Italian Ricotta Cookies

Variations and Substitutions

How To Make Authentic Italian Ricotta Cookies

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Prepare Wet Ingredients

In a large mixing bowl, we will start by combining the wet ingredients. Use an electric hand mixer or standing mixer to cream together the softened butter and sugar until fluffy and smooth. Then add in room-temperature ricotta cheese and mix until fully incorporated.

Then add in the egg, vanilla extract, and almond extract, mixing until just mixed in and be sure not to overmix, or you will deflate the batter.

Step 2 | Combine the Dry Ingredients

As for the remaining dry ingredients, sift or mix with a fork all the flour and leavening ingredients together in a medium bowl. Then pour the flour mixture into the mixing bowl of wet ingredients, a cup at a time. Mix those together on low until combined. It will form a typical cookie dough.

Now, remove the mixing bowl from the stand, cover it in plastic wrap and place the dough in the refrigerator to chill for 2 hours.

Step 3| Make the Glaze

Meanwhile, you can get your decorating supplies out and ready to dress the gorgeous little cookies. Let’s start by mixing the glaze to a slightly thick consistency.

In another small mixing bowl, use a whisk to combine the powdered sugar, almond extract, and milk until you get a slightly thick glaze that will cling to the cookies. Then you can adjust the powdered sugar and milk accordingly if the glaze is too thick or thin.

Too thin? Add 1 or 2 tablespoons of powdered sugar.

Too thick? Add 1 or 2 teaspoons of milk at a time to thin it out.

Step 4 | Chill & Form the Dough Balls

Chilling the dough helps it set up into the ball shape and not be too sticky. After chilling, the dough should be easy to form.

Once the dough is chilled and ready to form the balls, preheat the oven and line a cookie sheet with parchment paper.

Then take a small cookie scoop or a regular spoon to measure out tablespoon-sized balls for each cookie.

After the mix is divided, roll the balls in your hands to make a nice round shape and place each about 3 inches apart on the lined baking tray.

Note: To keep the dough from sticking to your hands, you can wet your hands or use a little unsalted butter to grease your hands.

Then be sure to place any unused dough back in the refrigerator to stay nice and cold until you are ready to roll the next pan.

Step 5 | Bake the Italian Cookies

Into the oven they go for the recommended time on the recipe card or until the cookies are a light golden on the bottom. Now, since these cookies are a cake-like texture, the tops will be very light, and the cookie ball will be soft.

Let the soft cookies hang out on the baking pan to cool for three to five minutes, then move each one to a wire cooling rack to cool all the way.

Step 5 | Glaze and Sprinkle

Once the cookies have completely cooled, you can glaze them. If you try dipping them when they are hot, the simple glaze will simply melt off.

With a dipping station all set up, hold the base of each cookie one at a time, and dip the tops into the sugary sweet glaze. Then allow the excess to drip off and place them back on the wire rack for the icing to set. Handle the baked cookies carefully, as they are still soft.

While the sugar topping is still wet, go ahead and add the colorful sprinkles to the tops of the cookies. That way, they will stick to the icing and the cookie. Then allow the glaze to finish setting at room temperature before you serve them up or add them to your Christmas cookie tray.

Storage

Storage: These cookies are so yummy when eaten the same day once they are glazed and decorated. You can also store decorated cookies in an airtight container in a single layer or stack them with parchment paper between each layer so they do not stick together. They are best for 2 or 3 days.

Once glazed mini cookies are refrigerated, the glaze will wrinkle, and the sprinkles may bleed. It really is best to wait to glaze and sprinkle these sugary delights when ready to enjoy.

These cookies, unglazed can stay in the refrigerator in an airtight container for 3 days.

Make Ahead Dough: You can make the cookie dough ahead of time and keep it covered in the refrigerator for up to 5 days before baking. However, don’t make the glaze until the cookies are baked and cooled.

How to freeze unbaked cookies: Place them on a baking sheet for an hour (or until frozen), then transfer them to a ziplock bag and freeze them for up to one month. To bake them after freezing, let them thaw in the refrigerator for two to three hours, then bake them.

How to freeze baked cookies: Let the cookies completely cool, then transfer them to a ziplock bag and freeze them for up to two months. For best results, freeze the cookies without the glaze, and glaze them before serving them.

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