Italian ricotta cookies are the perfect Christmas Cookie. I remember my grandmother making these cookies when we were younger.

How to make Italian Ricotta Cookies

Lately I have been trying to recreate some Italian Ricotta Cookie recipes that my Grandmother and her sister used to make. These Italian Ricotta Cookies are a delicious cookie for your morning coffee or afternoon tea.

How to Make Italian Ricotta Cookies

These cookies are so moist and chewy my husband had ton restrain himself from eating the entire batch and that is a lot of cookies because this recipe make 3 dozen!

Making Italian Ricotta Cookies

There is an easy glaze to dip these cookies in but they are just as good without the glaze if you want to save some sugar intake!

Italian Ricotta Cookies

Ingredients

cookies

2 sticks unsalted butter

1-1/2 cup sugar

2 eggs

1 small (15 oz) container ricotta cheese

2 TBSP vanilla extract

4 cups flour

1 tsp baking soda

1 tsp baking powder

glaze-

1-2/2 cup powdered sugar

4 TBSP milk

½ tsp vanilla extract

Directions

Preheat oven to 350

Line baking sheets with silicon mats and set aside

In an electric mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. (about 3 minutes)

Add ricotta, eggs and vanilla and mix to combine.

Add all the dry ingredients and blend together.

Roll or scoop the dough out in one TBSP balls

Bake for about 10 minutes.

While the cookies cool, mix the icing.

Dip the cooled cookie tops in the icing (will be a bit runny) and top with sprinkles if desired.

Let icing dry completely before storing an airtight container.

Makes about 3 dozen.

There you have it an easy to make cookie recipe. They are so good and you can easily swap out the extract flavoring of your choice. I have made these cookies using a lemon extract, almond extract and an orange extract. I know most of the traditional Italian recipes use anise but I prefer either vanilla or almond. SO feel free to use whatever flavoring you and your family enjoy.

**NOTE- You can freeze ricotta cookies prior to icing them. Simply make sure they are fully cooled prior to placing in a freezer bag. To defrost, let the ricotta cookies come to room temperature on the counter. Frost and add the sprinkles on the day of the event otherwise your non-perils may bleed.

What are your favorite tools for baking?

When baking cookies, I love to use baking sheets with silicon mats as well as my trusty mixer and cookie scoops.

How do you store your cookies?

Once my cookies are baked goods are completely cooled, store in an airtight container. When freezing, use a zip top freezer bag.

Happy Baking!

Celebrating Christmas in July is such a fun occasion to celebrate. I have teamed up with a few of my favorite food bloggers to celebrate with you Christmas in July Cookie Celebration with a few of your favorite food bloggers to give you the best in Christmas Cookies. Let’s get to baking!

Christmas in July Cookie Celebration

Make sure you check out these other Christmas in July Cookie Recipes from a few of my talented foodie friends!

Chocolate Marshmallow Peppermint Cookies from Walking on Sunshine Recipes

Elegant Christmas Tree Cookies from She Saved

Avalanche Cookies from Cincy Shopper

Snowball Cookies from Flour on My Face

Reindeer Cookies from Mom Skoop

Grinch Christmas Cookies from Aileen Cooks

Italian Ricotta Cookies from Ever After in the Woods

Mickey Mouse Christmas Cookies from Cutefetti

Lemon Iced Star Shortbread Cookies from Sizzling Eats

Italian Anise Cookies from Love Bakes Good Cakes

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5 from 1 vote

Italian Ricotta Cookies

Ingredients

Cookies

2 sticks unsalted butter
1-1/2 cup sugar
2 eggs
1 small 15 oz container ricotta cheese
2 TBSP vanilla extract
4 cups flour
1 tsp baking soda
1 tsp baking powder

glaze-

1-2/2 cup powdered sugar
4 TBSP milk
½ tsp vanilla extract

Instructions

4 TBSP milk
½ tsp vanilla extract
Directions
Preheat oven to 350
Line baking sheets with silicon mats and set aside
In an electric mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. (about 3 minutes)
Add ricotta, eggs and vanilla and mix to combine.
Add all the dry ingredients and blend together.
Roll or scoop the dough out in one TBSP balls
Bake for about 10 minutes.
While the cookies cool, mix the icing.
Dip the cooled cookie tops in the icing (will be a bit runny) and top with sprinkles if desired.
Let icing dry completely before storing an airtight container.