If you haven’t embraced the delights that come with ricotta baking, may I present this ricotta cookies recipe to make you a believer! I know a lot of people who curl their noses at the mention of ricotta cheese, and honestly, I can understand the aversion — lumpy milk is kind of weird.
But I promise you, these ricotta cookies are nothing but creamy and perfectly soft, sweetened with a delicious almond glaze and topped with crunchy sprinkles for that little bit of texture. These are some of my favorite Italian cookies!
Try more of my favorite Italian cookies next!
Lets bake these!
What I Love About This Recipe
- Easy, breezy, delicious!
- The perfect combo of creamy + chewy
- Glazed deliciousness
- Telling people there’s cheese in the cookies and watching their faces light up!
Italian Ricotta Cookies Ingredients
- All-Purpose Flour: Use moderate protein flour, like Gold Medal unbleached all-purpose flour or Pillsbury unbleached all-purpose flour.
- Baking Powder: Leavening agent.
- Baking Soda: A secondary leavening agent.
- Butter: I use unsalted butter.
- Sugar: Granulated sugar, a.k.a., table sugar.
- Eggs: Use large eggs that have been brought to room temperature.
- Ricotta Cheese: Use whole milk ricotta.
- Vanilla: Use pure vanilla extract not imitation.
- Milk: Use whole milk.
- Confectioners’ Sugar: Be sure to sift so you don’t have lumps of powdered sugar in your dough.
- Almond Extract: This extract has a strong flavor so I suggest using only the amount the recipe calls for the first time you make these.
- Decorations: Candy sprinkles, jimmies, or colored sugar.
Storing + Freezing + Make-Ahead
- How To Store? Because the glaze on my ricotta cookies recipe contains milk, I do not recommend letting these sit at room temperature for very long. Move to the fridge when you’re not actively eating them — they’ll last there, in a sealed container, for up to a week.
- I, personally, think these cookies taste better after they’ve been refrigerated anyway! Something about the glaze solidifying thoroughly is just scrumptious.
- Can You Freeze This? Yes. Before you store my ricotta cookies recipe though, make sure the glaze is thoroughly dried — otherwise, you risk your cookies sticking together in the freezer. And while the idea of one giant cookie is good in theory, in reality, not so much.
- If you really want to ensure your cookies stay separate, you can always layer wax paper between your treats, then seal them in a Ziploc baggie or airtight container. They’ll last in your freezer for up to eight months! But I guarantee you’ll eat them long before then.
- Make-Ahead Tips: You can always premake the dough and store it in your freezer or fridge, then pull it out when you’re ready to bake. Make sure you tightly seal your dough — I like to use plastic wrap — and you can safely leave it in your fridge for up to two days, it will last in your freezer for up to three months.
How To Make Ricotta Cookies
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In a small bowl, whisk together flour, baking powder, and baking soda; set aside
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In a large mixing bowl, using a handheld electric mixer on medium speed, beat butter, sugar, eggs, ricotta, and vanilla extract. Gradually beat in the flour mixture.
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Using a small cookie scoop, scoop the dough and then roll to form balls. Arrange on prepared baking sheets 1 inch apart.
- Bake in the preheated oven for about 8-10 minutes or until lightly golden.
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Meanwhile, while cookies are baking, whisk together milk, confectioners’ sugar, and almond extract until smooth.
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Dip the cookies in glaze while they’re still warm. Set on a wire rack and cool completely. Dip the cookies in glaze a second time and decorate with candy sprinkles, jimmies, or colored sugar. Set on a wire rack and let glaze set.
More Delicious Italian Cookies
- Italian Fig Cookies
- Almond Biscotti Recipe
- Anise Cookies
- Italian Rainbow Cookies
- Pignoli Cookies
- Chocolate BiscottiÂ
Ricotta Cookies
These creamy and chewy ricotta cookies bring unbeatable texture and taste to any dessert bar! The perfect cookie for any holiday!
Servings: 36 cookies
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 1 3/4 cup granulated sugar
- 2 large eggs
- 15 ounces whole milk ricotta cheese
- 2 tablespoons vanilla extract
- 3/4 cup whole milk
- 4 1/2 cups confectioners' sugar
- 1 tablespoon almond extract
- candy sprinkles, jimmies, colored sugar
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, whisk together flour, baking powder, and baking soda; set aside
- In a large mixing bowl, using a handheld electric mixer on medium speed, beat butter, sugar, eggs, ricotta, and vanilla extract. Gradually beat in the flour mixture.
- Using a small cookie scoop, scoop the dough and then roll to form balls. Arrange on prepared baking sheets 1 inch apart.
- Bake in the preheated oven for about 8-10 minutes or until lightly golden.
- Meanwhile, while cookies are baking, whisk together milk, confectioners' sugar, and almond extract until smooth.
- Dip the cookies in glaze while they're still warm. Set on a wire rack and cool completely. Dip the cookies in glaze a second time and decorate with candy sprinkles, jimmies, or colored sugar. Set on a wire rack and let glaze set.
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