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Italian Ricotta Cookies

These are like a little cake not a cookie.

My Mom only made them for special occasion and would decorate them with colored sprinkles.

Times were so different then.

Neighbors would drop by for tea or coffee and there always was a good snack.

Since I’m being nostalgic, those were the days of coffee in a cup with a saucer under it.

We are the mug generation.

Back to the cookies.

Only use good flour. My favorite is King Arthur. You can taste the difference.

One cup of unsalted butter

2 cups white sugar

2 cups whole milk ricotta cheese

2 lemons zested. Save the juice for the frosting.

One tablespoon vanilla extract

2 eggs

4 cups of sifted all purpose flour

2 tsps. baking soda

1/2 tsp. salt


3 cups sifted confectionary sugar

6 tablespoons lemon juice, only use fresh

1/4 teaspoon milk

One tablespoon melted butter

One teaspoon vanilla

Cream the butter and sugar till fluffy.

Add the ricotta cheese, vanilla and lemon zest.

Beat in the eggs

Add the dry ingredients a little at a time.

You should have a dough that is a little sticky but add more flour if it too wet.

Chill overnight

Line your cookie sheets with a silpac or parchment paper.

Make a ball a little smaller than a tablespoon.

Place on the pan about two inches apart.

Bake at 350 degrees for about 14 to 16 minutes.

Check the bottom of the cookie for a nice brown bottom.

The tops should still be white.


Make the icing. Mix everything together and stir till smooth.

Dip the top of the cookie in the icing

After all the cookies are frosted I drizzle the remaining frosting on top because I don’t want to waste it.

Put these cookies in a air tight container in your refrigerator but they don’t last long.

You can also sprinkle the tops with rainbow sprinkles.

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