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
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.
- 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
