This simple dessert recipe yields oodles of pillowy soft, tender cookies that are a sure to be a family favorite!
These Ricotta Cookies are divine. They’re hands down some of the best cookies I make. I’ve been baking them every year for Christmas since 2008, and it’s a tradition that will definitely keep on going.
This is a perfect recipe to make for the holidays because it makes a ton – I get about 7 dozen out of it, which is plenty to hand out to neighbors, teachers, and friends. Sometimes I even make a second batch of these since my Italian in-laws’ require a big container of these every year for Christmas dessert.
One of my favorite things about this recipe is having my kiddo help out with the baking and decorating. He really gets a kick out of watching the butter and sugar get nice and fluffy during the 5 minutes of high-speed mixing.
Sometimes I have the neighbor kids come over and we have a big ol’ decorating party.
Sprinkles. Get. Everywhere. But it’s so fun!
Speaking of sprinkles, I’ve found that the nonpareil variety hold up best here. Since the cookies are so moist, larger decorations like these tend to get really soggy once they’ve been stored for a few days.
I also like to make these (and most other cookie recipes) using scoops. They come in all sorts of different sizes and help ensure you get consistently sized cookies that are evenly baked. Plus the little squeeze release handle makes faster work of portioning out the dough.
I use a #50 scoop when I make this recipe and usually get about 7 dozen, depending
how much of the batter we eat raw on the day.
Another thing that I rarely bake without is a silicone baking mat. I use one on each baking sheet and it helps ensure that nothing sticks to the pan, and the cookies release from the sheet easily.
While these cookies are great for Christmas, they’re really perfect for any occasion (not that you need an occasion for cookies!). I make them for Easter fairly often, too. You can jazz ’em up with different colors – red for Valentine’s Day, green for St. Patrick’s Day, etc. And rainbow colored sprinkles are always a hit!
I also came up with a Lemon Ricotta Cookie variation a while back that’s also delicious and a nice change from the standard recipe.
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