Nothing quite captures the spirit of the holidays like soft, tender cookies with just the right hint of almonds and citrus. This Italian Ricotta Christmas Cookies Recipe is one of my absolute favorites – it’s moist, rich, and perfectly festive with a simple almond glaze that adds a touch of sparkle. Trust me, once you make these, they’ll become a holiday tradition in your kitchen too!
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Why You'll Love This Recipe
I stumbled upon this Italian Ricotta Christmas Cookies Recipe during a family holiday gathering, and I’ve been hooked ever since. The ricotta brings such an incredible softness to the cookies, and the almond glaze on top feels like a festive hug in every bite. It’s a straightforward recipe but with a special twist that makes it stand out.
- Soft & Moist Texture: Ricotta cheese keeps these cookies tender and gives them a melt-in-your-mouth feel you won't find in ordinary sugar cookies.
- Subtle Almond Flavor: The combination of vanilla and almond extracts creates a nuanced, comforting flavor perfect for Christmas.
- Simple Yet Elegant: These cookies are easy to whip up but look beautiful topped with a delicate almond glaze and colorful sprinkles.
- Great for Gifting: They keep well and hold their charm, making them an ideal holiday gift for neighbors, friends, and family.
Ingredients & Why They Work
Each ingredient in this Italian Ricotta Christmas Cookies Recipe plays a key role in balancing flavor and texture. The ricotta is the secret weapon, adding moisture without heaviness. Quality extracts elevate the fragrance, while the flour and leavening agents create that perfect light crumb. Here’s why I love the ingredients I chose to share with you:
- Unsalted Butter: Using unsalted butter lets you control the salt level perfectly and yields a rich, creamy base.
- Granulated Sugar: Sweetens the dough and helps with that classic cookie structure.
- Eggs: Bind everything together, adding tenderness and moisture.
- Vanilla Extract: A must for warm, homey flavor that pairs well with everything.
- Almond Extract: Adds a fragrant, nutty note that’s iconic to Italian Christmas cookies.
- Whole Milk Ricotta: Drain it well to avoid sogginess; it provides softness without weighing down the dough.
- All-Purpose Flour: Offers the perfect structure that's light yet sturdy.
- Baking Powder & Baking Soda: Both work together to make these cookies rise evenly and stay tender.
- Salt: Balances the sweetness and enhances the flavors.
- Powdered Sugar: For the glaze, it melts smoothly and sweetens without graininess.
- Milk (for glaze): Thins out the glaze so it’s perfect for dipping and coating.
- Christmas Sprinkles: Adds a festive, colorful crunch that's fun and cheerful to look at.
Make It Your Way
This Italian Ricotta Christmas Cookies Recipe is wonderfully flexible, so I encourage you to make it your own. I’ve often swapped out almond extract for orange or lemon zest to add a citrusy twist that my family loves. Don’t hesitate to play around with the glaze toppings too—they’re a fun touch!
- Citrus Variation: Adding a teaspoon of orange zest alongside the vanilla brightens the cookies beautifully—my cousin swears by this one for a zingy upgrade.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend to keep these cookies accessible for everyone at your holiday table.
- Nut-Free: If almond extract isn’t your thing, swapping it for extra vanilla works well and keeps the cookies just as delicious.
Step-by-Step: How I Make Italian Ricotta Christmas Cookies Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
Start by beating the softened unsalted butter with granulated sugar in a stand mixer fitted with a paddle attachment. I usually set the speed to medium-high and mix for about 3 minutes until the mixture turns pale and fluffy. This step is key—it traps air in the dough, helping your cookies stay tender and rise beautifully.
Step 2: Beat in Eggs, Ricotta, and Extracts
Next, add the eggs one at a time, followed by the drained whole milk ricotta, vanilla extract, and almond extract. Mix just until everything’s combined. I like to scrape down the sides of the bowl once or twice here to make sure there are no pockets of unmixed ricotta hiding around.
Step 3: Combine Dry Ingredients and Mix into Wet
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mix into the wet ingredients and stir on low speed until you have a smooth dough. It’s a bit thick but soft enough to scoop. Avoid overmixing here to keep the cookies tender.
Step 4: Shape and Bake
Scoop teaspoons of dough and roll them into smooth balls, spacing them about 2 inches apart on parchment-lined baking sheets. Bake at 375°F for 9-11 minutes until the edges just start turning golden. I always watch carefully around the 9-minute mark to keep them soft, adjusting time for my oven’s quirks.
Step 5: Glaze and Decorate
While the cookies cool on the baking sheets for a few minutes, whisk powdered sugar, milk, and almond extract to make the glaze. Dip the cookie tops gently in the glaze, then sprinkle with Christmas sprinkles immediately before the glaze sets. Let them sit until the glaze hardens to the touch—this only takes about 20 minutes.
