I had some whole-milk ricotta in the fridge and wanted to use it for something other than a savory dish. Cookies seemed like a good excuse to bake, especially with a simple glaze and colorful sprinkles to finish them. These Italian Ricotta Cookies are soft, lightly sweet, and easy to make with everyday baking ingredients.

The ricotta gives the cookies a soft, tender texture, while the vanilla glaze adds a little extra sweetness on top. They are the kind of cookies that look lovely on a dessert plate without needing much decoration. If you enjoy making homemade cookies, Lemon Sugar Cookies and Pistachio Cranberry Shortbread Cookies are two more recipes to try.

Italian Ricotta Cookies Recipe

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These Italian Ricotta Cookies are soft, cake-like cookies made with whole-milk ricotta cheese, butter, and vanilla. Each cookie is finished with a smooth glaze and colorful sprinkles for a sweet, bakery-style finish. They are simple to prepare and make a lovely addition to a holiday cookie platter.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 12 Cookies

Course: Cookies, Dessert

Cuisine: Italian

Calories: 575

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Cookies

• 1 cup 227 g unsalted butter, softened
• 2 cups 400 g granulated sugar
• 2 large eggs
• 15 oz 425 g whole-milk ricotta cheese
• 1 –2 tsp vanilla extract
• 4 cups 500 g all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt

For the Glaze

• 2 cups 240 g powdered sugar
• 3 –4 tbsp milk or heavy cream
• 1 tsp vanilla extract or lemon extract
• Colorful candy sprinkles for topping

Equipment

• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Cookie scoop
• Baking sheets
• Parchment paper
• Wire cooling rack

Method

 

1. Add the softened butter and granulated sugar to a mixing bowl. Beat until light and fluffy.
   
2. Add the eggs and beat until well incorporated.
   
3. Add the vanilla extract and beat until combined.
   
4. Add the whole-milk ricotta cheese and mix until smooth.
   
5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture.
   
7. Mix until a soft, thick cookie dough forms.
   
8. Divide the dough into equal portions and arrange them on a parchment-lined baking sheet.
   
9. Bake at 350°F (175°C) for 12–15 minutes, or until the cookies are set and lightly golden around the edges.
   
10. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack and allow them to cool completely.
11. Prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
12. Spread the glaze over the completely cooled cookies.
    
13. Immediately sprinkle with colorful sprinkles and allow the glaze to set before serving.
    

Nutrition

Calories: 575kcalCarbohydrates: 89gProtein: 10gFat: 19gSodium: 200mgFiber: 1gSugar: 55g

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A batch of these cookies is a useful one to keep in your baking collection when you want something a little different from a standard sugar cookie. The ricotta adds a soft texture, and the glaze and sprinkles give them a finished look with very little extra work. They can be made for a holiday dessert plate, a small gathering, or simply when you have ricotta waiting in the fridge. Once the glaze has set, they are ready to enjoy with coffee, tea, or a glass of milk.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.