Ricotta Cookies are tender Italian Christmas cookies with a candy, easy glaze. These traditional mushy cookies are really easy to make, look nice on a cookie tray, and are completely pleasant to eat!
Ricotta Italian Cookies are a few of my favourite cookies, each to make and to eat! Plus, you may make the cookie dough prematurely, so they’re nice to make to your vacation baking periods.
Welcome to 2025’s 12 Days of Cookies!
These Ricotta Cookies are Day 10 of our 12 Days of Cookies!
Make sure to take a look at the entire different days for extra goodies!
Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – You’re on it!
Day 11 –
Day 12 –
The crunchy sprinkles distinction properly with the softness of the cookie and add a candy, festive contact. You should utilize any shade sprinkles if you wish to make them for different holidays.
Substances for Ricotta Cookies
This recipe requires some easy components you in all probability have already got readily available. Right here’s what you want:
- Unsalted butter, room temperature
- Granulated white sugar
- Giant eggs
- Pure vanilla extract
- Ricotta cheese
- All-purpose flour
- Baking powder
- Kosher salt
For the Glaze
- Unsalted butter, room temperature
- Powdered sugar
- Gentle corn syrup (optionally available – see recipe word)
- Almond extract (or you need to use vanilla extract)
- Milk
- Crimson, white, and inexperienced nonpareils
For an in depth listing of components, ensure you take a look at the printable recipe card on the finish of the put up!
Learn how to make Italian Ricotta Cookies
- In a small bowl, whisk collectively flour, baking powder, and salt.
- In a big bowl, cream collectively the butter and sugar till clean. Add the 2 eggs one after the other, mixing properly after every addition. Add the vanilla and the ricotta cheese. Progressively add the dry components to the moist components, mixing properly. Make sure to scrape the perimeters and backside of the bowl. Cowl the bowl with some plastic wrap and refrigerate for at the least an hour or as much as two days.
- When able to bake, preheat the oven to 350°F, and put together two baking sheets by lining them with a chunk of parchment paper.
- Utilizing a #60 cookie scoop or a tablespoon, place the cookie dough onto the ready cookie sheet about two inches aside. Bake for 12-14 minutes till edges are flippantly golden brown. Permit the cookies to chill on the baking sheet for about 5 minutes earlier than transferring them to a wire rack to chill utterly.
Glaze the Cookies
In a medium bowl, cream collectively the butter and confectioners’ sugar. Add mild corn syrup (if utilizing), almond extract and progressively add the milk till the glaze may be dripped from a spoon.
Frost the utterly cooled cookies by dipping them, high down, into the glaze. Permit the surplus to drip off after which place them onto a wire rack. Sprinkle every cookie with the nonpareil sprinkles quickly after dipping about 10 at a time. Permit the glaze to harden or set earlier than serving or storing.
Recipe Notes
- Many recipes use baking soda, however I feel the cookies rise extra constantly utilizing baking powder.
- Refrigerate the cookie dough for no less than 1 hour and as much as two days earlier than baking. That is important to assist stop the cookies from spreading as they bake.
- I place wax paper or parchment beneath the cooling racks in order that after I glaze the cookies, any drips will probably be contained on the paper, and I gained’t have to wash my counters!
- Use rainbow-colored nonpareils when making these cookies for Easter or different events.
FAQs
What are some taste variations for these cookies?
- Citrus: Add some lemon, lime, or orange taste! You should utilize juice within the glaze (1 tablespoon) and zest within the dough (1 tsp) for a citrusy taste, and add further zest for extra taste (as much as 2 Tbsp).
- Chocolate chips: Add white chocolate chips to the cookie dough or use mini chocolate chips.
- Nuts: Add 1 cup chopped walnuts or pecans to the dough.
How do I retailer Ricotta Cookies?
Retailer ricotta cookies in an hermetic container. If layering, make sure you place a chunk of parchment paper between them. Retailer them within the fridge for as much as 4 days.
Can I freeze Italian Ricotta Cookies?
Sure, you’ll be able to freeze them for as much as 3 months. Nevertheless, I like to recommend freezing them unglazed as it will possibly wrinkle over time. Thaw and glaze earlier than serving.
Extra Italian Cookies
For those who cherished these Ricotta Cookies, then you may additionally like these Italian cookies:
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Ricotta Cookies
Ricotta Cookies are tender Italian Christmas cookies with a candy, easy glaze. These traditional mushy cookies are really easy to make, look nice on a cookie tray, and are completely pleasant to eat!
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Directions
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In a small bowl, whisk collectively the two cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
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In a medium mixing bowl, cream collectively the 1/2 cup of butter and 1 cup of sugar, till clean. Add the 2 eggs one after the other, mixing properly after every addition. Add the 1 teaspoon of vanilla and the 1 cup of ricotta cheese. Progressively add the dry components, mixing properly. Make sure to scrape the perimeters and backside of the bowl. Cowl the bowl with some plastic wrap and refrigerate for no less than an hour or as much as two days.
-
When able to bake, preheat the oven to 350°F, and put together two baking sheets by lining them with a chunk of parchment.
-
Utilizing a #60 cookie scoop or tablespoon, place dough onto ready cookie sheet about two inches aside. Bake for 12-14 minutes till edges are flippantly golden brown. Permit cookies to chill on baking sheet for about 5 minutes earlier than transferring them to a wire rack to chill utterly.
Glaze
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In a medium bowl, cream collectively the butter and confectioners’ sugar. Add the 1/4 teaspoon almond extract and progressively add the 4 tablespoons of milk till the glaze may be dripped from a spoon. Frost the utterly cooled cookies by dipping them, high down, into the glaze. Permit the surplus to drip off after which place them onto a wire rack. Sprinkle every cookie with the nonpareil sprinkles quickly after dipping about 10 at a time. Permit the glaze to harden or set earlier than serving or storing.
Notes
- Many recipes use baking soda, however I discover the cookies rise extra constantly utilizing baking powder.
- Refrigerate the cookie dough for a minimal for 1 hour and as much as two days earlier than baking. This can assist stop the cookies from spreading as they bake.
- You could substitute pure vanilla extract for the almond extract within the glaze in the event you choose.
- Non-compulsory – you may additionally add 3 tablespoons of sunshine corn syrup to the glaze earlier than including the milk. I’ve discovered that it provides the glaze extra of a shine.
- I place wax paper or parchment beneath the cooling racks in order that after I glaze the cookies, any dips will probably be contained on the paper, and I gained’t have to wash my counters.
- Use rainbow coloured nonpareils when making the cookies for Easter or different events.
Vitamin
Energy: 81kcal | Carbohydrates: 13g | Protein: 1g | Fats: 3g | Saturated Fats: 2g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 14mg | Sodium: 37mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 95IU | Calcium: 18mg | Iron: 0.3mg
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