Christmas Italian Ricotta Cookies have always been the star of my holiday dessert table. I remember my nonna, with flour dusting her apron, patiently rolling out batch after batch, filling our home with the sweet scent of vanilla and lemon. Every bite of these soft, cake-like treats takes me right back to those cherished family gatherings, a true taste of home and tradition. This Traditional Italian ricotta cookies recipe isn’t just about baking; it’s about creating memories and sharing joy. These Italian ricotta Christmas cookies are incredibly moist and tender, a delightful contrast to the bright, sweet glaze and festive sprinkles. Let’s get cooking!
Why You’ll Love These Christmas Italian Ricotta Cookies
I know you’ll adore these cookies as much as I do! They are more than just a dessert; they’re a little piece of holiday magic. Here’s why you absolutely need to make them this season:
- They have an incredible taste, perfectly balancing sweetness with a hint of citrus, making them irresistible.
- The prep time is surprisingly quick, so you can whip up a batch even on a busy Christmas schedule.
- These are wonderfully soft Italian ricotta Christmas cookies, known for their melt-in-your-mouth tender texture.
- Making them is budget-friendly, using common ingredients you likely already have in your pantry.
- This is an easy Italian ricotta cookies recipe, perfect for bakers of all skill levels, even beginners.
- They are a fantastic family-friendly activity; kids love helping with the sprinkles!
- These cookies are a festive addition to any holiday platter, bringing cheer and deliciousness.
Ingredients for Christmas Italian Ricotta Cookies
To create an authentic Italian ricotta cookie recipe, starting with high-quality ingredients is key. Here’s everything you’ll need for these delightful treats:
- 2 ½ cups all-purpose flour – the foundation for our soft, tender cookies.
- 1 teaspoon baking powder – helps give these Christmas Italian Ricotta Cookies their perfect rise.
- ½ teaspoon baking soda – works with the ricotta to ensure a light texture.
- ¼ teaspoon salt – balances the sweetness and enhances all the flavors.
- 1 cup (2 sticks) unsalted butter, softened – I always let mine sit out for at least an hour to ensure it’s perfectly pliable for creaming.
- 1 ½ cups granulated sugar – for that classic sweet taste we all love in an authentic Italian ricotta cookie recipe.
- 2 large eggs – room temperature eggs incorporate better into the batter, ensuring a smooth consistency.
- 15 ounces whole milk ricotta cheese – this is the star! It provides the incredible moisture and tenderness that these Christmas Italian Ricotta Cookies are famous for.
- 1 teaspoon vanilla extract – for a warm, inviting aroma and flavor.
For the Glaze:
- 2 cups powdered sugar – essential for a smooth, sweet icing.
- ¼ cup milk – I use whole milk for richness, but any milk works.
- ½ teaspoon vanilla extract – to complement the cookie’s flavor.
- Festive sprinkles – for decorating and making your Christmas Italian Ricotta Cookies extra special!
How to Make Christmas Italian Ricotta Cookies
Making these delightful Christmas Italian Ricotta Cookies is a joy, and I promise you, the process is straightforward. Just follow these steps for the best Italian ricotta cookie recipe you’ll ever try!
- Step 1: First things first, preheat your oven to 375°F (190°C). This ensures your oven is perfectly ready for baking. While it heats up, line two baking sheets with parchment paper; this makes for easy cleanup and prevents sticking.
- Step 2: In a medium-sized bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, baking soda, and salt. I find that whisking them together thoroughly now ensures they’re evenly distributed throughout the dough later. Set this aside.
- Step 3: Now, in a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is crucial for achieving that wonderfully tender texture in your Christmas Italian Ricotta Cookies. I usually beat it for about 2-3 minutes with an electric mixer.
- Step 4: Beat in the large eggs one at a time. Make sure each egg is fully incorporated into the butter and sugar mixture before you add the next. This helps create a smooth, emulsified base for our cookies.
- Step 5: Stir in the whole milk ricotta cheese and vanilla extract. Mix until they are just combined. You’ll notice the mixture becoming wonderfully creamy and fragrant at this stage, a key characteristic of the best Italian ricotta cookie recipe.
- Step 6: Gradually add your whisked dry ingredients to the wet mixture. Mix on low speed, or by hand, until everything is just combined. Be careful not to overmix! Overmixing can develop the gluten too much, leading to tough, rather than soft, Christmas Italian Ricotta Cookies.
- Step 7: Drop rounded tablespoons of the cookie dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie. They will spread slightly, and we want them to bake evenly.
