Description
Sweet, soft, and dotted with cheerful sprinkles, these Italian Ricotta Cookies are like a cozy hug from Nonna—classic, comforting, and full of charm.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 eggs
- 15 oz ricotta cheese (full-fat or part-skim)
- 2 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups powdered sugar (for glaze)
- 2–3 tbsp milk or lemon juice
- Sprinkles (optional but fun!)
Instructions
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs, ricotta cheese, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients until combined.
- Drop by spoonfuls onto baking sheets lined with parchment paper.
- Bake at 350°F for 10–12 minutes, until the bottoms are just golden.
- Let cool completely on wire racks.
- Mix powdered sugar with milk or lemon juice to create a glaze, then spoon over cookies.
- Top with sprinkles while the glaze is still wet.
Notes
Try swapping milk with lemon juice in the glaze for a bright twist. These cookies freeze well—just glaze after thawing. For a bakery-style aroma, add a drop of almond extract.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg