Italian Sugar Cookies
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Pillowy soft and lightly sweet, these Italian sugar cookies are a new favorite at my house!
When I came across this recipe for traditional Italian sugar cookies I knew I had to make it myself and then share it with you after a few little tweaks. With so many wonderful cookies already in my recipe arsenal, I’m always looking for other recipes for you to try. Fortunately, this Italian cookies recipe is simple and easy – my favorite kind! They’re also known as , so save this if you’re looking for a new !
Thanks to the addition of ricotta cheese alongside usual staples like vanilla, butter, and flour, these Italian wedding cookies almost have a cake-like consistency. They’re tender, moist, sweet, and absolutely scrumptious!
The best part is, you can decorate them however you like. A bit of vanilla icing on top is the perfect touch to make these a welcome addition to heavy sweet selections like fudge and such. I decorated them with beautiful blue, white, and silver sprinkles but you can use sprinkles to match almost any occasion. Why not opt for red and green sprinkles and make a festive batch of Italian Christmas cookies?
Recipe Ingredients
- Sugar or Swerve
- All-purpose flour
- Ricotta cheese
- Butter
- Baking soda
- Eggs
- Vanilla extract
- A can of vanilla frosting (store-bought)
- You’ll also want some sprinkles for decorating
How to Make These Italian Sugar Cookies
Place eggs, sugar, butter, and vanilla in a large mixing bowl. Beat with an electric mixer until well blended.
Add ricotta cheese and beat again until incorporated.
Add in flour, baking soda, and salt and beat again until incorporated.
Using a , place tablespoon-sized balls of cookie onto a greased baking sheet and bake at 350 for about 10 minutes, or until just lightly browned around the edges.
Allow your cookies to cool completely.
To make icing easier, take off the lid and foil inner lid of a container of store-bought vanilla frosting and microwave it for about 30 seconds. Stir.
Gently spread a bit of frosting on each and sprinkle a few colorful sprinkles on top before the icing dries.
I dearly love these little gems and will be taking them to our family Thanksgiving next week. My husband, Ricky, has asked if we can just make these on Christmas Eve instead of our traditional (and much much sweeter) cookies. I guess you could say these are a hit!
I hope you get to make some for the special people in your life soon. If you’re blessed enough, maybe the special people will make them for you!
Storage
- These Italian sugar cookies are best stored in an airtight container at room temperature and eaten within the first two days. Any longer and the sprinkles start to bleed into the icing. They’ll still taste good for up to a week, they just won’t look pretty!
- If you want to freeze the cookies, do so before glazing. They’ll last in the freezer for up to 3 months.
Recipe Notes
- You can substitute the vanilla extract for almond extract or even anise extract if you want to make traditional Italian Christmas cookies.
- For something different, add 2 cups of chopped nuts to your sugar cookie dough. If you opt for almond extract, why not add almonds to enhance the flavor?
- Instead of sprinkles, top each Italian Christmas cookie with sugar crystals.
- If you prefer to make a homemade glaze, here’s a quick and simple glaze recipe. In a , whisk together 2 cups of powdered sugar, 1 tsp of vanilla extract, and 3 to 4 tablespoons of room-temperature milk.
- If you want to opt for a non-traditional , you can use a to if you like.
- To make these gluten-free, substitute the for .
Recipe FAQs
Can I make this Italian cookies recipe ahead of time?
Absolutely! I recommend freezing the cookies without the frosting. Simply thaw completely before frosting and serving the cookies.
You may also enjoy these other cookies recipes:
Chocolate Chocolate Chip Cookies
Thumbprint Cookies with Jam or Preserves
Ingredients
- 1 cup butter salted or unsalted, at room temp
- 2 cups sugar or Swerve
- 3 eggs
- 2 tsp vanilla extract heaping
- 15 ounces ricotta cheese
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
Icing
- 1 container store-bought vanilla frosting
- colorful sprinkles
Instructions
- In a large mixing bowl, place the butter, sugar, eggs, and vanilla. Mix well with an electric mixer until fully combined. Add ricotta and mix again until incorporated.1 cup butter, 2 cups sugar, 3 eggs, 2 tsp vanilla extract, 15 ounces ricotta cheese
- Add flour, salt, and baking soda. Beat again until fully incorporated and a dough is formed. The dough will be soft and sticky.4 cups all-purpose flour, 1 tsp salt, 1 tsp baking soda
- Using a cookie scoop or two spoons, drop tablespoon-sized cookie dough balls onto greased baking sheets. Bake at 350 for about 10 minutes, or until lightly browned around the bottom edges. Remove from oven and allow to cool completely.
- Remove the lid and foil seal from the can of frosting and microwave for about 30 seconds. Stir. Gently spread a little icing on top of each cookie and sprinkle with sprinkles of choice before icing sets.1 container store-bought vanilla frosting, colorful sprinkles
- Enjoy!
Nutrition
Nothing is better than going home to family and eating good food and relaxing.
~Irina Shayk
We are having a group over tonight for Bible study. I just so happen to have a spare container of ricotta cheese in the fridge so I’m going to make these up tonight 🙂
Have got to try these!
Christy, have you had any of these around long enough to see if they freeze well?
Hey Leta! I haven’t but I think they would. The main thing is you’d want to make sure nothing got put on top of them or have them in a sturdy container. 🙂
This recipe would lend itself nicely to a bit of almond extract, maybe? Thoughts?
OH YES!
How much do you recommend, please?
I would use the same as the vanilla or do half vanilla and half almond.
I make these cookies every Christmas an they’re always a favorite! I make a glaze instead of using frosting. So easy, confectioner’s sugar, milk, lemon juice and zest. Love the combo of lemon and ricotta!
Delicious!
I think the glaze sounds better then the can of frosting. I hate store bought frodting
Totally agree! With cookies this good why mess things up with store bought!
Just as easy to make a glaze from powdered sugar then use sprinkles!
Oooh, I need to try these! They look beautiful, too!
Thank you so much, Aileen! It’s always a joy to see you 🙂
We can’t stand ricotta in anything – how about substituting cream cheese or something else?
I promise you can’t taste the ricotta!! We always do these with a lemon glaze
I’ve substituted cottage cheese for ricotta – I just blend it with a food processor or stick blender first until it is smooth. I am not a big fan of ricotta either.
Lots of great substitutes suggested. Thanks, y’all!
I have made these in the past. Don’t substitute anything for the ricotta. You’ll never recognize it in there. These are wonderful, delicate-tasting cookies, and I know you’ll love them just as they are.