Grandma always made ricotta cheese cookies for us! These tasty cookies are soft on the inside and topped with a delicious sugared icing. This Italian Ricotta 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. 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 a Christmas cookie 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

My sister and I “helping” my Grandmother wash dishes. I think we were 2 and 3 (maybe 1.5 and 2.5)

After she passed away, no one made these quite as often. Oh sure, everyone would scarf them down as fast as they were iced, but for some reason, they just seemed to leave the cookie baking rotation. Which is a real shame because they are very easy to make.

This 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!

Notes:

• 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, edible glitter, colored sugars, nonpareils, or sanding sugar as the garnish instead.

• Click here for instructions on how to make colored sugar (you can customize colors and save a lot of money!)

• How to make vanilla extract.

• We never used butter, always margarine. This was to prevent spread I assume.

Italian Ricotta Cheese Cookies Ingredients:

• 18 TBSP Margarine, divided (2 1/8 sticks)
• 2 cups Sugar
• 3 Eggs
• 1 lb Ricotta Cheese
2½ tsp Vanilla Extract, divided
• 4 cups 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:

• Stand Mixer, bowl and beaters
• Spatula
• Measuring Spoons
• Measuring Cup
• Cooling Rack
• Shallow Bowl
• Small Plate(s)

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 3 Eggs, 1 lb Ricotta Cheese and 2 teaspoons Vanilla extract; beat well.

• Add 4 cups white flour, 1 teaspoon baking soda, and 1 teaspoon of 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.

Yield: 48 Italian Ricotta Cheese Cookies

Italian Ricotta Cheese Cookies Recipe

Frosted Italian ricotta cheese cookies made fresh.

Prep Time 15 minutes

Cook Time 8 minutes

Additional Time 2 minutes

Total Time 25 minutes

Ingredients

18 TBSP Margarine, divided
2 cups Sugar
3 Eggs
1 lb Ricotta Cheese
2½ tsp Vanilla Extract, divided
4 cups Flour
1 tsp Baking Soda
1 tsp Salt
1½ cups Powdered Sugar
2 TBSP Milk
Optional: Shredded Coconut or Ground Nuts for garnish

Instructions

• 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 3 Eggs, 1 lb Ricotta Cheese and 2 teaspoons Vanilla extract; beat well.

• Add 4 cups white flour, 1 teaspoon baking soda, and 1 teaspoon of 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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Nutrition Information:

Yield:

Serving Size:

2
Amount Per Serving: Calories: 304 Total Fat: 13g Saturated Fat: 4g Trans Fat: 2g Unsaturated Fat: 8g Cholesterol: 29mg Sodium: 192mg Carbohydrates: 43g Fiber: 1g Sugar: 25g Protein: 6g

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