Soft Ricotta Almond Pillows

Why You’ll Love This Recipe

These cookies are incredibly soft and moist thanks to the ricotta cheese, with a unique flavor from almond extract that sets them apart from other cookies. They’re easy to prepare with simple ingredients and no chilling required. Whether glazed or served plain, these pillowy bites are versatile, crowd-pleasing, and just sweet enough to leave you wanting more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Egg

• Ricotta cheese (whole milk preferred)

• Almond extract

• Vanilla extract

• Powdered sugar (optional, for glaze)

• Milk (optional, for glaze)

• Sliced almonds (optional, for topping)

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.

4. Beat in the egg, then add ricotta cheese, almond extract, and vanilla extract. Mix until smooth.

5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 12–15 minutes, or until the edges are set and the tops look slightly puffed but not browned.

8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9. For glaze (optional): whisk powdered sugar with milk until smooth. Drizzle over cooled cookies and top with sliced almonds if desired.

Servings and timing

This recipe makes about 24 cookies.
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes

Variations

• Citrus Twist: Add lemon or orange zest for a bright, fresh flavor.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend.

• Chocolate Drizzle: Swap the glaze for melted white or dark chocolate.

• Coconut Version: Add shredded coconut to the dough for extra texture.

• Mini Version: Use a teaspoon-sized scoop for bite-sized cookies.

Storage/Reheating

Store in an airtight container at room temperature for up to 4 days.
To extend freshness, refrigerate for up to 1 week.
These cookies freeze well—place in a single layer in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
No reheating is necessary.

FAQs

Can I use part-skim ricotta?

Yes, though whole milk ricotta gives the best moisture and flavor.

Do I need to drain the ricotta?

If it’s very wet, blot with a paper towel or drain slightly, but most store-bought ricotta is fine as-is.

Can I substitute almond extract?

You can use vanilla extract alone, or substitute with lemon or orange extract for a different flavor.

How do I know when the cookies are done?

The tops should look set and slightly puffed. Avoid overbaking to keep them soft.

Can I skip the glaze?

Absolutely. The cookies are delicious plain or lightly dusted with powdered sugar.

Can I add mix-ins?

Yes, mini chocolate chips or chopped dried fruit like cherries or cranberries work well.

Will these cookies spread?

They puff up rather than spread, maintaining a soft, pillow-like shape.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking.

Do these cookies travel well?

Yes, they hold their shape and texture, making them great for gifting or shipping.

Can I double the recipe?

Yes, this recipe doubles easily to make a larger batch for events or parties.

Conclusion

Soft Ricotta Almond Pillows are an elegant yet simple treat that brings together the rich creaminess of ricotta with the delicate aroma of almond. Perfectly soft and lightly sweet, they’re ideal for any occasion—from afternoon tea to festive celebrations. With their dreamy texture and delightful flavor, these cookies are sure to become a favorite in your baking rotation.

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