I’m excited to share this delightful Italian Ricotta Christmas Cookies Recipe that’s become a holiday tradition in my family. These cookies are soft, subtly flavored with almond and vanilla, and just perfect for cozying up with a cup of coffee or sharing with neighbors during the festive season.
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Why You'll Love This Recipe
These Italian Ricotta Christmas Cookies have won me over with their tenderness and just the right hint of almond. I’ve made countless cookies, but this recipe always brings that cozy, homemade feeling you want during the holidays—like a warm hug from Nonna.
- Unforgettable texture: The ricotta keeps the cookies incredibly soft and moist without being heavy.
- Simple ingredients: You probably already have everything in your pantry for these cookies to become an instant favorite.
- Classic festive flair: The almond glaze with Christmas sprinkles adds a cheerful, festive touch that’s a joy to look at and eat.
- Perfect for gifts: These cookies transport you right to an Italian holiday kitchen and make for lovely holiday gifts or party treats.
Ingredients & Why They Work
This mix of ingredients creates a soft, tender cookie with just a touch of richness and zesty almond flavor from the glaze. The ricotta is the star, adding natural moisture and tenderness without weighing the dough down.
- Unsalted Butter: Softened butter adds richness and helps create that tender crumb everyone loves.
- Granulated Sugar: Sweetens perfectly without overpowering the delicate flavors.
- Eggs: They give structure and encourage a soft, cakey texture.
- Vanilla Extract: Adds warmth and depth, balancing the almond notes.
- Almond Extract: Just a little goes a long way to an authentic holiday flavor.
- Whole Milk Ricotta: Drained and creamy, it’s what sets these cookies apart, adding moisture and softness.
- All-Purpose Flour: The base ingredient providing weight and structure.
- Baking Powder & Baking Soda: These leavening agents make the cookies rise beautifully while staying tender.
- Salt: Enhances the flavors and balances the sweetness.
- Powdered Sugar (for glaze): Smooth and easy to mix for a glossy, sweet coating.
- Milk (for glaze): Adjusted to get just the right glaze consistency.
- Christmas Sprinkles: For that festive look that makes the cookies extra special.
Make It Your Way
What I love about this recipe is how easy it is to make your own with simple tweaks. Sometimes I swap out half the granulated sugar for brown sugar for a deeper flavor or add a pinch of cinnamon for a seasonal twist.
- Variation: One year, I added chopped pistachios inside the dough to add a nutty crunch, which was a big hit at my family gathering.
- Dietary tweak: You can experiment with gluten-free flour blends to make these cookies gluten-free, but be mindful that texture may vary slightly.
- Glaze alternative: Swap almond extract in the glaze for lemon juice to brighten the flavor, making these cookies fresh and vibrant.
Step-by-Step: How I Make Italian Ricotta Christmas Cookies Recipe
Step 1: Creaming the butter and sugar
Start by preheating your oven to 375°F and lining your baking sheets with parchment paper—this little prep goes a long way to prevent sticking. Then, on medium-high speed, beat the softened butter with sugar until it’s fluffy and light, usually about three minutes. This step is crucial because it adds air, helping your cookies have a tender, melt-in-your-mouth texture. I always make sure my butter isn’t too cold for easy creaming.
Step 2: Incorporate eggs, ricotta, and extracts
Next, add your eggs, ricotta (make sure it’s drained well so the dough isn’t too wet), vanilla, and almond extracts. Mix these together until everything is smooth and fully combined. The ricotta might look a little curdled when you add it — don’t worry! It blends beautifully into the dough once the flour goes in.
Step 3: Mixing dry ingredients and combining
Whisk your flour, baking powder, baking soda, and salt in a separate bowl. Slowly add this dry mix to your wet ingredients, stirring gently until everything is incorporated. Don’t overmix—this keeps your cookies tender instead of tough.
Step 4: Shaping and baking the cookies
Scoop teaspoons of dough and roll them into neat little balls, carefully placing them about 2 inches apart on your baking sheets. I like using a small cookie scoop to keep them uniform; it helps them bake evenly. Bake for 9 to 11 minutes—just until the edges are set and the tops look slightly cracked. Let them cool on the pan for 2 to 3 minutes before transferring to a wire rack to cool completely.
Step 5: Making and applying the almond glaze
Whisk together powdered sugar, milk, and almond extract until you get a smooth, pourable glaze. If it’s too thick, add a splash more milk, but it shouldn’t be runny. Dip the tops of cooled cookies into the glaze, then immediately decorate with Christmas sprinkles while the glaze is still tacky. Let the glaze dry fully before serving or storing—trust me, the sparkle makes these irresistible!
Top Tip
I’ve found a few simple tricks that really make this Italian Ricotta Christmas Cookies Recipe shine every time. These tips come straight from my holiday baking battles and sweet successes.
- Drain Ricotta Thoroughly: Leaving excess moisture in ricotta causes dough to be too wet, making rolling difficult. I always drain it in a fine sieve for at least an hour.
