Italian Ricotta Cookies are melt-in-your-mouth soft and bursting with flavor, making them a perfect addition to your holiday cookie tray or year-round dessert repertoire. Each cookie is topped with a sweet almond glaze and festive sprinkles, adding a delightful finishing touch.
Similar to sugar cookies in their simplicity, these ricotta cookies are incredibly easy to make yet so rich and unique in taste. Their pillowy texture comes from the ricotta cheese, which makes them irresistibly moist. Once you try them, they’re sure to become a family favorite for holidays, parties, or anytime you’re in the mood for something sweet!
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
For the cookies:
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2 sticks butter, softened 1/2 pound
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1 ¾ cup granulated sugar
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2 eggs
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1 container ricotta cheese 15 oz.
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2 tablespoons vanilla extract
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4 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
For the glaze:
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4 - 5 tablespoons milk
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1 ½ cups powdered sugar
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1 teaspoon almond extract
Instructions
- Preheat oven to 350°F.
- In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.
- Bake 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, whisk the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.
Notes
- While the cookies themselves are sturdy and store well, I do not recommend glazing until you are serving. Or, only glaze what you are serving and not what you are storing for later.
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