food

Super Soft Italian Ricotta Cookies


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!

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.

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.

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.

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.

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.

Ingredients

  • 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
  • Sprinkles

Directions:

  • 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!

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.

Italian Ricotta Cookies


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18 Comments

  • Reply
    Robin Masshole Mommy
    April 7, 2016 at 9:28 am

    I am from a big Italian family and we make them a bit different. We use Anise and call them Anise cookies – and they are my all time favorite cookies in the whole world.

  • Reply
    Rachel Langer
    April 7, 2016 at 1:58 pm

    These little guys are off limits to me. I am very fascinated though at the thought of using ricotta cheese in cookies!

  • Reply
    Kait
    April 7, 2016 at 3:20 pm

    My family has been making these for years and my recipe for them was actually just featured by the TODAY show last week. They’re the best!

  • Reply
    Tanya @ Mom's Small Victories
    April 7, 2016 at 3:36 pm

    I have never eaten Italian ricotta cookies but these look wonderful. I’m not a great baker either so if you can make these, so can I!

  • Reply
    Heather Lawrence
    April 7, 2016 at 9:49 pm

    Can you swap the almond for vanilla? The little one reacts to almond and I would love to make a batch of these cookies.

    • Reply
      whisktangofox@gmail.com
      April 8, 2016 at 9:11 am

      Yes of course! Any flavor extract will work wonderfully with these!

  • Reply
    Debra
    April 7, 2016 at 10:47 pm

    These look amazing! I have never had ricotta in cookies before. I am going to have to try these soon!

  • Reply
    becca
    April 8, 2016 at 2:39 pm

    Those look really good! I never would have thought to add ricotta in cookies, but if they look this good, I need to try it!

  • Reply
    Megan mccoig
    April 8, 2016 at 7:01 pm

    I’ve never had any Italian cookies, these look so yum. Thanks for the recipe πŸ™‚

  • Reply
    LeAnne
    April 9, 2016 at 10:58 am

    i love ricotta cookies but they never turn out right when i make them. i’m going to try this recipe this weekend so hopefully i can cut down on my bakery visits.

  • Reply
    Toughcookiemommy
    April 9, 2016 at 11:05 pm

    These cookies look delicious. They are perfect for serving to family and friends when I have gatherings for the holidays.

  • Reply
    Ana De- Jesus
    April 10, 2016 at 6:29 pm

    God Italians just make the best food don’t they? I have never tried a ricotta cookie before but I think that is high time that I did!

  • Reply
    karissa Ancell
    April 10, 2016 at 6:31 pm

    I love these type of cookies. Yours look amazing!

  • Reply
    Jennifer Pilgrim
    April 11, 2016 at 11:59 pm

    You had me at ricotta cheese! Yes, please! I cant wait to make these soft, yummy cookies!

  • Reply
    Christina
    November 22, 2016 at 10:38 am

    OMG I used to love these! Our whole house has had to gluten free because of hubs being severely affected by it. Over time not eating it myself, when I went back to I had some reactions too so now we’re all trying to stay GF, but I am going to try this this season with the GF flour subsitute and when I do will let you know how it came!

  • Reply
    Elissa
    December 9, 2016 at 5:33 am

    Do you think these would freeze well?

    • Reply
      whisktangofox@gmail.com
      December 9, 2016 at 1:38 pm

      I don’t think so. Only because of the ricotta. It may thaw to a weird consistency.

  • Reply
    Chancey Shannon
    December 16, 2016 at 10:36 am

    How many cookies does this recipe make? Can’t wait to try it for our cookie exchange.

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