Ricotta Cookies - Italian Christmas Cookies are super soft, cake-like cookies covered in a sweet glaze and colorful sprinkles. Let me show one of our 12 Days of Christmas Cookies Celebration that actually uses ricotta cheese as an ingredient...yes, it can be done!
I hope you’re enjoying the 12 Days of Christmas Cookies Celebration I’m sharing with you. Let’s take a look at the other cookies I’ve shared so far this week:
- Heart Shaped Chocolate Dipped Shortbread Cookies
- Slice and Bake Cookies with Sprinkles
- Candy Cane Sugar Cookies
- Classic Oatmeal Cookies
- Slice and Bake Shortbread Cookies
- Walnut Chocolate Chunk Cookies
- Chewy Gingersnap Cookies
- Chunky Peanut Butter Cookies
- Vanilla and Chocolate Swirl Cookies
Ricotta Cookies
Don't let the word ricotta fool you with this recipe for Italian Ricotta Cookies. These cookies do not taste like cheese at all. They're light, fluffy and almost cake like.
Not sure why my family considers them Italian Christmas Cookies. They should be enjoyed all year long! These cookies are very similar to my mother's famous Best Italian Cookies that we do enjoy year round. My mom actually makes them for all our family celebrations.
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Ingredients
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 2 sticks butter; softened
- 1 ¾ cups sugar
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1 container 15 ounces, ricotta cheese
- 2 tablespoons vanilla extract
You need both the baking powder and the baking soda to act as a leavening agent for these cookies. It helps get them soft and pillowy and delicious!
Directions
In your mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, ricotta cheese and vanilla extract. Mix well until combined.
In another bowl, combine the dry ingredients: flour, baking powder and baking soda. Add the flour mixture to the ricotta mixture and mix well.
Roll or scoop the dough into teaspoon sized balls. Place on a cookie sheet that's lined with Parchment Baking Sheets. Bake in a 350 degree preheated oven for 8 to 10 minutes or until lightly browned. Let the cookies cool for a few minutes before adding the glaze.
How to Add the Glaze to the Cookies
Ingredients For the Glaze:
- 4 -5 tablespoons milk
- 1 ½ cup powdered sugar
- 1 teaspoon almond extract
- Red, green and white holiday nonpareils - this is the type of traditional sprinkles used for this cookie. You can find them easily on Amazon.
Combine the glaze ingredients together and beat until smooth. Dip the tops of the cookies into the glaze and set the cookies on a baking rack for the glaze to drip.
Baking Tip: Add the sprinkles immediately. If you wait too long, the glaze will start to harden and the sprinkles will not stick. Trust me on this one, okay?
Tips for Baking Ricotta Cookies
- I like to use a small cookie scoop to help make sure the size of each cookie is uniform.
- After I scoop the dough out, I then roll the dough in my hands to form the ball.
- Place on the baking tray and continue as directed above.
How to Store the Cookies
- Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
- I like to use these air-tight containers to store cookies.
Can you freeze Ricotta Cookies?
You can freeze these cookies but keep in mind the glaze may not hold up too well to the cold temperature in a freezer. I like to freeze the cookies before adding the glaze.
Place the cooled, baked cookies on a baking tray lined with parchment paper. Then place the baking tray in the refrigerator to flash freeze for about 30 minutes. Once frozen, place the cookies in either an air-tight container or a plastic freezer bag.
Then when I'm ready to enjoy the cookies, remove them from the freezer and add fresh glaze and sprinkles.
Ready for More Christmas Cookies?
These cookie recipes will be great for hosting a cookie exchange, give away cookies as gifts or just bake for your own family, Check out my Amazon Christmas Shop for ideas on how to package food gifts.
- German Spritz Cookies from Flour on My Face
- Orange Shortbread Cookies from Glenda Embree
- Christmas Chocolate Chip Kiss Cookies from Fat Dad Foodie
- Chocolate Marshmallow Peppermint Cookies
- Shortbread Cookies – my favorite cookies all year long!
- Heart Shaped Short Bread Cookies
- Slice and Bake Colorful Swirl Cookies
- Candy Cane Sugar Cookies
- Classic Oatmeal Cookies
Ricotta Cookies - Italian Christmas Cookies
Soft, moist, cake-like cookies that are a family tradition around the holidays but these cookies are delicious any time of year!
Ingredients
For the cookies:
- 2 sticks butter; softened
- 1 ¾ cups sugar
- 4 cups flour
- Baking powder, 1 teaspoon
- Baking soda, 1 teaspoon
- 2 eggs
- 1 container 15 ounces, ricotta cheese
- 2 tablespoons vanilla extract
For the glaze:
- 4 -5 tablespoons milk
- 1 ½ cup powdered sugar
- 1 teaspoon almond extract
- Assorted Colored Sprinkles
Instructions
How to Make the Cookies:
- In the bowl of an electric mixer fitted with a paddle attachment cream the butter and sugar together until light and fluffy.
- Add the eggs, ricotta cheese and vanilla extract. Mix well until combined.
- In another bowl, combine the dry ingredients: flour, baking powder and baking soda.
- Add the flour mixture to the ricotta mixture and mix well.
- Roll or scoop the dough into teaspoon sized balls.
- Place on a cookie sheet that's lined with parchment paper.
- Bake in a 350 degree preheated oven for 8 to 10 minutes or until lightly browned.
- Let the cookies cool for a few minutes before adding the glaze.
How to Add the Glaze:
- Combine the glaze ingredients together and beat until smooth.
- Dip the tops of the cookies into the glaze and set the cookies on a baking rack for the glaze to drip.
- Add the sprinkles immediately.
Notes
Make sure you add the sprinkles while the glaze is still wet or they will not stick to the tops of the cookies.
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Nutrition Information:
Yield:
50 cookiesServing Size:
1Amount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 76mgCarbohydrates: 19gFiber: 0gSugar: 10gProtein: 2g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2016 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Tried this recipe? Let me know in the comments and don't forget to rate it!
Debra McMullan says
These look amazing! Is there anyway you can add metric measurement option in the recipes?
Thanks!
Debbie
Shelley says
How do you keep the sprinkles from melting? I have made these or a few years and that
happens every time.
Lois says
I think the sprinkles are melting because of moisture. Are you storing the cookies in an air-tight container? If you live in a warmer climate, you might want to store the container in the refrigerator. Let me know if any of these ideas work for you. Thank you for visiting.
Marie says
I have been making these cookies for years....it’s a family tradition....everyone want “ these” cookies , I have never added baking powder to my recipe only baking soda....I am curious as to the benefit of using the powder with the soda in this recipe....thank you
Lois says
You need both to help with the leavening of the cookies and help give them that soft almost pillow-like appearance and taste. Thank you for visiting!
Tucker says
How should I store these cookies and how long do they keep?
Lois says
You can store the cookies in an closed container for 2 days at room temperature or in the refrigerator for about a week. Thank you for visiting.
Janet says
Is 2 Tablespoons vanilla extract really correct? That’s 1 ounce- seems excessive. I think it’s supposed to be 2 TEA spoons?
Lois says
Yes, it's 2 tablespoons. This recipe does call for 4 cups of flour, so it makes a lot. Thank you for visiting.
Holly says
What should the dough be like
Lois says
The dough will be soft, not like a chocolate chip cookie dough.
Holly says
Hey, how many servings?
Lois says
Depending on how big or small you shape the cookies, you could get anywhere from 50 to 60 cookies. Enjoy!