When I came across this recipe for Italian Cookies I knew I had to make it myself and then share it with you after a few little tweaks. With so many wonderful cookies already in my recipe arsenal, I’m always looking for other recipes for you to try.
These Italian cookies are pillowy soft, lightly sweet cookies are a new holiday favorite at my house!
Decorate Any Way You Like
A bit of vanilla icing on top is the perfect touch to make these a welcome addition to heavy sweet selections like fudge and such. I decorated them with beautiful blue, white, and silver sprinkles but you can use sprinkles to match most any occasion.
Ingredients for this Italian Cookies recipe are:
- Sugar or Swerve
- All Purpose Flour
- Ricotta Cheese
- Butter
- Baking Soda
- Eggs
- Vanilla
- A can of vanilla frosting (store bought)
- You’ll also want some sprinkles for decorating.
How to Make This Italian Cookies Recipe Pictorial
Place eggs, sugar, butter, and vanilla in a large mixing bowl. Beat with an electric mixer until well blended. Add ricotta cheese and beat again until incorporated. Add in flour, baking soda, and salt and beat again until incorporated. Scoop by tablespoonfuls onto greased baking sheet and bake at 350 for about ten minutes, or until just lightly browned around the edges. 
Allow to cool completely. To make icing easier, take off the lid and foil inner lid of a container of store bought vanilla frosting and microwave it for about 30 seconds. Stir. Gently spread a bit of frosting on each one and sprinkle a few colorful sprinkles on top before icing dries. 
I dearly love these little gems and will be taking them to our family Thanksgiving next week.
My husband, Ricky, has asked if we can just make these on Christmas Eve instead of our traditional – much sweeter- cookies.
I guess you could say they are a hit! 
I hope you get to make some for the special people in your life soon. If you’re blessed enough, maybe the special people will make them for you!
Ingredients
- 1 cup butter salted or unsalted- at room temp
- 2 cups sugar or Swerve
- 3 eggs
- 2 heaping teaspoons vanilla
- 15 ounces ricotta cheese
- 4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Icing
- 1 container store bought vanilla frosting
- colorful sprinkles
Instructions
- In large mixing bowl, place butter, sugar, eggs, and vanilla. Mix well with electric mixer until fully combined. Add Ricotta and mix again until incorporated.
- Add flour, salt, and baking soda. Beat again until fully incorporated and a dough is formed. Dough will be soft and sticky.
- Using a cooke dough scoop or two spoons, drop by tablespoonfulls onto greased baking sheets. Bake at 350 for about ten minutes, or until lightly browned around bottom edges. Remove from oven and allow to cool completely.
- Remove lid and foil seal from can of frosting and microwave for about thirty seconds. Stir. Gently spread a little icing on top of each cookie and sprinkle with sprinkles of choice before icing sets.
- Enjoy!
Nutrition
You may also enjoy these other cookies recipes:
Nothing is better than going home to family and eating good food and relaxing.
~Irina Shayk
I make these cookies every Christmas an they’re always a favorite! I make a glaze instead of using frosting. So easy, confectioner’s sugar, milk, lemon juice and zest. Love the combo of lemon and ricotta!
Delicious!
I think the glaze sounds better then the can of frosting. I hate store bought frodting
Totally agree! With cookies this good why mess things up with store bought!
Just as easy to make a glaze from powdered sugar then use sprinkles!
We can’t stand ricotta in anything – how about substituting cream cheese or something else?
I promise you can’t taste the ricotta!! We always do these with a lemon glaze
I’ve substituted cottage cheese for ricotta – I just blend it with a food processor or stick blender first until it is smooth. I am not a big fan of ricotta either.
Lots of great substitutes suggested. Thanks, y’all!
I have made these in the past. Don’t substitute anything for the ricotta. You’ll never recognize it in there. These are wonderful, delicate-tasting cookies, and I know you’ll love them just as they are.
Oooh, I need to try these! They look beautiful, too!
Thank you so much, Aileen! It’s always a joy to see you 🙂
This recipe would lend itself nicely to a bit of almond extract, maybe? Thoughts?
OH YES!
How much do you recommend, please?
I would use the same as the vanilla or do half vanilla and half almond.
Christy, have you had any of these around long enough to see if they freeze well?
Hey Leta! I haven’t but I think they would. The main thing is you’d want to make sure nothing got put on top of them or have them in a sturdy container. 🙂
Have got to try these!
We are having a group over tonight for Bible study. I just so happen to have a spare container of ricotta cheese in the fridge so I’m going to make these up tonight 🙂