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Ricotta Cookies

These Italian ricotta cookies with an almond-flavored glaze and colorful candy sprinkles are soft, tender, and delicious. Perfect for the holidays!
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 96 people
Calories 3236.2 kcal

Equipment

  • 1 Electric Mixer Stand or hand mixer for beating ingredients
  • 1 Large Mixing Bowl For preparing cookie dough
  • 2 Baking Sheets Greased or lined, for baking cookies
  • 1 Small Mixing Bowl For preparing the glaze
  • 1 Whisk For mixing the glaze

Ingredients
  

Main

  • 15 ounces ricotta cheese
  • 1 ¾ cups white sugar
  • ½ pound butter
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • 4 cups all-purpose flour or more as needed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups confectioners' sugar
  • 5 tablespoons milk
  • 1 teaspoon almond extract
  • ¼ cup colored candy sprinkles

Instructions
 

  • Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease or line cookie sheets. AllRecipes / Qi Ai
  • Combine ricotta, sugar, butter, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. AllRecipes / Qi Ai
  • Combine flour, baking powder, and baking soda; blend into ricotta mixture, mixing in additional flour if needed to form a workable dough. AllRecipes / Qi Ai
  • Roll dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets. AllRecipes / Qi Ai
  • Bake in the preheated oven until edges are golden, about 8 to 10 minutes. AllRecipes / Qi Ai
  • To make the glaze: Mix confectioners' sugar, milk, and almond extract together until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles. AllRecipes / Qi Ai

Notes

For exceptionally tender cookies, ensure your ricotta is well-drained to prevent excess moisture, adjusting flour as needed to achieve a soft, workable dough without overmixing, which can lead to tough cookies. Do not overbake; pull them from the oven when edges are just golden, even if the centers seem soft. For an elevated flavor profile, consider adding a teaspoon of lemon zest to the cookie dough for a bright counterpoint to the sweet glaze. If you prefer a less intense almond, a blend of vanilla and a hint of almond in the glaze works beautifully. Spooning the glaze over warm cookies allows for better absorption and a shinier finish. Store in an airtight container for maximum freshness.