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ricotta cookies for easter

(6 ratings)
Blue Ribbon Recipe by
Chris T.
East Hampton, NY

This is a soft Italian-style cookie. I have had this recipe for many years and I like to make it for Easter because I can do pastel glazes on them. You can add almond extract, lemon extract, zest, or even cinnamon to the cookie dough (if you think they are a bit bland). You can flavor the glaze also. Even though traditionally they get a glaze, I have to say I LOVE them with a cream cheese frosting.

Blue Ribbon Recipe

Delicately sweet and soft, these ricotta cookies are scrumptious. They have a cake-like texture and are not overly sweet. The glaze on top adds a bit of sweetness. We tinted the glaze with Easter pastel colors, but they can be tinted for any occasion. They're almost too pretty to eat!

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

Ingredients For ricotta cookies for easter

  • 2 c
  • 1 c
    butter, softened
  • 15 oz
    ricotta cheese
  • 2 tsp
    vanilla extract
  • 2 lg
  • 4 c
    all-purpose flour
  • 2 Tbsp
    baking powder
  • 1 tsp
  • 1 1/2 c
    confectioners' sugar
  • 3 Tbsp

How To Make ricotta cookies for easter

  • Oven set to preheat.
    Preheat oven to 350*. Line baking sheets with parchment paper.
  • Creaming sugar and butter.
    In a large bowl (or your stand mixer bowl), at low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes).
  • Ricotta, vanilla, and eggs added to the bowl.
    Reduce speed to medium and beat in the ricotta, vanilla, and eggs.
  • Slowly adding flour, baking powder, and salt.
    Reduce speed to low and add flour, baking powder, and salt.
  • Mixing until dough forms.
    Beat until dough forms.
  • Balls of dough on lined baking sheet.
    Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets.
  • Ricotta cookies baking in the oven.
    Bake at 350 degrees F (175 degrees C) for about 10-15 (ovens vary) minutes or until cookies are very lightly golden (cookies will be soft).
  • Baked ricotta cookies on a cooling rack.
    With a spatula, remove cookies to a wire rack to cool.
  • Stirring together confectioners' sugar and milk until smooth.
    When cookies are cool, prepare the icing. In a small bowl, stir confectioners' sugar and milk until smooth.
  • Dipping ricotta cookies into glaze.
    Dip cooled cookies in the glaze.