Home » Cookies » Italian Ricotta Cookies
posted by Liz Berg
on December 8, 2023
It was time for our annual neighborhood cookie exchange and these festive Italian Ricotta Cookies with almond icing and holiday sprinkles were perfect for the occasion. This holiday classic will become a delicious yearly tradition!
Made with whole milk ricotta cheese, these soft Italian Christmas Cookies are cakey, tender, and irresistible!
Table of Contents hide
1 Why You Must Make
2 Ingredient Notes:
3 Expert Tips
4 Frequently Asked Questions
5 You May Also Like:
6 Italian Ricotta Cookies
Why You Must Make
- There’s not always time to roll, cut, and decorate traditional frosted sugar cookies.
- These ricotta cheese cookies are made by simply scooping the dough onto parchment paper, baking, and then topping with an easy powdered sugar frosting!
- My frosting-loving husband, who’s often a hard sell when it comes to new recipes, raved about these even before they were iced!!! FYI, his hearty endorsem*nt included the frosted cookies, too.
Ingredient Notes:
Look for whole milk ricotta as the extra fat helps make for soft, tender cookies. The flavorings can be tweaked. I used vanilla for the cookies and almond for the frosting. Anise and lemon are also commonly used. Vary the color of your sprinkles for different holidays or occasions. Think St. Patrick’s Day, Valentine’s Day, Bridal or Baby Showers, etc.
- Kitchen Staples: Sugar, All-Purpose Flour, Table Salt, Baking Soda, Milk
- Butter – I use salted. If you use unsalted, add a little extra table salt.
- Eggs – Large Eggs
- Whole milk ricotta cheese – I removed 1 tablespoon from a 16-ounce container (the recipe calls for 15 ounces).
- Real Vanilla Extract, – Never use imitation vanilla, the taste is subpar.
- Powdered Sugar – Sift before using for the smoothest frosting.
- Almond extract – Gives a more complex flavor to these Italian cookies
- Colored sprinkles or sugar, depending on the holiday. Make sure to smell and taste your sprinkles if you’ve had them for a few years. Sprinkles can lose quality over time and even go rancid (which will ruin your cookies!).
Expert Tips
Though I’m not sure the origin of these cookies is really Italy or if this is an Italian-American contribution, they are a Christmas classic for many families across the US. Often flavored with lemon or anise, I went with vanilla in the cookies and almond extract in the frosting. Feel free to add the flavorings you and your family prefer.
- As with all cookies, have your butter and eggs at room temperature. The butter shouldn’t be so soft that it looks greasy, us soft enough to make it blend easily with the sugar.
- PRO-Tip: Use a cookie disher (affiliate link) cookie scoop to make consistent sized cookies. I used a smaller scoop for some (my preference) and a medium scoop for the rest. Just adjust the baking time.
- PRO-Tip: I also rolled the dough balls between my palms to help make them rounder.
- Bake on parchment-lined baking sheets for easy cleanup. I reuse my parchment for subsequent batches of the same cookie.
- Let cool completely before icing. And while the frosting is still wet, add sprinkles in colors to match the season or event. You can also decorate these Italian Christmas cookies with colored sugar or candied cherries.
- Use an offset spatula (affiliate link) to spread on the icing or hold the cookies by their sides and dip the tops into the bowl of frosting.
These were perfect for a neighborhood holiday cookie exchange. There was nothing but crumbs on the platter when it was time to go home! Check out more of my favorite Cookie Exchange Recipes for holiday inspiration.
Frequently Asked Questions
How Do You Store Ricotta Cookies?
Store your ricotta cookies in an airtight container at room temperature. Once they’re frosted, let them dry for at least 2 hours before placing them in a covered container, with wax paper separating each layer.
PRO-Tip: Unfortunately, the glaze can soften over time, so if giving as gifts, consider frosting on the day you deliver. They do not need to be refrigerated.
Can You Freeze Ricotta Cookies?
Baked unfrosted Italian ricotta cookies freeze well. The unbaked dough does not freeze well, though the dough can be made ahead of time and stored, covered, in the refrigerator for a few days.
Freeze the cookies before they’re frosted as the sprinkles can bleed as they defrost, depending on the brand you use.
What Are Some Other Italian Christmas Cookies?
There are plenty of delicious options including Italian Fig Cookies, Biscotti, Butter Cookies, Sprinkle Cookies, Pizzelle Cookies, Canoli Cookies, and Befanini (Epiphany shortbread cookies).
You May Also Like:
I also brought my rosettes, which were a novelty among my friends!
- Cranberry Cream Cheese Bars
- Chewy Gingersnaps
- Noel Nutballs
- Chocolate Crackle Cookies
- Plus a Traditional English Trifle is the perfect Christmas dessert
- And Cranberry Fluff is a Thanksgiving side that tastes like dessert!
- Find loads more Cookie Recipes and Holiday Recipes in my recipe index.
Stay in touch through social media@Instagram,Facebook, andPinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.
The Recipe:
Italian Ricotta Cookies
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Yield8 dozen small cookies
A sweet, soft Italian sugar cookie made festive with frosting and sprinkles!
Ingredients
Cookies:
- 1 cup butter, at room temperature
- 2 cups sugar
- 3 eggs
- 1 carton (15 ounces) whole milk ricotta cheese (I removed 1 tablespoon from a 16 ounce container)
- 1 tablespoon vanilla
- 4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Frosting:
- ¼ cup butter, at room temperature
- 3 to 4 cups powdered sugar
- ½ teaspoon almond extract
- 3 to 4 tablespoons milk
- Colored sprinkles or sugar
Instructions
- In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
- Mix in ricotta and vanilla. In another bowl, whisk together flour, salt, and baking soda, then gradually add to the creamed mixture.
