Description
These soft and tender Italian Ricotta Cookies are the perfect treat for any occasion! With a sweet almond glaze and colorful sprinkles, they’re a delicious bite of Italy in every cookie.
Ingredients
Scale
- For the Cookies:
- 2 sticks butter, softened (1/2 pound)
- 1 ¾ cup granulated sugar
- 2 eggs
- 1 container ricotta cheese (15 oz.)
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For the Glaze:
- 4 – 5 tablespoons milk
- 1 ½ cups powdered sugar
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F.
- Cream the butter and sugar together in a medium bowl. Add the eggs, ricotta cheese, and vanilla extract, and mix until well combined.
- In a separate medium bowl, combine the 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 them on an ungreased cookie sheet about 2 inches apart.
- Bake for 8-10 minutes or until lightly browned. Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Make the glaze: In a medium bowl, whisk together the milk, powdered sugar, and almond extract until smooth.
- Dip the tops of the cooled cookies into the glaze and set them upright on the wire rack. Immediately top with sprinkles.
- Repeat with the remaining cookies.
Notes
- For extra flavor, you can use orange zest in the cookie dough.
- Store in an airtight container for up to 1 week.
- You can use a variety of sprinkles to match the season or occasion.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 17g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg