Italian Ricotta Cookies, My Way

Megan Stewart


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!


☆☆☆☆☆ 0 votes

makes about 5 dozen cookies


  • 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.

Printable Recipe Card

About Italian Ricotta Cookies, My Way

Course/Dish: Cookies
Main Ingredient: Dairy
Regional Style: Italian

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