You know that moment when the house fills with warm, almond-scented magic and soft, melt-in-your-mouth cookies are cooling on the rack? That's exactly what you get with this Italian Ricotta Christmas Cookies Recipe. These cookies are wonderfully tender, thanks to ricotta, and perfect for sharing around the holidays.
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Why You'll Love This Recipe
I've made tons of holiday cookies over the years, but these Italian Ricotta Christmas Cookies have a special place in my kitchen. They bring a unique moistness and delicate crumb that’s so hard to find in typical sugar cookies, and their almond glaze and sprinkles add that festive cheer we all crave.
- Unexpected Moisture: The ricotta cheese makes each cookie soft and tender without being heavy or greasy.
- Festive Flavors: A hint of almond extract pairs perfectly with vanilla, creating a subtle, irresistible flavor that's classic yet special.
- Easy to Make: Despite how fancy they taste, this Italian Ricotta Christmas Cookies Recipe is super straightforward—no tricky steps, just mix and bake.
- Perfect for Gifting: They hold up well when packed in tins or boxes, making them a wonderful homemade gift during the holidays.
Ingredients & Why They Work
The magic here is in how the ingredients come together to build a cookie that's both sturdy yet tender, rich but not overwhelming. Buying good-quality ricotta and fresh extracts really makes a noticeable difference.
- Unsalted Butter: Using unsalted butter lets you control the salt level perfectly and lends that creamy richness every classic cookie needs.
- Granulated Sugar: Provides sweetness and helps create that slight crisp edge around the cookie while keeping the inside soft.
- Eggs: They bind the dough and add moisture for that perfect cookie structure.
- Vanilla Extract: A kitchen staple that adds warmth and depth to the flavor profile.
- Almond Extract: Just a little goes a long way to infuse these cookies with that signature Italian holiday aroma.
- Whole Milk Ricotta: The heart of this recipe—make sure to drain it to avoid sogginess, it adds tenderness and a slightly creamy texture.
- All-Purpose Flour: The base that gives our cookies form; sifted well to keep dough light.
- Baking Powder & Baking Soda: Combined leaveners that ensure the cookies rise just right without puffing up too much.
- Salt: Balances the sweetness and enhances all the flavors.
- Powdered Sugar: For the glaze — it creates a smooth, sweet coating that sets nicely.
- Milk (for glaze): Adjusted to get the perfect drizzle consistency.
- Christmas Sprinkles: Adds that fun, festive pop of color and texture once the glaze dries.
Make It Your Way
This Italian Ricotta Christmas Cookies Recipe is totally adaptable—which in my book, makes it even better! I love tweaking the glaze or adding little twists that make these cookies my own or match the season perfectly.
- Flavor Swap: Sometimes I swap almond extract for orange zest in the glaze to add a fresh citrus note. It brightens things up and feels less traditional but just as festive.
- Gluten-Free Option: I've tested swapping all-purpose flour for a 1:1 gluten-free blend. Just be gentle with mixing and watch that dough firm up enough before baking.
- Nutty Upgrade: Toasted finely chopped almonds folded into the dough add great crunch and amplify that almond flavor.
Step-by-Step: How I Make Italian Ricotta Christmas Cookies Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
I always start by placing softened unsalted butter and granulated sugar in my stand mixer bowl with the paddle attachment. Beat them on medium-high speed for about 3 minutes until the mixture is pale and fluffy. This step is crucial because it incorporates air, helping your cookies have that light texture.
Step 2: Add Eggs, Ricotta, and Extracts
Next, mix in the eggs one at a time until fully combined. Then add the ricotta (make sure it’s drained well — I like to let it sit in a fine sieve for about an hour beforehand), the vanilla, and almond extracts. Mix everything thoroughly so the wet ingredients meld beautifully with the sugar and butter.
Step 3: Combine Dry Ingredients and Mix
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Slowly add this dry mixture to your wet ingredients, mixing on low speed. I always do this gradually to avoid overworking the dough, which can lead to tough cookies. Once combined, the dough will be soft but manageable.
Step 4: Shape and Bake
Scoop out teaspoon-sized portions and roll them into smooth, even balls. Place them on parchment-lined baking sheets with about 2 inches between each cookie to give them space to spread. Bake at 375°F for 9 to 11 minutes — keep an eye for lightly golden edges. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
Step 5: Prepare and Apply Almond Glaze
Whisk powdered sugar, milk, and almond extract until smooth — it should be pourable but not runny. I dip just the tops of the cooled cookies in this glaze, then immediately sprinkle festive Christmas sprinkles on top. Set aside until the glaze sets, which usually takes about 15-20 minutes.
