There’s something about the tender, melt-in-your-mouth texture of these festive treats that truly captures the holiday spirit. This Italian Ricotta Christmas Cookies Recipe brings together the creamy richness of ricotta and a delicate almond glaze that simply shines at every Christmas gathering.
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Why You'll Love This Recipe
This recipe feels like a warm hug from an Italian Nonna’s kitchen — soft, lightly sweet, and just a bit special thanks to the ricotta. I keep coming back to these cookies every Christmas because they’re a perfect blend of flavor and texture, plus they’re fairly simple to make.
- Unique Texture: The ricotta adds a moist, tender crumb that sets these cookies apart from your typical holiday sugar cookie.
- Simple Ingredients: You probably have most of them on hand, making this a great last-minute festive bake.
- Versatile Flavors: The hint of almond extract in both dough and glaze gives a lovely, subtle aroma that feels luxurious but isn’t overpowering.
- Fun to Decorate: Adding colorful Christmas sprinkles after glazing makes these a cheerful, crowd-pleasing treat or gift.
Ingredients & Why They Work
Every ingredient here plays a key role — ricotta keeps things tender and moist, while the almond extract brings out those classic holiday flavors. Using fresh, whole milk ricotta and good-quality butter really gives you the best results.
- Unsalted butter: Softened for easy creaming, butter brings richness and that melt-in-your-mouth texture.
- Granulated sugar: Sweetness balanced just right to let the cookie’s flavors shine without being too sweet.
- Eggs: Provide structure and moisture — essential for giving these cookies a perfect crumb.
- Vanilla extract: Classic flavor enhancer that deepens the overall taste.
- Almond extract: A little goes a long way; adding it both to the dough and glaze gives these cookies their signature holiday aroma.
- Whole milk ricotta: The secret ingredient — draining it before adding ensures the dough isn't too wet and the cookies bake evenly.
- All-purpose flour: Forms the base — sifted with baking powder and soda to get a nice rise and tender crumb.
- Baking powder and baking soda: Work together to give the right lift and lightness without making the cookies cakey.
- Salt: Balances sweetness and enhances all the other flavors.
- Powdered sugar (for glaze): Offers smooth sweetness and gives the glaze that lovely sheen once it dries.
- Milk (for glaze): Adjusts thickness so the glaze coats perfectly without dripping off.
- Christmas sprinkles: Adds a festive pop of color and fun texture on top of the glaze.
Make It Your Way
I love experimenting by swapping out the sprinkles for chopped nuts or drizzling extra chocolate on some of the cookies. You can also adjust the almond extract slightly to make the flavor more or less intense, depending on your preference.
- Variation: Once, I added finely chopped pistachios to the dough for a festive crunch — it was a hit at my family’s holiday party.
- Dietary tweak: For a dairy-free version, try substituting the ricotta with a good quality plant-based ricotta alternative.
- Flavor twist: Add a sprinkle of lemon zest to the dough for a bright, refreshing take that balances the sweet glaze beautifully.
Step-by-Step: How I Make Italian Ricotta Christmas Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened unsalted butter and granulated sugar together. I usually use my stand mixer with the paddle attachment to get this light and fluffy—it takes about 3 minutes on medium-high speed. This step is key because it helps give the cookies their soft texture without being dense.
Step 2: Add Eggs, Ricotta, and Extracts
Next, beat in the eggs one at a time, making sure each is fully combined. Then add in the drained ricotta, vanilla extract, and almond extract. Make sure your ricotta has been drained for about an hour beforehand—that way, you avoid excess moisture that can mess with the dough’s consistency. Mix until it’s smooth and creamy.
Step 3: Combine Dry Ingredients and Mix Into Dough
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture to your wet ingredients while mixing on low speed. Stop once all the flour is incorporated—overmixing can make the cookies tough, so let the mixer do the work just enough for everything to come together into a soft dough.
Step 4: Shape and Bake
Use a teaspoon or cookie scoop to portion the dough into small balls, rolling them gently in your hands to form uniform spheres. Place them on baking sheets lined with parchment paper, spacing them about 2 inches apart so they have room to spread without merging. Bake at 375°F for 9 to 11 minutes. When done, the cookies should be just set and lightly golden at the edges but still soft in the center.
Step 5: Prepare and Apply the Almond Glaze
While the cookies are cooling slightly, whisk together powdered sugar, milk, and almond extract to make a smooth glaze. Adjust the milk a little at a time so it’s thick enough to coat the back of a spoon but thin enough to dip your cookies. Dunk each cookie top into the glaze, then sprinkle with Christmas sprinkles right away before the glaze sets. Let them sit until the glaze is completely dry.
