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.
Author:Emma Harper
Prep Time:20 minutes
Cook Time:14 minutes
Total Time:1 hour (including cooling and decorating)
Yield:30 cookies 1x
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Vegetarian
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.