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
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!
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.
● 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:
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 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
1. Lightly grease several cookie sheets with Crisco shortening.
2. Using a stand mixer, cream together 2 sticks (16 tablespoons) of margarine, 2 cups of white sugar.
3. Add 3 Eggs, 1 lb Ricotta Cheese and 2 teaspoons Vanilla extract; beat well.
4. Add 4 cups white flour, 1 teaspoon baking soda, and 1 teaspoon of salt; mix well.
5. Drop by teaspoonful onto prepared cookie sheet.
6. Bake 8-10 minutes in a preheated 350°F oven, or until lightly golden, do not over bake.
7. Remove from oven to a wire rack. Allow to cool.
8. 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.
9. To this add enough milk to make the icing soft but not runny.
10. Add more powdered sugar if necessary.
11. Tint icing with food dye or a colored food gel if desired.
12. Place powdered sugar icing in a shallow bowl.
13. Place shredded coconut or ground nuts on a shallow plate.
14. Dip cooled cookies in powdered sugar icing then, immediately dip into shredded coconut or ground nuts.
15. 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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