Italian Ricotta Cookies Recipe
These Italian Ricotta Cookies are soft, sweet, and topped with almond glaze and sprinkles - a festive treat perfect for any occasion!
Servings: 60 cookies
Equipment
- parchment paper (optional)
- mixing bowl (large and medium)
- hand mixer or stand mixer
- cookie scoop or spoon
Ingredients
cookies
- 2 sticks butter, softened 1/2 pound
- 1-¾ cup granulated sugar
- 2 large eggs
- 1 container ricotta cheese (15 oz.)
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
glaze
- 4-5 tablespoons milk
- 1-½ cups powdered sugar
- 1 teaspoon almond extract
Instructions
To make the cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper or use ungreased baking sheets.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, ricotta cheese, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Scoop or roll dough into teaspoon-sized balls and place about 2 inches apart on the baking sheet.
- Bake for 8-10 minutes or until the edges are lightly golden. Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
To make the glaze
- In a medium bowl, whisk together the milk, powdered sugar, and almond extract until smooth.
- Dip the tops of cooled cookies into the glaze and return to the wire rack.
- Immediately top with sprinkles before the glaze sets.
Notes
🥡 STORAGE
- Store the cookies (unglazed) in an airtight container at room temperature for up to 5 days.
- Glazed cookies can be stored in a single layer, but they may become sticky over time.
♨️ REHEATING
- Not typically reheated, but you can refresh cookies in a 300°F oven for 3-4 minutes to revive texture.
❄️ FREEZING
- Freeze the baked cookies (unglazed) in a freezer-safe container for up to 3 months.
- Thaw at room temperature and glaze before serving.
💡 TIPS FOR BEST RESULTS
- Use full-fat ricotta for richer cookies.
- Chill the dough slightly if it feels too sticky to roll.
- Only glaze the cookies when you're ready to serve.
🍳 ALTERNATE COOKING METHODS
- No alternate methods are recommended for baking these cookies.
♻️ LEFTOVERS
- Leftover glazed cookies are best enjoyed within 2 days.
- Save unglazed cookies separately and glaze fresh as needed.
📦 TIPS FOR MAILING
- Skip the glaze if mailing in warm weather or for long distances. Instead, include a small container of glaze and instructions to dip at home.
- Wrap each cookie in plastic wrap or parchment, then pack snugly in a sturdy tin or food-safe box.
- Use crinkle paper or bubble wrap to cushion cookies inside the shipping box.
- Mail early in the week to avoid weekend delays.
- Choose USPS Priority Mail or UPS 2-Day for best freshness and minimal transit time.
🛍️ TIPS FOR BAKE SALES
- Individually wrap cookies in plastic wrap or clear treat bags for freshness and hygiene.
- Add festive ribbon or stickers to make them more appealing and gift-ready.
- Label clearly with flavor and allergen info (e.g., contains dairy, eggs, wheat).
- Sell in sets of 2-3 cookies for a higher perceived value while keeping portion sizes manageable.
- Glaze the night before and allow cookies to dry completely so they won’t smudge in packaging.
Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 34mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 135IU | Calcium: 23mg | Iron: 0.5mg