Top Tip
From my experience baking these cookies multiple times during the holiday season, little details make a big difference in the outcome.
- Drain the Ricotta Properly: Letting the ricotta sit in a fine mesh strainer for at least an hour removes excess moisture. This prevents your dough from becoming too wet and your cookies from spreading too much.
- Don’t Overmix the Dough: Once you add the flour, mix just until combined to keep the cookies tender instead of dense.
- Uniform Cookie Size: I use a teaspoon scoop so cookies bake evenly and look consistent — it’s an easy trick that saves so much time and hassle later.
- Glaze While Warm: Dip the cookies while they’re still a little warm (not hot!) — the glaze adheres beautifully but won’t melt off.
How to Serve Italian Ricotta Christmas Cookies Recipe
Garnishes
Beyond the traditional Christmas sprinkles, I love adding finely chopped pistachios or crushed candied ginger on some cookies for a little extra texture and flavor contrast. If you want to impress, try edible gold dust over the glaze for a luxurious holiday touch.
Side Dishes
Serve these cookies alongside a hot cup of rich cocoa or spiced tea. They also pair wonderfully with a fresh cranberry sauce or a small cheese platter if you're setting out a holiday dessert spread.
Creative Ways to Present
I like arranging them on a rustic wooden board layered with pine sprigs and cinnamon sticks for a cozy, festive look. Wrapping a batch with cellophane and a ribbon makes a lovely homemade gift as well.
Make Ahead and Storage
Storing Leftovers
Store finished cookies in an airtight container at room temperature for up to 4 days. I usually layer parchment paper between batches to keep the glaze from sticking. They tend to stay soft and fresh, which is a huge plus!
Freezing
I’ve frozen the dough balls before baking by placing them on a tray, freezing until firm, and then transferring to a freezer bag. When ready, you can bake directly from frozen—just add a couple of extra minutes to the bake time. The cookies come out just as delicious.
Reheating
If you want a fresh-baked feel, pop cookies in a warm oven (around 300°F) for 3-5 minutes. Avoid microwaving glazed cookies, as it can soften and melt the topping too much.
Frequently Asked Questions:
While you can use low-fat ricotta, the cookies will be less tender and moist. Whole milk ricotta gives the best rich texture and flavor. Make sure to drain it well either way.
Stored in an airtight container at room temperature, these cookies stay fresh for about 4 days. For longer storage, freezing the dough or baked cookies is a great option.
Yes! The almond extract gives a lovely holiday aroma, but you can omit it or substitute with additional vanilla extract if needed. The cookies will still taste delicious.
Properly draining the ricotta and chilling the dough briefly before baking can help keep the cookies from spreading too much. Also, spacing them well on the baking sheet allows for even baking.
Final Thoughts
This Italian Ricotta Christmas Cookies Recipe holds a special place in my heart because it combines simple, homey ingredients with a touch of elegance that makes the holidays feel even cozier. It’s one of those recipes I look forward to sharing every year, knowing it’ll bring smiles around the table. I hope you enjoy baking (and eating!) them as much as I do.
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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
- Diet: Vegetarian
Description
Classic Italian Christmas Cookies with a tender ricotta-based dough, topped with a sweet almond glaze and festive sprinkles. Perfect for holiday celebrations, these cookies are soft, flavorful, and easy to make.
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 your oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar In a stand mixer fitted with a paddle attachment, beat 1 cup unsalted butter and 2 cups granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes.
- Add Wet Ingredients Blend in 2 large eggs, 1 cup drained whole milk ricotta, 1 tablespoon vanilla extract, and ¼ teaspoon almond extract until fully combined into the batter.
- Combine Dry Ingredients In a separate bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add this dry mix to the wet ingredients, mixing until fully incorporated.
- Shape Cookies Scoop teaspoon-sized portions of dough and roll them into uniform balls. Place them on the prepared baking sheets with 2 inches of space between each cookie.
- Bake Cookies Bake the cookies for 11 minutes or until lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
- Prepare Almond Glaze In a small bowl, whisk together 1 cup powdered sugar, 4 tablespoons milk, and ½ teaspoon almond extract until smooth. Adjust milk quantity for desired consistency.
- Glaze and Decorate Dip the tops of the cooled cookies into the almond glaze, then immediately sprinkle with Christmas sprinkles. Let the glaze dry completely before serving.
Notes
- Drain the ricotta cheese well for at least an hour to prevent sogginess in the dough.
- You can substitute whole milk ricotta with part-skim ricotta for a lighter option.
- For a stronger almond flavor, increase almond extract slightly but avoid overpowering the vanilla.
- The glaze thickness can be adjusted by adding more powdered sugar to thicken or more milk to thin it out.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
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