Super soft ricotta cookies, dipped in an icing glaze with sprinkles on top. These no chill sweet ricotta cookies are perfect for Christmas or any time!
The Best Ricotta Cookies Recipe
Ricotta cookies, sometimes known as Italian ricotta cookies, are fluffy cookies with a simple vanilla glaze. This is an easy ricotta cookie recipe because it only requires several basic ingredients and makes the most delicious cake-like cookies, perfect for the holiday season. There’s also no need to chill the dough so there’s no time spent waiting around.
Use red and green sprinkles (or other festive sprinkles) on top of the sweet glaze to get in the holiday mood. They will make a perfect addition to your Christmas cookie tray! And trust me, Santa loves them too! 🙂
How to Make Ricotta Cookies
In a large mixing bowl cream together wet ingredients until smooth with an electric hand mixer .
In another large bowl, mix together the dry ingredients.
Then combine with wet ingredients to form ricotta cookie dough.
Roll dough into one inch balls. The dough is sticky so I suggest adding flour onto your hands to easily roll into balls.
Place the cookies onto a prepared cookie sheet. I like using baking mats for baking cookies.
Bake cookies until golden brown. Remove from the oven to the cooling rack and cool to room temperature before glazing.
Make the glaze in a shallow bowl.
Dip the cookies into the glaze one by one and then place on parchment paper (easy clean up!).
Add sprinkles on top of the cookies and enjoy!
Recipe Tips
- Glaze: Dip ricotta cookies in a shallow bowl or use a pastry brush to gently add the glaze on top of them.
- Sprinkles: If it’s not Christmas time, you can still make these with rainbow sprinkles! They are good any time of the year!
- Soft cookies: These cookies are so soft because they are made with ricotta cheese! An important factor to having soft cookies is making sure you don’t over cook them. The cookies will still feel soft when they come out of the oven, but will harden as they cool.
- Sticky dough: Because of the ricotta cheese, the dough for these cookies is on the sticky/wet side. To roll the cookies into balls, simply dust your hands with flour and then roll, this will prevent the dough from sticking to your fingers.
How To Store
Store in an airtight container for 3-4 days. After that, place in the refrigerator for a week, but trust me — you’ll eat them all before a week is over!
How To Freeze
Bake the cookies as instructed but don’t add the glaze. Allow the cookies to cool and then place a single layer on a cookie sheet, covered, in the freezer. Remove from the freezer after they are frozen (it takes a few hours) and then place in freezer-safe bags.
When ready to eat, thaw in the refrigerator or defrost in the microwave and then add the glaze on top. You can freeze these cookies for up to 3 months.
More Christmas Cookie Recipes
- Christmas Cut Out Sugar Cookies
- Peanut Butter Sugar Cookies
- Snowball Cookies
- Cream Cheese Sugar Cookies
- Red Velvet Cookies
- Christmas M&M Cookies
- Christmas Shortbread Cookies
- Gingerbread Men (And Women) Cookies
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Ingredients
Cookies:
- ▢ 1 cup ricotta cheese
- ▢ 1 cup white sugar
- ▢ 1/2 cup butter softened
- ▢ 1 egg
- ▢ 1 tablespoon vanilla extract
- ▢ 2 cups all-purpose flour
- ▢ 1/2 teaspoon baking powder
- ▢ 1/2 teaspoon baking soda
- ▢ 1/4 teaspoon salt
Vanilla Glaze:
- ▢ 1 cup powdered sugar
- ▢ 2 tablespoons milk
- ▢ 1/2 cup sprinkles
Instructions
- Preheat oven to 350 degrees F. Spray cookie sheets with nonstick spray or place silicone baking mats down.
- In a large mixing bowl cream together ricotta, sugar, butter, egg and vanilla until smooth with a electric hand mixer.
- In another mixing bowl mix together flour, baking powder, baking soda and salt.
- Add flour mixture into ricotta mixture, mixing it until a cookie dough forms.
- Roll dough into approximately 1 inch size balls and place on cookie sheets, leaving about 2 inches in between cookies to expand. Note: The dough tends to be sticky and wet, that’s ok! Just dust your hands with flour to easily roll the dough into balls.
- Bake for 9-11 minutes or until the bottoms are golden brown. Remove from oven and allow to cool before adding the glaze.
- Glaze: Mix powdered sugar and milk together in a shallow bowl until smooth. Once cookies are cooled down, gently dip each cookie into the glaze. Place cookies on parchment paper and then add sprinkles on top.
Video:
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Ricotta Cookies
Ingredients
Cookies:
- 1 cup ricotta cheese
- 1 cup white sugar
- 1/2 cup butter softened
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 cup sprinkles
Instructions
- Preheat oven to 350 degrees F. Spray cookie sheets with nonstick spray or place silicone baking mats down.
- In a large mixing bowl cream together ricotta, sugar, butter, egg and vanilla until smooth with a electric hand mixer.
- In another mixing bowl mix together flour, baking powder, baking soda and salt.
- Add flour mixture into ricotta mixture, mixing it until a cookie dough forms.
- Roll dough into approximately 1 inch size balls and place on cookie sheets, leaving about 2 inches in between cookies to expand. Note: The dough tends to be sticky and wet, that’s ok! Just dust your hands with flour to easily roll the dough into balls.
- Bake for 9-11 minutes or until the bottoms are golden brown. Remove from oven and allow to cool before adding the glaze.
- Glaze: Mix powdered sugar and milk together in a shallow bowl until smooth. Once cookies are cooled down, gently dip each cookie into the glaze. Place cookies on parchment paper and then add sprinkles on top.
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
