Italian Ricotta Cookies are a delightful twist on classic soft cookies, combining the creamy richness of ricotta cheese with the comforting sweetness of vanilla sugar cookies. These cookies are tender, lightly chewy, and topped with a sweet frosting and sprinkles that make them perfect for celebrations, tea time, or simply when you crave a comforting treat. With just a handful of ingredients and minimal fuss, this recipe delivers an elegant dessert that feels both nostalgic and fresh. Whether you’re baking for friends or treating yourself, these ricotta cookies will win hearts and taste buds alike.
Why You’ll Love These Italian Ricotta Cookies
You’ll love this recipe because it brings together the best qualities of cookies and cheesecake in one bite. The ricotta cheese adds moisture and a subtle tang, creating soft, pillowy cookies that don’t dry out. The frosting gives you just enough sweetness without being overpowering, and the colorful sprinkles make them festive. Plus, the recipe is flexible, easy to follow, and perfect for adapting to your tastes or occasion. From holiday platters to casual coffee breaks, these ricotta cookies shine.
Ingredients
For the Cookies
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 1 carton (15 ounces) ricotta cheese
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
For the Frosting
- ¼ cup butter, softened
- 3 to 4 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 3 to 4 tablespoons 2% milk
- Colored sprinkles (as desired)
Step‑by‑Step: How to Make Italian Ricotta Cookies
- Preheat and prepare pans. Preheat your oven to 350 °F (175 °C). Grease baking sheets or line them with parchment paper.
- Cream butter and sugar. In a large mixing bowl, cream together the softened 1 cup butter and 2 cups sugar until light and fluffy — this should take about 5 to 7 minutes using a stand mixer or hand mixer.
- Add eggs. Add the eggs one at a time, making sure each egg is thoroughly mixed in before adding the next one.
- Mix in ricotta and vanilla. Mix in the ricotta cheese and 2 teaspoons of vanilla extract until the mixture is smooth and evenly blended.
- Combine dry ingredients. In a separate bowl, whisk together 4 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda.
- Gradually incorporate dry mix. Slowly incorporate the flour mixture into the wet ingredients, mixing only until everything is just combined. Avoid overmixing.
- Scoop onto baking sheet. Using a tablespoon or cookie scoop, drop dough in rounded tablespoon-sized portions about 2 inches apart on the prepared baking sheets.
- Bake. Bake for 12–15 minutes, or until cookies are lightly browned around the edges (the centers should remain soft).
- Cool. Remove cookies from the oven and transfer them to wire racks to cool completely before frosting.
- Make the frosting. In a bowl, cream together ¼ cup butter, 3 to 4 cups confectioners’ sugar, ½ teaspoon vanilla extract, and enough 2% milk (3 to 4 tablespoons) to reach spreading consistency.
- Frost and decorate. Spread frosting on cooled cookies and immediately sprinkle with colored sprinkles (so they adhere).
- Refrigerate to store. Keep the frosted cookies in an airtight container and refrigerate them.
Helpful Tips
- Room temperature ingredients matter. Ensure butter, eggs, and ricotta are at room temperature so they combine smoothly without lumps.
- Don’t overmix. Once you add the flour mixture, mix only until the dough comes together. Overmixing can result in tougher cookies.
- Watch baking time. Because the centers stay soft, check cookies at the lower end of the baking time to prevent over-browning.
- Frost when fully cooled. If cookies are warm, frosting will melt. Be patient — cool completely before spreading icing.
- Adjust frosting thickness. Start with less milk, then increase one teaspoon at a time until you reach a spreadable consistency.
- Let sprinkles set. After sprinkling, allow the frosting to set for 10–15 minutes before stacking or serving.
Substitutions And Variations
- Cheese substitute: If you don’t have ricotta, try using an equal amount of full-fat cottage cheese that’s been well-drained or blended smooth—but expect slight texture differences.
- Gluten-free option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Ensure the blend contains xanthan gum or add a bit (~¼ teaspoon) if needed.
- Flavor variations:
• Swap half the vanilla extract for almond extract for a nutty touch.
• Zest a lemon (½ teaspoon) into the dough for a citrus nuance.
• Add mini chocolate chips or chopped nuts for mix-ins (fold them in with the flour). - Frosting change-ups:
• Use cream cheese frosting (½ cup cream cheese + ¼ cup butter + 3 cups sugar + vanilla) for a tangier option.
• Drizzle a simple glaze (confectioners’ sugar + milk + lemon juice) instead of full frosting for a lighter finish. - Decorations: Use colored sugars, mini chocolate chips, or edible pearls in place of sprinkles.
Storage Instructions
- Keep the frosted cookies in an airtight container and refrigerate them.
- For unfrosted cookies, store them at room temperature in an airtight container for 2–3 days, or freeze them for up to 2 months.
- To thaw frozen cookies: bring to room temperature, then frost just before serving.
- If frosting becomes too firm in fridge, let cookies sit 10 minutes at room temperature before serving.
