Italian Ricotta Cookie Recipe Made With Love

Growing up in an Italian family, cooking was one of the things we always did as a family. My grandma, Nonna, as we called her, came to America when she was ten, with her parents and three younger brothers. Although they moved to a whole new world, her family continued their Italian traditions that were passed down for generations. From the day I could say my first words, I was in the kitchen with my Nonna. Whether she and my grandpa, whom we called Papa, came to visit my family, or we went to visit them, we spent most of our time cooking.

In their house in Florida, my Papa built an extra kitchen in their garage so my Nonna would have an additional place for all of her cooking. She always cooked for the senior community they lived in, making hundreds of pans of lasagna and even more trays of cookies. I still remember the special, sweet smell that the kitchen had, and the little step stool I stood on so I could reach the counter. Being so young, I couldn’t do much on my own, but my Nonna made sure to teach me everything I now know about cooking and baking. My Nonna has passed down so many recipes, including homemade pasta, lasagna, pasta sauce, bread, tiramisu, biscotti, and cannoli. 

Although I love making all of these Italian dishes, one of my favorites from her dozens of cookie recipes are the Italian ricotta cookies. I remember hearing that these cookies had cheese in them, and I was absolutely disgusted. Cheese in a cookie? Heck no. But Italians are very pushy, so of course I was forced to try them, and I LOVED them. Not only were they simple to make, but they didn’t taste like cheese at all! 

My grandparents moved to Arizona, so my Nonna no longer has an extra kitchen in her garage, but we still bake together every time I visit. After my Papa passed, my Nonna began to spend her summers with us in Illinois, where we’d make hundreds of cookies and huge amounts of pasta to put in the freezer and last us all year. As she gets older and I go to college, our visits will be less frequent, but I will carry her recipes with me and pass them down to my own kids. My Nonna didn’t just teach me how to cook, but she made me who I am today. Each time I make one of her recipes for my family or to bring to my friends, I feel her with me. I am forever grateful for the connection I have with my Nonna that cooking together has given us, and for all the connections I made by sharing her recipes. Today, I share one of these recipes with you. 

Italian Ricotta Cookie Recipe

Ingredients: 

• Cookies:

• • ½ cup butter, softened 
  • 1 cup white sugar 
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces ricotta cheese
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

• Icing:

• • 2 tablespoons butter, softened 
  • 2 cups confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • 1 ½ tablespoons milk
  • OPTIONAL: sprinkles (makes the cookies even better)

Directions: 

1. Preheat the oven to 350 degrees Fahrenheit. Spray the cookie sheets with non-stick spray OR line the cookie sheets with parchment paper.
2. In a medium bowl using a hand-held or standing mixer, cream together the butter and white sugar until smooth. Add in the eggs one at a time, making sure each egg is fully incorporated into the mixture before adding another. Then, stir in the vanilla and ricotta cheese. 
3. In another bowl, combine the flour, baking soda, and salt. Gradually mix in the flour mixture to the cheese mixture until just combined. Using a teaspoon or cookie scooper, make rounded balls (about a teaspoon) of dough and place on the baking sheet about 2 inches apart.
4. Bake for 8 to 10 minutes, or until the edges are golden brown. Allow the cookies to cool on a baking sheet for 5 minutes before moving them to a wire rack to cool completely.
5. In a medium bowl, cream together the remaining butter and the confectioner’s sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. It should be a thin icing. 
6. Once the cookies are cooled, dip the top of the cookies in the icing. OPTIONAL: Top with sprinkles right after you frost each cookie, before the icing cools and hardens. 

Nutrition Facts (per serving):