ITALIAN RICOTTA COOKIES

These Italian Ricotta Cookies are super soft and absolutely delicious. Topped with an almond glaze and sprinkles! They are sure to become a family favorite!

Italian Ricotta Cookies Are A Classic Cookie!

I will be totally honest with you…those Italian Christmas cookies that come on big platters at the holidays have never been my most favorite. I know they are traditional and classic, but they just aren’t…exciting.

Maybe it’s because I didn’t grow up in an Italian household where I love them because they’re nostalgic. I feel like they’re all the same cookie in different shapes. Like a whole tray of the EXACT same cookie, made to look different because some have sprinkles and others have jam. Kinda like the cookie version of pasta…ALL THE SAME, but different shapes. I’m sensing a theme here, Italians! Just kidding…kinda.

BUT, don’t let my personal opinion on Italian cookies sway you. These Ricotta Cookies are REALLY good. And my husband included IS Italian, with an Italian mother and I’ve gotten his seal of approval on these cookies.

Storing Ricotta Cookies

These simple ricotta cheese cookies will last in an airtight container for up to three days in the refrigerator. I recommend using wax paper or parchment paper to separate layers and prevent them from sticking together due to the glaze.

How to Store Ricotta Cookies

• Container: Store ricotta cookies in an airtight container. If layering be sure to place parchment paper between them.
• Fridge: These will keep in the fridge for up to 4 days. Bring to room temperature before serving.
• Freezer: Ricotta cookies can be frozen for 3 months. I do however recommend waiting to add the icing though because it does wrinkle over time.

Freezing

While I do not recommend freezing this as dough, the cookies themselves freeze great. Place them in a single layer after glazing them. Freeze them for four hours to flash freeze them. Then transfer them from the single layer tray to a freezer safe container, stacking them as needed. Store them in the freezer for up to three months for best results. When ready to eat the cookie will thaw quickly on the counter top.

Possible Variations

• Almond extract: Use almond extract in place of the lemon zest and juice for another flavor option. Use 1/2 tsp almond extract in the dough and 1/4 tsp in the glaze. Replace lemon juice with milk.
• Orange: You can swap orange zest and orange juice for the lemon, and add extra zest for more orange flavor (up to 2 Tbsp).
• Lime: Lime zest and lime juice will work well in place of lemon. Use equal amounts.
• Chocolate chips: Add white chocolate chips to the cookie dough or mini chocolate chips.
• Nuts: 1 cup chopped walnuts or pecans can be added to the dough.

INGREDIENTS

FOR THE COOKIES

• 2 stick ( 1/2 pound) butter, softened
• 1 3/4 cup granulated sugar
• 2 eggs
• 1 container (15 oz.) ricotta cheese