Italian Ricotta Cookies

Italian Ricotta Cookies are gorgeous domed cookies that are just about as moist as can be. They will become a family favorite. Sprinkles make these extra festive.
Course Italian
Cuisine Cookies
Servings 50 cookies


  • 1/2 pound butter softened
  • 1 3/4 cup granulated sugar
  • 2 eggs
  • 1 15 oz-container ricotta cheese
  • 2 tbsp. vanilla extract
  • 4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 4-5 tbsp. milk
  • 1 1/2 cups powdered suagr
  • 1 tsp. almond extract
  • Sprinkles


  • Preheat oven to 350F
  • In a bowl, cream the butter and sugar with a mixer. Mix in the eggs, ricotta cheese, and vanilla extract until combined.
  • In another bowl, mix the flour, baking powder, and baking soda. Mix the flour well into the wet mixture.
  • Divide into 50 pieces adn roll into balls.
  • Place on a cookie sheet about 2 inches apart. Bake 8-10 minutes or until just lightly browned. Cool completely on the baking sheet.
  • Beat the milk, powdered sugar, and almond extract until smooth in a small bowl.
  • Holding the cookie upside down by the edges, dip the tops of each cookie into the glaze and place upright on a wire rack.
  • Top with sprinkles right away before the glaze sets.