Italian Ricotta Cookies are tender, fluffy, and topped with icing and sprinkles. Top them with your favorite seasonal sprinkles for an irresistible cookie that’s perfect for the holidays!
When it comes to baking, I’m a cookie girl. Hands down. They’re my desert island dessert. Sure, a cake is great and I choose cheesecake as my birthday cake every year, but nothing beats a great cookie! These Ricotta Cookies are one of the best cookies I’ve ever eaten.
They’re fluffy, but not crumbly. There’s a great mouthfeel from the ricotta baking into the cookie dough. And they’re topped with sprinkles! Who can resist a cookie with sprinkles?! Not me.
Ricotta Cookie Recipe
While I usually end up baking Ricotta Cookies around Christmas time, they are so good you’ll want to make them all the time! Just play with the sprinkles for a festive look. Red, green, and white sprinkles for Christmas. Red, white, and blue for 4th of July. Rainbow nonpareils for everyday munching. The holiday excuses to bake up these little guys are endless.
So what’s with putting cheese in a cookie? I get it. It’s a little weird, but no more odd than adding cream cheese. Take these Cheesecake Cookies for example. Completely delicious and loaded with tangy cheese. The only difference here is the ricotta doesn’t add any tangy flavor, but it keep the cookies so fluffy!
This recipes make about 5 dozen cookies, and it’s a good thing! You’re going to want to share them with everyone. Or hoard them all for yourself. I’m not judging.
How to Make Ricotta Cookies
- Grab a large mixing bowl and combine the dry ingredients together for the cookie dough. Set this bowl aside for now – it will be added to the wet ingredients ro form the dough later.
- In another bowl, combine the wet ingredients together, starting with the butter and sugar. Cream them together (beat for a couple of minutes until the mixture is pale and fluffy). It’s best to use an electric mixer, unless you really want to build up those arm muscles. Mix in the eggs, one at a time, so they will be fully incorporated into the batter, then stir in ricotta cheese and vanilla extract. The ricotta is what gives these cookies their fluffy, creamy texture.
- Start adding the flour mixture to the wet mixture in batches so that you can make sure all of the flour is incorporated into the dough. Just as the last bit of flour disappears, stop mixing. Overmixing can cause the cookies to become dry and crumbly.
- Now it’s time to chill! The dough that is! Cover the dough with plastic wrap, sticking it right to the surface of the dough. Place your mixing bowl in the fridge for at least 2 hours. You can leave it for up to 2 days if you need to, or freeze the dough for up to a month.
Bake and Glaze
- When you’re ready to bake your Ricotta Cookies, preheat your oven to 350 degrees F and line two baking sheet with either parchment paper or silicone baking mats.
- Grab a small cookie scoop, or a 1 tablespoon measuring spoon, and scoop out the chilled cookie dough. Make sure to leave about 1 1/2 to 2-inches between your cookies because they will spread a little bit. A typical baking sheet will fit about 12-15 cookies.
- Bake the cookies from 12-15 minutes, just until the bottoms are golden brown. Take your cookies out of the oven and transfer them to wire cooling racks to cool down to room temperature. Continue this process until all the cookie dough has been baked off.
- Once the cookies are all cooled down, make the glaze. Add powdered sugar, vanilla, and melted butter to a medium mixing bowl and whisk everything together. It’ll be kind of clumpy, that’s okay. Whisk in 3 tablespoons of milk and the glaze should start to loosen up and smooth out. You can add more milk, 1 tablespoon at a time until the glaze is runny but not thin. You want a thick donut glaze consistency.
- Dip the top of each cookie in the glaze and then return the cookies to their cooling racks. Add a few sprinkles on top, let the cookies sit so the glaze can harden a bit.
Other ways to use up Ricotta cheese
These cookies! Obviously. But that’s not all. There are so many great recipes that use ricotta cheese!
- Chicken Alfredo Stuffed Shells
- One Pan Lemon, Ricotta and Kale Pasta
- Lasagna Dip
- One Pot Stovetop Lasagna
- Spinach Baked Ziti
Storage and Freezing
Storage: Baked Ricotta Cookies should be stored in an airtight container at room temperature for up to a week, although they are the freshest in the first 4-5 days.
To Freeze: Place the baked and glazed cookies on a baking sheet and pop that in the freezer. Once the cookies are frozen, transfer them to an airtight container. Layer the cookies in the container with waxed paper in between the layers. To thaw, place the container (or your desired number of cookies) in the fridge overnight or until defrosted.
More Christmas Cookies
- Molasses Cookies
- Christmas Cheesecake Cookies
- The Best Peanut Butter Blossoms Recipe
- Christmas Pinwheel Cookies
- The Best Ever Snickerdoodle Cookie Recipe
Italian Ricotta Cookies
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 3/4 cups sugar
- 2 eggs
- 15 ounces ricotta cheese
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
- 1 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract see note
- 4 tablespoons milk
- Nonpareil sprinkles
- In a medium mixing bowl, stir together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together butter and sugar for 1 minute until fluffy.
- Add eggs one at a time, mixing until just incorporated each time. Add eggs, ricotta, and vanilla and mix until smooth.
- Add dry ingredients to wet ingredients in two additions. Mix until just combined after each addition.
- Cover with plastic wrap and refrigerate for at least 1 hour (up to 2 days).
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop dough into 1 tablespoon portions (a cookie scoop works great here as the dough is very tacky) and place on prepared baking sheet 2 inches apart.
- Bake for 12 to 15 minutes until bottoms of cookies are golden. Remove from oven and transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
- In a medium mixing bowl, whisk together powdered sugar, butter, and vanilla. Add 3 tablespoons milk and whisk together. Add milk, 1 tablespoon at a time, until desired consistency is reached. (You want it to drizzle off a spoon, but not be too thin.)
- Dips the top of each cookie into the glaze and return to the wire rack, top side up. Add sprinkles and let rest until glaze sets.
- You can substitute 1/2 teaspoon vanilla and 1/2 teaspoon almond extract in the glaze if you prefer.
- Stop glazing cookies and add sprinkles after dipping each dozen. If you wait too long for the sprinkles they won't stick to the glaze.