Recipe: Italian Ricotta Cookies

Nonno and papa won't be upset if you make this scrumptious Italian cookie for Father's Day.

By: Rossella Rago, Cooking with Nonna


For 5 Dozen(s)

For the Cookies:

  • 2 cups sugar
  • 1 cup butter, softened
  • 1 pound ricotta cheese
  • 2 tablespoons vanilla extract
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1 tablespoons baking powder
  • 1 teaspoon salt

For the Icing:

  • 2 cups powdered sugar
  • 3 tablespoons whole milk
  •  Sprinkles for decorating

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  1. Cookies:
    1. Preheat oven to 350 degrees F.
    2. In large bowl, with mixer at low speed, beat sugar and  butter until blended.
    3. Increase speed to high; beat until light and fluffy, about 5 minutes.
    4. At medium speed, beat in ricotta, vanilla, and eggs until well combined.
    5. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
    6. Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
    7. Bake all your cookies.
  2. Icing:
    1. In small bowl, stir powdered sugar and milk until smooth. With small teaspoon, spread icing on cookies. Decorate with sprinkles.
    2. Set cookies aside to allow icing to dry completely.
  3. Storage Suggestions:
    1. Store the cookies in an airtight container. The cookies do not need to be refrigerated. For best results frost them the night before serving.

Note: Can also make with almond flavoring or lemon flavoring.

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