There’s just something magical about homemade cookies at the holidays, isn’t there? These Italian Ricotta Christmas Cookies Recipe bring that magic to your kitchen with their soft, tender crumb and a subtle, nutty almond glaze — a festive treat that’s both comforting and a little special. Trust me, once you try them, they’ll be your go-to for the season.
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Why You'll Love This Recipe
I’ve made plenty of Christmas cookie recipes, but this Italian Ricotta Christmas Cookies Recipe feels like a warm hug in cookie form. The ricotta keeps the cookies moist and tender, and the almond glaze gives them just the right amount of festive sweetness without overpowering the delicate flavor inside.
- Soft & Tender Texture: Thanks to the ricotta, these cookies stay beautifully soft even days after baking.
- Simple Ingredients: No funky or hard-to-find items here, just classic baking staples with ricotta for that extra special touch.
- Festive Yet Elegant: The almond glaze with colorful sprinkles adds festive cheer without being too sweet or gimmicky.
- Perfect for Gifting: These cookies travel well and look lovely packaged up for friends, family, or coworkers.
Ingredients & Why They Work
Let’s chat about these ingredients because they do a beautiful dance together. Ricotta is the star here, offering moisture and tenderness without making the dough heavy, while the almond extract in both cookie dough and glaze adds a subtle, nutty flavor that feels perfect for Christmas.
- Unsalted Butter: Softened to room temperature for a creamy base; using unsalted gives you control over the salt in the recipe.
- Granulated Sugar: Sweetens and helps with that lovely golden color as they bake.
- Eggs: Bind everything together and add richness.
- Vanilla Extract: A classic flavor booster that balances the almond notes.
- Almond Extract: Adds a distinctive, festive aroma and taste that pairs wonderfully with ricotta.
- Whole Milk Ricotta: Drained for about an hour to avoid excess moisture — this step is key to perfect cookie texture.
- All-Purpose Flour: Forms the structure of the cookies.
- Baking Powder & Baking Soda: Both help the cookies rise gently while keeping them light.
- Salt: Enhances all the flavors.
- Powdered Sugar (for glaze): Gives you that smooth, creamy glaze that’s easy to dip into.
- Milk (for glaze): Adjust the consistency of your glaze to be perfectly dippable.
- Christmas Sprinkles: The cheerful finishing touch—colors and crunch that scream holiday!
Make It Your Way
I love how forgiving this recipe is — it’s a great canvas for your own holiday creativity. Whether you want to swap out extracts or play with toppings, these cookies hold up beautifully and still taste amazing.
- Variation: Once, I swapped the almond extract in the glaze for orange extract — it was a bright, zesty twist that my family adored. Feel free to experiment with lemon or even a splash of bourbon for adults-only fun!
- Dietary Tip: If you prefer a dairy-free option, try using coconut oil instead of butter and a vegan ricotta alternative — just keep an eye on dough consistency as adjustments may be needed.
- Texture Variation: To add a little crunch, sprinkle some chopped almonds on top of the glaze before it dries.
Step-by-Step: How I Make Italian Ricotta Christmas Cookies Recipe
Step 1: Cream, Mix, and Get Cozy
Start by preheating your oven to 375°F and lining two baking sheets with parchment paper. I always like to prep my space before diving in — it makes the process smoother and more enjoyable. Then, beat together softened butter and granulated sugar in your mixer until light and fluffy, about three minutes. This fluffiness is the base of that tender texture you’re after, so don’t rush it!
Step 2: Add the Heart of the Dough
Next, crack in your eggs, ricotta (make sure it’s well-drained — that’s critical!), vanilla, and almond extract. Mix on medium speed until fully incorporated. The ricotta makes the dough a little creamier and adds moisture, so don’t be alarmed if it looks softer than your usual cookie dough.
Step 3: Flour Power
In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. Slowly add this dry mix to your wet ingredients on low speed. The dough should come together in a soft ball—not sticky but tender. If it feels too wet, you can add a little more flour, a tablespoon at a time.
