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Close up of stacked Italian Ricotta Cookies featuring smooth icing and colorful nonpareil candies.

Italian Ricotta Cookies

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Aliana Recipes
Soft, cake-like rounds topped with a sweet almond glaze and colorful non-pareils. These traditional treats use creamy cheese to create a tender crumb that stays moist for days.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings:48 cookies
Course:Dessert
Cuisine:Italian
Calories:145kcal
Cost:$10
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 15 oz ricotta cheese one container
  • 2 tablespoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups powdered sugar for glaze
  • 4-5 tablespoons milk for glaze
  • 1 teaspoon almond extract for glaze
  • sprinkles optional topping

Equipment

  • 2 Baking sheets
  • 1 Hand mixer
  • 1 Wire cooling rack
  • 1 Cookie scoop

Method
 

  1. Cream the softened butter and granulated sugar together in a large bowl until the mixture is pale and fluffy.
  2. Mix in the eggs, ricotta cheese, and vanilla until the wet base is completely smooth and combined.
  3. Fold in the flour, baking powder, and baking soda slowly to avoid overworking the delicate dough structure.
  4. Drop rounded tablespoons of dough onto baking sheets and bake at 350°F until the bottoms are barely golden.
  5. Whisk the powdered sugar, milk, and almond extract together then dip the cooled cookies into the smooth glaze.

Nutrition

Serving: 45g (1 cookie)Calories: 145kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 85mgSugar: 14g

Notes

Chilling the dough for at least 30 minutes before baking prevents the cookies from spreading too thin. For the best flavor, use whole milk ricotta and ensure it is well-drained of any excess liquid.