Description
Soft, pillowy, and lightly glazed—these Italian Ricotta Cookies are a holiday favorite and perfect for any occasion.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 cup ricotta cheese (whole milk, drained)
1 tsp vanilla extract
For glaze: 1 cup powdered sugar, 2-3 tbsp milk, 1/2 tsp vanilla
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs, ricotta, and vanilla until smooth.
4. Mix dry ingredients separately, then combine with wet mixture.
5. Scoop dough onto baking sheet.
6. Bake for 10–12 minutes until edges set but tops remain pale.
7. Cool completely before glazing.
8. Mix glaze ingredients and drizzle or dip cookies.
Notes
Add lemon zest to dough for a citrusy twist.
Store in airtight container for 3 days.
Freeze unglazed cookies up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Italian Ricotta Cookies, holiday cookies, soft cookies