Italian ricotta cookies definitely bring back memories for many Italian-Americans. They are often enjoyed during Christmastime and are definitely one of the simplest Italian cookies to make! They are soft with a delicious vanilla flavor and the icing adds the perfect amount of sweetness. The sprinkles add the perfect touch and can be changed to any color you would like! Green and red are often used during Christmastime, but you can use red and pink for Valentine’s Day, yellow for Easter, and pale pink or blue for baby showers! These cookies are perfect for just about any occasion!

Recipe yields 5 dozen cookies
Ingredients:
- 2 cups of sugar
- 1 cup butter, softened
- 2 large eggs
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 pound ricotta cheese
- 2 tablespoons vanilla extract
For the Icing:
- 2 cups powdered sugar
- 3 tablespoons whole milk
- sprinkles for decorating
Directions:
- Cream butter; add sugar. Continue to cream. Add each egg, one by one, then add Ricotta and vanilla. Beat ingredients until smooth. Sift together flour, baking powder, and salt; add to batter.
- Drop about a teaspoon of dough on an ungreased baking sheet. Bake at 350 degrees for about 11 minutes until edges are lightly browned. Let cookies cool completely before icing.
FROSTING:
- Mix icing ingredients well. Using a teaspoon, lightly coat each cookie with the icing then add sprinkles!

- Sources:
- Main Image Background: Calum Lewis on Unsplash
So is there supposed to be baking soda in the cookies and if so how much? I would love to make these
Yes, the recipe requires 1 tablespoon of baking powder!
Enjoy!
Do you need to store these in the refrigerator?
Some say to drain the ricotta, I am making today for a cookie exchange, does it make a difference?
Do you put both baking soda and baking powder in the recipe?
I have been making these for years and happen to be my grandchildren’s favorite. Yesterday I made and they came out as flat as can be. They taste great; look flat. So disgusted. My BP and BS were fresh. Any suggestions. Why were they not puffy?
I use baking soda from my original recipe. They should not come out flat, probably ricotta was too wet.