Description
These Italian Christmas Cookies are soft, tender, and perfect for the holiday season. Made with ricotta cheese for a moist texture and flavored with vanilla and almond extracts, these festive cookies are topped with a sweet almond glaze and colorful Christmas sprinkles, making them a delightful treat for gatherings and gift-giving.
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 to prepare for baking.
- 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. Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes.
- Add Wet Ingredients: Mix in 2 large eggs, 1 cup drained ricotta cheese, 1 tablespoon vanilla extract, and ¼ teaspoon almond extract until fully incorporated into the butter and sugar mixture.
- Combine 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.
- Mix Dry Into Wet: Slowly add the dry ingredients to the wet mixture, mixing until all the flour is fully incorporated and a dough forms.
- Form Cookies: Scoop teaspoons of dough and roll them into uniform balls. Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 11 minutes until the cookies are set and lightly golden.
- Cool: Remove from oven and let cookies cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- Prepare Almond Glaze: In a small bowl, whisk together 1 cup powdered sugar, 4 tablespoons milk, and ½ teaspoon almond extract until smooth. Adjust milk quantity to achieve a dip-able consistency.
- Glaze Cookies: Dip the tops of the cooled cookies into the almond glaze and immediately sprinkle with Christmas sprinkles for decoration.
- Set and Serve: Allow the glaze to dry completely before serving or storing the cookies.
Notes
- Drain ricotta well to avoid excess moisture in the dough for better texture.
- If dough is sticky, chill it for 30 minutes before rolling into balls to make handling easier.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and simplify cleanup.
- The glaze thickness can be adjusted by adding more or less milk; thicker glaze will set faster.
- Store cookies in an airtight container at room temperature for up to 5 days; glaze may soften over time.
- Almond extract can be substituted with additional vanilla extract if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
