Sweeten up the holidays with ricotta cookies

Pam Griffin

Many Christmas traditions begin in the kitchen, and one of the most popular is making cookies. These holiday treats, suitable for gatherings of all sizes, are a family link to the past and a bridge to the future — memories made and those yet to come.

These cookies are from my pamphlet-style cookbook, "Christmas Cookies ‘Round the World," available at cedarfort.com.


A Christmas tradition in Italian homes, ricotta cookies are very soft and moist with a delicate and original taste.

1/2 cup butter, softened 

1 cup sugar

2 eggs

1/2 (15-oz.) pkg. ricotta cheese

1 tsp. vanilla extract

2 cups all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda


1/8 cup butter, softened

2 cups confectioners' sugar

1/4 tsp. vanilla extract

2-3 Tbsp. milk

Colored sprinkles

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt, and baking soda and; then gradually add to creamed mixture.

Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10 minutes or until lightly browned. Remove to wire racks to cool.

To make the frosting: In a bowl, cream butter, sugar, and vanilla. Add enough milk until frosting reaches spreading consistency.

Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.  Makes four dozen.