There’s something truly magical about holiday baking, and this Italian Ricotta Christmas Cookies Recipe is one of my all-time favorites. Soft, tender, and lightly sweet with that dreamy almond glaze — these cookies feel like a warm hug from Nonna’s kitchen during the holidays.
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Why You'll Love This Recipe
I've made a lot of holiday cookies over the years, but these Italian ricotta Christmas cookies feel extra special. They’re not just delicious—they bring a subtle richness from the ricotta that makes every bite melt in your mouth. Plus, the almond glaze and festive sprinkles add that perfect holiday cheer.
- Unique Texture: The ricotta keeps the cookies incredibly moist and tender, unlike traditional Christmas cookies.
- Simple Ingredients: You'll find everything in your pantry or fridge — no fancy items, just familiar staples with a twist.
- Customizable Flavors: The hint of almond extract in both dough and glaze adds lovely depth, but you can easily tweak it!
- Festive Finish: The glaze and colorful sprinkles make these cookies practically gift-ready without extra fuss.
Ingredients & Why They Work
Each ingredient plays a key role in creating the perfect Italian ricotta Christmas cookie. From the creamy ricotta to the chemical magic of baking powder and soda, understanding their purpose can help you nail this recipe on your first try.
- Unsalted Butter: Adds richness and tenderness; using unsalted lets you control the salt balance perfectly.
- Granulated Sugar: Sweetens the cookies and helps with that light structure when creamed with butter.
- Eggs: Provide structure and moisture, binding everything together.
- Vanilla & Almond Extracts: Vanilla gives warmth; almond extract adds a subtle nutty flavor essential to this traditional treat.
- Whole Milk Ricotta: The star ingredient—draining it ensures the dough isn’t too wet and results in a soft crumb.
- All-Purpose Flour: Forms the cookie’s foundation; make sure to measure properly (spoon and level) for best results.
- Baking Powder & Baking Soda: These leavening agents create lift and lightness, so your cookies aren’t dense.
- Salt: Balances sweet and enhances all the flavors.
- Powdered Sugar (for the glaze): Creates a smooth, sweet coating that thickens just right to hold sprinkles.
- Milk (for glaze): Adjust this gradually to get the perfect glaze consistency.
- Christmas Sprinkles: Adds festive color and a little crunch for fun.
Make It Your Way
I love this recipe as is, but what makes it truly fun is how easy it is to customize. You can play with extracts, toppings, or even shapes to make these cookies your own holiday signature treat.
- Variation: Once, I swapped almond extract in the dough for orange zest—turned out refreshing! You might want to try lemon or even a dash of cinnamon for a cozy twist.
- Dietary Swaps: For a lighter version, try using part-skim ricotta; or for gluten-free, substitute a blend of almond and gluten-free flours with a pinch more baking powder.
- Seasonal Fun: Swap the Christmas sprinkles for chopped pistachios or dried cranberries to mix up the colors and flavors while keeping that festive spirit.
Step-by-Step: How I Make Italian Ricotta Christmas Cookies Recipe
Step 1: Prep Your Mischief
First things first, set your oven to 375°F and line two baking sheets with parchment paper. I always like to prep this early—it makes the rest of the process flow smoothly without scrambling later. Also, remember to drain your ricotta for about an hour before starting to avoid soggy dough.
Step 2: Cream Butter and Sugar to Cloud Nine
In your stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture becomes light and fluffy—about 3 minutes. The transformation here is key, so be patient! This step is what gives the cookies their lovely soft texture.
Step 3: Combine the Wet Ingredients
Add the eggs, drained ricotta, vanilla extract, and almond extract into the creamed butter and sugar. Mix until everything is fully incorporated—don’t rush this, but it shouldn’t take too long either. You want a smooth, creamy batter without lumps.
Step 4: Bring in the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the flour mixture to your wet ingredients while mixing at low speed. Watch the dough come together—once it looks like a soft, cohesive ball, stop mixing to avoid overworking it, which can make cookies tough.
Step 5: Roll, Bake, and Cool
Scoop teaspoonfuls of dough and roll them into uniform balls—about 1 inch in diameter works great—to ensure even baking. Place them on your prepared baking sheets with about 2 inches of space between each. Pop them in the oven for 9 to 11 minutes, watching closely for the edges to just start turning golden. Let the cookies cool on the pan for a couple of minutes before transferring them to a rack to cool completely.
Step 6: Glaze and Jazz Up Your Cookies
While the cookies cool, whisk the powdered sugar, milk, and almond extract into a smooth glaze. The trick here is adding milk gradually—start with two tablespoons and add more only if you need to thin it out. Dip the tops of each cookie in the glaze, then immediately sprinkle with Christmas sprinkles. Let them set until the glaze is firm before serving.
