Italian Ricotta Cookies

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Soft, moist Italian Ricotta Cookies topped with a simple glaze and festive sprinkles. A classic holiday cookie that’s easy to make and full of nostalgic charm!

Prep Time15

Cook Time12

Total Time27

Course: Appetizer, Baking, Dessert

Servings: cookies

Calories: 166kcal

Author: Chrysa

Ingredients

For Cookies:

3 ¾ cups all-purpose flour
2 teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter softened
1 ¾ cups granulated sugar
1 tablespoon lemon juice
2 large eggs
1 tablespoon vanilla extract
1 ¾ cups whole milk ricotta cheese

For Icing:

2 cups powdered sugar
4 tablespoon heavy whipping cream

For Topping:

Green Sprinkles
Red Sprinkles

Makes: 1inch round

Instructions

Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Combine the flour, baking soda and salt in a medium sized bowl and set aside.
Cream the butter, sugar, and lemon juice together in a large mixer bowl on medium speed for 5 minutes. Add the eggs one at a time. Mix well. Add the vanilla extract and ricotta cheese. Mix well.
Slowly add the flour mixture and mix slowly.
Drop tablespoon sized balls of cookie dough onto the cookie sheet and gently shape into a ball shape. Chill dough in fridge in between baking times. This helps keep the dough cool and from separating.
Bake for 12 minutes or until the bottoms of the cookies are lightly golden. Remove to a cooling rack to cool completely.
To make the icing, whisk the powdered sugar and heavy cream together. Turn the cookies upside down and dip the tops of the cookies into the icing.
Turn the cookies over and add sprinkles. Allow to dry.

Notes

Use whole milk ricotta for the softest texture.
Make sure the cookies cool fully before dipping in icing, as warm cookies absorb glaze!
For perfectly round cookies, lightly wet your fingertips and smooth the tops before baking.
Add sprinkles immediately after icing so they stick beautifully.
Store in an airtight container to keep them soft for several days!

Nutrition