Skip to content

Ricotta Cookies

Allrecipes community members say these ricotta cookies are “just like Grandma used to make.” Is there a better endorsement than that?! You’ll come back to this Italian ricotta cookie recipe year after year.

Ricotta Cookie Ingredients

These are the ingredients you’ll need to make this recipe for ricotta cookies:

· Ricotta: Of course, you’ll need ricotta! A 15-ounce package to be exact.· Sugar: You’ll need two types of sugar: white sugar for the dough, confectioners’ sugar for the glaze.· Butter: Two sticks of butter add moisture and richness.· Eggs: Eggs lend moisture and act as a binder, which means they help hold the dough together.· Extracts: Vanilla extract goes into the dough, while almond extract goes into the sugary glaze.· Flour: All-purpose flour gives the cookies structure. Plus, they help the dough come together.· Leaveners: Baking soda and baking powder act as leaveners, which mean they help the cookies rise:· Milk: Stir 5 tablespoons of milk into the glaze to create the perfect spreadable consistency.· Sprinkles: These Italian ricotta cookies are traditionally topped with colorful sprinkles.

How to Make Ricotta Cookies

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these top-rated Italian ricotta cookies:

1. Make the dough: Beat the wet ingredients in a bowl. In a separate bowl, mix the dry ingredients. Gradually stir the dry mixture into the wet ingredients.2. Bake the cookies: Roll the dough into balls and bake in the preheated oven until the edges are golden.3. Glaze the cookies: Mix the glaze ingredients together until well-combined. Spoon over the warm cookies and top with sprinkles.

How to Store Ricotta Cookies

Store the cooled cookies in a single layer in an airtight container for up to three days at room temperature. They’ll last up to a week in the refrigerator.

How to Freeze Ricotta Cookies

Yes! But it’s best to freeze ricotta cookies before adding the glaze. Simply allow the unglazed cookies to cool, then arrange in a single layer on a baking sheet. Cover and place in the freezer for a few hours or up to overnight. Once the cookies are frozen, you can transfer them to zip-top bags or another freezer-safe container. Freeze for up to two months. Thaw in the refrigerator, then finish the cookies according to the recipe.

Allrecipes Community Tips and Praise

“I flash freeze the cookie dough balls on a parchment lined baking sheet,” according to THERESA7925. “Then, once frozen, place it in a ziplock bag and store in the freezer until you want some freshly baked cookies. They taste the same! It’s great!

“Made it as written and it’s yummy,” says CELINA421. “I used a pastry brush for the glaze instead of scoops of it….less messy. Will definitely keep this for yearly Christmas cookies!!!”

“These cookies are very, very good, and surprisingly easy,” raves Monkeygirl4. “I prefer a little thicker glaze, so I added a little butter, but I imagine you can use any frosting you like, as long as it’s not too thick.”

Editorial contributions by Corey Williams

Ingredients

15 ounces ricotta cheese

15 ounces ricotta cheese

1 ¾ cups white sugar

1 ¾ cups white sugar

½ pound butter

½ pound butter

2 large eggs

2 large eggs

2 tablespoons vanilla extract

2 tablespoons vanilla extract

4 cups all-purpose flour, or more as needed

4 cups all-purpose flour, or more as needed

1 teaspoon baking powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon baking soda

Glaze:

1 ½ cups confectioners’ sugar

1 ½ cups confectioners’ sugar

5 tablespoons milk

5 tablespoons milk

1 teaspoon almond extract

1 teaspoon almond extract

¼ cup colored candy sprinkles

¼ cup colored candy sprinkles

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease or line cookie sheets.

Preheat the oven to 350 degrees F (175 degrees C). Grease or line cookie sheets.

Combine ricotta, sugar, butter, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Combine flour, baking powder, and baking soda; blend into ricotta mixture, mixing in additional flour if needed to form a workable dough. Roll dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets.

Combine ricotta, sugar, butter, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Combine flour, baking powder, and baking soda; blend into ricotta mixture, mixing in additional flour if needed to form a workable dough. Roll dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets.

Bake in the preheated oven until edges are golden, about 8 to 10 minutes.

Bake in the preheated oven until edges are golden, about 8 to 10 minutes.

To make the glaze: Mix confectioners’ sugar, milk, and almond extract together until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

To make the glaze: Mix confectioners’ sugar, milk, and almond extract together until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *