Chocolate Ricotta Cookies

Pin It
Print Friendly, PDF & Email

Choc finish 1 with script

Buon giorno!

CHOCOLATE RICOTTA COOKIES are absolutely delicious. You make them in a very similar way to the traditional  Ricotta Cookies   – just adding some different ingredients. They are a lovely compliment to each other. I always make both as I can’t ever decide which I like better!


Makes: about 3 1/2 dozen

Prep: about 20 minutes

Bake: 20-25 minutes


1 Stick Butter – softened

1 1/2 C. Sugar

2 1/2 C. Flour

3 Tbsp. Cocoa powder

1 Tsp. Baking Powder

Pinch Salt

2 Eggs

1 1/4 C. Whole Milk Ricotta

1 Tsp. Almond Extract


2 C. Powdered Sugar for glaze

1 Tsp. Almond Extract for glaze

About 4 Tbsp. milk for glaze– use more or less depending on the consistency you like


Cream butter and sugar in a mixer.

Mix the flour, cocoa powder, baking powder, and salt together in another bowl.

Lemon 1

(For more photos – see the post on Ricotta Cookies.)

Add Eggs, Ricotta, and almond extract to the butter and sugar mixture. Mix together.

Add the four mixture to the mixer and gently mix in until it just comes together.

Line your baking sheets with parchment paper.

Drop the batter by the tablespoonful or two onto the paper lined sheet.

Bake at 350 degrees for about 20-25 minutes.

Cool the cookies before glazing.

For the glaze: Mix together the almond extract, milk, and powdered sugar and drizzle onto the cookies or cover the tops completely.  You might use more milk or less – add gradually and see how it comes together and how thick you want it. You can add colored sprinkles if you like.


Comments are welcome in the “Speak Your Mind Area” beneath this post online.



Food Photos By Tommy Hanks Photography


Subscribe to my free newsletter

Subscribe to my free blog

Follow Me on Pinterest


  1. Linda,
    I just made a batch of lemon ricotta and chocolate ricotta cookies and followed your recipes to the letter. Amazing!

    • Jim! So happy to hear this. Thanks for letting me know. Now we’ll have to see how long they last!

  2. Looking forward to making the chocolate ricotta cookies but would like to substitute vanilla, coffee or chocolate extract for the almond extract. Any suggestions about which might work best or the amounts to use?

    • Alice -Almond extract is the traditional flavoring for these cookies. However, if you’d like to change – the vanilla would be fine – 1 tsp. I would not use coffee in liquid form as it would change the consistency of the batter. You might add a teaspoon or two of espresso powder instead. Chocolate extract I wouldn’t advise as these cookies are more subtle in flavor using the cocoa powder.

  3. Thank you so much for your answer. I made the cookies using vanilla and 1/4 tsp coffee extract. They were wonderful!