Italian Easter Ricotta Cookies
Italian Easter Ricotta Cookies made with ricotta cheese for soft, cake-like cookies topped with sweet glaze.
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Glaze
- 1 ½ cups powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla or almond extract
- Sprinkles optional
Instructions
- Preheat oven to 350°F. Cream butter and sugar. Add eggs, ricotta, and vanilla. Mix dry ingredients separately and combine gently. Scoop dough onto baking sheets. Bake 12–14 minutes until set. Cool. Mix glaze and spoon over cookies. Decorate if desired.
Notes
Do not overbake. Use whole-milk ricotta and drain excess liquid if needed.