4.4 from 14 votes
Italian Ricotta Cookies
These traditional Italian Ricotta Cookies are soft, moist, cake-like treats that are coated with a thick layer of frosting!
Prep Time
30 mins
Cook Time
12 mins
Additional Time
2 hrs
Total Time
2 hrs 42 mins
Servings:
54
cookies
Calories:
139 kcal
Course:
Baked Goods
Cuisine:
Italian
Ingredients
For the Cookies:
- 1 cup butter salted, 2 sticks, softened at room temperature
- 1 cup ricotta cheese at room temperature
- 2 teaspoons vanilla extract
- 2 cups sugar
- 2 egg at room temperature
- 4 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
For the Glaze:
- 1 tablespoon butter salted, melted
- 3 ¾ cups confectioners sugar
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 4-6 tablespoons milk
Instructions
- Using an electric mixer, cream together butter and ricotta. Add vanilla; mix well. Gradually add the sugar, mixing well to combine. Add eggs, one at a time, mixing well after each.
- In a separate bowl, whisk together flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients; mix until combined. Cover and chill in the refrigerator for at least 2 hours, or overnight.
- Preheat oven to 350 degrees F. Line baking sheets with parchment or silicone mats.
- Drop dough in rounded tablespoons onto prepared baking sheets. You want the dough really cold when it goes into the oven so that the cookies don’t spread, so if the dough seems a bit soft, put the baking sheets back in the refrigerator (or even in the freezer) for about 10 minutes before baking. Bake for 12-14 minutes, or until the bottom of the cookies are golden brown (the tops will still be pale). Cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.
Cup of Yum
GLAZE:
- In a medium bowl, whisk together all of the glaze ingredients until smooth. Use 4 tablespoons of milk to start, and add more to thin if necessary. The glaze should be very thick. Dip the tops of the cookies in the glaze, then set on a wire rack. Immediately add sprinkles. Let the cookies rest at room temperature until the glaze sets.
Notes
- Make Ahead
- Prepare the dough in advance and keep it covered in the refrigerator for up to 24 hours before scooping and baking. You can also bake the cookies in advance and freeze them before icing. Wrapped tightly, the baked cookies will keep in the freezer for up to 2 months. Thaw on the counter and glaze when ready to enjoy!
- You can freeze the cookies after they're glazed, but the thawed glaze and sprinkles don't tend to look as good.
- Storage
- Store the glazed cookies in an airtight container at room temperature for 3-4 days. You can also refrigerate the cookies for up to 1 week.
Nutrition Information
Serving
1cookie
Calories
139kcal
(7%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Cholesterol
18mg
(6%)
Sodium
82mg
(3%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
142IU
(3%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 54 cookies
Amount Per Serving
Calories 139
% Daily Value*
| Serving | 1cookie | |
| Calories | 139kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 82mg | 3% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 142IU | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.