These Italian ricotta cookies are so soft and light and just melt in your mouth. They are topped with almond icing and sprinkles for mouth watering flavor. Thank you Kristyn for the inspiration to share my recipe, and for sharing this post on your blog as well!
I don’t know what it is about Italian food, but I’ve never met an Italian food I didn’t like. Calzones, manicotti, risotto, wood-fired pizza topped with prosciutto and some balsamic….I could go on and on. These Italian ricotta cookies are no exception. They are so soft and light and just melt in your mouth. My husband calls them cake cookies and my toddler calls them sprinkle cookies. I don’t have time to call them anything because I usually eat the entire batch the same day I make it.
The best part about these is that they are super easy to make. I ruin everything that I bake but these always come out amazing. I tried to make them with whole wheat flour the first time and it was a hot mess of disgust, so don’t try and substitute the flour in this to make it healthier. In some cases, healthier does not taste better and sometimes you need that sweet fix. Indulge away.
- 1 stick softened butter
- 1 cup sugar
- 8 oz Ricotta cheese
- 1 egg
- 1 Tbs Vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3 Tbs milk
- 1/2 tsp Almond extract
- 1 cup powdered sugar
- Preheat oven to 350 F
- Cream the butter and sugar in a medium sized bowl. Add in the ricotta, egg, and vanilla extract until well mixed. Be careful of over mixing as you want these to be as light and fluffy as possible.
- Grab another medium bowl. Mix together the flour, baking powder, and baking soda.
- Slowly add the flour mixture to the ricotta mixture and mix until combined.
- Roll the dough into about 1 inch sized balls and place onto an ungreased cookie sheet,2 inches apart.
- Bake 7-9 minutes or until lightly browned. Allow to cool for a few minutes on baking sheet.
- Meanwhile, in a small bowl, mix the milk, almond extract, and powdered sugar until well combined. Dip the tops of the cookies into the icing, then place on a wire rack. Immediately top with sprinkles.
- Enjoy with a tall glass of milk!