Italian Ricotta Christmas Cookies Recipe

If you’re searching for a cookie that’s soft, tender, and just bursting with festive vibes, you’ve hit the jackpot. This Italian Ricotta Christmas Cookies Recipe is seriously one of my go-to holiday treats—and I’m telling you, once you try them, you’ll never look back. Imagine pillowy cookies with a subtle tang from ricotta, kissed with almond glaze and the perfect holiday sprinkles. Ready to dive in? You’re going to love these!

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Ingredients You’ll Need

All the ingredients come together to create that perfect balance of richness and lightness. I always recommend using fresh ricotta for the best moisture and flavor—trust me, it makes a world of difference.

• Unsalted butter: Bring it to room temperature so it creams well with the sugar.
• Granulated sugar: This is the base of sweetness—don’t swap for brown sugar or the texture changes.
• Large eggs: They add moisture and help bind the dough together.
• Vanilla extract: This builds deep flavor and complements the other ingredients beautifully.
• Almond extract: Just a small amount packs a big punch of that signature nutty aroma.
• Whole milk ricotta: Drain it well before using—it avoids the dough becoming too wet.
• All-purpose flour: The structure for your cookie, sifted helps keep things light.
• Baking powder: Gives a gentle rise to keep these soft and fluffy.
• Baking soda: Balances acidity to help browning and texture.
• Salt: Enhances all the sweet and nutty flavors just right.
• Powdered sugar (for glaze): Finely sifted so your glaze is silky smooth.
• Milk (for glaze): Adjust amount to get that perfect glaze consistency.
• Christmas sprinkles: Your fun, festive finish—add as little or as much as you like!

Variations

One of my favorite parts about this Italian Ricotta Christmas Cookies Recipe is how easily you can make it your own. I often switch things up depending on the mood or what I have in the pantry, and it never disappoints.

• Gluten-free option: I swapped the flour for a gluten-free blend once, and with a few extra tweaks, they still turned out soft and delicious.
• Citrus zest: Adding lemon or orange zest to the dough ups the freshness and adds a zingy twist my family adores.
• Nut toppings: Toasted almonds or pistachios on the glaze make for a crunchy, festive bite.
• Chocolate dip: Dunking the cooled cookies in melted dark chocolate is an indulgence I treat myself to every holiday season.

How to Make Italian Ricotta Christmas Cookies Recipe

Step 1: Prep your oven and baking sheets

Start by heating your oven to 375°F (190°C). Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup a breeze later on. I always prep everything in advance so it’s a smooth process, and your cookie dough won’t be waiting around losing its magic.

Step 2: Cream the butter and sugar until fluffy

Put the softened butter and granulated sugar in the bowl of a stand mixer (or use a hand mixer). Beat on medium-high speed for about 3 minutes until you see the mixture turn pale and fluffy. This step is key—it creates air pockets that give your cookies a light texture, so don’t rush it!

Step 3: Mix in wet ingredients

Now, add your two eggs one at a time, mixing well after each addition. Then pour in the ricotta, vanilla extract, and almond extract. The ricotta might feel a bit lumpy at first, but keep mixing until the batter is uniform. This ingredient is what makes these cookies uniquely soft and tender—you’ll want to drain it for about an hour first to keep your dough from being too wet.

Step 4: Combine dry ingredients and mix into batter

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to your wet ingredients, mixing just until combined. Don’t overmix here—you want the dough to be well incorporated but still soft. When I first tried to overwork it, my cookies turned dense. Patience is the secret!

Step 5: Shape and bake your cookies

Using a teaspoon, scoop dough and roll into uniform balls (about 1 inch is perfect). Place on the lined baking sheets, leaving about 2 inches of space because they’ll puff a bit but don’t spread too much. Bake for 9-11 minutes until the edges are faintly golden but centers still look soft. Let them cool on the pan for a couple minutes before moving to a wire rack—this helps them hold shape.

Step 6: Make and apply the almond glaze

While the cookies cool, whisk powdered sugar with 2 to 4 tablespoons of milk and almond extract until smooth. The glaze should be thick but stirrable—adjust milk to get it just right. Dip the tops of the cookies quickly, then sprinkle with your festive rains of Christmas sprinkles. Set on a rack or parchment until glaze fully sets, usually about 30 minutes.

How to Serve Italian Ricotta Christmas Cookies Recipe

Garnishes

I love topping these cookies with rainbow Christmas sprinkles—they add just the right pop of color and festivity. Sometimes I swap sprinkles for chopped pistachios for a more grown-up look, or dust with a little extra powdered sugar for a snowy effect. Feel free to get creative!

Side Dishes

Serve these cookies alongside a warm cup of spiced hot chocolate, a robust espresso, or even with a glass of eggnog. They’re also incredible with a platter of mixed nuts and dried fruit to round out your holiday dessert table.

Creative Ways to Present

I like to present them stacked on vintage cake stands or arranged in holiday-themed tins tied up with ribbon. For gift-giving, try wrapping a batch in parchment paper with a festive tag—trust me, your friends will be thrilled.

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep wonderfully in an airtight container at room temperature for up to a week. I usually store them in layers with parchment paper in between so they don’t stick together, and the texture stays soft and fresh.

Freezing

If you want to make ahead for the holidays, these freeze beautifully—either baked or shaped dough balls. For baked cookies, freeze on a tray first before transferring to a freezer-safe container. Thaw at room temperature, then add glaze and sprinkles fresh for best results.

Reheating

When reheating, microwave for about 10-15 seconds to bring back that fresh-baked warmth, or pop them in a low oven (300°F/150°C) for 4-5 minutes. This helps soften the cookie without melting the glaze.

FAQs

Final Thoughts

I absolutely love how this Italian Ricotta Christmas Cookies Recipe turns out every single time. There’s something so comforting about making these with family or friends around, the house filled with the aroma of vanilla and almond. My family goes crazy for these cookies, and honestly, they’re the first to disappear from the holiday cookie platter. I promise, if you follow the recipe and tips here, you’ll nail them on your first try—and soon they’ll be your festive tradition too. So go ahead, grab that ricotta, and bake some holiday magic!

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