Top Tip
From my years of holiday baking, I’ve learned a few tricks that can turn great Italian ricotta Christmas cookies into unforgettable ones. These tips have saved many batches and made my holiday prep way easier.
- Drain the Ricotta Well: Always drain your ricotta for at least an hour in a fine mesh sieve or cheesecloth to avoid excess moisture that makes the dough too soft.
- Don't Overmix: Once you add the flour, mix just until combined—overmixing develops gluten and toughens the cookies.
- Chill the Dough (Optional): If your kitchen is warm or dough feels too sticky, chilling for 20 minutes helps with rolling and shaping.
- Use Fresh Baking Powder and Soda: Old leavening agents can dull cookie rise and texture. I always check mine before the holidays.
How to Serve Italian Ricotta Christmas Cookies Recipe
Garnishes
I stick with classic Christmas sprinkles because they add color and a tiny crunch that guests love. Sometimes, I’ll swap sprinkles for finely chopped toasted almonds or pistachios for a more rustic look with extra nutty flavor.
Side Dishes
These cookies pair beautifully with a hot cup of espresso or a cozy mug of spiced cider during holiday gatherings. I also serve them alongside a cheese platter for a sweet-salty contrast that impresses guests.
Creative Ways to Present
For holiday parties, I like arranging these cookies on festive platters with sprigs of fresh rosemary or holly. Wrapping a small batch in clear cellophane tied with a red ribbon makes for an easy and charming edible gift.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature, which keeps them soft and fresh for up to 5 days. Placing a slice of bread inside the container helps maintain moisture—it’s an old baking tip that really works!
Freezing
You can freeze these cookies either after baking (and glazing) or freeze the dough balls before baking. I usually wrap baked cookies individually in plastic wrap and store in freezer-safe bags; they thaw beautifully and taste just as fresh.
Reheating
To refresh frozen cookies, I let them come to room temperature then warm briefly in a 300°F oven for 5 minutes. This revives that freshly baked softness without melting the glaze.
Frequently Asked Questions:
Low-fat ricotta can be used, but whole milk ricotta gives the best tender texture and flavor. If you use low-fat, the cookies may be a bit drier, so consider adding a tablespoon of milk to the dough.
I recommend placing the ricotta in a fine mesh sieve or cheesecloth-lined strainer set over a bowl and letting it drain in the fridge for at least an hour. This removes excess moisture, which helps the dough hold together and not get too wet.
Yes! If you’re not a fan of almond, you can skip it or substitute with an extra half teaspoon of vanilla extract or a teaspoon of orange or lemon zest. It won’t be quite the same traditional flavor but still delicious.
Look for the edges of the cookies to turn just golden while the centers remain soft. Bake time ranges from 9 to 11 minutes—watch closely to avoid overbaking as these cookies are best when tender.
Final Thoughts
This Italian Ricotta Christmas Cookies Recipe holds a special place in my heart because it reminds me of joyful holiday afternoons spent baking with family. It’s a classic, yet easy way to bring warmth and deliciousness to your festive table. Trust me, once you try them, they’ll become a holiday tradition you look forward to every year. So grab your ricotta and get ready to fill your kitchen with the scent of Christmas magic!
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
Classic Italian Christmas Cookies are soft, buttery treats enriched with ricotta cheese and flavored with vanilla and almond extracts. Topped with a sweet almond glaze and festive sprinkles, these cookies bring holiday cheer with every bite.
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.
- 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 to the butter mixture and mix 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 dry with wet Slowly add the dry ingredients to the wet sugar mixture until all the flour is fully incorporated into a dough.
- Form dough balls Scoop teaspoons of dough and roll them into uniform balls before placing them on the prepared baking sheets, leaving 2 inches between them.
- Bake cookies Bake the cookies for 11 minutes until lightly golden around the edges. Remove from the oven and let cool on the baking sheet for 3 minutes before transferring to a cooling rack.
- Prepare almond glaze In a small bowl, whisk together 1 cup powdered sugar, 4 tablespoons milk, and ½ teaspoon almond extract until smooth and pourable.
- Glaze and decorate Dip the tops of the cooled cookies in the almond glaze, then immediately sprinkle with Christmas sprinkles.
- Dry and serve Set the cookies aside until the glaze has dried completely before serving.
Notes
- Drain the ricotta well for at least an hour to avoid excess moisture that can affect cookie texture.
- If you prefer a thicker glaze, use less milk; for a thinner glaze, add more milk gradually.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Almond extract can be substituted with vanilla extract if desired, but it changes the traditional flavor profile.
- For a festive touch, use colored sugar or nonpareils instead of Christmas sprinkles.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
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