I’m about to share my Italian Ricotta Cookies with you one more time, even though I shared a post about them for Sky’s third birthday party. My reason behind this is that, just like my Soft and Chewy Chocolate Chip Cookies, these cookies also make an appearance every…single… Christmas. I have most definitely said this before, but these cookies are my absolute favorite cookie…hands down…100 percent! They are soft, moist, pillows of goodness, topped with the most delicious vanilla buttercream frosting. For me, it doesn’t get better than that! I’ve been making these cookies every year now for over 25 years! It’s hard to believe that, but it’s true. Along the way, I tweaked the recipe and the method to make it into what I’m sharing with you today, so rest assured that it has been battle-tested!
So let’s get right onto the ingredients. For the cookies, you’re going to need flour, baking soda, Himalayan pink salt, salted butter, Galbani Ricotta Cheese made with whole milk (Note: you can use whatever ricotta cheese you like, but this is my absolute favorite brand for these cookies), vanilla extract, sugar, and eggs.
For the vanilla buttercream frosting, you will need vegetable shortening, salted butter, vanilla extract, confectioners’ sugar, and milk or heavy cream.
To make the cookies, begin by preheating your oven to 375˚F and prepare two cookie sheets by lining them with ungreased silpats; set aside. Next, in a medium bowl, whisk together the flour, baking soda and salt. Set aside. In a large bowl, blend the softened butter with the ricotta cheese until creamy. Add in the vanilla extract. Mix well. Add the sugar gradually, beating until well blended. Add eggs and mix thoroughly. Slowly mix in dry ingredients and blend until fully incorporated. I like to refrigerate the batter overnight to make it easier to roll the cookies, but this step is not necessary.
Flour your hands and roll small balls of dough like meatballs (the dough will be very moist). Place the dough balls 2 inches apart on your prepared cookie sheet. Bake for 10 to 15 minutes or until the edges are slightly brown. The tops will not be brown.
This recipe makes about 72 Italian Ricotta Cookies (give or take), depending on the size you choose to make them. In case you were wondering…that provides an ample amount of cookies for you to leave Santa…ONE!
For more of my Christmas cookie recipes, please make sure you check out my Soft and Chewy Chocolate Chip Cookies, Soft and Chewy Gingersnap Cookies, Soft and Chewy Molasses Cookies, and Soft and Chewy Oatmeal Cookies.
Italian Ricotta Cookies
72
servings30
minutes15
minutes114
kcalThese delicious Italian Ricotta Cookies are a moist, soft, cake-like cookie smothered in the most delicious vanilla buttercream frosting and belong on every holiday and party table!
Ingredients
COOKIES
4 cups flour
1 teaspoon baking soda
1 teaspoon Himalayan pink salt
2 sticks salted butter
16 ounces Galbani ricotta cheese (whole milk)
2 teaspoons vanilla extract
2 cups sugar
3 eggs
VANILLA BUTTERCREAM FROSTING
½ cup vegetable shortening
½ cup salted butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 Tablespoons milk or heavy cream
Optional: Sprinkles
METHOD
- Preheat oven to 350˚F. Prepare two cookie sheets by lining them with ungreased silpats; set aside.
- Cookies: In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl, blend softened butter with ricotta cheese until creamy. Add vanilla. Mix well. Add sugar gradually, beating until well blended. Add eggs and mix thoroughly. Slowly mix in dry ingredients and blend until fully incorporated. Refrigerate for 2 hours or overnight.
- Flour hands and roll small balls of dough like meatballs (the dough will be very moist). Place dough balls 2 inches apart on prepared cookie sheets. Bake for 10 to 15 minutes or until edges are slightly brown; tops will not be brown. Cool completely.
- Makes about 72 cookies, depending on size.
- Vanilla Buttercream Frosting: In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk (or cream) and continue mixing until light and fluffy. If it is too stiff to spread, add in more milk (or cream) to thin it out a bit. Keep frosting covered until ready to decorate cookies.
- As soon as cookies have cooled completely, spread a thin layer of frosting on the top of each and decorate with the sprinkles. Store in an airtight container.
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