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
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 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
