Italian Ricotta Cookies are little perfect little bites of cake. They are soft, with a mild flavor, and topped with colorful sprinkles!
Can I be honest? I kinda-sorta hate those Italian cookie platters at Christmas.
I know, I’m the worst. I KNOW.
I just feel like they’re all so… blah. Maybe it’s because I didn’t grow up in an Italian household where I love them because they’re nostalgic. Maybe because I am a secret Scrooge deep down. But really, does ANYONE love those cookies? 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! jkjk.
I mean, just because I don’t love them doesn’t mean there isn’t a whole word out there that does. I get it…kinda. I mean, my husband included IS Italian, with an Italian mother. So basically I am about to be shunned from Christmas Eve.
ANYWAY. I decided to throw my hand in the ring and see if I could make an Italian Cookie that I like, but also is samesy enough that no one will think I ruined Christmas by changing up the cookie situation.
Oh, and these Italian Ricotta Cookies are DAY 11 in our 12 Days of Christmas Cookies!!! Can you believe we’re almost done?? If you’ve missed any of the first 10 days, I’m recapping the, all at the bottom of this post!
The dough comes together so quickly and they bake up pretty perfect, if I do say so myself!
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. I am all about how these turned out.
I used vanilla extract in my cookies and almond extract in the glaze icing, but you can switch this up if you want!
I find that dipping the cookies in the glaze icing works best!
And then you have to have sprinkles!
I feel like I’ll give Italian cookies another shot. Maybe.
- 1 cup butter, room temperature
- 1 3/4 cups granulated sugar
- 2 eggs
- 15 ounces ricotta cheese
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 cups flour
- 1 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- 3–4 tablespoons milk
- 1/4 cup sprinkles
- 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.
- 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.
Store airtight at room temperature for up to 3 days for best freshness.
Day 1: 3 Ingredient Shortbread
Day 4: Perfect Spritz Cookies
Day 5: Lemon Thumbprint Cookies
Day 7: Coconut Snowman Cookies
Day 8: Red Velvet Snowball Cookies
Day 9: Soft Molasses Cookies