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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!
Table of Contents
Why You’ll Love These Ricotta Cookies
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 Black Forest 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 and tender, but not crumbly. The ricotta baking into the cookie dough just melts in your mouth.
- They’re topped with sprinkles! Who can resist a cookie with sprinkles?!
- You can make the dough up to 2 days in advance and refrigerate, or you can freeze it for up to 2 months.
- They’re versatile, and the perfect cookie for any holiday. Just change the sprinkles – red and green for Christmas, Red and blue for 4th of July, orange and black for Halloween!
How to Make Ricotta Cookies
This recipe makes 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.
- Mix. Grab a large mixing bowl to combine the dry ingredients together and another large bowl to mix the wet ingredients. Then combine them together. Just as the last bit of flour disappears, stop mixing. Overmixing can cause the cookies to become dry and crumbly.
- Chill. Cover 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.
- Scoop. Using a small cookie scoop, scopp out the chilled dough and arrange it on a baking sheet.
- Bake. Preheat the oven to 350℉ and line baking sheets with parchment paper. Arrange dough on the sheets and bake for 12-15 minutes.
- Cool. Transfer to a wire rack to cool.
- Glaze. Whisk together powdered sugar, vanilla and melted butter. It will be kind of clumpy and that’s fine. Whisk in some milk and the glaze should start to smooth out.
- Dip. Once you have the right consistency, dip each cookie into the glaze. then place back on the wire rack. Add some sprinkles and let the cookies sit until the glaze hardens.
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
- Red Velvet Cookies
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 ½ teaspoon vanilla and ½ 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.