Italian Ricotta Cookies Recipe

4.67 from 3 votes

Italian ricotta cookies are thick, soft, cake-like crumb cookies with a simple sweet glaze that is a tradition during Christmas and Easter holidays!

Prep Time15

Cook Time12

Chilling Time1

Course: Cookies, Dessert

Cuisine: Italian

Keyword: cookies, italian, ricotta

Servings:

Calories: 108kcal

Author: Leigh Harris

In a medium-size bowl whisk the flour and baking powder together and set aside.
In a large bowl beat the butter and granulated sugar together at medium speed until light and fluffy. About 3 minutes.
Add the vanilla, almond extract, then add the eggs one at a time and mix well until combined. Add the ricotta and mix until combined and smooth.
Gradually add the flour mixture and mix until it’s just combined. The dough will be sticky. Refrigerate the dough for at least one hour.
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
Using a size #40 cookie scoop (which is 1 1/2 tablespoons) scoop a rounded amount of dough and then roll it into a ball. Place on the prepared baking sheet about 1 1/2″ apart.
Bake for 12-14 minutes until the bottoms are lightly golden. Allow the cookies to cool on the baking pan for about 2 minutes then transfer to a wire rack to cool completely.

Mix the powdered sugar with 1 tablespoon of milk at a time. Stir until the glaze is smooth thick glaze is formed. You can also add 1/2 teaspoon of vanilla extract if desired.
Dip the top of the cookie into the glaze and allow the excess to drip off. Immediately add the sprinkles. You can also spoon the glaze over. But be sure to add the sprinkles after dipping each cookie otherwise, they will not stick.