Italian Ricotta Cookies

4.84 from 6 votes

Prep Time15

Cook Time15

Chill time2

Total Time2 30

Course: Dessert

Cuisine: Italian

Keyword: Italian ricotta cookies

Servings:

Calories: 141kcal

In a medium-sized mixing bowl, combine flour, baking soda, and salt. Set aside.
4 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt
In a large mixing bowl, cream butter and sugar until combined and fluffy.
1 cup butter, 1 3/4 cups sugar
Add eggs, one at a time, until each is combined.
2 eggs
Add ricotta, and vanilla and mix until smooth.
15 ounces whole milk ricotta cheese, 1 tablespoon vanilla
Slowly add dry ingredients to wet ingredients in small batches until it’s all combined.
Cover with plastic wrap and refrigerate for 1-2 hours. (It’s easier to work with chilled.)
Preheat oven to 350 degrees F. Line baking sheet with silpat liners or parchment paper.
Using a cookie scoop, or two spoons, scoop cookie dough into 1 tablespoon sized balls and place on prepared baking sheets at least 2 inches apart.
Bake for 12 to 15 minutes until bottoms of cookies are golden brown. Remove from oven and let cool on cookie sheet for 1-2 minutes then transfer to a wire rack to cool completely.
Repeat until all dough is used.
Make the Icing while the cookies are cooling.
In a medium-sized mixing bowl, whisk together powdered sugar, butter, milk, and vanilla.
2 cups confectioners sugar, 1 tablespoon butter, 4 tablespoons milk, 1 teaspoon vanilla
Hold each cookie upside down and dip the top into the icing and return to the wire rack right- side up. Add sprinkles before icing sets. Repeat until all cookies are iced.
Nonpareil sprinkles