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Italian Ricotta Cookies


Soft and moist, almost like cake--you won't want to share these Italian Ricotta Cookies. These cookies make a scrumptious addition to any dessert table or celebratory gathering.

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Rate this recipe 4.3/5 (37 Votes)


  • 2 sticks of butter, about 1/2-pound
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 (16-ounce) package ricotta
  • 2 eggs
  • 1 teapoon vanilla
  • zest of 1 orange
  • 4 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups confectionery sugar
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla
  • spinkles, optional to garnish


Servings 12
Adapted from


Step 1

Cream the 2 sticks of butter together with a mixer; add the 2 cups of sugar and continue creaming. Add the 2 eggs egg, ricotta, and 1 teaspoons vanilla; beat well. Sift together flour, baking powder, baking soda, and salt; add to batter.

Drop about a teaspoon of dough on ungreased baking sheet. Bake in a preheated 350˚F oven for about 10 minutes until edges are lightly browned. Cool on cooling racks.

Meanwhile, mix confectionery sugar, 1/4 cup butter, 3 tablespoons of milk, 1/2 teaspoon of vanilla together in a small bowl. Once the cookies have cooled drizzle the icing over them and top with the sprinkles of your choice.

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