Ricotta Cookies are soft, tender, cake-like Italian cookies filled with Ricotta and topped with glaze!
Ricotta cookies are so moist and delicious! I love them so much! A dear childhood friend of mine, shared this recipe with me because I, and everyone else who tries them, loves them so so much! Recently, I added them to my holiday cookie circulation, and you can ask Nadia, they became one of everyone’s favorite! If I remember correctly, Nadia even thought they may have been her favorite!
All this to say, these cookies are definitely not as well-known or as popular as they should be, because they are good! Traditionally, they have some lemon zest in them, but I omitted that since I cannot stand citrus in my desserts. But if you do, by all means add some lemon to the glaze!
Working with the softest dough…
The dough here is very moist and soft, thanks to the Ricotta cheese. So it will feel soft and sticky, cover your hands in flour and roll em’ into balls, they’ll come out beautifully!
Once they come out of the oven, and cool a bit, get your glaze ready. You can choose to either drizzle it all over the cookies, or you can do what I do. Fill the glaze into a bowl and then gently dip each cookie into the glaze until the tops are fully coated. Then rest them back on parchment. While the glaze is still wet, you can now add sprinkles or any topping you’d like!
The Holiday Cookie E-book has all the recipes in one place!
Since Ricotta Cookies are not a seasonal cookie, they are great to make all year round….I think!
Also, if you want the whole line up cookie recipes in one place, check out our Holiday Cookie E-book!
A soft and tender cake-like Italian cookie filled with Ricotta and topped with glaze.
- 2 cups white sugar
- 1 cup salted butter, softened
- 15 ounces Ricotta cheese
- 2 teaspoons vanilla extract
- 2 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
Preheat oven to 350F degrees (180C). Prepare a parchment lined baking sheet.
In a larger bowl, cream butter and sugar together until they are light and fluffy. Add eggs one at a time, mixing well after each.
Add ricotta and vanilla and mix on low so as not to overwork.
In small bowl, whisk together flour, baking powder and salt. Add this mix to the butter mix gradually until well combined. With well floured hands take a tablespoon of dough and roll them into balls. They should be on the smaller size bc they expand.
Bake for 10-12 minutes or until golden.
Make icing by mixing powdered sugar and milk until smooth. When cookies are cool, drizzle icing on top or dip them.
The original recipe calls for lemon zest. So, if you would like to add that, add the zest of one lemon in with the ricotta. You can also add lemon zest to the glaze if you would like.
Also, I make the cookies on the small size and it make about 50 cookies per recipe. If you roll them larger, you will get about half.
And put lots of flour on your hands each time you roll. The dough is very sticky!