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
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 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