- Step 8: Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still look soft and slightly pale. Trust me, pulling them out when they look slightly underdone is the secret to soft, moist Christmas Italian Ricotta Cookies.
- Step 9: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes. They’re delicate when warm, so this short cooling period helps them firm up before you transfer them to a wire rack to cool completely.
- Step 10: While your cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until it’s smooth and pourable.
- Step 11: Once the cookies are completely cool, dip the tops into the glaze. Then, immediately decorate with festive sprinkles before the glaze sets. This is where the holiday magic truly comes alive!
- Step 12: Let the glaze set completely before storing your homemade Christmas Italian Ricotta Cookies in an airtight container. Enjoy these delightful treats!
Pro Tips for the Best Christmas Italian Ricotta Cookies
I’ve learned a few tricks over the years that truly elevate these Christmas Italian Ricotta Cookies from good to absolutely amazing. These simple tips will ensure your batch turns out perfectly every time, just like Nonna used to make.
- Always use full-fat, whole milk ricotta cheese. The fat content is crucial for moisture and flavor in these soft cookies.
- Don’t overmix the dough once you add the dry ingredients. Overmixing develops gluten, which can lead to tough cookies. Mix until just combined.
- Ensure your butter and eggs are at room temperature. This helps them emulsify properly, creating a smoother, more uniform batter for your Christmas Italian Ricotta Cookies.
- For consistent size and baking, use a cookie scoop to drop the dough onto the baking sheets.
- Let the cookies cool completely before glazing. This prevents the glaze from melting or running off, ensuring a beautiful finish.
What’s the secret to fluffy Italian ricotta cookies?
The secret lies in the combination of well-drained ricotta and not overmixing the dough. The ricotta adds moisture without making them dense, while gentle mixing keeps the texture light and airy. This ensures you get that desired fluffy Italian ricotta cookies recipe result every time.
Can I make these Christmas Italian Ricotta Cookies ahead of time?
Absolutely! You can prepare the cookie dough up to 2 days in advance. Store it covered in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes before scooping and baking your delicious Christmas Italian Ricotta Cookies.
How do I avoid dry Italian ricotta cookies?
To prevent dry Christmas Italian Ricotta Cookies, avoid overbaking at all costs. Pull them from the oven when the edges are just barely golden and the centers look soft. Also, using full-fat ricotta and not overmixing the dough are key. If you’re wondering, “Why are my Italian ricotta cookies dry?” it’s usually one of these culprits!
Best Ways to Serve Christmas Italian Ricotta Cookies
These delightful Christmas Italian Ricotta Cookies are incredibly versatile and perfect for many festive occasions. I love serving them in a few different ways to truly highlight their charm and deliciousness.
First, they make an exquisite addition to any holiday cookie platter. Arrange them alongside other festive treats like pizzelles or biscotti for a stunning display of Italian Christmas desserts ricotta. Their soft texture and sweet glaze provide a lovely contrast to crunchier cookies.
Secondly, try pairing these Christmas Italian Ricotta Cookies with a warm cup of coffee or a rich hot chocolate. The subtle vanilla notes in the cookies complement the robust flavors of your favorite hot beverage, making for a cozy winter treat. They’re also fantastic with a glass of dessert wine after a holiday meal.
Finally, these cookies are perfect for gifting! Package them in a decorative box or bag for a homemade present that friends and family will adore. Everyone appreciates receiving a batch of these classic Italian Christmas cookies with ricotta.
Nutrition Facts for Christmas Italian Ricotta Cookies
I know many of you keep an eye on nutritional information, especially during the holidays. Here’s an estimate of what each serving of these delicious Christmas Italian Ricotta Cookies offers, based on the recipe yielding 3 dozen cookies:
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Sugar: 15g
- Protein: 3g
- Sodium: 70mg
- Cholesterol: 25mg
Please remember that these nutritional values are estimates and may vary slightly based on the specific brands and precise measurements of ingredients used to make your Christmas Italian Ricotta Cookies.
How to Store and Reheat Christmas Italian Ricotta Cookies
Once you’ve baked a batch of these wonderful Christmas Italian Ricotta Cookies, you’ll want to ensure they stay fresh and delicious for as long as possible. Proper storage is key to maintaining their soft, tender texture.
First, make sure your homemade Italian ricotta cookies are completely cooled before storing them. Placing warm cookies in an airtight container can create condensation, making them soggy. Once cool, layer them between sheets of parchment paper in an airtight container. They will stay fresh at room temperature for up to 3 days, or you can refrigerate them for up to a week.
