Ricotta Cookies with Amarena Cherries

This recipe was inspired by the flavors of Zeppole di San Giuseppe, a classic Italian Easter pastry. Soft ricotta cookies with a light lemon flavor are studded with pieces of sweet Amarena cherries and topped with a vanilla glaze.

These Ricotta Cookies with Amarena Cherries are soft, chewy, and the perfect amount of sweet. A classic lemon ricotta cookie is studded with sweet Amarena cherries and topped with a thick vanilla glaze for the perfect bite.

I was inspired by the flavors of Zeppole di San Giuseppe—a classic Italian Easter pastry consisting of fried choux dough filled with either pastry cream or ricotta, and topped with amarena cherries. I wanted the flavors of the zeppole but the simplicity of a cookie. Thus, these cookies were born. This recipe is inspired by Lidia Bastianich's Ricotta Cookies, with a few tweaks.

Italian cookies are known for being simple, not too sweet, and plentiful. Add these cherry ricotta cookies to your dessert table at Christmas, Easter, Weddings, Baby Showers, etc. You are sure to love them!

Why You'll Love This Recipe

• Made with simple ingredients, like most Italian recipes.
• These cookies are not too sweet. The glaze on top adds the perfect amount of sweetness.
• The little pops of Amarena cherry are so delicious. They are the perfect mix of sweet and sour.
• Keeps well in the freezer so you can bake ahead for events.
• A delicious addition to your dessert table for Christmas, Easter, Weddings, Baby Showers, etc.

Equipment Needed

• Stand mixer or electric hand mixer—to aerate the butter and sugar then blend in the ricotta and eggs. You could do this by hand with a whisk, but it will be an arm workout.
• 2 large baking sheets—I recommend Nordic Ware brand.
• 1 tablespoon cookie scoop
• Wire cooling rack

Ingredients & Substitutions

Italian cookies use simple ingredients that are pantry staples. Here is everything you'll need to make these Italian cookies:

• Salted butter at room temperature.
• Granulated sugar
• Large eggs
• Ricotta cheese—Drain any excess liquid or blot with a paper towel.
• Vanilla extract and almond extract—Both extracts add a delicious bakery style aroma and emphasize the cherry flavor. If you are nut-free, don't add the almond extract.
• Lemon—A light lemon base makes these cookies delicious.
• All-purpose flour—sub gluten-free 1:1 flour if required.
• Baking powder
• Salt—If using unsalted butter, add an extra pinch of salt.
• Amarena cherries—These are wild Italian cherries jarred in a sweet syrup. You could compare them to a maraschino style cherry, but don't swap them here—Amarena cherries add a delicious sweet & sour flavor to these cookies. Popular brands are Fabbri and GiGi Importing.
• Icing sugar 
• Milk—Any type works, you just need 1 tbsp.

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions. 

(1) In a large bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs, ricotta, extracts, and zest of the lemon. Mix just until combined.

Add the flour, baking powder, and salt to the mixture. Use a spatula to lightly mix the dry ingredients on top, then gently fold into the wet ingredients until just combined. Lightly fold in the chopped Amarena cherries.

(2) Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.

While the dough chills, preheat the oven to 325ºF and prepare 2 large baking sheets with parchment paper.

(3) Use a 1 tablespoon cookie scoop to scoop the dough into 36 cookies. Place on the baking sheets with a little room for them to spread. Bake for 16-20 minutes until the tops are bouncy and the bottoms are golden, swapping the racks halfway through. Transfer to a wire rack to cool completely.

(4) Once cookies are cooled, mix the icing sugar, milk, 1 teaspoon vanilla extract, and juice of half the lemon in a small bowl. It should be fairly thick. Dip the top of each cookie into the icing, shaking off the excess.

(5) Place back on the wire rack on top of the baking sheet for the icing to solidify. Enjoy!

Storage & Freezing

Store cookies in an airtight container with parchment paper between layers for up to 4 days. They also taste delicious cold from the fridge.

To freeze cookies: Place cookies on a baking sheet and place in the freezer for 20 minutes. Then transfer to an airtight container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature in a single layer on a baking sheet, as the icing may form a little condensation.

Expert Tips

Here are some of my top tips and tricks for the best cookies:

• I recommend using a scale to measure ingredients by weight for the best accuracy.
• Don't overmix the dough. Stop once all the flour is just absorbed, as over-mixing can great tough cookies.
• Don't be tempted to over-bake. Once the edges look golden and the cookies are bouncy, remove them. The bottoms will be browned but you don't want them to get too dark.
• Glaze once completely cooled. Otherwise it will melt and slide all over.
• In a pinch, you could sub maraschino cherries, but they are much more sweet.

Frequently Asked Questions

These ricotta and Amarena cherry cookies are sure to be a hit at your next event. They are soft and subtly sweet with juicy pops of Amarena cherry. Plus they are super easy to make in 1 bowl. I know you're going to love them!

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