Ricotta Cookies are one of my favorite cookie recipes for just about any holiday or occasion. They are easy to mix up, require no refrigeration and can be sprinkled with any holiday sprinkles or color of your choice. You can even tint the frosting a special color if you’d like!
Soft Sugar Cookies
If you like soft sugar cookies, you’ll fall in love with these Ricotta cookies! The look and flavor are very similar to a traditional sugar cookie. The ricotta cheese simply makes them rich and extra soft.
How to Make Ricotta Cookies
We find it easiest to mix up the cookies with a stand mixer or hand mixer. This gets the best results as the ingredients will be perfectly blended this way.
Cream together the butter and sugar. Use 100% real butter for this recipe.
Add in the eggs one at a time. If you use room temperature eggs they will blend in easily.
Mix in the ricotta and vanilla.
Whisk together the dry ingredients in a separate bowl.
Mix the dry ingredients into butter mixture.
There’s no need to refrigerate! You can make the cookies as big as you’d like, but we use a small ice cream scoop or cookie scoop to make uniform cookies that area about 1 1/2″ in diameter.
Be careful not to overbake the cookies so that they stay soft. They should not be brown.
Ricotta Cookie Frosting
You can mix up this easy powdered sugar frosting in just a few minutes. Mix it up right before you want to frost the cookies because the frosting will get a “crust” over it as it sits. You can use whatever extract you like best..almond…rum…butter…but we like vanilla the best.
Sprinkle the sprinkles on the cookies right after frosting. The sprinkles won’t stick if the frosting has already set.
How to Store Ricotta Cookies
Because these cookies are soft and have frosting, store them in a single layer in an airtight container. If you stack them they may stick together. They do freeze well!
Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or non-stick baking mats.
In the bowl of a stand mixer, cream together the softened butter and sugar.
Beat in the eggs, one at a time, then mix in the ricotta cheese and vanilla.
In a separate bowl, combine the flour, baking powder and baking soda.
Mix the dry ingredients into the ricotta mixture.
Use a small ice cream scoop to drop dough onto the cookie sheet.
Bake for 8 to 10 minutes.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Make the frosting:
Place the powdered sugar in a medium-size bowl.
Add the heavy cream a tablespoon at a time until you reach the consistency you'd like your icing to be.
Add the vanilla extract and mix well.
Spoon the frosting on the top of the cookies. Immediately sprinkle with colored sprinkles.
Allow the frosting to set before storing the cookies in a single layer in an airtight container.
The calories shown are based on the recipe making 48 cookies, with 1 serving being 1 frosted cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**