Description
These Italian ricotta cookies are soft, cake-like, and topped with a sweet vanilla glaze—perfect for holidays and cookie trays.
Ingredients
Cookies
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 cup whole-milk ricotta
2 teaspoons vanilla extract
Glaze
2 cups powdered sugar
3 to 4 tablespoons whole milk
1 teaspoon vanilla extract
Sprinkles (optional)
Instructions
Heat oven to 350°F. Line sheet pans with parchment.
Whisk flour, baking powder, and salt.
Beat butter and sugar until fluffy. Beat in eggs, then ricotta and vanilla.
Mix in dry ingredients just until combined.
Scoop tablespoons of dough onto pans. Bake 12 to 14 minutes until set (not browned). Cool.
Whisk glaze, dip tops, and add sprinkles.
Notes
Texture: Don’t overbake—cookies should stay pale.
Storage: Keeps 4 to 5 days airtight; glaze sets best after 1 hour.
Tools: Mixer, sheet pans.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian