Learn how to make the best authentic Italian ricotta cookies with our easy recipe. This authentic Italian ricotta cookies recipe is quick to prepare, the cookies are finished off with sweet sugar icing, and they are delicious and perfect for the festive holiday season or any special occasion.

I’ve been making traditional Italian cookies with ricotta cheese for many years, they are always a crowd-pleaser. These Italian ricotta cookies are made with butter, vanilla, almond extract, ricotta cheese, flour, salt, and baking powder.

This Italian ricotta cookie recipe will yield about 3 dozen cookies depending on the size of your batter drop, if you’re using one or two baking trays instead of three you need to bake a second time, or keep the cookie covered and refrigerated, and bake the next day.

If your looking for great traditional Italian Christmas cookies, then this one is the best one. They are pretty, simple to make, and super tasty. These cookies will brighten up any holiday table with their festive appearance.

Let’s make this authentic Italian ricotta cookie recipe!

Ingredients For Italian Ricotta Cookies

4 cups all-purpose flour (480 grams)
3 teaspoons baking powder (15 grams)
1/2 teaspoon salt ( 2.5 grams)
2 large eggs (100 grams)
1 cup butter, softened (226 grams)
1 cup ricotta cheese (230 grams)
3 teaspoons vanilla extract (15 grams)
1 teaspoon almond extract (10 grams)

Ingredients For Italian Ricotta Cookie Icing

2 cups powdered sugar
2 1/2 tablespoons milk or cream
1/2 teaspoon vanilla extract (optional)
Candy Sprinkles for decorating

How To Make Authentic Italian Ricotta Cookies?

Preheat the 350°F 175°C, and line three cookie sheets with parchment paper. Set one oven rack at the top and the other at the bottom.
Combine the flour, salt, and baking powder in a bowl and whisk together. Set aside.
Add the butter and sugar into a bowl and beat on medium speed until the mixture is creamy and smooth about 4 minutes.
Scrape the sides of the bowl, then add the vanilla extract, almond extract, ricotta cheese, and eggs, and beat until well incorporated.
With the mixer on slow speed, gradually add the flour mixture and mix just until cookie dough begins to form.
Using a tablespoon, drop dollops of cookies, about 30 grams each onto the baking sheeting separating them about 2-2 1/2 inches apart from each other.
Bake the ricotta cookies for about 13-15 minutes or until light golden brown. Rotate the cookies halfway.
Remove the cookies from the oven and allow them to cool on the baking pan.
Prepare The Icing: Combine the powdered sugar, vanilla, and milk or cream in a bowl and whisk until the icing is smooth.
Decorate The Cookies: Spread the icing throughout the top of the ricotta cookie then add some candy sprinkles.
Allow the icing to dry and set for about 30 minutes.
Enjoy!