For longer storage, these Christmas Italian Ricotta Cookies freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper. They will keep well for up to 3 months. To enjoy, simply thaw them at room temperature. If you prefer them slightly warm, a quick 5-10 second zap in the microwave will bring back their fresh-baked softness.
Frequently Asked Questions About Christmas Italian Ricotta Cookies
What are Italian ricotta cookies?
Christmas Italian Ricotta Cookies are traditional Italian soft, cake-like cookies made with fresh ricotta cheese, giving them an incredibly moist and tender texture. They are typically topped with a sweet glaze and festive sprinkles, making them a popular treat, especially during the Christmas season. I always think of them as little clouds of sweet joy!
Can I use low-fat ricotta for these Christmas Italian Ricotta Cookies?
While you technically can, I strongly recommend against using low-fat or part-skim ricotta. The whole milk ricotta is crucial for the rich flavor and, more importantly, the moist, fluffy texture that these Christmas Italian Ricotta Cookies are famous for. Using a leaner option might result in drier, less flavorful cookies.
How can I make my ricotta cookies with icing more festive?
To make your Christmas Italian Ricotta Cookies extra festive, get creative with your sprinkles! Use a variety of colors and shapes like stars, trees, or snowflakes. You could also divide your glaze and add a drop of food coloring to create red and green glazes. Some people even like to add a hint of almond extract to the glaze for an extra special touch.
Are these Christmas Italian Ricotta Cookies difficult to make for a beginner baker?
Not at all! This recipe for Christmas Italian Ricotta Cookies is surprisingly forgiving and a fantastic choice for beginner bakers. The dough is easy to handle, and the steps are straightforward. As long as you follow the instructions, especially regarding not overmixing and not overbaking, you’ll achieve delicious results. Don’t be intimidated; you’ve got this!
Variations of Christmas Italian Ricotta Cookies You Can Try
While the classic version of these Christmas Italian Ricotta Cookies is undeniably perfect, don’t be afraid to get creative and try some exciting variations! I love experimenting, and these ideas can add a new twist to your holiday baking or even transform them into something entirely different.
- Lemon Zest & Extract: For a brighter, more zesty flavor, add 1 tablespoon of fresh lemon zest and ½ teaspoon of lemon extract to the cookie dough. This gives your Christmas Italian Ricotta Cookies a delightful citrusy kick, reminiscent of some traditional Italian pastries.
- Chocolate Chip Ricotta Cookies: Fold in ½ cup of mini chocolate chips into the dough before baking. The melted chocolate adds a wonderful richness that pairs beautifully with the soft ricotta base.
- Almond Flavor: Swap out the vanilla extract for almond extract (or use half vanilla, half almond) in both the cookies and the glaze. This creates a distinct, nutty flavor that is often found in Italian ricotta wedding cookies and other festive treats.
- Dairy-Free Option: While challenging, you can experiment with dairy-free ricotta alternatives and vegan butter to create a version suitable for those with dietary restrictions. Just be aware the texture might vary slightly from the original Christmas Italian Ricotta Cookies.
Amazing Christmas Italian Ricotta Cookies: A 150-Calorie Delight
- Total Time: 45 minutes
- Yield: 3 dozen 1x
- Diet: Vegetarian
Description
These soft Italian Ricotta Cookies are a classic Christmas treat. Made with creamy ricotta cheese, they are incredibly moist and tender, and topped with a sweet glaze and festive sprinkles. This traditional Italian ricotta cookie recipe is perfect for holiday gatherings or a cozy night in, offering a taste of authentic Italian Christmas desserts.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 15 ounces whole milk ricotta cheese
- 1 teaspoon vanilla extract
- For the Glaze:
- 2 cups powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
- Festive sprinkles, for decorating
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This is a key step for fluffy Italian ricotta cookies.
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the whole milk ricotta cheese and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Overmixing can make Italian ricotta cookies dry.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. The center should still be soft.
- Remove the Italian ricotta Christmas cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the traditional Italian ricotta cookies are completely cool, dip the tops into the glaze and immediately decorate with festive sprinkles.
- Let the glaze set before storing the homemade Italian ricotta cookies in an airtight container.
Notes
- For best results, ensure your ricotta cheese is well-drained to prevent a watery dough.
- Do not overbake these soft Italian ricotta Christmas cookies to maintain their tender texture.
- These classic Italian Christmas cookies with ricotta can be stored at room temperature for up to 3 days or frozen for up to 3 months.
- If you prefer a thicker glaze for your ricotta cookies with icing, add less milk. For a thinner glaze, add more milk, a tiny bit at a time.
- This recipe is also excellent for Italian ricotta wedding cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baked Recipes
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 25mg
