Real Recipes From Real Home Cooks ®

italian ricotta cookies, my way

Recipe by
Megan Stewart
Middletown, OH

I remember Grandma W making these amazing cookies, but never found her recipe. This is my version, which I prefer using Angela's Frosting to top, and add sprinkles if desired. If you freeze these cake like cookies, don't frost/glaze first, and freeze in layers before stacking them between wax paper. Not that I think you will get the chance! I doubled mine, and they didn't last long!

yield serving(s)
method Bake

Ingredients For italian ricotta cookies, my way

  • 2 stick
    butter, softened
  • 1 3/4 c
  • 2
  • 15 oz
    ricotta cheese
  • 2 Tbsp
  • 4 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • angela's frosting
  • sprinkles, if desired

How To Make italian ricotta cookies, my way

  • 1
    Preheat oven to 350 degrees. Cream butter and sugar, add eggs, ricotta and vanilla or almond extract. Combine well. Add powder and soda, mix. Add flour, mix well. I then left mine in the fridge for a little while to make scooping dough a little easier.
  • 2
    Put in teaspoons onto cookie sheet lined with parchment (only make one sheet at a time, return dough to fridge if it starts to get sticky). I made 9 per cookie sheet rather than the usual 12 cookies on a sheet. Bake 8-10 min. They need to be lightly browned on the bottom. Pull parchment off of the cookie sheet and cool while you bake the next 9 cookies. Remove from parchment to counter to cool completely and then re-use the parchment paper.
  • 3
    Make Angela's frosting to the texture you choose, and either frost or glaze the cookies. If you want to decorate with sprinkles, do so before the frosting hardens.

Categories & Tags for Italian Ricotta Cookies, My Way: