NONNA’S RICOTTA COOKIES

These Italian Ricotta Cookies are soft, moist, and bursting with flavor.

Topped with a sweet almond glaze and colorful sprinkles (codette), they’re a perfect treat for holidays, parties, or any special occasion.

With their tender texture and delightful sweetness, they’re destined to become a family favorite!

Why Nonna Suggests This Recipe

1. Soft and Moist: The ricotta makes these cookies incredibly tender and light.
2. Perfectly Sweet: The almond glaze adds just the right amount of sweetness.
3. Festive and Fun: Sprinkles make these cookies ideal for celebrations.
4. Easy to Make: Simple ingredients and a quick baking time make this recipe accessible to all bakers.
5. Timeless Classic: Nonna loves how these cookies bring a touch of Italian tradition to any occasion.

DOWNLOAD PDF OF RICOTTA COOKIES RECIPE HERE:

RicottaCookiesRecipe

Cooking Time

• Prep Time: 10 minutes
• Baking Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 60 cookies

Ingredients

For the Cookies:

• 2 sticks (½ lb./225 g) butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 2 large eggs
• 1 container (15 oz/425 g) ricotta cheese
• 2 tbsp vanilla extract
• 4 cups (500 g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda

For the Almond Glaze:

• 4–5 tbsp milk
• 1 ½ cups (180 g) powdered sugar
• 1 tsp almond extract

For Garnish:

• Colorful sprinkles (codette)

Step-by-Step Instructions

1. Prepare the Dough:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, ricotta cheese, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and baking soda.
5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

2. Shape and Bake:

1. Roll or scoop teaspoon-sized balls of dough and place them on an ungreased baking sheet, spacing them about 2 inches apart.
2. Bake for 8–10 minutes, or until the edges are lightly golden.
3. Allow the cookies to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

3. Make the Glaze:

1. In a medium bowl, whisk together the milk, powdered sugar, and almond extract until smooth and glossy.

4. Glaze and Decorate:

1. Dip the tops of the cooled cookies into the glaze, letting the excess drip off.
2. Place the cookies back upright on the wire rack and immediately garnish with sprinkles.
3. Repeat the process with the remaining cookies. Allow the glaze to set before serving.

Nutritional Facts (Per Cookie)

Tips by Nonna

1. Use Fresh Ricotta: Fresh ricotta ensures the cookies stay moist and flavorful.
2. Customize the Flavor: Substitute almond extract in the glaze with lemon or orange extract for a citrusy twist.
3. Chill the Dough: If the dough feels too sticky to handle, refrigerate it for 15–20 minutes before shaping.
4. Storage: Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
5. Holiday Variations: Use seasonal sprinkles to adapt these cookies for any holiday or celebration.

Nonna's Ricotta Cookies

These Italian Ricotta Cookies are soft, moist, and bursting with flavor. Topped with a sweet almond glaze and colorful sprinkles (codette), they’re a perfect treat for holidays, parties, or any special occasion. With their tender texture and delightful sweetness, they’re destined to become a family favorite!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Christmas Italian Recipes, Italian Cookies

Cuisine Italian

Servings 60 Cookies

Notes

Ingredients

For the Cookies:

• 2 sticks (½ lb./225 g) butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 2 large eggs
• 1 container (15 oz/425 g) ricotta cheese
• 2 tbsp vanilla extract
• 4 cups (500 g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda

For the Almond Glaze:

• 4–5 tbsp milk
• 1 ½ cups (180 g) powdered sugar
• 1 tsp almond extract

For Garnish:

• Colorful sprinkles (codette)

---

Step-by-Step Instructions

1. Prepare the Dough:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, ricotta cheese, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and baking soda.
5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

---

2. Shape and Bake:

1. Roll or scoop teaspoon-sized balls of dough and place them on an ungreased baking sheet, spacing them about 2 inches apart.
2. Bake for 8–10 minutes, or until the edges are lightly golden.
3. Allow the cookies to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

---

3. Make the Glaze:

1. In a medium bowl, whisk together the milk, powdered sugar, and almond extract until smooth and glossy.

---

4. Glaze and Decorate:

1. Dip the tops of the cooled cookies into the glaze, letting the excess drip off.
2. Place the cookies back upright on the wire rack and immediately garnish with sprinkles.
3. Repeat the process with the remaining cookies. Allow the glaze to set before serving.

Keyword ricotta cookies,

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