These delicious Italian ricotta biscuits feature an almond icing and bright candy sprinkles.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 96 |
| Yield: | 8 dozen |
Ingredients
- 15 ounces ricotta cheese
- 1 ¾ cups white sugar
- ½ pound butter
- 2 eggs
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour, or more as needed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups confectioners’ sugar
- 5 tablespoons milk
- 1 teaspoon almond extract
- ¼ cup colored candy sprinkles
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line cookie sheets.
- Combine ricotta, sugar, butter, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Combine flour, baking powder, and baking soda; blend into ricotta mixture, mixing in additional flour if needed to form a workable dough. Roll dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets.
- Bake in the preheated oven until edges are golden, about 8 to 10 minutes.
- To make the glaze: Mix confectioners’ sugar, milk, and almond extract together until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.
Nutrition Facts
| Calories | 69 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 39 mg |
| Sugars | 6 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Now a family favorite. Especially at Christmas
loved em
I did change the flavorings to suit my taste. Instead of vanilla extract I used lemon extract and I added lemon zest to the flour. For the glaze I used lemon juice from the organic lemon I zested into the flour. Lemon ricotta cookies just sounded better to me. Other than the flavorings, I followed the recipe exactly and did chill the dough, so that I didn’t have to add any additional flour and used a cookie scoop to make the cookie shape. Everyone loved them, asked for the recipe and asked me to make them again.
The dough was very wet and took about ½ to 1 extra cup of flour to make it workable. The glaze was too clear in the picture so I used less extract and I didnt add the sprinkles. I’ve made these before and will continue to bake them. They are a light biscuit/cookie like my favorite bakery in RI. My children and grandchildren love them with milk, coffee or tea. They are a nice treat when company comes.
I make these every Christmas. Very flavorful, I do add the zest of 2 oranges to the batter.
Perfect receipe. They came out amazing!!!
I followed the recipe but they seemed dry. Maybe I baked them too long
Great recipe! I just sprinkled powdered sugar as a topping. But I would do the icing as shown next time. Also I used 1 Tbls of vanilla and 1 Tbls of almond extract.
Nice tasting cookie. I didn’t have a full 16 oz. of ricotta cheese so I added about 3 1/2 oz cream cheese to it and they came out just yummy. I also added an additional 1/2 cup flour since I had sifted it. I floured my hands to make the balls and it worked our fine. I may use a little less milk in the glaze next time since it really ran off. I found I needed to bake them longer 10-12 min or they came out a little underdone. and went flat when cooled. I will make again.
This was my first time making these it was so easy & quick & so yummy…I will definitely make it again!!!
Added almond extract to the batter ( accidentally.).. they were still amazing..
These can be made Gluten Free!!! I’ve made them with King arthur flour called Measure for measure. It turned out tasting exactly like the non gluten version!!! I’m so happy. Also, I flash freeze the cookie dough balls on a parchment lined baking sheet. Then, once frozen, placed in a ziplock bag and store in the freezer until you want some freshly baked cookies. they taste the same! It’s great! Thanks
I halved the recipe for our small family and it came out fine, and I used all almond extract. You can add food coloring to the icing if you want for a more festive look. Nice lightly sweet cookie
I make these every Christmas. My family goes nuts for these and so do I. My husband even says that these are way tastier than his Italian grandmother’s version. The almond icing is perfection! These are so light and delicious, there’s no way you won’t love them.
Didn’t work out for me. I needed to cook it much longer, but they were still too soft.
Love this recipe I didn’t make any changes. Just wondering if the butter should be melted or just softened. I didn’t melt it
This was a disaster for me. The dough was so thick my mixer couldn’t handle it, and so sticky I couldn’t really roll it into balls and ended up putting it on cookie sheets drop-style with two teaspoons. All for a very bland cookie. Definitely won’t be making these again!
I used vanilla extract in the icing because I dislike almond flavor. Loved these cookies as did my famiky.
Everyone that tried them really liked them! I used triple sec instead of almond extract for the icing (almond allergies).
Too much flour needs to be added to make the dough usable. I would recommend putting the dough in the fridge for a few hours. Also the cooking time is off by a few minutes. The glaze is very runny. Add lemon and almond extract to the glaze. Good but not great.
These are delicious. So moist , yet spongey and sweet but not too sweet. The only weird part is if you store them in a container they tend to melt the icing and the cookie itself becomes sticky.