Description
Soft & Sweet Italian Ricotta Cookies Everyone Will Love
Ingredients
Scale
- 2 cups (400g) granulated sugar
- 1 cup (227g) unsalted butter, softened
- 15 oz (425g) whole milk ricotta cheese
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond or lemon extract (optional)
- 4 cups (500g) all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1½ cups (180g) powdered sugar
- 3–4 tablespoons milk
- ½ teaspoon vanilla or lemon extract
- Sprinkles, for topping
Instructions
- Set oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat butter and sugar together until light and fluffy (2–3 minutes).
- Mix in eggs one at a time, then add ricotta cheese, vanilla, and almond or lemon extract until smooth.
- Whisk flour, baking powder, and salt in a separate bowl. Gradually add to the wet mixture until just combined.
- Drop heaping tablespoons of dough onto baking sheets, spaced 2 inches apart. Bake 12–14 minutes or until lightly golden underneath.
- Let cool 5 minutes on the sheet, then transfer to a wire rack.
- Whisk powdered sugar, milk, and extract until smooth. Dip tops of cooled cookies into glaze and top with sprinkles.
- Allow glaze to set for 20–30 minutes before storing or serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Soft Italian Ricotta Cookies