Step 4: Scoop, Shape, and Bake
Use a teaspoon to scoop uniform balls of dough, then roll them gently between your hands. Place them on your prepared baking sheets about 2 inches apart — they’ll spread just a bit. Bake for 9-11 minutes, until the edges look set but the centers are still soft (they firm up while cooling). Let them cool on the pan for a couple of minutes before transferring to a rack.
Step 5: Dip & Decorate
While the cookies cool completely, whisk together your glaze: powdered sugar, milk (start with 2 tablespoons and add more for the right consistency), and almond extract. Dip the tops of each cookie into the glaze, then quickly sprinkle with your favorite Christmas sprinkles before the glaze sets. Set the cookies aside on a wire rack until the glaze is firm to the touch.
Top Tip
From my experience, the key to perfect Italian Ricotta Christmas Cookies Recipe lies in the little details that can make or break texture and flavor, so here’s what I’ve learned through baking these year after year.
- Drain the Ricotta Well: Excess moisture causes cookies to spread too much or turn cakey instead of tender and soft. I drain mine in a fine-mesh sieve over a bowl for at least an hour, sometimes overnight.
- Don't Overmix Once Flour is Added: Mix just until the dough comes together to keep the cookies tender—overmixing activates gluten and can make them tough.
- Use Parchment Paper: It prevents sticking and browning too quickly on the bottom; I never skip this step.
- Glaze Consistency: Adjust the milk slowly to get the perfect dip-able glaze—it should coat the cookies but not drip off wildly.
How to Serve Italian Ricotta Christmas Cookies Recipe
Garnishes
I keep it simple with festive sprinkles on the almond glaze – they add color and a little crunch without masking that lovely almond flavor. Occasionally, I’ll toss on some crushed pistachios for a beautiful green pop and nutty twist that pairs perfectly with the ricotta.
Side Dishes
These cookies shine on their own with a cup of coffee, hot chocolate, or a cozy mug of mulled wine. If you’re serving during a holiday gathering, I like to pair them with fresh fruit or a light whipped cream so the cookies stay the star.
Creative Ways to Present
For gift-giving or holiday parties, I arrange them on a decorated platter lined with festive doilies or wrap small stacks in clear cellophane tied with a bright red or green ribbon—it always gets compliments and makes sharing easy and fun!
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature. I find they stay soft and fresh for up to a week, which is perfect for nibbling over Christmas week without them drying out.
Freezing
I’ve frozen unglazed cookie dough balls successfully — just scoop and freeze on a tray before transferring to a freezer bag. When you’re ready, bake them straight from frozen, adding a minute or two to the baking time. You can freeze fully baked and glazed cookies too, but I prefer freezing before glazing for the freshest results.
Reheating
Leftover cookies are great at room temp, but if I want them warm, I pop them in a 300°F oven for about 5 minutes. This revives the softness without melting the glaze too much or making them crumbly.
Frequently Asked Questions:
Yes, you can, but whole milk ricotta tends to have a creamier texture that contributes to the tenderness of the cookies. Part-skim might make the dough slightly drier, so keep an eye on dough consistency and adjust with a splash of milk if needed.
The key is properly draining the ricotta to remove excess moisture and making sure your butter is just softened, not melted. Also, chilling the dough for 15-30 minutes before scooping can help control spreading.
Yes! Substitute the all-purpose flour with a gluten-free all-purpose flour blend designed for baking. Since gluten-free flours behave differently, you may need to adjust slightly, perhaps adding a bit more flour or chilling the dough for a longer time for better texture.
Store glazed cookies in a single layer in an airtight container at room temperature to prevent the glaze from becoming sticky or cracked. Avoid stacking to keep the glaze intact. They’ll keep well for about 3-4 days this way.
Final Thoughts
This Italian Ricotta Christmas Cookies Recipe has become such a favorite in my holiday baking lineup, and I’m confident it’ll find a special place in yours too. They’re simple, comforting, and sprinkled with just enough festive magic to make each bite feel like a celebration. I can’t wait for you to try them and see how easily they’ll become a treasured tradition in your kitchen.
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