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Ricotta cookies on a white plate.

Ricotta Cookies


Soft and cake-like, these Ricotta Cookies are easy to make and delicious any time of year!


1 cup butter, room temperature

2 cups granulated sugar

2 eggs, room temperature

1 container ricotta cheese, 15 oz.

2 tsp. vanilla extract

4 cups all-purpose flour

1 tbsp. baking powder

1 tsp. baking soda


2 cups powdered sugar

4 to 5 tbsp. milk


  1. Preheat oven to 350°F.
  2. Line two baking sheets with parchment paper. 
  3. In a small mixing bowl, sift together all-purpose flour, baking powder and baking soda.  Set aside.
  4. In a large mixing bowl, or bowl from stand mixer, beat together butter and sugar until light and fluffy. 
  5. Add in eggs, one at a time.
  6. Add in ricotta cheese and vanilla and beat on medium speed for one minute.
  7. Add in flour mixture, in three additions stirring until well-combined, but do not over mix.
  8. Use a small cookie scoop, or tablespoon and drop dough two inches apart on prepared baking sheets.
  9. Bake in 350°F oven for 13 to 15 minutes until bottoms are lightly browned. Transfer baked cookies to wire cooling racks.
  10. For icing: Combine powdered sugar and milk in mixing bowl until combined. You may need to add up to 5 tbsp. of milk to reach a consistency that is spreadable.
  11. Turn the cookies upside down, one at a time, and dip them right into the icing. Allow the icing to drip for a moment, then twist and turn the cookie upright.
  12. Place on wire rack with plastic wrap underneath for easy cleanup. 
  13. Sprinkle immediately with rainbow nonpareils as you go. If you wait too long, the sprinkles will not cling to the icing as it dries pretty fast.
  14. The icing will take about 45 minutes to an hour to dry completely. 


  1. Storage instructions; These cookies will stay nice and fresh in a covered container for three to four days.
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: Italian

Keywords: Ricotta Cookies