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Ricotta Cookies II

Rated as 4.48 out of 5 Stars

"Delicate Italian ricotta cookies with an almond flavored glaze. Very good!"
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Ingredients

1 h 50 m servings 69
Original recipe yields 96 servings (8 dozen)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
  3. Bake 8 to 10 minutes in the preheated oven, until lightly browned.
  4. In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

Nutrition Facts


Per Serving: 69 calories; 2.5 10.2 1.2 10 39 Full nutrition

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Reviews

Read all reviews 98
  1. 115 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I love ricotta and almond so I used all almond extract. I also refrigerated the dough for 2 hours to make it eaiser to handle. I also froze half my batch and put the frosting on after i took t...

Most helpful critical review

This recipe said to add more flour as needed, well I added and added but it never got to the consistency where I could roll it. By the time I decided to stop adding flour, the dough pretty much ...

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I love ricotta and almond so I used all almond extract. I also refrigerated the dough for 2 hours to make it eaiser to handle. I also froze half my batch and put the frosting on after i took t...

These were very yummy cookies! Nice texture and balance of sweet. Good recipe cept... I needed another 1/2 cup of flour for my dough to come together. And it took about 20 minutes for my oven t...

I made these cookies for Easter this year and I thought they were really yummy. Very subtle flavor but good texture. Liked the glaze a lot too. I hope you like the picture I took of them!

Absolutely the best ricotta cookies I've ever made. I upped the oven temperature to 375 for high altitude baking, and they came out in 10 minutes exactly with a wonderfully fluffy cake texture. ...

This was a good recipe. The texture is different. You have to store these in the refrigerator or they will get soggy.

EXCELLENT!! These are quick & dead easy to make, and they are SO DELICIOUS!! Rich, yet light, spongy in texture, like little pillows of yumminess. Every single person who tried them, loved them...

This recipe said to add more flour as needed, well I added and added but it never got to the consistency where I could roll it. By the time I decided to stop adding flour, the dough pretty much ...

Really good - don't overbake. Loved the hint of almond flavor. Thought the texture of these cookies was superb. I halved the recipe as I didn't need that many!

This is a wonderful recipe! Only 1 small change...I would add slightly less milk to my glaze as I wanted it a bit thicker. other than that, perfect ricotta cookie recipe!