Frosted Italian Cookies

    40 min

    These cookies are super-moist, this is because ricotta is added to the batter. The cookies are then frosted with a vanilla icing. They are delicious with a cuppa, for dessert or on their own.

    160 people made this

    Makes: 36 

    • 115g unsalted butter, softened
    • 200g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 225g ricotta cheese
    • 250g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 30g unsalted butter, softened
    • 240g icing sugar
    • 1/4 teaspoon vanilla extract
    • 1 1/2 tablespoons milk

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease baking trays.
    2. In a medium bowl, cream together 115g butter and caster sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese.
    3. Combine the flour, bicarbonate of soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 5cm apart onto the prepared baking trays.
    4. Bake for 8 to 10 minutes in the preheated oven or until edges are golden. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
    5. In a medium bowl, cream together the remaining butter and icing sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

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    Reviews in English (139)


    Used this recipe to finish off half a tub of ricotta left over from a previous pasta dish. I halved the recipe and the cookies turned out fine. I thought the icing was a step too far so I left it off. One tip however - don't store these in a container. They will become too soft and sticky. They're best left out in the air, where they will soon be gobbled up.  -  12 Jan 2017


    I have an Italian co-worker who makes the most amazing cookies for the holiday potluck. She calls them "love knots" and I covet them. This recipe is so close that I'm calling it a match. I can't tell my co-worker...I'm afraid I could end up with concrete shoes in the bottom of the river! The dough is very soft so I set it in the fridge for 30 minutes and used a Pampered Chef small scoop to form the cookies (approx 1 tablespoon), then placed on parchment paper. They did not spread much so 2 inches apart is more than sufficient. These cookies are not golden (until you lift them off the pan). They are done when they don't look wet/shiny. Make sure to allow the cookies to rest for 5 minutes before removing them from the pan. You won't be disappointed! I ended up with just over 50 small rounded cookies.  -  09 Sep 2008  (Review from Allrecipes US | Canada)


    I always loved these and was happy to find the recipe again. They definitely need the frosting as they're not overly sweet. Be careful not to overbake as they don't get a golden color like most cookies do when they're done.  -  15 Dec 2002  (Review from Allrecipes US | Canada)