- Don’t Skip Parchment Paper: It prevents sticking and helps the bottoms bake evenly without burning.
- Spot the Perfect Bake: Cookies should be set but feel just slightly soft when you take them out—they firm up as they cool, staying soft inside.
- Glaze While Warm: Dip cookies in glaze only once fully cooled to avoid melting the sugary topping into a mess.
How to Serve Italian Ricotta Christmas Cookies Recipe
Garnishes
I usually keep the garnishes festive and classic—colorful Christmas sprinkles are my go-to because they add that joyful sparkle, but I’ve also sprinkled crushed pistachios or cinnamon sugar on top in the past for a personalized touch. It’s fun to let the presentation match your holiday vibe.
Side Dishes
These cookies pair beautifully with hot drinks—think rich espresso, creamy hot chocolate, or spiced mulled wine. I love serving them alongside other holiday treats like biscotti or a platter of assorted cheeses and fresh fruit for a festive afternoon spread.
Creative Ways to Present
For holiday parties, I arrange these cookies on a rustic wooden board with sprigs of fresh rosemary and cranberries scattered around for a wintry touch. I’ve also wrapped them in cellophane bags tied with festive ribbon as charming edible gifts for friends and neighbors.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature. Because these are soft cookies, they'll stay fresh and tender for up to 5 days. I sometimes separate layers with parchment paper to keep the glaze from sticking together.
Freezing
I’ve frozen batches of these cookies unglazed with no problems. Just pop the dough balls onto a tray, freeze until firm, then store in sealed freezer bags for up to three months. When ready, bake from frozen, adding a minute or two to bake time. I prefer glazing them fresh after baking, so the glaze looks its best.
Reheating
If you want to warm your cookies, I suggest a quick zap in the microwave for about 10 seconds—just enough to bring out that fresh-baked aroma without melting the glaze. You could also warm a few in a low oven (300°F) for 5 minutes, but make sure the glaze is dry first to avoid stickiness.
Frequently Asked Questions:
Yes, you can use part-skim ricotta, but I recommend draining it thoroughly to avoid excess moisture. Whole milk ricotta tends to give the best texture and richness.
Make sure the cookies are completely cooled before dipping into the glaze. Dipping warm cookies causes the sugar to melt and creates a sticky mess. Let the glaze dry fully before storing.
While the ricotta is key to texture, you might try a dairy-free ricotta alternative, but results will vary. You may need to adjust flour and moisture ratios to get a similar consistency.
Stored properly in an airtight container, these cookies stay fresh for up to five days at room temperature. The ricotta helps keep them moist longer than many traditional cookies.
Final Thoughts
Italian Ricotta Christmas Cookies Recipe has truly become one of my favorite holiday baking rituals. Their melt-in-your-mouth softness and reliable festive charm make them a recipe I reach for year after year. I can’t wait for you to give these a try—and then share them with the people you love. Trust me, they’ll be asking for seconds before the first cup of cocoa is even finished!
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
Description
These Italian Christmas Cookies are soft, flavorful treats featuring a tender ricotta dough enriched with almond and vanilla extracts. Topped with a sweet almond glaze and festive sprinkles, they are perfect for holiday celebrations and gifting.
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 to prepare for baking.
- Cream butter and sugar: Add 1 cup softened unsalted butter and 2 cups granulated sugar to a stand mixer bowl fitted with the paddle attachment and beat on medium-high speed until mixture becomes light and fluffy, about 3 minutes.
- Add wet ingredients: Mix in 2 large eggs, 1 cup drained whole milk ricotta, 1 tablespoon vanilla extract, and ¼ teaspoon almond extract until fully incorporated into the batter.
- Combine dry ingredients: In a separate bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Mix dry and wet ingredients: Gradually add the dry mixture to the wet mixture, mixing until all flour is fully incorporated and a dough forms.
- Shape cookies: Scoop teaspoon-sized amounts of dough, roll them into uniform balls, and place them 2 inches apart on the prepared baking sheets.
- Bake cookies: Bake the cookies in the preheated oven for 11 minutes, then remove them and allow to cool on the baking sheets for 3 minutes before transferring to a cooling rack to cool completely.
- Prepare almond glaze: In a small bowl, whisk together 1 cup powdered sugar, 4 tablespoons milk, and ½ teaspoon almond extract until smooth and creamy.
- Glaze and decorate: Dip the tops of the cooled cookies into the almond glaze, then immediately sprinkle with Christmas sprinkles for a festive finish.
- Set glaze: Set the glazed cookies aside on a rack or parchment until the glaze has dried completely before serving or storing.
Notes
- Drain ricotta cheese well to avoid excess moisture that can affect dough consistency.
- Adjust milk quantity in glaze to achieve desired thickness; use less for thicker glaze.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- Store cookies in an airtight container at room temperature for up to one week.
- For nut-free option, omit almond extract and use vanilla extract only.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
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