- Scoop out rounded teaspoonfuls of dough onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
- In a large bowl, cream butter, powdered sugar, almond extract, and enough milk to reach your desired consistency.
- Frost the cooled cookies and immediately decorate them with sprinkles or colored sugar.
- Store in the refrigerator.
Notes
Adapted from Taste of Home.
Unfortunately, the glaze can soften over time, so if giving as gifts, consider frosting them on the day you deliver. They do not need to be refrigerated.
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Nutrition Information:
Yield:
48Serving Size:
2 cookies
Amount Per Serving:Calories: 233Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 119mgCarbohydrates: 44gFiber: 0gSugar: 35gProtein: 2g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Christmas Cookies Desserts Food Gifts Holidays
posted by Liz Berg on December 8, 2023
32 Comments // Leave a Comment »
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laura — Reply
The Italian Ricotta cookies are wonderful!
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Liz Berg — Reply
Thanks, Laura! I’m glad you like them, too!!!
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Amanda Nel — Reply
Liz, I just love your recipes and can’t wait to bake this one.
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Kim Beaulieu — Reply
My favorite Italian ricotta cookies. The kids love them!
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Linda — Reply
Hi Liz! I have a question: do you find that the sprinkles or colored sugar “bleed” into the icing if not eaten right away? I’ve had this problem with other cookies in the past. Is there a remedy to this problem? Thanks for you reply!! Merry Christmas!
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Liz Berg — Reply
Hi, Linda,
I know that happens a lot. Jimmmies don’t seem to bleed as much as other sprinkles and there are also a few brands on Amazon that are no-bleed like Cake Craft. From what I’ve researched, there’s no way to prevent sprinkles/sugar that bleeds from marring the frosting, darn it. Merry Christmas to you, too!
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Kristina — Reply
Hi! Can this mixture be frozen and baked at a later time?
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Liz Berg — Reply
Hi, Kristina, I haven’t tested this, but in general, most cookie dough can be frozen to use later.
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Melanie Costanza — Reply
Made these today. They taste amazing I used gluten feee flour my children are allergic to gluten. I made the first ones too big haha but I adjusted size as I went. Thanks for sharing your recipe.
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Liz Berg — Reply
I’m so glad you enjoyed these and that you could make them for your whole family to enjoy!! Thanks for letting me know, Melanie…and happy holidays!
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Lindsay Cotter — Reply
Such an easy cookie to make! And always a crowd favorite!
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SAM — Reply
I used up some leftover ricotta I had in the fridge to make these cookies. I am SO glad I did because they were superb!
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Toni — Reply
This was absolutely amazing! Quickly disappeared at my house!
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Cathy Pollak — Reply
Always our favorite recipe to make for every holiday.
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Suzy — Reply
I want my cookie jar fully stocked with these! Such a good cookie.
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Kelly — Reply
I made these and everyone loved them. They are a soft cake like cookie and will make these again.
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Liz Berg — Reply
I’m so glad, Kelly! Thanks for taking the time to let me know!
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Tanya — Reply
These cookies are so soft and tender, they are the best!
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Becky Hardin — Reply
Yum! One of my favorite cookies.
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Sommer — Reply
I make these for just about every occasion. Love them!
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Julie — Reply
These are so delicious and the girls love helping me make them!
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DNN — Reply
I treated myself to delicious chocolate chip cookies in the wee hours in the recent past. I was in Walmart not long ago actually looking for Mrs. Fields chocolate chip cookies in the box which are quite hard to find nowadays.
I have to admit I have a weakness in my tooth and heart for delicious soft chocolate chip cookies. And I’m actually working on a weight loss stint this year and supposed to be staying on track with healthy eating and drinking vinegar water to lose weight. I guess it’s okay to eat a cookie every now and then, right? 🙂
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Roz | La Bella Vita Cucina — Reply
We just love Italian Ricotta Cookies at Christmastime too, Liz. I make mine a tad bit different with lemon instead of almond, but I can only imagine how delicious these taste with an almond flavor! Mmmm!
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Cheznana — Reply
Liz, this is known in my house as the “famous” Nana cookie. I have been making it for years and have taught all the grandchildren how to make them. Somehow it skipped over Tricia, but that’s another story. I also use the vanilla in the cookie and I think the secret ingredient for the glaze is the almond flavor. I can’t get thru the holiday without making these cookies and believe it or not I got the recipe from someone I worked with 20 odd years ago. Good things last.
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Liz Berg — Reply
Oh, such nice memories come with these cookies, Ro! Merry Christmas to you, my friend! xo
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Emma @ Bake Then Eat — Reply
What lovely sounding cookies and the sprinkles make them so festive.
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Lynn@Happier Than A Pig In Mud — Reply
These cookies have been on my to-do list for a long time Liz! I’ve even save a spritz version which I’m curious to try.
PS-I’m glad everyone was treated to a win for braving the cold at the game yesterday:@)-
Chelsea — Reply
Can’t wait to make these! Can I refrigerate the frosting? I wanted to make some for work and then frost the rest a day later for a party!
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Liz Berg — Reply
Hi, Chelsea, Yes, you should be able to refrigerate the frosting. I’d press some plastic wrap over the surface so it doesn’t dry out and bring it back to room temperature before using. Merry Christmas!!
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Dawn @ Words Of Deliciousness — Reply
Beautiful cookies for the holiday season. I love that you don’t have roll these cookies out.
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Laura | Tutti Dolci — Reply
I love ricotta cookies! These are so festive and beautiful!
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angiesrecipes — Reply
So very festive and yummy with the colourful sprinkles!
