Italian Ricotta Cookies

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  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs, room temperature
  • 1 container ricotta cheese, 15 oz.
  • 2 tsp. vanilla extract
  • 4 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. baking soda


2 cups powdered sugar

4 to 5 tbsp. milk


Preheat oven to 350°F.

  • Line two baking sheets with parchment paper. 
  • In a small mixing bowl, sift together all-purpose flour, baking powder and baking soda.  Set aside.
  • In a large mixing bowl, or bowl from stand mixer, beat together butter and sugar until light and fluffy. 
  • Add in eggs, one at a time.
  • Add in ricotta cheese and vanilla and beat on medium speed for one minute.
  • Add in flour mixture, in three additions stirring until well-combined, but do not over mix.
  • Use a small cookie scoop, or tablespoon and drop dough two inches apart on prepared baking sheets.
  • Bake in 350°F oven for 13 to 15 minutes until bottoms are lightly browned. Transfer baked cookies to wire cooling racks.
  • For icing: Combine powdered sugar and milk in mixing bowl until combined.
  • You may need to add up to 5 tbsp. of milk to reach a consistency that is spreadable.
  • Turn the cookies upside down, one at a time, and dip them right into the icing.
  • Allow the icing to drip for a moment, then twist and turn the cookie upright.
  • Place on wire rack with plastic wrap underneath for easy cleanup.
  • Sprinkle immediately with rainbow nonpareils as you go.
  • If you wait too long, the sprinkles will not cling to the icing as it dries pretty fast.The icing will take about 45 minutes to an hour to dry completely.

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