Description

These Soft Ricotta Italian Christmas Cookies are a beautiful addition to your holiday dessert table. The light and fluffy texture of the ricotta paired with the rich almond glaze creates a perfectly balanced bite. Each cookie is delicately sweet, with a melt-in-your-mouth softness that’s irresistible. The almond glaze adds a festive touch with its sweet, nutty flavor, complemented by colorful sprinkles for a pop of holiday cheer.

Ingredients

Scale

1 cup of ricotta cheese
2 ½ cups of all-purpose flour
1 teaspoon of baking powder
1 cup of granulated sugar
2 large eggs
½ cup of unsalted butter, softened
1 teaspoon of almond extract
½ teaspoon of vanilla extract

For the almond glaze:

1 ½ cups of powdered sugar
1 teaspoon of almond extract
2–3 tablespoons of milk

Ingredient Tips:

Ricotta: Use fresh ricotta if possible. The creamier the ricotta, the softer the cookies will be.
Almond extract: Don’t skip this! It adds a wonderful depth of flavor to both the dough and the glaze.
Unsalted butter: Make sure it’s softened to room temperature for easy mixing.

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and sugar together in a large bowl until fluffy. This will take about 2 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the ricotta, vanilla, and almond extract until well combined.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are lightly golden.
Cool completely before applying the glaze.

Making the Almond Glaze

The almond glaze is what truly elevates these cookies. Here’s how to make it:

In a small bowl, whisk together powdered sugar, almond extract, and milk. The consistency should be smooth but not too runny.
Drizzle the glaze over the cooled cookies, using a spoon or piping bag.
Let the glaze set for about 10 minutes before serving or storing

Notes

Glaze Variations:

Citrus twist: Add lemon or orange zest for a bright, zesty flavor.
Chocolate drizzle: If you’re a chocolate lover, add a drizzle of melted chocolate on top of the glaze for extra indulgence.

Tips for Perfect Ricotta Cookies

Chill the dough: If the dough feels too sticky, chill it for 15 minutes before baking to make handling easier.
Use a cookie scoop: This ensures even-sized cookies and consistent baking.
Don’t overbake: These cookies are best when they are just lightly golden around the edges.

Storing Your Cookies

To keep your cookies soft and fresh:

At room temperature: Store in an airtight container for up to 5 days.
Freezing: These cookies freeze well. Just freeze them without the glaze, and glaze them once thawed.
Make ahead: You can prepare the dough ahead of time and refrigerate it for up to 2 days before baking.

Prep Time: 15 minutes
Cook Time: 15 minutes