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Italian Ricotta Cookies

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Italian Ricotta Cookies are soft, cake-like treats with a delicate sweetness and tender crumb from creamy ricotta cheese. Topped with a simple vanilla glaze and festive sprinkles, these classic cookies are perfect for holidays and special occasions.

Ingredients

  • For the cookies:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 1/2 cups whole milk ricotta cheese
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Sprinkles for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Mix in ricotta cheese and vanilla extract until smooth.
  6. Gradually add dry ingredients to wet mixture, stirring just until combined.
  7. Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
  8. Bake 12–15 minutes, until bottoms are lightly golden and tops are set but still pale.
  9. Cool completely on a wire rack.
  10. Whisk powdered sugar, milk, and vanilla for the glaze. Adjust thickness as needed.
  11. Spread glaze over cooled cookies and add sprinkles if desired. Let set before serving.

Notes

  • Drain ricotta if overly watery to prevent excess moisture.
  • Do not overmix the dough to keep cookies tender.
  • Cookies should remain pale on top when baked.
  • Store at room temperature for up to 3 days or refrigerate up to 1 week.
  • Freeze unglazed cookies for up to 2 months and glaze after thawing.

Nutrition

Find it online: https://thefamilycooking.com/italian-ricotta-cookies-2/