Italian Ricotta Cookies topped with a sweet almond icing and nonpareil sprinkles are easy to make and nostalgically delicious.
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I will be totally honest with you…those Italian Christmas cookies that come on big platters at the holidays have never been my most favorite. I know they are traditional and classic, but they just aren’t…exciting.
Maybe it’s because I didn’t grow up in an Italian household where I love them because they’re nostalgic. I feel like they’re all the same cookie in different shapes. Like a whole tray of the EXACT same cookie, made to look different because some have sprinkles and others have jam. Kinda like the cookie version of pasta…ALL THE SAME, but different shapes. I’m sensing a theme here, Italians! Just kidding…kinda.
BUT, don’t let my personal opinion on Italian cookies sway you. These Ricotta Cookies are REALLY good. And my husband included IS Italian, with an Italian mother and I’ve gotten his seal of approval on these cookies.
I decided to throw my hand in the ring and see if I could make an Italian Cookie that I like, and mission accomplished! I certainly don’t think I’ve reinvented the wheel here, but I tweaked the classic cookie recipe slightly that these are totally classic and delicious, while staying moist with a melt in your mouth texture. The dough comes together very quickly and they bake up perfectly every time.
Why Add Ricotta?
Here’s the deal with these. They are soft and cakey, so if you’re not into cakey cookies these might not be for you. BUT the ricotta cheese gives them such a yummy texture. The ricotta cheese adds richness, while keeping the cookies soft and tender. The ricotta doesn’t impart any flavor, but keeps the cookies moist.
Ingredients:
- Butter at room temperature
- Granulated sugar
- Large eggs
- Full fat ricotta cheese
- Vanilla extract
- Kosher salt
- Baking powder
- Baking soda
- All purpose flour
Icing:
- Powdered sugar
- Almond extract
- Milk
- Sprinkles
- Cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone mat and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt, baking powder, baking soda and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Note: you can also make this recipe with an electric hand mixer.
- Turn the mixer to low and add in the flour into the ricotta mixture until a dough forms. Portion out the dough using a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
- Bake for 8-10 minutes until the edges are lightly golden.
- Transfer to a wire rack.
- Icing: In a medium bowl, whisk the powdered sugar, almond extract, and milk, together until smooth. Spoon the glaze over warm cookies or alternately, dip the cookies into the gaze, and sprinkle with colored candy sprinkles.
I find that dipping the cookies in the glaze icing works best! You can drizzle it on top as well, but dipping gives you a uniform coating and is fast!
- Wait until the cookies cool completely so they are nice and sturdy.
- Whisk together the simple ingredients for the icing.
- Dip the tops of the cookies in the icing and allow the excess to drip off. Place the cookies on a wire rack with a baking sheet underneath to allow anymore icing to drip to prevent a mess.
- Sprinkle the wet icing with your nonpareil sprinkles.
- Allow them to set, this will only take a few minutes.
They can, sure! But Anisette Cookies aren’t my favorite, so I used vanilla extract in these as well as almond extract in the glaze icing. This gives them a subtle almond flavor that I think it perfect! If you love Anise Cookies, go ahead and add 1 teaspoon of Anise extract to the cookies and sub out the almond extract for vanilla in the icing. You can use anise extract in the icing as well if you just love that traditional flavor.
Variations:
The great thing about these cookies is that you can easily play around with flavors. Here are a few easy ideas to switch up how they taste:
- Add in some lemon zest (or any citrus like orange or lime) into the cookie dough or the icing. You can pair this with the vanilla extract in the recipe, or add in a few drops of lemon extract to really amp up the lemon flavor! In the icing you can sub in lemon juice for the milk to make them really lemon!
- You could really make these cookies into some else entirely by adding in coconut extract and skip the sprinkles and add some flaked coconut, on toasted coconut on top.
- Mini chocolate chips. I mean why not?
These cookies store easily, which make them great to make at the holidays for your cookie tins or platters. Just store the cookies in an airtight container or zip-top bag and keep at room temperature for up to 5 days for best freshness. They also freeze great, in an airtight container for up to 30 days. Thaw at room temperature.
Print
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 36 cookies 1x
Description
Italian Ricotta Cookies topped with a sweet almond icing and nonpareil sprinkles are easy to make and nostalgically delicious.
Ingredients
- 1 cup butter, room temperature
- 1 3/4 cups granulated sugar
- 2 large eggs
- 15 ounces ricotta cheese
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 cups all purpose flour
Icing:
- 1 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- 3–4 tablespoons milk
- 1/4 cup sprinkles
Instructions
- Cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt, baking powder, baking soda and mix for an additional minute until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until a dough forms. Portion out the dough using a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
- Bake for 8-10 minutes until the edges are lightly golden.
- Transfer to a wire rack.
- Icing: In a medium bowl, whisk the powdered sugar, almond extract, and milk, together until smooth. Spoon the glaze over warm cookies or alternately, dip the cookies into the gaze, and sprinkle with colored candy sprinkles.
Notes
Store airtight at room temperature for up to 3 days for best freshness.
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PIN for later:
BEST COOKIES EVER!!! I’ve made this recipe a few times and now it’s a holiday tradition for me to make and pass out to all my neighbors. I’ve offered to send them this recipe but they all decided that only I can make them!! Thank you for this recipe. The famous Italian Deli near me bakes and sells these cookies – but everyone agrees that your recipe is better than the deli and their grandmothers Italian Ricotta Cookies. 5 stars