Italian Ricotta Cookies
Yield: about 2½ dozen (recipe doubles easily)
These tender, cake-like cookies are topped with an irresistible glaze and look beautiful on a cookie platter. For a hint of brightness, you may add the zest of half a lemon to the batter. And feel free to double the batch as they may be a surprise hit! 

For the Cookies

  • 1 stick (8 tablespoons) butter, softened
  • 1 cup (192g) granulated sugar
  • 1 large egg
  • 8 ounces ricotta cheese
  • 1 teaspoon vanilla
  • 2 cups (254g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt

For the Icing

  • 1 cup (120g) confectioner’s sugar
  • 1 to 2 tablespoons milk (could use up to ½ tablespoon of lemon juice)
  • ¼ teaspoon vanilla extract
  • Optional: Sprinkles (I use the crystal kind)


  1. Cream the butter and sugar with a hand or stand mixer until light and fluffy. Beat in the egg, ricotta cheese, and vanilla.
  2. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Half at a time, blend into the butter mixture. Cover the bowl with plastic wrap and chill for 2 hours or up to 5 days.
  3. Preheat the oven to 350℉ and line several baking sheets with parchment paper. Scoop the chilled dough out, a rounded tablespoon at a time, and shape into balls. Place 2 inches apart on the prepared sheet.
  4. Bake for 12-15 minutes. Cookies should look golden brown on bottom but pale on top. Cool on wire racks.
  5. Once the cookies are cool, combine the confectioner’s sugar, milk, and vanilla to form a thick glaze. Start with the lesser amount of milk and add to make a thin but spreadable icing. Spread over the cookies. Alternatively, you can make the glaze a touch runnier and dip the top of the cookies into it, allowing the excess to drip off. Top with sprinkles, if desired, while the glaze is still wet. (Tip: This step can be messy, so you may wish to put foil or parchment paper underneath.)


Cookies may seem a touch dry the first day but are perfectly moist the next day.

Storage: Keep the cookies in an airtight container at room temperature for 5-7 days. The cookies may be frozen for longer storage.

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