Ricotta Cookies

Ricotta Cookies

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


For The Cookies

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

For The Icing

  • 2 Cups of Confectioners Sugar
  • 8 Teaspoons of Water


  • Allow butter to soften
  • Preheat oven to 350 degrees F
  • Blend butter with ricotta until creamy
  • Add vanilla mix well
  • Add sugar gradually, beat until blended well
  • Add eggs and blend well
  • Slowly stir in dry ingredients, blend well
  • Line a baking sheet with parchment paper
  • Roll dough into little balls and drop onto the cookie sheet
  • Bake for 10-12 minutes until bottoms of cookies are browned
  • 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
  • Top with either a cherry or sprinkles
  • Let cool completely and make sure icing has hardened before stacking or placing in container



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


Tried this recipe?Let us know how it was!

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