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
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 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
