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.

Happy Baking!

Print Pin