Ricotta Cookies

Ricotta Cookies


These Italian cookies have been in my life for as long as I can remember. I am fortunate that my husband enjoys baking these every Christmas.
(Makes approximately 48 cookies)

For the Cookies

  • 2 Sticks of Butter
  • 1 and 1/2 Cup of Ricotta Cheese
  • 2 Teaspoons of Vanilla Extract
  • 2 Cups of Sugar
  • 2 Eggs
  • 4 Cups of Flour
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • 2 Teaspoons of Almond Extract or 1/4 Cup of Amaretto

For the Icing 

  • 2 Cups of Confectioners Sugar
  • 8 Teaspoons of Water

Decorate with 1/2 slices of Maraschino cherries faced down or Sprinkles


  1. Allow butter to soften
  2. Preheat oven to 350 degrees F
  3. Blend butter with ricotta until creamy
  4. Add vanilla mix well
  5. Add sugar gradually, beat until blended well
  6. Add eggs and blend well
  7. Slowly stir in dry ingredients, blend well
  8. Line a baking sheet with parchment paper
  9. Roll dough into little balls and drop onto the cookie sheet
  10. Bake for 10-12 minutes until bottoms of cookies are browned
  11. Mix up the frosting and once cookies are still slightly warm use a teaspoon to drizzle onto the cookie starting from the middle of the cookie in a circular motion
  12. Top with either a cherry or sprinkles
  13. Let cool completely and make sure icing has hardened before stacking or placing in container

Watch How To Make It