Italian Ricotta Cookies

Ely

Sweet, soft, and dotted with cheerful sprinkles, these Italian Ricotta Cookies are like a cozy hug from Nonna classic, comforting, and full of charm.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert

Cuisine Italian

Servings 36 cookies

Calories 120 kcal

Ingredients

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.

Keyword holiday cookies, Italian cookies, ricotta cookies, soft cookies