There’s something utterly comforting about these soft, tender treats I’m about to share—my beloved Italian Ricotta Christmas Cookies Recipe. They melt in your mouth, boast a subtle almond aroma, and bring a festive sparkle with their glaze. You’ll find these cookies irresistible for holiday gatherings or just that cozy afternoon munch.
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Why You'll Love This Recipe
Every year, making these Italian ricotta Christmas cookies feels like welcoming a bit of tradition right into my kitchen. The ricotta adds a softness that’s just heavenly, and the almond glaze? Pure holiday magic. Believe me, once you bake these, they’ll become a festive favorite at your table.
- Soft & Tender Texture: Thanks to ricotta, these cookies are wonderfully moist and melt-in-your-mouth delightful.
- Subtle Almond Flavor: The almond extract in both dough and glaze brings a festive, aromatic note that’s perfectly balanced.
- Easy to Make: You don’t need fancy equipment or complex steps—just a bit of patience and love.
- Beautiful Presentation: The glaze and sprinkles add a charming holiday look, making them gift-worthy or perfect for your own cookie plate.
Ingredients & Why They Work
The harmony of ingredients here is what creates that perfect Italian ricotta Christmas cookie flavor and texture. Ricotta lends a gentle moisture while the combination of baking powder and baking soda ensures just the right fluffiness. Here’s a quick rundown to help you pick the best ingredients for your batch.
- Unsalted Butter: Softened butter helps with that creamy, rich texture without adding extra saltiness.
- Granulated Sugar: Adds sweetness and contributes to a crisp edge while keeping the middle soft.
- Eggs: Bind everything together and help with structure.
- Vanilla Extract: Adds warmth; choose pure vanilla for best flavor.
- Almond Extract: This is key for that distinctive almond note—don’t skip it!
- Whole Milk Ricotta: Drain it for about an hour to remove excess moisture or your dough can get too wet.
- All-Purpose Flour: The backbone of your dough—sift it for even mixing.
- Baking Powder & Baking Soda: Work together to make cookies rise just right.
- Salt: Balances sweetness and enhances all the flavors.
- Powdered Sugar (for Glaze): Gives the almond glaze its smooth sweetness.
- Milk (for Glaze): Adjust to get the right glaze consistency.
- Christmas Sprinkles: Just for the festive touch—use whatever colors or shapes you love!
Make It Your Way
I love to play around with these Italian ricotta Christmas cookies, especially with the glaze. Sometimes I swap almond extract for lemon zest to give a bright citrus twist. Don’t hesitate to add chopped nuts or sprinkle cinnamon for a warm spice note—it’s all about what makes your taste buds dance!
- Variation: A friend once suggested dipping cookies in dark chocolate after glazing them for a decadent touch—trust me, it’s next-level delicious!
- Dietary Tip: You can experiment with part-whole wheat flour for a nuttier flavor, but keep some all-purpose flour for that tender crumb.
- Make It Vegan: Replace butter with vegan margarine and eggs with flax eggs, and ricotta with a plant-based ricotta for a dairy-free spin.
Step-by-Step: How I Make Italian Ricotta Christmas Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter with granulated sugar until the mixture becomes pale and fluffy—about 3 minutes on medium-high speed. This step is crucial because it incorporates air into the dough, which leads to lighter cookies. I usually scrape down the sides of my bowl halfway through to get an even mix.
Step 2: Mix in Eggs, Ricotta & Extracts
Add in the eggs one at a time, mixing well after each addition to ensure a smooth batter. Then, blend in the well-drained ricotta along with the vanilla and almond extracts. The ricotta should be drained for about an hour to prevent the dough from becoming too wet—I've learned the hard way that skipping this will change your dough's consistency and baking time.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly incorporate this dry mixture into your wet ingredients, mixing just until combined. Overmixing at this stage can make your cookies tough, so I usually switch to a spatula near the end to fold the dough gently.
Step 4: Shape and Bake
Scoop teaspoon-sized portions of dough and roll each into a ball. Place them on parchment-lined baking sheets, leaving about 2 inches between each cookie so they can spread evenly. Bake at 375°F (190°C) for 9 to 11 minutes—watch for lightly golden edges. I like to check at 9 minutes, just to make sure they don't overbake.
Step 5: Prepare and Apply Almond Glaze
While the cookies cool slightly on the baking sheet, whisk powdered sugar, milk, and almond extract until smooth to make the glaze. Dip the tops of the warm cookies into the glaze and immediately sprinkle with festive sprinkles. Set them aside to dry completely—this usually takes about an hour. I find that letting the glaze firm up fully helps avoid smudging while stacking or transporting them.
Top Tip
Making Italian Ricotta Christmas Cookies always taught me that small details make the difference between a “meh” cookie and a showstopper. Through years of baking, here’s what I’ve learned that could save you time and frustration.
- Drain Ricotta Well: I can’t stress this enough—too much moisture from ricotta makes dough sticky and tricky to shape. Use a fine sieve or cheesecloth and let it sit for at least an hour.
