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Italian Ricotta Christmas Cookies

Italian Ricotta Christmas Cookies are a cherished holiday treat that brings warmth and joy to any festive gathering. These cookies are moist, tender, and have a subtle sweetness that perfectly balances the richness of the cheese.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Italian
Keyword: Cookies, Holiday
Servings: 24 cookies
Calories: 120kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Electric Mixer
  • Whisk
  • Spatula

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour Provides structure and light texture.
  • 1 teaspoon Baking powder Leavening agent for rising.
  • 1/2 teaspoon Baking soda Works with baking powder for texture.
  • 1/4 teaspoon Ground nutmeg Adds warm spice flavor.
  • 1/4 teaspoon Salt Balances sweetness.

Wet Ingredients

  • 1 cup Ricotta cheese Provides moisture and richness.
  • 1 cup Granulated sugar Adds sweetness.
  • 1/2 cup Unsalted butter Contributes to richness.
  • 1 large Egg Acts as a binding agent.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • Zest of 1 Lemon Provides refreshing citrus flavor.
  • Zest of 1 Orange Adds warmth and sweetness.

Glaze Ingredients

  • 1 cup Powdered sugar For the glaze.
  • 2-3 tablespoons Milk To achieve desired glaze consistency.
  • Sprinkles or nonpareils For decoration.

Instructions

  • 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • 2. In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
  • 3. Add the ricotta cheese and mix until fully combined.
  • 4. Beat in the egg and vanilla extract until well incorporated.
  • 5. In a separate bowl, whisk together the flour, baking powder, baking soda, nutmeg, lemon zest, orange zest, and salt.
  • 6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  • 7. Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • 8. Bake for 12-15 minutes, or until the edges are lightly golden.
  • 9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • 10. Prepare the glaze by whisking together powdered sugar and milk until smooth.
  • 11. Once cookies are cool, drizzle the glaze over the tops and sprinkle with nonpareils.
  • 12. Allow the glaze to set for about 30 minutes before serving.

Notes

These cookies freeze well. Store in an airtight container for up to one week or freeze for up to three months.