Real Recipes From Real Home Cooks ®

stefanie’s italian ricotta cookies

(2 ratings)
Blue Ribbon Recipe by
Megan Kelly
Philadelphia, PA

My husband's cousin, Stef, gave me this recipe (hence the name). We add food coloring into the frosting in separate little bowls to make different pastel colors for spring.

Blue Ribbon Recipe

Stefanie's Italian ricotta cookies melt in your mouth. With a cake-like texture, they aren't too sweet. The sweetness comes from the smooth and creamy frosting. Once frosted, these ricotta cookies can be decorated in many ways. Sprinkle with nonpareils or shredded coconut. Keep the frosting white or tint for the season (spring, fall, Christmas, Thanksgiving, etc.).

— The Test Kitchen @kitchencrew
(2 ratings)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For stefanie’s italian ricotta cookies

  • 1/2 lb
    butter, softened
  • 2 c
    granulated sugar
  • 3 lg
  • 1 lb
    ricotta cheese
  • 4 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 2 tsp
    vanilla extract
  • 1/4 lb
    butter, softened
  • 3 oz
    cream cheese, room temperature
  • 1 c
    confectioners' sugar
  • 1 tsp
    vanilla extract

How To Make stefanie’s italian ricotta cookies

  • Preheating the oven.
    Preheat oven to 350 degrees.
  • Butter, sugar, and eggs creamed together.
    Cream together softened butter and sugar. Add beaten eggs to the creamed mixture. Set aside.
  • Ricotta cheese, flour, baking soda, and vanilla added to mixture.
    In a separate bowl, mix ricotta cheese, flour, baking soda, and vanilla. Blend into butter, sugar, and egg mixture.
  • Batter dropped onto a baking sheet and cookies baking.
    Drop by teaspoon on an ungreased cookie sheet and bake for 12-15 minutes.
  • Ingredients combined for the frosting.
    For the frosting, mix together all ingredients until smooth. Frost cookies. Top with sprinkles or with coconut if desired.

Categories & Tags for Stefanie’s Italian Ricotta Cookies: