Italian Ricotta Cookies are little perfect little bites of cake. They are soft, with a mild flavor, and topped with colorful sprinkles!
I will be totally honest with you…those Italian cookie platters at the holidays have never been my most favorite. They all just seem kinda…I dunno…boring?
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! 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.
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 a classic recipe enough that these are totally classic and delicious.
The dough comes together so quickly and they bake up pretty perfect, if I do say so myself!
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. I am all about how these turned out.
The ricotta cheese adds richness, while keeping the cookies soft and tender.
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!
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!
And then you have to have sprinkles!
I feel like I’ll give Italian cookies another shot. Maybe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 36 cookies 1x
Ingredients
- 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
Glaze
- 1 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- 3–4 tablespoons milk
- 1/4 cup sprinkles
Instructions
- 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.
Notes
Store airtight at room temperature for up to 3 days for best freshness.
Want To Save This Recipe?
Find more recipes like this:
- Day 1: 3 Ingredient Shortbread
- Day 2: Double Chocolate Mocha Cookies
- Day 3: Salted Caramel Pinwheel Cookies
- Day 4: Perfect Spritz Cookies
- Day 5: Lemon Thumbprint Cookies
- Day 6: Milk Chocolate Lace Sandwich Cookies
- Day 7: Coconut Snowman Cookies
- Day 8: Red Velvet Snowball Cookies
- Day 9: Soft Molasses Cookies
- Day 10: Orange Cranberry Meltaway Cookies
I have made these cookies numerous times and the are DELICIOUS. I will say though, in NO world does this recipe make only 36 cookies. I have a 2 tbsp scoop and still get almost 5 dozen. Also, my perfectly calibrated oven takes 15 minutes minimum.
★★★★★
Did not like this cookie. Too soft. I rolled cookie in egg white and then chopped walnuts with a cherry. Much better tasting
★
Will this cookies hold up well without falling apart if I packed them on little cupcake wraps? I wanna make some for my daughter’s French teacher.
Yes, they’ll be fine!!
Is it me or food this recipe not mention how many cookies yield from this recipe?
It mentions 36 cookies, but I always get 5 dozen exactly with my two tablespoon scoop.
Just made these this evening, and I really enjoy these. Mine came out “mile high”, and very light. Didn’t need to drain my ricotta (maybe the brand I used was already drained), or change anything. As with any glaze, it just depends on your preference for sweet. My family is mixed, so some are iced heavier than others. With some Christmas sprinkles, these look very festive. I’m not a pro-baker, by any means (My Chocolate Chip cookies are nestle break & bake lol), because I often find myself disappointed with the outcome. However, I am very happy with these cookies. Actually proud to show them off. Thanks for the ego boost
★★★★★
I do have one question. I haven’t tried to make these yet but was given almost this exact recipe from an italian family. My first reaction was… why is there both baking powder and soda? both accomplish the same task but one is used with acid and liquid one is used with just liquid bc it already has the acid. So i guess i just was wondering the science of it. Other than that I would say this is probably a perfect recipe and im super excited to make it! i
★★★★★
I have found that the combination of the two creates the perfect rise for these cookies. The amount of baking soda is great at neutralizing the acid, but I wanted a little more height to the cookies. Hope that answers your question and I hope you make them!
Love this recipe! Thank you! The cookies look festive, taste delicious and always turn out beautifully,
Nina
★★★★★
So glad you like them!!