On the ninth day of Homemade Christmas, I made Italian Ricotta Cookies.

Italian Ricotta Cookies are a cookie that I have had on my holiday baking list for years. I’m not quite sure why I have never been able to make them but, I am glad that I finally did. The cookie is a soft and moist cookie that I could eat until I had stuffed myself full. Yes, they are that good.

I’m not quite sure where I first learned about this cookie, I have more than a couple of Italian friends. Knowing the basics of the cookie I began my quest for Italian Ricotta Cookies. There were tons of recipes available and all had their own tweaks that made them different. The biggest difference in the recipes was the flavorings that were used. I found the cookies had either vanilla, almond or lemon flavor. I kept mine basic and stuck with good old vanilla but feel free to swap out or add a different flavor to your cookies.

The next difference in the recipes was the frosting or glaze that is on the cookies. I chose the glaze, although mine was a little thin. This is something that you can control by adding more or less milk. While I would make mine thicker next time I make these, the thin glaze on the batch I made was okay. I had no complaints from my cookie testers.

I completely understand why Italian Ricotta Cookies are a Christmas time favorite. They taste delicious and are perfect for putting on cookie trays to share with neighbors and friends or to take to a cookie swap. I can see myself making these cookies over and over again.

Have you made Italian Ricotta Cookies before? What is your favorite flavor profile for this cookie?

Italian Ricotta Cookies
  • ½ cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 8 ounces ricotta cheese
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 tablespoons milk
  • 1½ cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • ¼ cup colored candy sprinkles
  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together ½ cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. In a medium bowl, beat milk, confectioners' sugar, and vanilla extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

The cookie recipe is  Ricotta Cookies III from Allrecipes.com
The glaze is from Ricotta Cookies II, also from Allrecipes.com.

Don’t Forget to check out the rest of our 12 Days of Homemade Christmas!
Click HERE for  the 2018 Homemade Christmas list

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