These frosted ricotta cheese cookies are easy to make, delicious and will definitely impress your guests! They are similar to sugar cookies, (huge, puffy and soft) but have a hint of tartness.
Frosted Italian Cookies
If you’ve never have ricotta cheese cookies before (also known as Italian cookies), you are really missing out! My cousin shared this recipe with me a few years ago and I’ve made them every year since!
Believe it or not, ricotta cheese is great to add in baked goods (especially cookies or pancakes). It makes them super soft, with a hint of tartness. And the delicious almond extract frosting balances out the tart flavor with the perfect amount of sweetness.
We love these Italian ricotta cookies for big family gatherings…they are big enough that one is the perfect serving size! So if you’re looking for an easy and delicious cookie recipe to whip up, definitely give this one a try!
How to Make Ricotta Cheese Cookies
- Mix ingredients together. Start by mixing the wet ingredients – butter, sugar, eggs, vanilla and ricotta cheese. Next in a separate bowl, stir the dry ingredients together (flour, baking soda and salt). Then slowly mix the flour mixture into the wet ingredients until a dough forms.
- Drop dough onto baking sheet. After you’ve mixed up this simple dough, take a large spoon (or cookie scoop) and drop the dough onto a greased cookie sheet. It’s a little sticky, so I actually push the dough off with my finger. I did pretty large drops of dough because I wanted them to be big.
- Bake in oven. Bake at 350°F for 10 minutes, or until the bottoms get lightly golden brown. It will seem a little doughy in the middle at first, but they will set up after cooling on the pan for a few minutes. Then transfer to a wire rack to cool.
TIP: Make sure to wait until they are completely cool before adding the frosting. And don’t taste the cookie first without the frosting! They are a bit bland on their own, but the frosting changes everything! It’s basically a vehicle for awesome frosting.
The cream cheese frosting adds the absolute perfect touch to these ricotta cookies! The sweetness compliments the flavor of the cookies so well.
- 4 ounces cream cheese
- 1/2 cup butter
- 1 teaspoon almond extract
- 1-2 cups powdered sugar
Instructions: Whip together the softened cream cheese, softened butter, almond extract and powdered sugar in a large bowl. Then spread with a knife over the cooled cookies.
You could also use a cream cheese glaze or powdered sugar glaze on top, but I prefer the thicker frosting. These would also taste delicious with a sour cream frosting or classic buttercream.
Feel free to play around with the flavors and use lemon extract in place of the almond extract, or use fresh lemon juice and lemon zest if you prefer.
How to Store Ricotta Cookies
- How long do they last? They will keep for up to 3 days at room temperature if stored in an airtight container.
- Can you freeze them? Sure! However I’d recommend freezing the cookies without the frosting or glaze. Simply store in an airtight container or bag and place in freezer. Thaw in fridge overnight, then add frosting on top once they have thawed.
5 star review
“Another amazing and easy cookie recipe!!! So fluffy, moist and the frosting makes it sweet and fun to decorate with the kids!!! Thank you!“– Megan
Ricotta Christmas Cookies
This recipe is also great for Christmas baking! They are the perfect Christmas cookies to make for a cookie exchange or to add to your holiday cookie tray. I added these adorable holly berries on top for an extra festive top. You could also add Christmas sprinkles or use red or green food coloring to color your frosting.
More Cookie Recipes:
- Butter Cookies
- Christmas Sugar Cookies
- Copycat Swig Cookie Recipe
- Cinnamon Roll Sugar Cookies
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Ricotta Cheese Cookies
- 1 cup butter , softened
- 2 cups granulated sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 15 ounce container Ricotta cheese
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon Kosher salt
- 4 ounces cream cheese , softened
- ½ cup butter , softened
- 1 teaspoon almond extract
- 1-2 cups powdered sugar
- Preheat the oven to 350°F and line a large cookie sheet with parchment paper. In a large bowl, cream together the butter and sugar. Then mix in the eggs, vanilla and ricotta cheese.
- In a separate bowl, mix together the dry ingredients (flour, baking soda and salt). Then add to the wet ingredients and mix just until combined. Chill dough at least 30 minutes, up to 24 hours.
- Using a large spoon or cookie scoop, drop the dough onto the greased cookie sheet. Use another spoon or your finger to help the dough onto the pan.
- Bake for 9-10 minutes, or until the bottoms get lightly golden brown. Allow to sit on the pan for 2 minutes and then transfer to a cooling rack.
- Whip together the softened cream cheese, softened butter, almond extract and powdered sugar in a large bowl.
- Then spread over the cookies once they have cooled.
- 2 cups powdered sugar
- 1 Tablespoon melted butter
- 2-3 Tablespoons milk
- 1 teaspoon almond or vanilla extract
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Ricotta cheese? WOW, who knew? Delicious!