Soft and tender Italian ricotta cookies are a holiday favorite! These easy-to-make cookies are topped with a sweet glaze and festive sprinkles, making them perfect for Christmas cookie platters, cookie exchanges, or sharing with family and friends.
Ingredients
Cookies
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 3 large eggs room temperature
- 15 ounces whole-milk ricotta cheese
- 3 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Glaze
- 3 ½ cups confectioners sugar
- 4-7 Tablespoons milk
- rainbow nonpareils
Instructions
For the cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time.
- Mix in the ricotta and vanilla extract. Set aside.
- In a large mixing bowl, whisk to combine the flour, baking soda, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop by the Tablespoon (or use a #60 cookie scoop) on to lined pans 2 inches apart.
- Bake for 12-14 minutes or until the tops are set and the bottoms are light golden brown.
- Allow cookies to cool for about 10 minutes on the baking sheets before transferring to a wire rack to cool completely.
For the glaze
- In a medium bowl, whisk to combine powdered sugar and 4 Tablespoons milk. If too thick, add additional milk a little bit at a time until the desired consistency is achieved.
- Spoon the glaze over the cooled cookies and top with sprinkles. Glaze sets quickly so add sprinkles after glazing every couple cookies. Allow glaze to set before serving or storing.
Notes
Drop Cookies: These are drop cookies, not meant to be rolled by hand. Use a spoon or cookie scoop to drop dough onto the baking sheet.
Chill Dough: If the dough is too sticky to drop, refrigerate for 15-30 minutes.
Storage: Store glazed cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze unglazed cookies for up to 3 months.
Prevent Sprinkles from Bleeding: For best presentation, glaze and sprinkle cookies the day of serving.
Nutrition
Calories: 106kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 56mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 116IU | Vitamin C: 0.002mg | Calcium: 16mg | Iron: 0.4mg
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