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Close up on italian ricotta cookies with lemon zest next to a plate

Italian Ricotta Cookie Recipe

Italian ricotta cookies taste like sweet little cakes! They are so soft and moist from the ricotta cheese but do not taste like cheese at all!
5 from 3 votes
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Course: Cookies
Cuisine: Italian
Keyword: Christmas cookies, holiday cookies, italian cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 22 minutes
Servings: 30 cookies
Calories: 116kcal
Cost: $8

Ingredients

For the cookies:

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 cup whole milk ricotta cheese
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt

For the glaze:

  • 1 cup confectioners sugar
  • 2 tbsp milk or cream
  • Sprinkles optional
  • Lemon zest optional

Instructions

  • Preheat the oven to 350°F and line two cookie sheets with parchment paper.
  • In a medium sized bowl or in the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1/2 cup butter with 1 cup sugar until a thick paste forms. Add in the egg, 1 cup ricotta, and vanilla extract. Mix until combined.
  • In a small bowl or on a piece of parchment paper combine the 2 cups flour with 3/4 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. Mix to combine. Add the dry mixture into the ricotta mixture and mix until a thick dough forms.
  • Chill the cookie dough in the bowl for 1-2 hours in the fridge. Then scoop out the dough using a small cookie scoop or a large tablespoon kitchen spoon. Shape into a ball and place on a cookie sheet 2 inches apart. Bake for 12 mins until the bottom of the cookies are golden brown.
  • In a small bowl combine the 1 cup confectioners sugar and 2 tbsp milk or cream. Whisk until the lumps disappear and a thin glaze forms. When the cookies are cool, dunk the cookies in the glaze or spoon or drizzle it all over the cookies. Quickly sprinkle the cookies with sprinkles or citrus zest. Let the glaze harden.

Notes

You can scoop the cookie dough out first and chill it already formed
Substitute the vanilla extract for anise or lemon extract
Store the cookies in the fridge!

Nutrition

Nutrition Facts
Italian Ricotta Cookie Recipe
Amount Per Serving (1 cookie)
Calories 116 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 52mg2%
Potassium 21mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 139IU3%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.