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
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 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
