If you’re on the hunt for a cozy, melt-in-your-mouth cookie that screams holiday cheer, I’ve got just the treat for you. This Italian Ricotta Christmas Cookies Recipe is a family favorite I can’t wait to share—it’s soft, tender, and just the right hint of almond that makes you smile with every bite. Plus, the almond glaze and festive sprinkles make these cookies a total showstopper at any holiday gathering. Trust me, once you try this recipe, you’ll be making them year after year!
Why You’ll Love This Recipe
- Soft & Tender Texture: Thanks to ricotta cheese, these cookies stay wonderfully moist and light.
- Easy to Make: Simple ingredients and straightforward steps make this a perfect holiday baking project.
- Delicious Almond Flavor: The subtle almond extract and glaze add festive warmth that’s irresistible.
- Perfect for Gifting: These cookies look stunning with sprinkles and are great for sharing with friends and family.
Ingredients You’ll Need
Before you get started, let’s talk about the ingredients that make this Italian Ricotta Christmas Cookies Recipe so special. Using whole milk ricotta is key—it adds moisture without heaviness, creating that tender crumb you’ll fall in love with. Also, don’t skip the almond extract; it’s subtle but makes all the difference. Grab fresh unsalted butter and good-quality vanilla for that extra rich flavor.
- Unsalted butter: Make sure it’s softened at room temp so it creams well with sugar.
- Granulated sugar: Regular white sugar sweetens without overpowering flavors.
- Large eggs: Adds structure and richness to the dough.
- Vanilla extract: Provides a warm, classic base flavor.
- Almond extract: A small amount packs a fragrant, festive punch.
- Whole milk ricotta: The secret to tender, cakey cookies—drain it well for best results.
- All-purpose flour: The foundation of the dough; sift if possible to keep cookies light.
- Baking powder & baking soda: For just the right rise and softness.
- Salt: Enhances all the other flavors beautifully.
- Powdered sugar (for glaze): Creates that smooth, glossy almond glaze on top.
- Milk (for glaze): Adjust to get the perfect dipping consistency.
- Christmas sprinkles: Fun and festive for that final touch!
Variations
I love that this Italian Ricotta Christmas Cookies Recipe is pretty forgiving and perfect for playing around with. Here are a few ways I like to tweak it depending on mood or who I’m baking for—feel free to customize!
- Chocolate chips or chunks: Adding mini chocolate chips turns these into a delightful twist I adore for kids.
- Gluten-Free Flour: I’ve swapped in a 1-to-1 gluten-free blend with great success, just watch the texture.
- Orange Zest: For a bright, citrusy aroma that pairs amazingly with the almond glaze.
- Hazelnut Extract: If you want to experiment beyond almond, hazelnut extract gives a warm, nutty note.
How to Make Italian Ricotta Christmas Cookies Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
Start by preheating your oven to 375°F and lining two baking sheets with parchment paper—that way, everything’s ready when your dough is perfect. In your stand mixer fitted with the paddle attachment, beat together the softened unsalted butter and granulated sugar on medium-high speed for about 3 minutes. You’re aiming for a light, fluffy texture here, which sets the base for those soft cookies. I’ve found this step really makes the difference between dense cookies and those that just melt in your mouth.
Step 2: Add Eggs, Ricotta, and Extracts
Next, add your eggs one at a time so they incorporate evenly, followed by the vanilla extract, almond extract, and drained ricotta. About that ricotta—draining it for an hour or so (just put it in a fine strainer) helps avoid adding excess moisture that could make your dough too wet. Mix everything until you’ve got a smooth, homogenous batter that feels soft but sturdy.
Step 3: Mix Dry Ingredients and Combine
In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Gradually add these dry ingredients to your wet mixture while mixing on low speed. Don’t rush this part—blend just until the dough comes together without over-mixing to keep those cookies light and tender. The dough will be slightly soft but scoopable.
Step 4: Shape and Bake Your Cookies
Scoop out teaspoon-sized portions of dough and roll them gently into balls. Arrange the dough balls on the parchment-lined baking sheets, leaving about 2 inches between each so they have room to spread. Bake in your preheated oven for 9-11 minutes—you’ll know they’re done when the edges turn just lightly golden and the tops look set but still soft. Let them rest on the pan for a couple of minutes before transferring to a wire rack to cool completely.
Step 5: Make the Almond Glaze and Decorate
Once your cookies have cooled, whisk 1 cup of powdered sugar, 2 to 4 tablespoons of milk, and ½ teaspoon of almond extract in a small bowl until smooth and slightly thickened. Adjust milk quantity to get a glaze that coats but doesn’t run off. Dip the tops of your cookies in the glaze and immediately sprinkle on your favorite Christmas sprinkles—this step is where your cookies go from delicious to downright festive. Let the glaze set for at least 15-20 minutes before serving.
Pro Tips for Making Italian Ricotta Christmas Cookies Recipe
- Drain Your Ricotta Properly: I learned the hard way that excess moisture makes dough too sticky—straining the ricotta for at least an hour is a game changer.
- Beat Butter and Sugar Until Fluffy: Don’t skimp on this step—it creates the light texture that makes these cookies so tender.
