Description
These soft, cake-like Italian ricotta cookies are a holiday classic—moist, fluffy, and delicately sweet. The almond glaze adds just the right touch, and festive sprinkles make them look as joyful as they taste. Doubling the batch means plenty to share, and a few delicious twists make them even more memorable.
Ingredients
Cookies:
30 oz ricotta cheese (about 3¾ cups)
3½ cups white sugar
1 lb (2 cups) unsalted butter, softened
4 large eggs
4 tablespoons vanilla extract
8 cups all-purpose flour (plus more if needed)
2 teaspoons baking powder
2 teaspoons baking soda
Glaze:
3 cups confectioners’ sugar
10 tablespoons milk
2 teaspoons almond extract
½ cup colored candy sprinkles
Optional Twists:
Swap almond extract in the glaze for lemon or orange for a citrusy finish
Add 1 teaspoon citrus zest (lemon, orange, or lime) to the cookie dough
Stir in mini chocolate chips or chopped pistachios
Use natural food coloring in the glaze for festive flair
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream butter and sugar until light. Beat in ricotta, eggs, and vanilla until smooth.
In another bowl, whisk together flour, baking powder, and baking soda. Gradually mix into wet ingredients to form a soft dough.
Drop by rounded teaspoons onto prepared sheets.
Bake 10–12 minutes, or until just set and lightly golden on the bottom. Cool completely.
Mix glaze ingredients until smooth. Dip tops of cooled cookies, then decorate with sprinkles. Let glaze set before storing.
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes per batch
Nutrition
- Calories: 120/ Cookie
- Sugar: 10g/ Cookie
- Sodium: 65mg/ Cookie
- Fat: 5g/ Cookie
- Carbohydrates: 17g/ Cookie
- Protein: 2g/ Cookie