These soft ricotta almond cookies are simple indulgences that offer a delicate, pillow-y texture and a subtle hint of almond flavor. Made with ricotta and almond flour, they’re a lighter cookie option with a tender crumb that pairs beautifully with evening tea or a quick coffee break. Plus, they’re naturally lower in sugar and gluten-free, making them a lovely treat for just about anyone.
Why You’ll Love This Recipe
This recipe comes together fast—no chill time required—and produces cookies that are soft on the inside and slightly crisp around the edges. The ricotta adds moisture and richness, while the almond flour gives a nutty base and satisfying bite. With a hint of almond extract and a dusting of powdered sugar, these cookies feel fancy but are incredibly easy to make. They’re elegant, comforting, and simply delicious.
Ingredients
Tip: You can find a full list of ingredients and measurements in the recipe card below.
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ricotta cheese
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almond flour
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powdered sugar
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vanilla extract
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almond extract
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egg
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baking powder
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salt
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sliced almonds (for topping)
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powdered sugar (for dusting)
Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper—this makes clean-up easy and ensures the cookies don’t stick.
Step 2: Mix the Batter
In a large bowl, whisk together ricotta, almond flour, powdered sugar, vanilla extract, almond extract, egg, baking powder, and a pinch of salt until the mixture is smooth and thick.
Step 3: Shape the Cookies
Using a spoon or small scoop, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each mound with a spoon’s back and sprinkle sliced almonds over the top.
Step 4: Bake
Place the tray in the oven and bake for 15 to 20 minutes, until the edges turn a light golden color and the centers are set.
Step 5: Cool and Dust
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Once fully cooled, dust with powdered sugar for a beautiful finish.
Variations
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Swap in a touch of lemon zest or orange zest for citrus undertones
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Use chopped pistachios or walnuts instead of sliced almonds for a different crunch
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Add a teaspoon of ground cinnamon or cardamom for warm flavor notes
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Make them chocolate-y: stir in a handful of mini dark chocolate chips
Heating & Storage
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed container between layers of parchment paper for up to a month. To enjoy them again, thaw at room temperature or pop them in a low oven just until warm.
Frequently Asked Questions
How can I make these cookies dairy-free?
Substitute ricotta with a plant-based alternative like cashew cream or coconut-based ricotta, though results may vary slightly.
Can I reduce the sugar?
Yes, you can cut the powdered sugar by 1–2 tablespoons for a less sweet version.
Are these cookies gluten-free?
Yes. This recipe is gluten-free thanks to the use of almond flour.
Why add both vanilla and almond extract?
Vanilla provides sweetness and depth, while a touch of almond extract enhances the nutty flavor theme.
Can I use coconut flour instead of almond flour?
Coconut flour absorbs much more liquid, so substitution is not recommended without recipe adjustments.
Why do the cookies stay soft?
Ricotta adds moisture and tenderness, keeping the interior soft even after baking.
Can I double the recipe?
Absolutely. Double all ingredients and bake on multiple sheets as needed.
How do I prevent the bottoms from browning too quickly?
Try baking at 325°F and check on them a minute or two earlier.
Do I need to chill the dough?
Nope—these cookies work right out of the mixer.
Are they suitable for holidays or gifts?
Definitely! They look lovely dusted with powdered sugar and packaged in pretty tins with ribbons.
Conclusion
These Soft Ricotta Almond Cookies are a delightful blend of light sweetness, delicate texture, and nutty richness. They elevate a simple ingredient list into a sophisticated treat—perfect for everyday baking, gifting, or serving alongside tea. They’ll quickly become a favorite with family and friends, thanks to their charming flavor and easy preparation.
Print
Soft Ricotta Almond Cookies
- Total Time: 30 minutes
- Yield: 12–14 cookies
- Diet: Gluten Free
Description
Soft, gluten-free ricotta almond cookies made with almond flour, ricotta, and a hint of almond extract. Easy, light, and perfect for snacking or gifting.
Ingredients
1 cup ricotta cheese
½ cup almond flour
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 large egg
½ teaspoon baking powder
Pinch of salt
¼ cup sliced almonds (for topping)
Powdered sugar (for dusting)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, whisk ricotta, almond flour, powdered sugar, vanilla, almond extract, egg, baking powder, and salt until smooth.
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Drop tablespoon-sized portions onto sheet, flatten slightly, and top with almonds.
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Bake 15–20 minutes until edges are light golden.
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Cool 5 minutes before transferring to rack. Dust with powdered sugar once cooled.
Notes
- Gluten-free and easily customizable with zest or spices.
- Store in an airtight container for up to 4 days or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
