Grandma always made ricotta cheese cookies for us! These cake-like cookies are soft on the inside and topped with a delicious sugared icing on top. This Italian ricotta cheese cookies recipe is just like Nonna used to make. Make some for your family tonight.
Italian Ricotta Cheese Cookies Recipe
My grandmother always made Italian Ricotta cheese cookies for us during the holidays (or other special occasions). Batches and batches were produced, and some even made it to the Christmas cookie tray. My family loved these so much, she would make them “just because” at different times of the year. While these are traditionally thought of as Italian Christmas cookies by many, it did not stop my Grandmother from making ricotta cheese cookies for picnics, the weekend, or just because we’d ask her, “Grandma, can we bake something!? We’ll help!”
My grandmother was a saint. LOL
After she passed away, no one made these quite as often. Oh sure, everyone would scarf them down as fast as they were iced whenever someone made them, but for some reason, they just seemed to leave the cookie baking rotation. This is a real shame because they are a family favorite which are very easy to make.
This great recipe is written exactly as she wrote it out for us 35 years ago, with only a few “pre” things moved up for your sanity (and mine). I hope you enjoy this ricotta cookie recipe.
These cookies are great Italian cookies for a cookie exchange, cookie platter, or just to make because your family enjoys delicious cookies. The sweet glaze is easy to make and a perfect complement to the delicious ricotta cheese cookies. These really are the best cookies and will become a new favorite for your family!
Tips for making these Italian Ricotta Cheese Cookies:
● The shredded coconut for garnish would be the sweetened coconut found in the bakery aisle.
● The nuts that were used were always walnuts. You could also use almonds, although we never did.
● You could definitely use holiday jimmies (or green sprinkles for Christmas, Brown for Thanksgiving – the color of the sprinkles may change with the holiday,) ededible glitter, colored sugars, nonpareils, or sanding sugar as the garnish instead of, or in addition to, the simple glaze, If in addition to the glaze, place them on top of the frosting before it dries.
● We never used butter, always margarine. This was to prevent spread I assume.
● You can use whole milk ricotta cheese or part-skim milk ricotta cheese.
If you prefer, try this cream cheese frosting recipe instead of the glaze.
If you like cookie recipes, try these delicious recipes:
Italian Ricotta Cheese Cookies Ingredients:
● 18 TBSP Margarine, divided (2 1/8 sticks)
● 2 cups Sugar
● 3 Large Eggs
● 1 lb Ricotta Cheese
● 2½ tsp Vanilla Extract, divided
● 4 cups All-purpose Flour
● 1 tsp Baking soda
● 1 tsp Salt
● 1½ cups Powdered Sugar
● 2 TBSP Milk
● Optional: Shredded Coconut or Ground Nuts for garnish
Italian Ricotta Cheese Cookies Mise en Place:
Italian Ricotta Cheese Cookies Dough Directions:
● Preheat oven to 350°F.
● Lightly grease several cookie sheets with Crisco shortening.
● Using a stand mixer, cream together 2 sticks (16 tablespoons) of margarine, 2 cups of white sugar.
● Add eggs, Ricotta Cheese, and vanilla extract; beat well.
● Add white flour, baking soda, and salt; mix well.
● Drop by teaspoonful onto prepared cookie sheet.
● Bake 8-10 minutes in a preheated 350°F oven, or until lightly golden, do not over bake.
● Remove from oven to a wire rack. Allow to cool.
Italian Ricotta Cheese Cookies Icing Directions:
● Prepare the powdered sugar icing by using a stand mixer to combine 1/8 stick (2 tablespoons) of margarine, 1½ cups powdered sugar, and ½ teaspoon of vanilla extract.
● To this add enough milk to make the icing soft but not runny.
● Add more powdered sugar if necessary.
● Tint icing with food dye or a colored food gel, if desired.
● Place powdered sugar icing in a shallow bowl.
● Place shredded coconut or ground nuts on a shallow plate.
● Dip cooled cookies in powdered sugar icing then, immediately dip into shredded coconut or ground nuts.
● Allow iced cookies to set on a wire rack.
- 18 TBSP Margarine, divided
- 2 cups Sugar
- 3 large Eggs
- 1 lb Ricotta Cheese
- 2½ tsp Vanilla Extract, divided
- 4 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1½ cups Powdered Sugar
- 2 TBSP Milk
- Optional: Shredded Coconut or Ground Nuts for garnish
- Lightly grease several cookie sheets with Crisco shortening.
- Using a stand mixer, cream together margarine and white sugar.
- Add 3 Eggs, Ricotta Cheese, and Vanilla extract; beat well.
- Add all-purpose white flour, baking soda, and salt; mix well.
- Drop by teaspoonful onto prepared cookie sheet.
- Bake 8-10 minutes in a preheated 350°F oven, or until lightly golden, do not over bake.
- Remove from oven to a wire rack. Allow to cool.
- Prepare the powdered sugar icing by using a stand mixer to combine 1/8 stick (2 tablespoons) of margarine, 1½ cups powdered sugar, and ½ teaspoon of vanilla extract.
- To this add enough milk to make the icing soft but not runny.
- Add more powdered sugar if necessary.
- Tint icing with food dye or a colored food gel if desired.
- Place powdered sugar icing in a shallow bowl.
- Place shredded coconut or ground nuts on a shallow plate.
- Dip cooled cookies in powdered sugar icing then, immediately dip into shredded coconut or ground nuts.
- Allow iced cookies to set on a wire rack.
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Amount Per Serving: Calories: 304Total Fat: 13gSaturated Fat: 4gTrans Fat: 2gUnsaturated Fat: 8gCholesterol: 29mgSodium: 192mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 6g
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