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
Scale
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
