Italian Ricotta Cookies

Yields 50 cookies

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.

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  • 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


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

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