Nutritional Information
Per cookie (approximate):
- Calories: 92
- Total Fat: 3 g
- Saturated Fat: 2 g
- Cholesterol: 16 mg
- Sodium: 74 mg
- Carbohydrates: 14 g
- Sugars: 9 g
- Fiber: 0 g
- Protein: 1 g
Serving Suggestions
- Serve these cookies with a hot cup of coffee, espresso, or your favorite tea for a delightful afternoon treat.
- They make a pretty addition to cookie platters, dessert buffets, or holiday parties — the colorful sprinkles give them charm.
- Pack them in gift boxes or tins for friends, neighbors, or teachers during holidays or special occasions.
- For a twist, serve with a side of fresh berries or lemon curd to balance the sweetness.
Frequently Asked Questions About Italian Ricotta Cookies
Why are my ricotta cookies too dense or heavy?
If the cookies turn out dense, it may be due to overmixing—especially after you add the flour—or packing the flour too tightly when measuring. Use lightly measured flour (scoop & level) and stop mixing once everything is just combined. Also ensure your baking soda is fresh.
Can I skip the frosting?
Yes! You can enjoy these cookies plain or lightly dusted with powdered sugar. Without frosting, they behave more like buttery soft cookies, and you may store them at room temperature more easily.
Can I freeze the frosted cookies?
It’s better to freeze them unfrosted, then frost after thawing. Frosting can become watery or separate when frozen and thawed. You can freeze the baked cookies (unfrosted) in freezer-safe bags for up to 2 months. Thaw completely before applying frosting.
Can I make the dough ahead?
Yes — you can refrigerate the cookie dough (covered) for up to 24 hours. Let it come back to near room temperature before scooping and baking. This can also enhance flavor as it rests.
My frosting is too runny or too stiff — how to fix it?
If your frosting is too runny, add more powdered sugar a little at a time. If it’s too stiff, add milk one teaspoon at a time until you reach spra eadable consistency. Always adjust gradually.
Conclusion
Thank you for joining me on this sweet baking adventure with Italian Ricotta Cookies. I hope this recipe brings you as much joy while baking and tasting as it has brought me countless times. These cookies are easy yet impressive, soft yet flavorful, perfectly balanced between creamy and sweet. I love how the ricotta gives them a tender crumb and the frosting adds that festive touch. Whether you’re baking for friends, family, or yourself, may they bring smiles and warm memories. Happy baking, and enjoy every delicious bite — you deserve it!
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Italian Ricotta Cookies
- Total Time: 35 minutes
- Yield: 60 cookies 1x
Description
Italian Ricotta Cookies are ultra-soft, lightly sweetened cookies with creamy ricotta cheese and a festive frosting. They’re perfect for holidays, bake sales, or everyday desserts — quick to make and easy to customize!
Ingredients
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
15 oz ricotta cheese
2 tsp vanilla extract
4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
Frosting:
¼ cup butter, softened
3–4 cups confectioners’ sugar
½ tsp vanilla extract
3–4 tbsp 2% milk
Colored sprinkles
Instructions
- Preheat and prepare pans. Preheat your oven to 350 °F (175 °C). Grease baking sheets or line them with parchment paper.
- Cream butter and sugar. In a large mixing bowl, cream together the softened 1 cup butter and 2 cups sugar until light and fluffy — this should take about 5 to 7 minutes using a stand mixer or hand mixer.
- Add eggs. Add the eggs one at a time, making sure each egg is thoroughly mixed in before adding the next one.
- Mix in ricotta and vanilla. Mix in the ricotta cheese and 2 teaspoons of vanilla extract until the mixture is smooth and evenly blended.
- Combine dry ingredients. In a separate bowl, whisk together 4 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda.
- Gradually incorporate dry mix. Slowly incorporate the flour mixture into the wet ingredients, mixing only until everything is just combined. Avoid overmixing.
- Scoop onto baking sheet. Using a tablespoon or cookie scoop, drop dough in rounded tablespoon-sized portions about 2 inches apart on the prepared baking sheets.
- Bake. Bake for 12–15 minutes, or until cookies are lightly browned around the edges (the centers should remain soft).
- Cool. Remove cookies from the oven and transfer them to wire racks to cool completely before frosting.
- Make the frosting. In a bowl, cream together ¼ cup butter, 3 to 4 cups confectioners’ sugar, ½ teaspoon vanilla extract, and enough 2% milk (3 to 4 tablespoons) to reach spreading consistency.
- Frost and decorate. Spread frosting on cooled cookies and immediately sprinkle with colored sprinkles (so they adhere).
- Refrigerate to store. Keep the frosted cookies in an airtight container and refrigerate them.
Notes
Let cookies cool fully before frosting. Use parchment paper for easy cleanup. You can store the unfrosted cookies in the freezer and frost later
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 92
- Sugar: 9g
- Carbohydrates: 14g
- Protein: 1g