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Italian Ricotta Cookie Recipe

Course Dessert
Cuisine Italian
Keyword Cookies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 Dozen
Author Daniella Schmidt

Ingredients

  • 2 cups Sugar
  • 1 Cup Butter (softened)
  • 15 OZ Whole Milk Ricotta Cheese ( 1 container)
  • 2 tsp Vanilla Extract
  • 2 Eggs
  • 4 Cups Flower
  • 2 tsp Baking powder
  • 1 tsp salt

For the Icing

  • 1 1/2 cups Powdered sugar
  • 3 tbsp Milk

Instructions

  1. Preheat oven to 350 degrees.

  2. Beat sugar and butter on low speed in mixer for 1 minute. Continue to beat on medium speed until light and fluffy for about 5 minutes.

  3. Beat in eggs, vanilla and ricotta cheese until well combined.

  4. On slow speed add flour, salt and baking powder. A soft dough will form.

  5. Place batter in fridge for 1 hour to harden. With 2 spoons or a scooper drop about 1 tbls of batter to cookie sheet. You can also roll in hands to form a ball for round even cookies.

  6. Bake at 350 degrees for 15 minutes ( ovens may vary) You know they re done when slightly golden around bottom edges.

  7. Place cookies on cooling rack.

Icing instructions

  1. In a small bowl mix powdered sugar and milk using a fork or whisk mix until smooth and drippy.

  2. Once cookies are completely cooled. Dip top of cookie upside down in bowl to coat or use a pastry brush to brush on tops of cookies. Dipping is less messy. Don't put icing on too thick. Just a gently dip is needed.

  3. Sprinkle with green and red or multi color nonpareils.

Recipe Notes

Batter can be made ahead of time up to a week.

They freeze great but be sure to freeze without the icing.

Allow to completely dry with icing before storing in containers.