Italian Ricotta Cookies


    this Italian ricotta cookie recipe makes over 50 cookies! They definitely won’t last long. These ricotta cookies are soft and almost cake-like.

    I hope you have a chance to make these awesome cookies!

    Let me know in the comments what extract you used to flavor yours

    Italian Ricotta Cookies


    1 cup butter, softened

    2 cups sugar

    15 oz ricotta cheese

    2 eggs

    1 tsp vanilla extract

    1 tsp almond extract

    1 tsp baking soda

    1 tsp baking powder

    4 1/2 cups all purpose flour


    2 cups powdered sugar

    1/2 tsp vanilla extract

    1/2 tsp almond extract

    2 – 4 tbsp milk or heavy cream

    nonpareils (sprinkles)

    Directions: Beat the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well between each addition. Add in the ricotta cheese, vanilla and almond extract and beat until smooth.

    Mix in the baking powder and baking soda. Add in the flour and mix until combined. Refrigerate the dough for 1 hour.

    Using a cookie scooper, form cookies into balls. Onto a parchment lined baking sheet, place the cookies in the oven for 8-10 minutes at 350 degrees. Just until the edges are a very light brown.

    Allow cookies to cool on the cookie sheet for 1 minute then transfer to a cooling rack.

    Make the glaze: Combine all of the glaze ingredients and mix until smooth. After the cookies have cooled, you can either dip the tops of each cookie in the glaze or spoon on the glaze. Sprinkle on the nonpareils before the glaze hardens.

    Cookies can be stored uncovered at room temp or in the fridge for up to 4 days.