Christmas Time is here and every year for as long as I can remember, we make Ricotta Cookies. They are an Italian staple and I don’t think I’ve ever had a Christmas without them. They are not too sweet, but cakey and delicious! They go perfectly with a cup of coffee – I’ve been known to eat them for breakfast too!

I get asked a lot for the recipe so I figured I’d share it here today with all of you! I use the recipe my Mom shared with me, but I did edit it a little. I personally do not like anise (that black licorice flavor), so I replace it with lemon juice instead. It gives a slight hint of lemon flavor, but not overwhelming at all bc I personally don’t love lemon flavored desserts much!

So here they are, my all-time favorite, Ricotta Cookies:


1 cup butter, softened
2 cups sugar
15oz ricotta
2tsp vanilla
2 eggs
4 cups flour
2tbs baking powder
1tsp salt
1 1/2 cups confectioners sugar
2tbs milk
1tbs lemon juice


Preheat oven to 350 and line baking sheets with parchment paper.

In large bowl, combine butter and sugar until light and fluffy with mixer. Add ricotta, vanilla and eggs and beat until combined. Add flour, baking powder and salt and beat until dough forms.

Using two tablespoons, drop dough onto cookie sheet, 2 inches apart. Bake 15-17 minutes or until slightly golden on edges.

Remove to wire rack to cool. I prefer to cool mine overnight.

In small bowl, stir confectioners sugar, milk and lemon juice until smooth. Spoon a small amount of icing on top of cookie and sprinkle jimmies on top!

I hope you love these cookies just as much as my family and I do! If you make them, be sure to tag me in your pics @jillianrosado

Baking Essentials:

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