Top Tip
From baking these cookies year after year, I’ve learned some essential tricks to get them just right that I want to share with you:
- Drain Your Ricotta Well: This one can’t be overstated—if the ricotta is too wet, your dough will be sticky and the cookies won’t hold their shape well.
- Don’t Overmix the Dough: Once the dry ingredients go in, mix just until combined to keep the cookies tender and avoid developing gluten.
- Use Room Temperature Ingredients: This helps everything blend smoothly and evenly, producing better texture in the final cookie.
- Glaze When Fully Cooled: Applying the glaze onto warm cookies causes it to melt off and makes a mess—so be patient and let your cookies chill before decorating.
How to Serve Italian Ricotta Christmas Cookies Recipe
Garnishes
I usually keep the garnishes classic and festive — bright red and green Christmas sprinkles are my go-to. Sometimes I dust a little powdered sugar on top for a snowy effect that looks adorable and tastes sweet. You can also experiment with chopped pistachios for a textured, nutty touch.
Side Dishes
These cookies shine alongside a steaming cup of hot chocolate or robust coffee. I also love how they complement a holiday cheese board with sharp cheeses and fruit preserves — unexpected but fantastic for an Italian-inspired Christmas spread.
Creative Ways to Present
For holiday parties, I like arranging these cookies on a pretty platter interspersed with fresh rosemary sprigs or cranberries to add a natural, festive touch. Wrapping them in cellophane bags tied with red ribbons also makes for a heartwarming homemade gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. These stay fresh for up to a week, which means you have plenty of time to enjoy or gift them.
Freezing
If I’m making a big batch ahead of time, I freeze the unglazed cookies in a single layer on a baking sheet, then transfer them to a freezer bag. When ready to enjoy, just thaw, bake briefly to refresh, then glaze fresh for a near homemade taste months later.
Reheating
To warm up leftovers, I pop the cookies in the oven at 300°F for about 5 minutes to bring back that just-baked softness. Avoid microwaving as it tends to make them overly soft and lose their texture.
Frequently Asked Questions:
Low-fat ricotta tends to have a higher water content, which can change the dough consistency and texture. Whole milk ricotta is best to maintain the cookie's tender and moist quality. If you only have low-fat, be sure to drain it very thoroughly before using.
Stored properly in an airtight container at room temperature, these cookies last about a week. Make sure they’re fully cooled and the glaze has set before storing to keep them fresh and avoid sogginess.
This recipe relies on ricotta for texture and moisture, but you can experiment with dairy-free ricotta alternatives or mashed silken tofu. Keep in mind this may alter the taste and texture. For best results, stick to the original for holiday occasions.
Almond extract is traditional and enhances the Christmas flavors, but if you’re not a fan, you can omit it or substitute with vanilla or orange extract to suit your taste. Each tweak creates a slightly different but still delightful cookie.
Final Thoughts
This Italian Ricotta Christmas Cookies Recipe is one that I come back to year after year because it feels like a warm holiday hug in cookie form. It’s simple enough for a busy season but special enough to make your Christmas cookie platter stand out. Trust me, once you try these tender, almond-kissed delights, they’ll find a lasting spot in your holiday traditions too.
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
Traditional Italian Christmas Cookies made with buttery ricotta dough, flavored with vanilla and almond extracts, baked to perfection, and topped with a sweet almond glaze and festive sprinkles. These tender, flavorful cookies are perfect for holiday celebrations and sharing with loved ones.
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 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 into the creamed mixture.
- 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 flour mixture to the sugar and wet ingredients mixture and mix until all the flour is fully incorporated.
- Shape Cookies: Scoop teaspoons of dough and roll them into uniform balls, then place them on the prepared baking sheets, leaving 2 inches of space between each cookie.
- Bake Cookies: Bake the cookies for 11 minutes until lightly golden. Remove them from the oven and let them cool on the baking sheet 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, adjusting milk quantity for desired consistency.
- Glaze and Decorate: Dip the tops of the cooled cookies in the almond glaze and immediately sprinkle with Christmas sprinkles. Let the glaze set completely before serving.
Notes
- Drain ricotta for about an hour to remove excess moisture for better dough consistency.
- Use room temperature butter and eggs for easier mixing and better texture.
- Adjust the milk in the glaze to get a thick but dippable consistency.
- Allow glazed cookies to dry completely before stacking or storing to avoid smudging.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
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