The smell of sugar and butter drifting through the house takes me right back to church bake sales and Sunday afternoons at my mama’s kitchen table. I remember rolling out dough with flour on my cheeks and a cup of sweet tea cooling on the windowsill while she hummed hymns and nudged me to make the shapes perfect. Those small rituals made big memories.
I’m Maggie Hart, a 58-year-old home cook from Louisville, Kentucky, and I love sharing heartwarming, simple recipes that feel like a warm blanket. I learned to cook standing beside my mother and flipping through old church and community cookbooks, the pages soft from years of use. My recipes focus on weeknight ease, family-friendly ingredients, and comforting flavorsthink casseroles, skillet meals, and familiar desserts that bring people to the table. I test everything in real kitchens, not just photo shoots, and I skip pork so families with dietary restrictions can enjoy my food. I explain each recipe step-by-step in a friendly, conversational way so you can bake with confidence. If you love the gentle tang of ricotta in sweets, you might also enjoy my almond lemon ricotta cake and my ricotta chocolate chip cookiesboth are crowd-pleasers and carry that same cozy spirit. For a sunny twist, see my almond lemon ricotta cake with lemon glaze for another ricotta-sweet treat.
Why this recipe works
Shamrock Sugar Cookies with Ricotta Frosting work because they blend a tender, buttery sugar cookie with a creamy, slightly tangy ricotta frosting that keeps the sweetness balanced. The ricotta adds moisture and body to the frosting without making it overly sweet or cloying, so every bite feels light and rich at the same time. The cookie dough itself uses basic pantry staplesflour, baking powder, baking soda, butter, sugar, an egg, a touch of vanilla and almond extractand that simplicity lets the texture and flavor shine. You get crisp edges and soft centers, the kind of cookie that snaps at the edges and yields tenderly in the middle.
This recipe also performs well because it’s forgiving. You can chill the dough briefly if it gets too soft, or roll it a bit thicker for softer cookies. The optional green food coloring gives the Shamrock Sugar Cookies with Ricotta Frosting a festive look, but you can skip it and rely on the frosting color for charm. Families love these cookies because the steps are straightforward and kids can help with cutting shamrock shapes and spreading frosting. The ricotta frosting stays stable at room temperature for a while, so the cookies travel well for school parties or neighborhood potlucks. The balance of buttery cookie and creamy ricotta frosting makes Shamrock Sugar Cookies with Ricotta Frosting a winner any time you want something both nostalgic and a little more sophisticated than ordinary iced sugar cookies.
How this recipe comes together
I like to think of making Shamrock Sugar Cookies with Ricotta Frosting as a few simple stages: mixing the dough, chilling and rolling, baking, and finishing with the easy ricotta frosting. Start by combining the dry ingredientsflour, baking powder, and baking sodaso they’re evenly distributed. Cream the butter and granulated sugar until light and fluffy; that step introduces air and creates a tender crumb. Add the egg and the two extractsvanilla for warmth and almond for that subtle, nutty note that pairs beautifully with ricotta. If you use green food coloring, add it in slowly so you control the shade.
Rolling the dough on a floured surface and cutting shamrock shapes turns baking into a festive activity; if the dough feels sticky, chilling for 15–30 minutes helps. Bake until the edges turn golden but the centers remain softoverbaking dries the cookie and robs it of that comforting tenderness. While the cookies cool, whisk the ricotta with powdered sugar and a little vanilla for the frosting. The ricotta makes the frosting creamy without becoming overly sweet, which is why I love these the frosting lifts the cookie rather than overpowering it. When you spread or pipe the ricotta frosting, it’ll set gently and stay smooth. These Shamrock Sugar Cookies with Ricotta Frosting look lovely on a platter and taste even better after a day when flavors have had time to meld.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Green food coloring (optional)
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and baking soda.
- In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg and extracts.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- If using, add green food coloring.
- Roll out the dough on a floured surface and cut into shamrock shapes.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until the edges are golden. Let cool.
- For the frosting, mix ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Frost the cooled cookies and enjoy!
Best ways to enjoy it
Serve Shamrock Sugar Cookies with Ricotta Frosting at room temperature for the best texture and flavor. When the cookies sit out for a short while, the frosting softens just enough to make each bite creamy without making the cookie soggy. Arrange them on a single large platter for a holiday spread, or place them in small stacks wrapped with a ribbon for neighborly gifts. These cookies pair nicely with a simple cup of black tea, a bright Earl Grey, or a mug of hot chocolateeach beverage complements the gentle tang of ricotta and butteriness of the cookie. For a brunch setting, pair them with fresh berries or lemon bars to provide a balance of richness and acidity.
If you plan to serve Shamrock Sugar Cookies with Ricotta Frosting at a party, consider making the cookie rounds the day before and storing unfrosted ones in an airtight container. Frost them in the morning of the event so the ricotta frosting stays fresh and smooth. For a kid-friendly decorating activity, set out sprinkles or edible pearls and let little hands add their own flair to the ricotta frosting; the texture holds decorations well. These cookies also travel well in shallow boxes layered with parchment; just avoid stacking them too high so the frosting doesn’t smudge. I sometimes tuck a sprig of mint with each plate for a fresh scent that plays nicely with the almond hint in the cookies.
