Description
Soft, cake-like Italian Ricotta Cookies with a sweet vanilla glaze, delicately flavored with hints of lemon and vanilla. Perfect for holidays or everyday treats with coffee.
Ingredients
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
15 oz ricotta cheese (whole milk)
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1½ cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
Optional: colored sprinkles
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the sugar and butter in a large bowl until light and fluffy.
- Add ricotta cheese, eggs, and vanilla extract; mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually stir the dry ingredients into the wet mixture to form a soft dough.
- Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 12–14 minutes, until bottoms are lightly golden and tops remain pale.
- Remove from oven and cool completely on a wire rack.
- Whisk powdered sugar, milk, and vanilla extract together until smooth to make the glaze.
- Dip tops of cooled cookies into the glaze, return to rack, and sprinkle with colored sprinkles before glaze sets.
Notes
Add lemon zest to the dough for a citrus flavor boost.
Substitute almond extract for vanilla for a nutty twist.
Use food coloring in the glaze for seasonal themes.
For a richer glaze, substitute milk with a splash of heavy cream.
Store in an airtight container at room temperature for up to 5 days, layering with parchment paper.
Freeze unglazed cookies for up to 2 months; thaw and glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
