ricotta cookies

ricotta cookies

Makes about 6 dozen (72) ricotta cookies, light and tender cookies that are topped with a vanilla buttercream. These will vanish quickly!
Course Dessert
Cuisine Italian
Keyword ricotta cookies
Prep Time 15 minutes
Total Time 30 minutes
Servings 72 cookies
Calories 115kcal
Author Marie


For the cookie dough

  • 3 large eggs
  • 1 cup unsalted butter cubed
  • 2 cups sugar
  • 1 pound ricotta cheese
  • 2 teaspoons vanilla extract
  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda

For the frosting

  • 1 pound powder sugar
  • 1/4 cup unsalted butter
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup milk (may need more or less; add by the tablespoon)

For decorating (optional)

  • 1/4 cup sprinkles or nonpareils


For the cookie dough

  • In the bowl of a standing mixer, cream sugar and butter together until combined. Add eggs and continue to mix until well combined
  • Add ricotta and vanilla and mix for another minute
  • Add flour, baking soda, and salt and mix until just combined

To bake

  • Preheat oven to 350 degrees and place rack in center of oven
  • drop cookie dough onto ungreased cookie sheet (use parchment paper if you have it) and bake for 15 minutes
  • do not overbake! cookies will be very light in color 
  • allow cookies to cool before frosting; if desired top with sprinkles (I like to pour sprinkles into a small ramekin/bowl and dip cookies into the sprinkles)
  • place cookies in a single layer into the refrigerator to allow frosting to harden. 


Calories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 19mg | Sugar: 11g | Vitamin A: 140IU | Calcium: 17mg | Iron: 0.4mg