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Italian Ricotta Cookies Recipe

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★★★★★

4.1 from 64 reviews

Delight in these soft and tender Italian Ricotta Cookies, perfectly moist thanks to creamy ricotta cheese. Featuring a light vanilla and almond glaze topped with colorful sprinkles, these cookies are a classic Italian-American treat ideal for celebrations or everyday indulgence.

Ingredients

Scale

Cookies

  • 2 sticks butter, softened (1/2 pound)
  • 1 ¾ cup granulated sugar
  • 2 large eggs
  • 1 container ricotta cheese (15 oz.)
  • 2 tablespoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4–5 tablespoons milk

Glaze

  • 1 ½ cups powdered sugar
  • 1 teaspoon almond extract
  • Additional 2–3 tablespoons milk (to adjust consistency if needed)
  • Non-pareils or sprinkles (optional)

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or use ungreased baking sheets to prevent sticking.
  2. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth texture.
  3. Add wet ingredients: Beat in the eggs one at a time, then add the ricotta cheese and vanilla extract. Mix everything until fully combined for a creamy dough.
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and baking soda evenly to distribute the leavening agents.
  5. Mix dry ingredients into wet: Gradually add the dry mixture to the wet ingredients. Stir until just incorporated to avoid overmixing, which can toughen the cookies.
  6. Form cookie dough balls: Use a teaspoon or small cookie scoop to portion out dough balls about the size of a teaspoon. Place them approximately 2 inches apart onto the prepared baking sheets.
  7. Bake the cookies: Bake in the preheated oven for 8-10 minutes until the edges are just lightly golden, ensuring they remain soft.
  8. Cool the cookies: Let the cookies cool on the baking sheet for 3 minutes to firm up slightly, then transfer them to a wire rack to cool completely.
  9. Prepare the glaze: In a medium bowl, whisk together powdered sugar, almond extract, and milk until smooth and pourable. Adjust the milk quantity slightly to achieve the desired consistency.
  10. Glaze the cookies: Dip the top of each cooled cookie into the glaze and place them back on the wire rack.
  11. Add sprinkles: Immediately decorate the glazed cookies with non-pareils or sprinkles before the glaze sets for a festive look.

Notes

  • For a more pronounced almond flavor, increase almond extract slightly but do so sparingly as it is strong.
  • Use whole milk or 2% milk for richer flavor in both dough and glaze.
  • Cookies should be soft and tender; avoid overbaking as they can dry out.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • If glaze thickens too much, add a teaspoon of milk at a time to thin it out.

Keywords: Italian ricotta cookies, ricotta cheese cookies, soft cookies, glazed cookies, vanilla almond glaze, easy Italian dessert, classic Italian cookie recipe

Find it online: https://epicrecipebox.com/italian-ricotta-cookies-recipe/