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pat's ricotta cookies

(2 ratings)
Blue Ribbon Recipe by
Patricia Dixon
Greensburg, LA

Chilling the dough overnight helps these tender cookies keep their puffy shape during baking. A simple orange glaze adds extra sweetness

Blue Ribbon Recipe

Ricotta cookies are an Italian specialty. They're soft and a bit creamy with a toasted sugar cookie flavor and topped with a confectioners' sugar glaze. This recipe has an orange drizzle and sprinkles that add a lovely orange flavor to these light cookies. As with most Italian recipes, this makes several dozen cookies. But they're small and easy to pop in your mouth, so they may disappear quickly.

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 23 Hr 15 Min
cook time 10 Min
method Bake

Ingredients For pat's ricotta cookies

  • 4 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1/2 c
    butter (1 stick)
  • 1 1/2 c
    granulated sugar
  • 2 lg
  • 2 tsp
    vanilla extract
  • 15 oz
    part-skim ricotta
  • 2 c
    confectioners' sugar, sifted
  • 3 Tbsp
    orange juice
  • colored sprinkles (optional)

How To Make pat's ricotta cookies

  • Whisk together flour, baking powder, baking soda, and salt.
    Whisk together flour, baking powder, baking soda, and salt in a medium-sized bowl.
  • Beat together butter and sugar.
    Beat together butter and sugar on medium speed in a large bowl until light and fluffy, about 3 mins.
  • Beat in eggs, vanilla, and ricotta cheese.
    Beat in eggs, vanilla, and ricotta cheese until well blended.
  • Stir in flour mixture.
    Stir in the flour mixture until well blended.
  • Dough covered to refrigerate.
    Cover and refrigerate overnight.
  • Chilled dough on a lined baking sheet.
    Heat oven to 350 degrees F. Lightly grease baking sheets. Shape dough by level tablespoons into balls. Place at least 1 inch apart on prepared baking sheets.
  • Baking the ricotta cookies.
    Bake in 350 degree F oven for 10 minutes or until bottoms are lightly brown. Do not overbake. Transfer cookies with metal spatula to wire rack to cool slightly.
  • Whisking confectioners' sugar and orange juice.
    Meanwhile, prepare the glaze. Stir together confectioners' sugar and orange juice in a small bowl until smooth and a good glazing consistency.
  • Mixing until proper consistency.
    If it's too thick, add orange juice, drop by drop, until desired consistency.
  • Glaze drizzled over the cookies and topped with sprinkles.
    Drizzle glaze evenly over each cookie.
  • Pat's Ricotta Cookies cooling.
    Garnish with sprinkles if desired. Let stand until hardened. Makes 6 1/2 dozen cookies.

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