Ricotta cheese cookies are simple to make yet complex in flavor, soft and delicate, and absolutely delicious. Destined to be a hit with everyone and perfect for any get together.
I’ve never brought home one Ricotta cheese cookie from an event I’ve taken these to and I still have people referencing them and asking for the recipe years later.
So if you have an Italian in your life, are an Italian yourself, or you think of Rome on a daily basis (who doesn’t?), don’t skip these cookies the next time you bake.
why make these ricotta cheese cookies
why are these an Italian dessert?
Ricotta cheese is a whey cheese originating in Italy utilizing leftover whey from other cheese making processes. The whey can come from milk products of cows (typically USA Ricotta’s source), goats, sheep, or Italian water buffalo.
I prefer to use the whole milk Galbani Ricotta cheese which is a product of the USA.
Now could we call these cookies Sicilian inspired? Yes, because Sicily is a huge exporter of quality almonds for the world.
Sicily boasts 80% of the national production and the best quality almonds in the world. Until the 1960s the province of Agrigento was the major national producer of almonds: in the Park of the Temples Valley there are still today about 300 local varieties of almond trees. In the famous City of the Temples, every year, the characteristic Festival of Almond Blossom takes place, one of the most important, long-lived and followed events in the Sicilianwww.komoosee.com
My Dad and his family emigrated from Canicatti in Agrigento, Sicily to New York.
things to consider when making ricotta cheese cookies
where you’re baking matters!
I’m baking in an arid climate which tends to require a bit more hydration in my baking recipes. Depending upon your location you may need to adjust your liquid additions.
My elevation is roughly 4300 feet so baking times may differ if you’re higher or lower than me.
what flour is best for this ricotta cheese cookies recipe?
I exclusively use flour from Wyoming Heritage Grains which is local to me and the healthiest flour around. These ancient grains are grown regeneratively, with the no-till method, and are not sprayed with any noxious chemicals. Hence, we feel great eating this flour and will eat no other.
Ancient grains are higher in protein and less refined than your typical supermarket flour. Hence the lack of gastrointestinal distress when consuming products made from ancient grains.
Are you really gluten intolerant or is it the glyphosate?
can these be baked ahead of time or frozen?
These cookies are best as fresh as possible so I don’t recommend baking them ahead of time. These are very soft, fluffy, and airy cookies so freezing them won’t allow the texture and consistency to fare well.
can these be iced straight out of the oven?
Allow the cookies to fully cool out of the oven before icing them otherwise you risk melting the icing off entirely and the red sprinkles bleeding.
a whole world awaits full of tips to grow self-sovereignty!
how strict is the almond flavoring measurement?
I usually add more almond flavoring than the recipe calls for but I base it on taste while I’m baking. Note – I do love a strong almond flavor. I highly recommend tasting the dough and icing as you add the flavoring and add more if you’d prefer a stronger flavor.
can sprinkles be added to the cookies?
While it’s fun to add red, white, and green sprinkles, I find that sometimes red sprinkles can bleed and turn the rest of the cookie pink. If you’re buying sprinkles, make sure they do not contain toxic seed oils. It can be a difficult search.
did you know?
Toxic seed oils like canola, sunflower, peanut, etc. contribute to inflammation in the body leading to a myriad of illnesses and disease. Avoid these oils at all costs! Instead use olive oil, tallow, or coconut oil for healthier alternatives.
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tools to make ricotta cheese cookies
edible supplies to make ricotta cheese cookies
for the cookies
for the icing
steps to make ricotta cheese cookies
Step 1: Preheat the oven to 350° F
Step 2: In a bowl, mix the sugar and softened butter until light and fluffy. Start at a low speed and increase to high speed over a few minutes.
Step 3: Mix in the Ricotta cheese, flavorings, and egg.
Step 4: Mix in the baking powder and salt Mix in the flour one cup at a time until a dough forms.
Step 5: Place the dough into the fridge to cool for 30 minutes.
Step 6: Drop the dough (golf ball size) onto the silicone baking mat on the baking sheet.
Step 7: Bake for 12-15 minutes or until the cookies are lightly golden. The cookies should still be soft.
Step 8: While the cookies are cooling on racks, make the icing. Mix the confectioner sugar, milk, and almond extract (start with a teaspoon of flavoring).
You may need to add more milk if the icing is too thick or more confectioner sugar if it’s too liquid.
Step 9: Once the cookies are cool, glaze with the icing and (optional) add sprinkles.
If you’re using sprinkles, don’t wait to add them until all the cookies are iced. By then the icing will have dried and the sprinkles won’t stick. I ice and add sprinkles to each cookie before moving on to the next cookie.
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Here are some of the tools I use when making these ricotta cheese cookies.
Ricotta Cheese Cookies
- baking sheet
- silicone baking mat
- mixing bowl
- measuring spoons
- measuring cups
- cooling racks
- 2 cups white sugar
- 1 cup butter, softened
- 15 oz Ricotta cheese
- 1 tsp vanilla flavoring
- 3 tsp almond flavoring
- 1 egg
- 4 cups flour
- 2 tbsp baking powder
- 1 tsp salt
- 1.5 cups confectioner sugar
- 1 tbsp whole milk
- almond extract to taste
- red, white, green sprinkles
- Preheat the oven to 350° F
- In a bowl, mix the sugar and softened butter until light and fluffy. Start at a low speed and increase to high speed over a few minutes.
- Mix in the Ricotta cheese, flavorings, and egg.
- Mix in the baking powder and salt Mix in the flour one cup at a time until a dough forms.
- Place the dough into the fridge to cool for 30 minutes.
- Drop the dough (golf ball size) onto the silicone baking mat on the baking sheet.
- Bake for 12-15 minutes or until the cookies are lightly golden. The cookies should still be soft.
- While the cookies are cooling on racks, make the icing. Mix the confectioner sugar, milk, and almond extract (start with a teaspoon of flavoring).
- Once the cookies are cool, glaze with the icing and add sprinkles.