Authentic Italian Ricotta Cookies were a staple every Christmas in my grandmothers kitchen and they were always one of my all time favorite cookies!
She and my grandfather were both born in Italy and came here when they were teenagers- I grew up eating all sorts of different Italian recipes that I will be sharing here on my blog!
Every Christmas eve we would have a huge family gathering at my grandmothers house with tons of food (if you’re italian you’ll understand the crazy amount of food!)
All sorts of delicious cookies on her cookie trays and these she always made extra of because they were some of everyones favorites!
They are soft and melt in your mouth – crazy scrumptious!
She always put anisette liquor in hers to give it that specific flavor that reminds me of Christmas everytime I eat one, even now that shes gone, we still make them every year! It is optional though!
You can store them in an airtight container on the counter for 5 days or in the fridge for about 7-10 days.
The icing is sensational- when making it for your cookies , make sure its not too thin, it should be easy to spread on top but not runny that it drips off the cookies. If the frosting is too watery, all you need to do is add more powdered sugar a spoonful at a time until you reach the desired consistency!
The icing hardens pretty quickly so be sure to add your sprinkles quickly so they set in the icing nice and pretty 🙂
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Authentic Italian Ricotta Cookies
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 15oz. full-fat Ricotta cheese
- 1 tsp. vanilla
- 2 Tbsp. orange zest
- 4 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/3 cup of anisette liqueur (optional but thats how my italian grandmother made them)
- 1/4 cup (1/2 stick) cup butter, melted
- 2 cups confectioners sugar
- 3 Tbsp. heavy whipping cream
- 1 tsp. vanilla
- Sprinkles for sprinkling!
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Cream butter and sugar together in a large bowl with a hand mixer on medium speed.
- Beat in eggs and ricotta cheese and anisette until smooth.
- Mix in vanilla and orange zest until blended.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- One cup at a time, add dry mixture into the wet mixture until the dough is formed.
- Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheet and bake for 10 to 12 minutes.
- Allow to cool slightly before transferring to a wire cooling rack to cool completely.
- Mix together butter, confectioners sugar, heavy whipping cream, and vanilla until completely smooth and spreadable.
- Spread glaze onto cooled cookies, sprinkle with a little nutmeg, and allow to set before serving.