- Don’t Overbake: Pull them out when edges just begin to golden to keep cookies soft and cakey.
- Customize Your Glaze Thickness: Start with less milk and add slowly—you want a thick glaze that sticks without dripping everywhere.
How to Serve Italian Ricotta Christmas Cookies Recipe
Garnishes
I always go for classic red and green Christmas sprinkles to keep the festive vibe alive. Sometimes, I sprinkle a few finely chopped toasted almonds on top of the glaze for a bit of crunch and extra nuttiness—trust me, it’s a lovely surprise!
Side Dishes
These cookies pair beautifully with a warm cup of cinnamon-spiced tea or hot chocolate—makes for a perfect cozy afternoon treat. I’ve also enjoyed them alongside a platter of cheeses and fresh fruit for holiday entertaining.
Creative Ways to Present
For gift-giving, I like to stack these cookies in small cellophane bags tied with twine and a sprig of rosemary or a cinnamon stick for a rustic, fragrant touch. They also look darling arranged on a festive plate with powdered sugar dusting that mimics snow!
Make Ahead and Storage
Storing Leftovers
Store your Italian Ricotta Christmas Cookies in an airtight container at room temperature for up to 5 days. To keep the glaze from sticking, place parchment paper between layers. I’ve found this keeps them perfectly soft—no one wants dried-out cookies during the holidays!
Freezing
You can freeze the baked cookies (without glaze) in a single layer on a baking sheet, then transfer to a freezer-safe bag once solid. When you’re ready to enjoy, let them thaw at room temperature and add the glaze fresh. This tip helps me get ahead during busy holiday prep.
Reheating
I like to warm leftover cookies for a few seconds in the microwave or briefly in a low oven (about 300°F for 3-4 minutes) to revive that just-baked softness. Just be careful not to melt the glaze too much!
FAQs
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Can I use part-skim ricotta for the Italian Ricotta Christmas Cookies Recipe?
You can, but whole milk ricotta gives the best flavor and moisture balance. Part-skim ricotta tends to be drier, which can affect the texture, making your cookies less tender.
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Why do I need both baking powder and baking soda?
This combo helps your cookies rise gently and develop a tender crumb. Baking powder works with the acidic ricotta, while baking soda adds just a bit more lift and softness.
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How do I prevent my glaze from being too runny?
Start by adding milk slowly to the powdered sugar and stop as soon as you reach a thick but spreadable consistency. Too much milk will cause the glaze to drip off the cookies instead of sticking beautifully.
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Can I make these cookies dairy-free?
This recipe relies on ricotta for its signature texture, but you can experiment with dairy-free ricotta alternatives. Keep in mind the texture might vary, and you may need to adjust moisture levels.
Final Thoughts
I absolutely love how this Italian Ricotta Christmas Cookies Recipe turns out every time—it’s like a little hug in cookie form. The soft, tender crumb paired with the almond glaze is something my family eagerly awaits each holiday season. If you give them a try, I promise you’ll be hooked (and maybe even a little proud to have nailed such a delightful homemade treat). So, next time you’re planning your holiday baking, make these cookies your go-to—they really capture the warmth and joy of the season in every bite.
Print
Italian Ricotta Christmas Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Italian Christmas Cookies are soft and tender, made with ricotta cheese for extra moisture and flavor. They feature a light almond glaze topped with festive Christmas sprinkles, perfect for holiday celebrations or gifting. The combination of vanilla and almond extracts adds a delicate and classic flavor, while the cookie’s texture is soft with a slight chew, creating a delightful treat that is both traditional and crowd-pleasing.
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 the oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter and granulated sugar. Beat on medium-high speed for about 3 minutes until the mixture is light and fluffy, which helps to incorporate air for a tender texture.
- Add eggs and extracts: Add the eggs one at a time along with the vanilla extract and almond extract. Mix until everything is fully incorporated and the mixture is smooth.
- Combine dry ingredients and ricotta: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients along with the drained ricotta cheese, mixing until fully incorporated to form a soft dough.
- Shape the cookies: Scoop teaspoon-sized portions of dough and roll each into a uniform ball. Place them on the prepared baking sheets with about 2 inches between each cookie to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 9-11 minutes until the edges are lightly golden. Remove from oven and let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
- Prepare the almond glaze: In a small bowl, whisk together the powdered sugar, milk (starting with 2 tablespoons and adding more for desired consistency), and almond extract until smooth and slightly runny for easy dipping.
- Glaze and decorate: Dip the tops of the cooled cookies into the almond glaze and immediately sprinkle with Christmas sprinkles. Place cookies on a rack or parchment paper and allow the glaze to set and dry before serving.
Notes
- Drain the ricotta cheese thoroughly for about an hour to avoid excess moisture which can affect dough consistency.
- For a stronger almond flavor, you can increase the almond extract slightly in both the dough and glaze.
- If you don’t have a stand mixer, a hand mixer or vigorous hand mixing can work, but the texture might differ slightly.
- The glaze can be adjusted in thickness by adding more or less milk to create your preferred consistency.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies freeze well, both before and after glazing; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
