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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
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
  • ¼ cup unsalted butter
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¼ cup milk (may need more or less; add by the tablespoon)

For decorating (optional)

  • ¼ 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