Description
These Italian Christmas Cookies are soft, fluffy, and infused with the rich flavors of vanilla and almond extracts. Made with ricotta cheese for extra moistness, they are topped with a sweet almond glaze and festive sprinkles, perfect for holiday celebrations.
Ingredients
Scale
Cookies
- 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 the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Cream Butter and Sugar: Add 1 cup unsalted butter and 2 cups granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Add 2 large eggs, 1 cup whole milk ricotta, 1 tablespoon vanilla extract, and ¼ teaspoon almond extract, and mix until fully incorporated.
- Combine Dry Ingredients: In a medium bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Mix Dough: Slowly add the dry ingredients to the sugar mixture until all the flour is fully incorporated.
- Shape Cookies: Scoop teaspoons of dough and roll them into uniform balls, then place them on the prepared baking sheets, leaving 2 inches between them.
- Bake: Bake for 11 minutes, then remove from the oven and let the cookies cool on the pan for 3 minutes before transferring to a cooling rack to finish cooling.
- Prepare Almond Glaze: In a small bowl, whisk 1 cup powdered sugar, 4 tablespoons milk, and ½ teaspoon almond extract together until smooth.
- Glaze Cookies: Dip the tops of the cooled cookies in the glaze and immediately sprinkle with Christmas sprinkles. Set aside until the glaze has dried before serving.
Notes
- Drain the ricotta cheese for at least an hour to remove excess moisture and ensure the dough is not too wet.
- Use full-fat ricotta for the best flavor and texture.
- The dough can be chilled for 30 minutes if too soft to handle.
- If the glaze is too thick, add additional milk a teaspoon at a time to reach a smooth consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