- Don’t Overbake: This cookie is soft by nature; overbaking dries them out. Check at the earliest bake time and remove them when edges just start turning golden.
- Even Cookie Size: Using a teaspoon cookie scoop helps ensure uniformity so cookies bake evenly.
- Glazing While Warm: Dipping cookies into glaze while they're still slightly warm helps the glaze adhere smoothly, but be gentle when moving them afterward.
How to Serve Italian Ricotta Christmas Cookies Recipe
Garnishes
I usually stick to classic red and green sprinkles because it amps up the Christmas vibe right away. Sometimes, if I’m feeling fancy, I toss a few edible glitter flakes or crushed pistachios on the glaze for a little unexpected crunch and sparkle.
Side Dishes
This cookie pairs beautifully with a warm cup of espresso or a spiced holiday tea. I’ve also served these alongside a cheese platter featuring mild Italian cheeses—trust me, the combo is surprisingly delightful and makes your cookie platter feel more like a party.
Creative Ways to Present
I love stacking these cookies in clear glass jars tied with a festive ribbon as gift ideas. For parties, you can arrange them on tiered dessert stands with holiday greenery and tiny ornaments scattered around—visually stunning and crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to four days. The glaze hardens nicely but stays a little soft inside. If you want to keep them fresh longer, I recommend separating layers with parchment paper to avoid sticking.
Freezing
I freeze these cookies unglazed to preserve their texture best. After shaping into balls, I freeze them on a baking sheet until firm, then transfer to a sealed bag. When ready to bake, just add a minute or two to the baking time and glaze after cooling. Freezing dough is a life-saver during busy holiday prep!
Reheating
When you want to enjoy leftover cookies, a quick 10-second zap in the microwave brings back that fresh-from-the-oven feel. Just don’t microwave glazed cookies too long or the glaze might melt off. Alternatively, a few minutes in a low oven wrapped loosely in foil helps keep them soft.
Frequently Asked Questions:
Low-fat ricotta contains more moisture and less fat, which may affect the tenderness and cause the dough to be wetter. If you choose to use it, drain it very well and expect a slightly different texture. Full-fat ricotta gives the best results.
Adjust the milk amount gradually—less milk for a thicker glaze and more for a thinner one. Add milk a teaspoon at a time until you reach your preferred consistency, perfect for dipping or drizzling.
Yes! You can prepare the dough, shape it into balls, and freeze them on a sheet tray. Once frozen, transfer to a ziplock bag. When ready, bake directly from frozen, adding a couple extra minutes to the baking time.
Vanilla extract is the most straightforward swap, though you'll lose the nutty aroma. You can also try a few drops of lemon or orange zest for a citrusy twist, or hazelnut extract for a different nut flavor.
Final Thoughts
These Italian Ricotta Christmas Cookies Recipe are like a warm hug from Nonna’s kitchen—soft, fragrant, and festive. They’ve become my go-to cookie for holiday gift baskets or simply rewarding myself after a day of decorating. I hope when you try this recipe you feel the same joy I do every time I pull that first batch from the oven. Trust me, once you make these, they’ll be on your holiday list forever.
Print
Italian Ricotta Christmas Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight in these traditional Italian Christmas Cookies with a tender ricotta-infused dough and a sweet almond glaze topped with festive sprinkles. Perfect for holiday celebrations, these cookies are soft, flavorful, and beautifully decorated.
Ingredients
Cookies
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup whole milk ricotta drained for about an hour
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Almond Glaze
- 1 cup powdered sugar
- 2-4 tablespoons milk
- ½ teaspoon almond extract
- Christmas sprinkles for topping
Instructions
- Preheat oven - Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Cream butter and sugar - Add 1 cup unsalted butter and 2 cups granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high until light and fluffy, about 3 minutes.
- Add wet ingredients - Add 2 large eggs, 1 cup whole milk ricotta, 1 tablespoon vanilla extract, and ¼ teaspoon almond extract, mixing until fully incorporated.
- Combine dry ingredients - In a medium bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Mix dough - Slowly add the dry ingredients to the sugar mixture and mix until all flour is fully incorporated.
- Shape cookies - Scoop teaspoons of dough and roll into uniform balls; place them on the prepared baking sheets with 2 inches between each.
- Bake cookies - Bake for 11 minutes, then remove from the oven and let cool on the pan for 3 minutes before transferring to a cooling rack to cool completely.
- Prepare almond glaze - In a small bowl, whisk 1 cup powdered sugar, 4 tablespoons milk, and ½ teaspoon almond extract until smooth.
- Glaze cookies - Dip the tops of the cooled cookies into the glaze, then immediately sprinkle with Christmas sprinkles.
- Set glaze - Allow the glaze to dry before serving the cookies.
Notes
- Drain the ricotta well to avoid soggy dough; about an hour is recommended.
- Use whole milk ricotta for a richer texture.
- Adjust milk in glaze to achieve desired consistency; it should be smooth but not runny.
- Allow cookies to cool completely before glazing to prevent melting.
- Sprinkles add festive color but can be omitted for a simpler look.
- Store cookies in an airtight container for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
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