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Soft and Chewy Ricotta Sprinkle Cookies Recipe

Soft and Chewy Ricotta Sprinkle Cookies

Soft, cake-like ricotta cookies are finished with a thick vanilla glaze and colorful sprinkles. This recipe makes about 36 tender cookies and is ideal for holidays, celebrations, and cookie exchanges.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 cups (250 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 Large egg
  • 15 ounces (425 g) Whole-milk ricotta cheese
  • 1–2 teaspoons Vanilla extract
Glaze and Decoration
  • 1 1/2 cups (170–180 g) Powdered sugar
  • 2–3 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract, optional
  • 1/4–1/3 cup Colored sprinkles

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy.
  4. Beat in the egg, ricotta, and vanilla until smooth. The mixture may remain slightly lumpy from the ricotta.
  5. Gradually add the dry ingredients and mix just until combined. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Chill the dough for 30–60 minutes first if it is difficult to scoop.
  7. Bake for 10–13 minutes, until the cookies look set and the bottoms are lightly golden. Keep the tops pale for the softest texture.
  8. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a rack to cool completely.
  9. Stir the powdered sugar with milk or cream and optional vanilla until the glaze is thick but spreadable. Spread or drizzle it over the cooled cookies and immediately add the sprinkles.
  10. Let the glaze set before storing the cookies in an airtight container.

Notes

If the ricotta is very wet, drain it in a fine-mesh strainer for 30 minutes before mixing. Store glazed cookies at room temperature for about 3 days or refrigerate for up to 5 days. Unglazed cookies can generally be frozen for up to 2 months; thaw and glaze before serving.