How to store it properly
To keep Shamrock Sugar Cookies with Ricotta Frosting at their best, store unfrosted cookies in an airtight container at room temperature for up to three days. If you’ve already frosted them, they’ll stay fresh covered in the fridge for up to four days because of the dairy in the frosting. Bring frosted cookies to room temperature before serving so the ricotta softens and the cookie regains its tender texture. If you need to stash cookies for longer, freeze unfrosted dough discs wrapped individually in plastic and then stored in a freezer-safe bag for up to three months. Thaw in the refrigerator overnight before rolling and baking.
You can also freeze baked unfrosted cookies in a single layer on a baking sheet, then transfer them to a sealed container and freeze for up to two months. When ready to serve, thaw and then frost with the ricotta mixture; this keeps the frosting bright and prevents condensation from making the topping runny. If you freeze frosted cookies, place them on a tray until the frosting firms, then stack with parchment between layers and freeze for up to a monthnote that texture may change slightly after thawing. Always label containers with the date so you use the oldest batch first. Proper storage makes Shamrock Sugar Cookies with Ricotta Frosting a great make-ahead option for celebrations.
Simple tips for success
A few small tricks make a big difference with Shamrock Sugar Cookies with Ricotta Frosting. First, measure your flour correctly by spooning it into the cup and leveling with a knifetoo much flour yields dense cookies. When creaming butter and sugar, take time to get it light and fluffy; this gives the cookies lift. If your kitchen is warm and the dough becomes soft, pop it in the fridge for 15–30 minutes before rolling. That chill helps the shapes keep crisp edges during baking. Use a light touch when rolling to avoid overworking the dough; overworking activates gluten and makes cookies tough.
For the ricotta frosting, choose whole-milk ricotta for creaminess and drain any excess liquid if your ricotta is particularly wetplace it in a fine sieve for a few minutes to avoid runny frosting. Adjust powdered sugar to taste; start with a cup and add more if you prefer stiffer frosting. If you like delicate piping, transfer frosting to a piping bag with a round tip; for a rustic look, simply spread with an offset spatula. Keep these tips in mind and you’ll find that Shamrock Sugar Cookies with Ricotta Frosting turn out reliably tender and flavorful every time. For another ricotta-forward cookie idea, you might enjoy my almond ricotta chocolate chip cookies, which share the same creamy lift.
Frequently asked questions
Q: Can I make the dough ahead of time?
A: Yes. You can prepare the dough, wrap it tightly, and refrigerate it for up to 48 hours before rolling and cutting. Chilling actually helps flavors meld and makes the dough easier to handle. If you plan to store it longer, freeze the dough for up to three months; thaw overnight in the refrigerator before using. When made ahead, you’ll find it even easier to produce uniform Shamrock Sugar Cookies with Ricotta Frosting because the dough stays firmer and cuts cleanly.
Q: Can I substitute the ricotta in the frosting?
A: You can, but substitutions change the texture and flavor. Mascarpone makes a richer, silkier frosting, while cream cheese gives a tangier, denser result. If you swap ricotta for cream cheese, reduce powdered sugar slightly and taste as you go. For a dairy-free option, try a thick coconut-based cream, but expect a different mouthfeel. Ricotta gives a light, slightly grainy creaminess that balances the sugar and is part of what makes Shamrock Sugar Cookies with Ricotta Frosting special.
Q: How do I keep the cookies from spreading too much?
A: Make sure your butter is softened but not melted. If the butter gets too warm, the cookies will spread. Chill the dough briefly before cutting if your kitchen runs warm. Also, avoid over-creaming the butter and sugar; you want air incorporated, but overdoing it can cause excess spreading. Use a baking sheet lined with parchment and give cookies a little space so edges can brown evenly. Proper chilling and measured creaming help ensure your Shamrock Sugar Cookies with Ricotta Frosting hold their shamrock shape.
Q: Can I add flavors or decorations to the frosting?
A: Absolutely. A little lemon zest brightens the ricotta, or stir in a tiny bit of almond extract for a more pronounced nuttiness. For decorations, press small edible pearls or colored sanding sugar onto the frosting before it sets. If you’re piping, keep a narrow tip for delicate borders, or use a wider tip for a smooth dome. Small additions let you customize Shamrock Sugar Cookies with Ricotta Frosting for holidays or special occasions without overwhelming the base flavors.
Conclusion
If you enjoy playful, comforting sweets that bring families together, these Shamrock Sugar Cookies with Ricotta Frosting are a lovely choice. For more inspiration that pairs ricotta with sweet treats, check out the curated list of recipes from a fellow home cook at molly yeh’s recipes, which includes bright, family-friendly ideas to try alongside your cookies.
Print
Shamrock Sugar Cookies with Ricotta Frosting
- Total Time: 42 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Tender, buttery sugar cookies topped with a creamy, slightly tangy ricotta frosting, perfect for festive occasions.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Green food coloring (optional)
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and baking soda.
- In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg and extracts.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- If using, add green food coloring.
- Roll out the dough on a floured surface and cut into shamrock shapes.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until the edges are golden. Let cool.
- For the frosting, mix ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Frost the cooled cookies and enjoy!
Notes
For best flavor, let cookies sit for a day after frosting to allow flavors to meld. Use whole-milk ricotta for the best frosting texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American