Italian Ricotta Cookies


  • 1 cup salted butter softened
  • 2 cups granulated white sugar
  • 15 ounces ricotta cheese
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 ½ cups all-purpose flour


  • 2 cups powdered sugar
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • 2 to 4 tablespoons milk or heavy cream
  • 5 ounces sprinkles

Italian Cookies

  • In a large bowl beat softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time mixing well in between.
  • Add ricotta cheese, vanilla, and almond extract and beat until smooth.
  • Add the baking powder and baking soda and mix until
  • Add the flour and mix just until the flour is combined.
  • Place the dough into the
    refrigerator for 1 hour.
  • Preheat the oven 350⁰F.
    Form cookie balls using about 2 teaspoons of dough.
  • Place cookie balls into the
    refrigerator for 10 minutes.
  • Place the cookie balls onto a cookie sheet and bake in the preheated oven for 8 to 10
    minutes or until the bottoms of the cookie begin to just brown.
  • Remove the cookies from the oven and allow them to cool on the cookie sheet for 1 minute and remove to a cooling rack to finish cooling.

Italian Cookie Icing

  • While cookies are cooling combine the glaze ingredients and mix until smooth.
  • When cookies are cooled, spoon glaze over the cookies and sprinkle with nonpareils before the glaze begins to harden.
  • Alternatively, cookie tops can be dipped into the glaze, allow the excess glaze to drip off the cookies and then placed onto a rack to finish hardening.
  • Cookies can be stored
    uncovered or uncovered at room temperature or in the
    refrigerator for up to 4 days before they start becoming soggy.

Pear Tree Kitchen

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