Description
These Italian Christmas Cookies are soft, buttery, and delightfully textured with ricotta cheese, making them an irresistible holiday treat. Topped with a smooth almond glaze and festive sprinkles, these cookies blend traditional Italian flavors with a cheerful holiday presentation, perfect for sharing with family and friends during the festive season.
Ingredients
Scale
Cookie Dough
- 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 your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Beat Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of softened unsalted butter with 2 cups of granulated sugar on medium-high speed until the mixture is light and fluffy, which should take about 3 minutes.
- Add Eggs and Flavorings: Add 2 large eggs, 1 tablespoon vanilla extract, and ¼ teaspoon almond extract to the bowl along with 1 cup of well-drained whole milk ricotta. Mix everything until fully incorporated to create a smooth batter.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt, ensuring even distribution of the leavening agents and salt.
- Combine Mixtures: Gradually add the dry ingredients into the wet ricotta mixture, stirring slowly until all the flour is fully incorporated into a soft dough.
- Shape Cookies: Scoop teaspoons of dough and roll them into uniform balls with your hands. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes or until the cookies are set and slightly golden around the edges. Remove from the oven and let the cookies cool on the baking sheets for 2 to 3 minutes before transferring them to a wire rack to cool completely.
- Prepare Almond Glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 to 4 tablespoons milk, and ½ teaspoon almond extract until the glaze is smooth and pourable, adjusting the milk quantity to reach desired consistency.
- Glaze and Decorate Cookies: Dip the tops of the cooled cookies into the almond glaze, then immediately sprinkle with Christmas sprinkles for a festive touch. Set the cookies aside until the glaze has dried before serving.
Notes
- Drain the ricotta for about an hour before use to remove excess moisture and achieve better cookie texture.
- Adjust the milk in the glaze for desired thickness—use less milk for a thicker glaze or more for a thinner one.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a nut-free version, omit the almond extract and use vanilla extract instead in both dough and glaze.
- Use parchment paper or silicone baking mats to prevent cookies from sticking and to ensure easy cleanup.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian Christmas cookies, ricotta cookies, almond glaze cookies, holiday cookies, festive baking, soft cookies
