Ricotta Cookies Recipe

closeup of ricotta cookies with colorful sprinkles

4.94 from 16 votes

Italian ricotta cookies are tender and delicate cookies with a cake-like texture. These traditional Italian cookies have been holiday favorites for generations. But you can make and decorate them for any occasion, from Easter to Halloween to Christmas!

Prep Time10 mins

Cook Time11 mins

Chilling Time2 hrs

Total Time2 hrs 21 mins

Servings:

Ingredients

Cookies

3 ½ cups flour
2 ½ teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter softened
2 cups granulated sugar
1 teaspoon lemon zest
1 ¾ cups (15 ounces) ricotta cheese
1 tablespoons vanilla extract
2 large eggs room temperature

Glaze

¼ cup (½ stick) unsalted butter melted
2 cups powdered sugar sifted
1 teaspoon vanilla extract **see notes
3 tablespoons milk

Decoration

sprinkles sparkling sugar, or nuts

Instructions

Cookies

Whisk together the flour, baking powder, and salt in a large bowl.
In a stand mixer bowl, beat the butter with sugar and lemon zest until light and fluffy.
Mix in ricotta and vanilla extract until well combined.
Add eggs one and a time, beating after each.
Gradually add flour mixture and mix well.
Cover dough with plastic wrap and place in refrigerator. Chilling dough for at least 2 hours will enhance the texture and keep the cookies from spreading.
Remove the dough from the refrigerator and preheat the oven to 350 degrees F.
Line your baking sheets with parchment paper or a silicone mat.
Use a 1-inch cookie scoop to form the dough into balls. Drop dough balls on the prepared baking sheet, leaving about an inch between the cookies.
Bake for 9-11 minutes or until the cookies are lightly brown on top and golden brown on the underside.
Cool on wire rack. Cool completely before frosting.

Glaze

In a medium bowl, beat all ingredients until smooth. The icing will be thin but not overly runny.
Dip the tops of the cookies into the bowl of icing or spread it on top with a spoon.
Immediately add colored candy sprinkles, sparkling sugar, or nuts to decorate.

Notes

Using clear vanilla extract in the icing will help to keep the glaze bright white.
Use almond extract in place of vanilla in the glaze if you prefer.
Decorate the cookies with sprinkles right after dipping since the icing hardens fast.
This recipe makes a large batch with dozens of cookies, so cut it in half if you prefer.

Nutrition