Italian Ricotta Christmas Cookies
Ingredients
For the Cookies
2 ¼ cups (280g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, softened
1 cup (240g) ricotta cheese (whole milk)
1 large egg
1 tsp vanilla extract
1 tsp almond extract (optional but amazing!)
2 tsp baking powder
¼ tsp salt
For the Glaze
1 ½ cups (180g) powdered sugar
2–3 tbsp milk
½ tsp vanilla or almond extract
Holiday sprinkles (red + green)
Instructions
- Make the Cookie Dough
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a bowl, mix flour, baking powder, and salt—set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Add the egg, ricotta cheese, vanilla, and almond extract. Beat until smooth.
- Add the dry ingredients and mix until just combined.
- The dough will be soft—this is normal.
- Bake
- Using a small cookie scoop or spoon, drop about 1 tablespoon of dough onto the baking sheet, leaving space between each.
- Bake for 10–12 minutes, or until bottoms are lightly golden.
- Allow cookies to cool completely before glazing.
- Make the Glaze
- In a bowl, whisk powdered sugar with milk and vanilla until smooth and slightly thick.
- Dip the tops of the cooled cookies into the glaze.
- Add sprinkles immediately before the glaze sets.
- Let Them Set
Allow cookies to dry for 20–30 minutes.
Store in an airtight container.
Tips for Perfect Cookies
✨ Use whole-milk ricotta for best texture
✨ Don’t overbake—they should stay soft
✨ Add lemon zest for a fresh twist
✨ They stay soft for days!