Italian Ricotta Cookies | Love Bakes Good Cakes

TBN 678-0

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Monday, December 15, 2014

Italian Ricotta Cookies

These Italian Ricotta Cookies are super soft and absolutely delicious. They are sure to become a favorite!

These Italian Ricotta Cookies are super soft and absolutely delicious. They are sure to become a favorite!

Hi friends! I'm participating in the Food Blogger Cookie Swap again this year! In exchange for mailing out cookies to 3 other bloggers, I got 3 kinds of cookies from other bloggers! How fun is that?

If the sound of putting ricotta cheese in cookies is bizarre to you, let me assure you that they do not taste like cheese! :) These cookies are like sugar cookies! They're easy to make and absolutely delicious to eat!

These Italian Ricotta Cookies are super soft and absolutely delicious. They are sure to become a favorite!

I will tell you - do not mail these cookies. Sure, you can include them on a cookie tray or take them next door to share with a neighbor, or take them to an office party - but don't ship them. I learned it the hard way. The glaze does not holdup well - it becomes an ooey gooey mess. I saw the cookies I mailed to one of my recipients on Instagram and I was soooo disappointed that they didn't look as pretty as when I mailed them out. I was afraid it would happen, but hoped for the best. Learn from my mistake. I'm so sorry ladies! Next year, my cookies will be unglazed for sure!

I received some really delicious and awesome cookies this year - Pistachio Cranberry Shortbreads, Spiced Shortbread Cookies, and Brown Butter Snickerdoodles with Orange and Cardamom. I left the Snickerdoodle on the counter while I took care of a few things around the house .... and my kiddos devoured them before I had the chance to take a picture or taste one for myself!

fbcookieswap2014 #fbcookieswap


Italian Ricotta Cookies
by Jamie @ Love Bakes Good Cakes
Yield: 50 cookies

Ingredients
    For the cookies:
    • 2 stick (½ pound) butter, softened
    • 1¾ cup granulated sugar
    • 2 eggs
    • 1 container (15 oz.) ricotta cheese
    • 2 tbsp. vanilla extract
    • 4 cups all-purpose flour
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    For the glaze:
    • 4-5 tbsp. milk
    • 1½ cups powdered suagr
    • 1 tsp. almond extract
    • Sprinkles

    Instructions

    1. Preheat oven to 350°F.

    2. In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.

    3. Bake 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

    4. In a medium bowl, beat the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.

    Powered by Recipage

    These Italian Ricotta Cookies are super soft and absolutely delicious. They are sure to become a favorite!

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    I hope you enjoy! Shared at these fun parties!


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    32 comments:

    1. I love cookies! Your recipes sound great.
      I havent made cookies in a while, but I'm really tempted by all of these recipes.

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    2. Jamie, these cookies were just as you describe them -- super soft and absolutely delicious! Thank you so much for the amazing cookies and the darling ornament. Merry Christmas! :)

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    3. They look delicious! Your cookie exchange sounds so fun! I just happen to have some leftover ricotta cheese... I may have to make 1/2 a recipe to try these! Have a Merry Christmas!
      Blessings,
      Nici

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    4. I wish I could've gotten these cookies! Yum!

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    5. What a fun idea to exchange with other bloggers! I think these look so pretty, and the ricotta didn't sound too odd to me.

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    6. My mother makes a recipe very similar to this. Thanks for sharing with Foodie Friends Friday! I shared the recipe on my FB page this afternoon.

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    7. These cookies! They look so tasty! I would definitely be grabbing for them on the cookie tray.....

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    8. These look fabulous! Going to make them this weekend!

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    9. Wonderful cookies for a swap. I hope you added this yumminess to my cookie swap linky. Thank you for sharing at the Thursday Favorite Things blog hop. I will be featuring your post on Monday xi

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    10. I can tell from the pics that these are very soft cookies. My mom would love them.

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    11. Congratulations!
      Your recipe is featured on our Special Edition of Full Plate Thursday this week. Hope you have a very special day and enjoy your new Red Plate!
      Miz Helen

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    12. How do you store them and how long are they good for?

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      Replies
      1. I would not store them in a covered container - make sure air circulates to them! I would say to eat them within 3-5 days? I'm really not sure, so use your best judgement since different factors could affect the time.

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    13. Would you believe I always have ricotta around? One of the benefits of having a family milk goat :D
      This looks like a fun way to use it.

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    14. What gorgeous cookies! I am featuring them in an update of my holiday cookie roundup. It will be part of a Thanksgiving special that we will be having in place of our blog hop that week. :)

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    15. Just made these and while they're delicious, the dough should be refrigerated in between bakings. They were perfect after first mixing and forming, but left out, the spreading began, not too bad, but I prefer the way they looked after first making dough. Otherwise a beautiful cake like cookie!!!

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    16. Just made these and while they're delicious, the dough should be refrigerated in between bakings. They were perfect after first mixing and forming, but left out, the spreading began, not too bad, but I prefer the way they looked after first making dough. Otherwise a beautiful cake like cookie!!!

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    17. Made the ricotta cookies last night with my daughter and they turned out amazing. They are moist and not too sweet. I added some lemon zest. Will glaze them tonight. AND I impressed myself - they turned out!!! I can cook but baking not my forte. Thanks for the recipes.

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    18. Wondering, if instead of the glaze you could use buttercream frosting. I might have to try it.

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      Replies
      1. You can! I think they would be great with a buttercream frosting! These cookies are so delicate that you can use any flavor!

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      2. These cookies really are the best. I have a similar recipe and make them often. THANKS for sharing. I use lemon extract in my frosting.

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    19. Can these be made ahead of time and frozen?

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      Replies
      1. I have never tried, so I'm not sure how they would turn out! I don't think I would freeze the dough, but the cookies (unglazed) might be okay?! If you try it, I would love to hear how it worked!

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    20. Just made them. They are wonderful! More cake type cookies, but really delicate and great tasting!

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    21. I bet I could eat these babies like popcorn!! Love the addition of ricotta!

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    22. I just finished making these and they are awesome. But the recipe yielded 100 cookies instead of 50. I think I should have used the 2 tsp disher instead of the 1 tsp disher.

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    23. I made these to bring to work for St. Patrick's Day (I used green sprinkles instead of rainbow). They are a huge hit!

      I did have to make extra glaze, and I made mine a bit thicker than the recipe. But other than that, they're awesome! So soft and light yet rich too. Thank you for the recipe!

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    24. Hi, how do you think these would turn out if I used whole wheat flower instead?

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    25. Can you freeze these cookies? I'd like to make them in advance for a wedding. Thanks in advance.

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    26. 39 years ago my SIL's mother made these for us as a wedding gift. They were so good the whole box went with us on our honeymoon.

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    27. YOUR RICOTTA COOKIES LOOK SO GOOD! I'M GOING TO MAKE THOSE!

      (And follow you on facebook)

      ReplyDelete

    I love reading your comments. Thanks so much for taking the time to read and respond. :)

    TBN 678-5