Description
These Italian Christmas Cookies are soft, tender, and rich with the flavors of almond and vanilla. Made with ricotta cheese for a moist texture, they’re topped with a sweet almond glaze and festive sprinkles, perfect for holiday celebrations and gifting.
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 the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper to prepare for baking the cookies evenly and prevent sticking.
- Cream Butter and Sugar: In a stand mixer fitted with the 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, creating a smooth base for the dough.
- Add Wet Ingredients: Mix in 2 large eggs, 1 cup whole milk ricotta drained, 1 tablespoon vanilla extract, and ¼ teaspoon almond extract until fully combined, adding moisture and flavor to the dough.
- Mix Dry Ingredients and Combine: 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 mixture to the wet ingredients, mixing until the dough forms completely without overmixing to ensure tender cookies.
- Shape Dough: Scoop teaspoons of dough and roll them into uniform balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 2 to 3 minutes before transferring to a cooling rack to cool completely.
- Prepare Almond Glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 to 4 tablespoons milk (adjust to desired consistency), and ½ teaspoon almond extract until smooth and glossy, perfect for glazing the cookies.
- Glaze and Decorate: Dip the tops of the cooled cookies into the almond glaze and immediately sprinkle with Christmas sprinkles to add festive color and texture. Allow the glaze to set and dry completely before serving or storing.
Notes
- Drain the ricotta cheese well before using to prevent excess moisture in the dough.
- Adjust milk quantity in the glaze to achieve desired thickness; thinner glaze will drip more, thicker glaze will coat better.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nut-free version, omit the almond extract and glaze, or substitute with vanilla glaze.
- Make sure to space cookies adequately on the baking sheet to prevent merging during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
