Description
Soft and Fluffy Italian Sprinkle Cookies are classic ricotta cookies with a tender, cake-like texture. Coated in a sweet vanilla glaze and topped with rainbow sprinkles, these festive cookies are perfect for holidays, weddings, and celebrations.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk (for glaze)
- 1/2 tsp vanilla extract (for glaze)
- Rainbow sprinkles, for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg, ricotta cheese, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the bottoms are lightly golden and the tops are set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Spoon or dip cooled cookies in the glaze, then immediately top with rainbow sprinkles.
- Let glaze set before storing or serving.
Notes
- Use full-fat ricotta for the best texture and flavor.
- Glaze and sprinkle once cookies are fully cooled for best results.
- Store in an airtight container at room temperature for up to 4 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg