Italian Ricotta Christmas Cookies – Soft, Tender, and Perfectly Glazed
These Italian Ricotta Christmas Cookies are the kind you bring to a party and watch disappear. They’re soft and cakey with a light lemon-vanilla aroma, then finished with a sweet glaze and sprinkles. The ricotta keeps them moist for days, so they’re a great make-ahead treat.
They bake up puffy and cheerful, just right for holiday platters. If you’re new to ricotta in desserts, this is the recipe that will win you over.
Italian Ricotta Christmas Cookies - Soft, Tender, and Perfectly Glazed
Ingredients
Method
- Prep your tools. Heat the oven to 350°F (175°C).Line two baking sheets with parchment paper. This prevents sticking and keeps the cookie bottoms pale and soft.
- Cream butter and sugar. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes. This step helps create a soft, airy cookie.
- Add eggs, ricotta, and flavorings. Beat in the eggs one at a time.Add ricotta, vanilla, lemon zest, and a splash of lemon juice. Mix until smooth and creamy.
- Combine dry ingredients. In a separate bowl, whisk flour, baking powder, and salt. Stir to distribute the leavener evenly.
- Bring the dough together. Add the dry mixture to the wet ingredients in two additions.Mix on low until just combined. The dough will be soft and sticky—that’s good.
- Scoop the cookies. Use a 1-tablespoon scoop to drop rounds onto the prepared sheets, spacing them about 2 inches apart. If dough is very sticky, chill for 15–20 minutes for easier scooping.
- Bake. Bake 11–14 minutes, until the edges are set and the tops look matte and slightly puffed.They should stay pale. Avoid overbaking to keep them soft.
- Cool completely. Let the cookies rest on the sheet for 2 minutes, then transfer to a rack to cool. Glazing warm cookies can cause the glaze to slide off.
- Make the glaze. In a bowl, whisk powdered sugar with milk or cream, plus vanilla or almond extract.For a lemon version, add a teaspoon of lemon juice and a bit of zest. Aim for a thick but pourable glaze that ribbons off the spoon.
- Glaze and decorate. Spoon or dip the top of each cookie in glaze, then add sprinkles right away so they stick. Let the glaze set until dry to the touch, about 30–45 minutes.
Why This Recipe Works
Ricotta adds moisture and a delicate richness without weighing the cookies down. It’s the secret to a soft, tender crumb that stays fresh longer than many holiday cookies.
A mix of butter and sugar creates a light, creamy base that traps air for a gentle rise. Adding both vanilla and lemon gives you that classic Italian bakery flavor—bright but not overpowering. The simple powdered sugar glaze sets just enough to hold sprinkles, giving a pretty finish with minimal effort.
What You’ll Need
- Unsalted butter (softened) – for richness and structure
- Granulated sugar – to sweeten and help the cookies fluff up
- Eggs – bind the dough and add tenderness
- Whole-milk ricotta cheese – the star ingredient for softness
- Vanilla extract – warm, classic aroma
- Lemon zest and fresh lemon juice – brightens the flavor
- All-purpose flour – the base of the dough
- Baking powder – for lift and a soft, cakey texture
- Fine sea salt – balances the sweetness
For the glaze:
- Powdered sugar – smooth and sweet
- Milk or heavy cream – to thin to a pourable consistency
- Vanilla extract or almond extract – optional flavor twist
- Lemon juice – for a zesty glaze (optional)
- Holiday sprinkles – the festive finish
How to Make It
- Prep your tools. Heat the oven to 350°F (175°C).Line two baking sheets with parchment paper. This prevents sticking and keeps the cookie bottoms pale and soft.
- Cream butter and sugar. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes. This step helps create a soft, airy cookie.
- Add eggs, ricotta, and flavorings. Beat in the eggs one at a time.Add ricotta, vanilla, lemon zest, and a splash of lemon juice. Mix until smooth and creamy.
- Combine dry ingredients. In a separate bowl, whisk flour, baking powder, and salt. Stir to distribute the leavener evenly.
- Bring the dough together. Add the dry mixture to the wet ingredients in two additions.Mix on low until just combined. The dough will be soft and sticky—that’s good.
- Scoop the cookies. Use a 1-tablespoon scoop to drop rounds onto the prepared sheets, spacing them about 2 inches apart. If dough is very sticky, chill for 15–20 minutes for easier scooping.
- Bake. Bake 11–14 minutes, until the edges are set and the tops look matte and slightly puffed.They should stay pale. Avoid overbaking to keep them soft.
- Cool completely. Let the cookies rest on the sheet for 2 minutes, then transfer to a rack to cool. Glazing warm cookies can cause the glaze to slide off.
- Make the glaze. In a bowl, whisk powdered sugar with milk or cream, plus vanilla or almond extract.For a lemon version, add a teaspoon of lemon juice and a bit of zest. Aim for a thick but pourable glaze that ribbons off the spoon.
- Glaze and decorate. Spoon or dip the top of each cookie in glaze, then add sprinkles right away so they stick. Let the glaze set until dry to the touch, about 30–45 minutes.
How to Store
- Room temperature: Store in an airtight container for up to 4 days.Layer with parchment if stacking to protect the glaze.
- Refrigerator: Not necessary and can dry them out slightly. Only chill if your kitchen is very warm.
- Freezer (unglazed): Freeze baked, unglazed cookies for up to 2 months. Thaw at room temp, then glaze.
- Freezer (glazed): You can freeze glazed cookies, but the glaze may look slightly frosty after thawing.Freeze in single layers with parchment between.
Benefits of This Recipe
- Soft for days: The ricotta keeps the crumb tender well after baking.
- Easy to scale: Double the batch for cookie exchanges without extra fuss.
- Customizable flavors: Switch between lemon, orange, vanilla, or almond.
- Festive and forgiving: The glaze and sprinkles hide imperfections, making them perfect for baking with kids.
- Make-ahead friendly: Dough can be chilled, and the cookies freeze well.
Common Mistakes to Avoid
- Overmixing the dough: Mix just until the flour disappears. Overmixing can make the cookies tough.
- Overbaking: These should be pale and just set. If they brown deeply, they’ll dry out.
- Using low-fat ricotta: Reduced-fat ricotta can yield drier cookies.Whole-milk ricotta works best.
- Glazing while warm: Warm cookies melt the glaze and cause it to slide off. Let them cool completely.
- Too-thin glaze: If the glaze runs like water, add more powdered sugar. It should cling and set with a soft sheen.
Alternatives
- Citrus swap: Use orange zest and juice for a sweeter, holiday-market vibe.
- Almond twist: Add 1/2 teaspoon almond extract to the dough and glaze, and top with sliced almonds instead of sprinkles.
- Anise flavor: For a traditional Italian touch, add a few drops of anise extract to the glaze.
- Chocolate glaze: Whisk cocoa powder into the glaze and add a splash more milk.Top with white nonpareils.
- Gluten-free version: Use a 1:1 gluten-free flour blend with xanthan gum. Chill dough 30 minutes to help the cookies hold shape.
- Mini size: Use a 2-teaspoon scoop and bake 8–10 minutes. Perfect for variety platters.
FAQ
Can I use part-skim ricotta?
Yes, but whole-milk ricotta gives the best texture.
Part-skim can work in a pinch, though the cookies may be slightly drier. If using part-skim, avoid overbaking and consider a richer glaze with cream.
Do I need to drain the ricotta?
If your ricotta looks very wet or watery, drain it in a fine-mesh strainer for 15–20 minutes. Most store-bought tubs are thick enough to use as-is.
You want a creamy, spoonable texture, not runny.
Why are my cookies flat?
Check that your baking powder is fresh. Overmixed dough, warm dough, or too little flour can also cause spreading. Chilling the dough briefly helps the cookies keep their rounded shape.
Can I make the dough ahead?
Yes.
Cover and chill the dough for up to 24 hours. Let it soften slightly at room temperature so it’s scoopable, then bake as directed.
How do I get a smooth glaze finish?
Sift the powdered sugar before mixing. Add liquid slowly until the glaze is thick but pourable.
Dip the tops of the cookies and let excess drip off before setting them on a rack.
What sprinkles work best?
Nonpareils or jimmies both work. Nonpareils give that classic Italian cookie look, while jimmies stay softer. Avoid large, heavy decorations that may slide off before the glaze sets.
Can I reduce the sugar?
You can trim the cookie dough sugar by a couple tablespoons without major changes, but the texture and browning may shift.
If you want less sweetness overall, reduce the glaze or make a thinner drizzle.
How long do they stay fresh?
They’re at their best within 3–4 days at room temperature. The ricotta helps them stay moist, and the glaze protects the tops from drying out.
Final Thoughts
Italian Ricotta Christmas Cookies are soft, festive, and wonderfully simple to make. A quick glaze and a handful of sprinkles turn them into holiday showstoppers without any stress.
They travel well, stay moist, and taste even better the next day. Keep a batch on the counter in December, and you’ll have a sweet little moment ready whenever friends stop by—or when you just need a cozy treat with your coffee.
