Ricotta Cookies
Soft, pillowy ricotta cookies topped with a simple white buttercream icing. These Italian-style cookies stay moist for days thanks to the ricotta cheese and are perfect for holidays, showers, or everyday treats.
Servings: 4 dozen
Ingredients
- 1/2 lb butter, softened 2 sticks
- 2 cups granulated sugar
- 2 large eggs
- 1 lb ricotta cheese whole milk preferred, 16 oz
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
White Buttercream Icing
- 1/2 cup butter softened
- 3 –4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 –4 tablespoons milk as needed for consistency
- Optional: sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Add ricotta cheese and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and baking soda.
- Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, or until cookies are set and bottoms are lightly golden.
- Allow cookies to cool completely before icing.
White Buttercream Icing
- In a medium bowl, beat the softened butter until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, mixing well.
- Add vanilla extract and milk, one tablespoon at a time, until icing reaches a smooth, spreadable consistency.
- Spread icing over cooled cookies and top with sprinkles if desired.
- Allow icing to set before storing.
Notes
- Drain ricotta cheese slightly if very wet to prevent excess moisture in the dough.
- These cookies are meant to be soft and cake-like, not browned. ( They remind me of a soft sugar cookie, but better!)
- Store iced cookies in an airtight container for up to 4 days or refrigerate for longer storage.
- Cookies freeze well without icing for up to 2 months.