Top Tip
From my experience, the success of this Italian Ricotta Christmas Cookies Recipe hinges on a few simple yet crucial details. Getting these right will help you nail the texture and flavor every single time.
- Drain the Ricotta Thoroughly: Too much moisture can make the dough soggy. I place ricotta in a fine mesh strainer over a bowl and let it drain for at least an hour—it’s worth the wait!
- Don’t Overbake: These cookies continue to firm up as they cool, so pull them when the edges just start to brown and the centers look set but soft.
- Use Fresh Extracts: Almond extract loses potency easily, so make sure yours is fresh to get that signature nutty warmth.
- Customize Glaze Thickness: If your glaze is too runny, add more powdered sugar; too thick, thin with a splash of milk. It should coat the back of a spoon smoothly.
How to Serve Italian Ricotta Christmas Cookies Recipe
Garnishes
I like topping these cookies with classic red and green Christmas sprinkles – it just feels so festive, and the crunch adds a nice contrast to the soft cookie. Sometimes I swap in finely chopped pistachios for a more rustic, nutty finish that also tastes amazing.
Side Dishes
These cookies pair beautifully with a warm cup of eggnog or spiced coffee. I also enjoy serving them alongside a platter of fresh fruit, soft cheeses, and nuts for a holiday brunch spread that’s both elegant and comforting.
Creative Ways to Present
For gifting or parties, I arrange these cookies in festive tins layered with parchment paper, and tie with a red satin ribbon. I’ve also presented them on tiered cake stands adorned with pine sprigs and cranberries to impress guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
Store your Italian Ricotta Christmas Cookies in an airtight container at room temperature for up to 4 days. Make sure the glaze is fully dried before stacking them; otherwise, they might stick together. I love reaching for these cookies all week long after baking batch number one!
Freezing
You can freeze the unbaked cookie dough balls by placing them on a baking sheet, freezing until solid, and then transferring to a sealed freezer bag. When you’re ready to bake, just add a couple of extra minutes to the baking time and glaze while warm.
Reheating
To freshen day-old cookies, pop them in a 300°F oven for 5 minutes to revive that just-baked softness. Avoid microwaving as it can melt the glaze or dry out the cookies.
Frequently Asked Questions:
Whole milk ricotta is creamier and gives the cookies a richer texture, but you can substitute part-skim if that’s what you have. Just make sure to drain any excess liquid well to avoid soggy dough.
Yes! When stored properly in an airtight container at room temperature, they stay fresh and soft for up to 4 days. If you want them longer, consider freezing the dough or baked cookies.
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum. This swap usually works well without altering the recipe much.
Place the ricotta in a fine mesh strainer or cheesecloth set over a bowl and refrigerate for at least 1 hour. This helps remove excess moisture that could make the cookie dough too wet and affect texture.
Final Thoughts
I hope this Italian Ricotta Christmas Cookies Recipe becomes as treasured in your kitchen as it is in mine. It’s one of those recipes I reach for every year, not just because the cookies taste incredible, but because the process of making them brings everyone together. So grab your mixing bowl, warm up the oven, and treat yourself—and your loved ones—to something truly special this season. You’ll be so glad you did!
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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
These Italian Christmas Cookies are soft, buttery, and flavored with vanilla and almond extracts. Made with whole milk ricotta for a tender texture, they are topped with a sweet almond glaze and festive Christmas sprinkles, making them perfect for holiday celebrations.
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 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, and mix until fully incorporated.
- Mix dry ingredients and combine. In a medium bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Slowly add the dry ingredients to the wet mixture until fully combined.
- Form cookies. Scoop teaspoons of dough and roll them into uniform balls. Place them on the prepared baking sheets, leaving 2 inches between each cookie.
- Bake cookies. Bake for 11 minutes, then remove from the oven. Let the cookies cool on the pan for 3 minutes before transferring them to a cooling 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.
- Glaze and decorate. Dip the tops of the cooled cookies into the almond glaze and immediately sprinkle with Christmas sprinkles. Set aside until the glaze dries before serving.
Notes
- Drain the ricotta in a fine mesh sieve for about an hour to remove excess moisture for better dough consistency.
- If you don’t have whole milk ricotta, use part-skim ricotta but expect a slightly less creamy texture.
- Adjust the milk quantity in the glaze to achieve desired thickness; thinner glaze for dipping, thicker for drizzling.
- Cookies can be stored in an airtight container for up to one week.
- Use parchment paper to prevent sticking and for easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 75 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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