Soft Ricotta Almond Pillows Recipe

These Soft Ricotta Almond Pillows are tender, airy cookies with a creamy richness from ricotta cheese and a sweet nutty flavor from almond extract. I love how these little cookies practically melt in my mouth. They’re soft like cake, lightly golden on the outside, and topped with a sweet almond glaze that makes them completely irresistible.

Why You’ll Love This Recipe

I love this recipe because it delivers bakery-style results with minimal effort. The ricotta gives these cookies a delicate, moist texture, and the almond extract adds that classic Italian cookie flavor I can’t get enough of. They’re perfect for the holidays, tea parties, or anytime I want a soft, subtly sweet treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Ricotta cheese (whole milk)

• Eggs

• Almond extract

• Vanilla extract

For the almond glaze:

• Powdered sugar

• Milk or cream

• Almond extract

• Sliced almonds (optional, for topping)

Directions

1. I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a separate bowl, I cream the butter and sugar until light and fluffy. I beat in the ricotta, then add the eggs, almond extract, and vanilla.

4. I gradually mix in the dry ingredients until just combined—being careful not to overmix.

5. I scoop the dough onto the prepared baking sheets using a tablespoon or small cookie scoop, spacing them about 2 inches apart.

6. I bake the cookies for 12–14 minutes, until they’re set and lightly golden on the bottoms.

7. I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

To make the glaze:

1. I whisk the powdered sugar, milk, and almond extract in a small bowl until smooth.

2. Once the cookies are cool, I spoon or drizzle the glaze on top and sprinkle with sliced almonds if using.

3. I let the glaze set for about 20 minutes before serving or storing.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep, 13 minutes to bake, and about 20 minutes to cool and glaze—so I usually have them ready in under an hour.

Variations

• I sometimes swap almond extract for lemon or orange extract for a citrusy twist.

• For extra texture, I stir chopped almonds or white chocolate chips into the dough.

• I top the glazed cookies with festive sprinkles for holidays or parties.

• I’ve made a chocolate-drizzled version using melted dark chocolate instead of glaze.

• For a denser texture, I chill the dough for 30 minutes before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully—I freeze them unglazed and add the icing after thawing. To refresh them, I microwave one for about 10 seconds to bring back the soft texture.

FAQs

Can I use low-fat ricotta?

I prefer whole milk ricotta for the best texture, but low-fat works too—it just produces a slightly lighter cookie.

Do I have to chill the dough?

Not for this version. The dough is soft but scoopable and bakes up nicely without chilling. If it’s too sticky, a quick chill helps.

Can I make the dough ahead?

Yes, I often make the dough a day in advance and refrigerate it. I let it sit at room temperature for 15 minutes before baking.

Can I freeze the cookies?

Absolutely. I freeze them in a single layer, then stack between parchment once frozen. I glaze them after thawing for the freshest finish.

Why are my cookies too soft or spreading too much?

Too much ricotta or not enough flour can cause spreading. I make sure to drain any excess liquid from the ricotta and measure flour accurately.

Conclusion

These Soft Ricotta Almond Pillows are one of my favorite cookies to bake and share. They’re soft, fluffy, and full of delicate almond flavor with just the right amount of sweetness. Whether I’m baking for a celebration, a gift, or a cozy afternoon snack, these little pillows of joy always deliver.

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