal!
Step 6 – Bake
Bake for 12 – 14 minutes, or until the edges appear set and the bottoms are lightly golden brown. Remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. While the cookies are cool, prepare the icing.
Step 7 – Make The Icing
In a mixing bowl, whisk together melted butter, powdered sugar, lemon juice, vanilla extract, and 2 tablespoons of milk until smooth. Add in more milk, 1 tablespoon at a time, to thin as needed. Note: You don’t want it to be very thin; it should be quite a bit thicker than a doughnut glaze.
Step 8 – Ice The Cookies
Spoon the icing over the cookies and top with sprinkles, if desired. The glaze will set within a couple of hours.
Extra Recipe Tips For Success
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cookies tender.
- Chill the dough before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the cookies.
- For a festive touch, sprinkle colored sugar or nonpareils over the icing while it’s still wet.
Variations & Additions
- Citrus Twist: Swap the lemon zest for orange or lime for a different flavor profile.
- Almond Flavor: Add a touch of almond extract to the dough and icing for a nutty twist.
- Chocolate Drizzle: Instead of icing, drizzle melted chocolate over the cookies for a decadent finish.
Storing and Freezing Instructions
Store: Keep the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Freeze: Place the un-iced cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw and ice before serving.
Frequently Asked Questions
Yes, but the texture might be slightly less rich. Whole milk ricotta is preferred for the best results.
Sure! If you’re not a fan of citrus, you can leave it out or replace it with a bit of extra vanilla extract.
Absolutely! The dough can be prepared and chilled up to 24 hours in advance, or the baked cookies can be stored and iced just before serving.
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Recipe Card
Eggless Italian Ricotta Cookies
Ingredients
For The Eggless Italian Ricotta Cookies:
- 2 cups (280 g) all-purpose flour
- 1 ½ teaspoons (6 g) baking powder
- 1 teaspoon (6 g) baking soda
- ½ teaspoon (2 g) salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (250 g) whole milk ricotta cheese
- 2 tablespoons (30 ml) milk
- 1 teaspoon lemon zest
- 2 teaspoons (10 ml) pure vanilla extract
For Icing:
- 1 tablespoon (14 g) butter salted or unsalted, melted
- 2 cups (240 g) powdered sugar
- 1 tablespoons (15 ml) fresh lemon juice
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 2 – 3 tablespoons (30 – 45 ml) milk
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make The Eggless Italian Ricotta Cookies:
- Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer) beat butter and sugar over medium speed until smooth and creamy, about 2 – 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add ricotta, milk, lemon zest, and vanilla mix until incorporated.
- Reduce speed to low and gradually beat in flour mixture until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days.
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Use a small cookie scoop (about 1 tablespoon each) to measure out the chilled cookie dough. Roll each portion into a smooth ball and evenly place the cookie balls about 3 inches apart on your prepared cookie sheet.Note: The dough will be soft and a bit sticky even after chilling; that is normal!
- Bake for 12 – 14 minutes, or until the edges appear set and the bottoms are lightly golden brown. Remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. While the cookies cool, prepare the icing.
Make The Icing:
- Whisk together melted butter, powdered sugar, lemon juice, vanilla extract, and 2 tablespoons milk until smooth in a mixing bowl. Add in more milk, 1 tablespoon at a time, to thin as needed (you don't want it to be very thin; it should be quite a bit thicker than a doughnut glaze).
Ice The Cookies:
- Spoon the icing over cookies. Top with sprinkles, if desired. If applied lightly, the glaze will set within a couple hours.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the ricotta, use dairy-free ricotta-style cheese alternatives, such as Kite Hill Ricotta.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Getting the Perfect Dough Consistency: Ricotta can sometimes make the dough a little sticky. Pro Tip: Chill the dough for 2 hours before shaping the cookies. This makes it easier to handle and ensures the cookies hold their shape when baked.
- Flat Cookies: Using overly soft butter or skipping the chilling step can lead to cookies that spread too much. Pro Tip: Use room-temperature butter (not melted!) and chill the dough before baking to help maintain their shape.
- Icing Too Runny: Adding too much liquid to the icing can result in a thin glaze that doesn’t set well. Pro Tip: Add the milk one teaspoon at a time and mix thoroughly until you get a spreadable, slightly thick consistency.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cookies tender.
- Chill the dough before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the cookies.
- For a festive touch, sprinkle colored sugar or nonpareils over the icing while it’s still wet.
- Citrus Twist: Swap the lemon zest for orange or lime for a different flavor profile.
- Almond Flavor: Add a touch of almond extract to the dough and icing for a nutty twist.
- Chocolate Drizzle: Instead of icing, drizzle melted chocolate over the cookies for a decadent finish.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
