Italian Ricotta Christmas Cookies

Italian ricotta Christmas cookies are soft, cake-like treats that practically melt in your mouth. Topped with a delicate lemon glaze and colorful sprinkles, they bring a cheerful, festive touch to any holiday dessert table. With a light, buttery texture and a hint of citrus, these cookies are a beautiful balance of comfort and tradition—simple to make and impossible to resist.

Behind the Recipe

This recipe comes from an old Italian family tradition that fills kitchens with laughter and the scent of fresh-baked cookies every December. My grandmother would line trays of these pillowy cookies on the counter, glazing each one with care while the kids fought over the first sprinkle. Ricotta keeps them moist for days, while lemon zest and vanilla give them that unmistakable holiday flavor. Even now, one bite brings back memories of cozy evenings, twinkling lights, and the warmth of family.

Recipe Origin or Trivia

Ricotta cookies have deep Italian roots, often baked during festive seasons like Christmas and Easter. Ricotta cheese, a staple in Italian cooking, lends tenderness to baked goods much like sour cream or yogurt does in modern recipes. These cookies are sometimes flavored with almond or anise, but the lemon version is a classic. In many Italian homes, they’re known as “biscotti di ricotta,” though unlike the crunchy twice-baked kind, these are soft and pillowy—a sweet reminder of home and celebration.

Why You’ll Love Italian Ricotta Christmas Cookies

These cookies are pure holiday joy, from the first mix to the final sprinkle.

Versatile: Perfect for Christmas, birthdays, or any time you crave a soft, sweet cookie.

Budget-Friendly: Uses simple pantry staples and affordable ingredients.

Quick and Easy: No chilling or complicated steps—just mix, bake, and glaze.

Customizable: Add almond extract, orange zest, or colorful sprinkles to make them your own.

Crowd-Pleasing: Loved by both kids and adults.

Make-Ahead Friendly: They stay soft for days and freeze beautifully.

Great for Gifting: Wrap them in cellophane or tins for a homemade holiday present.

Chef’s Pro Tips for Perfect Results

Follow these expert tips to ensure your cookies turn out light, fluffy, and picture-perfect.

• Use whole milk ricotta for the best moisture and texture.
• Cream the butter and sugar until light and fluffy to aerate the dough.
• Don’t overmix once you add flour—keep them tender.
• Let cookies cool completely before glazing to prevent melting.
• For an extra festive look, add sprinkles right after glazing so they stick perfectly.

Kitchen Tools You’ll Need

You don’t need fancy tools for this recipe—just baking essentials.

Electric Mixer: To cream butter and sugar smoothly.
Mixing Bowls: Separate bowls for dry and wet ingredients.
Baking Sheets: Line with parchment for even baking.
Cooling Rack: Keeps cookies from getting soggy.
Sifter: To keep the icing lump-free.
Small Spoon or Spatula: For spreading the glaze evenly.

Ingredients in Italian Ricotta Christmas Cookies

Each ingredient adds a special touch to create the perfect soft, fluffy cookie.

1. All-Purpose Flour: 3 1/2 cups (495g). Forms the structure and softness of the cookie.
2. Baking Powder: 2 1/2 teaspoons. Helps the cookies rise and stay fluffy.
3. Salt: 3/4 teaspoon. Balances sweetness and enhances flavor.
4. Unsalted Butter: 1 cup (226g), at room temperature. Adds richness and moisture.
5. Granulated Sugar: 1 3/4 cups (350g). Sweetens and helps with browning.
6. Lemon Zest: 1 teaspoon. Adds a bright citrus note.
7. Ricotta (Whole Milk): 15 oz (1 3/4 cups). Creates a tender, moist crumb.
8. Vanilla Extract: 1 tablespoon. Brings warmth and depth of flavor.
9. Eggs: 2 large. Bind the dough and give structure.

For the Icing:

10. Butter: 1 tablespoon, melted. Adds smoothness to the glaze.
11. Powdered Sugar: 3 1/2 cups (420g). Forms the base of the icing.
12. Lemon Juice: 2 tablespoons, fresh. Adds tang and balances sweetness.
13. Vanilla Extract: 1 teaspoon. Enhances the overall flavor.
14. Milk: 4–6 tablespoons. Adjusts consistency for smooth glazing.

Ingredient Substitutions

Need a quick swap? These will work perfectly.

Ricotta: Cottage cheese blended until smooth.
Lemon Zest: Orange zest for a warmer citrus flavor.
Butter: Margarine or plant-based butter.
Milk: Any dairy-free milk like almond or oat.
Lemon Juice: Use a splash of milk with lemon extract instead.

Ingredient Spotlight

Ricotta Cheese: The heart of this recipe, ricotta gives these cookies their soft, cake-like texture and subtle richness. Whole milk ricotta keeps them moist and flavorful for days.

Lemon Zest and Juice: Bright, aromatic, and slightly tangy, lemon cuts through the sweetness, making each bite perfectly balanced.

Instructions for Making Italian Ricotta Christmas Cookies

These cookies come together easily and fill your kitchen with the scent of vanilla and lemon—like Christmas in the oven.

1. Preheat Your Equipment:
   Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
2. Combine Ingredients:
   In a bowl, whisk flour, baking powder, and salt. In another large bowl, cream butter, sugar, and lemon zest together until light and fluffy, about 2–3 minutes.
3. Prepare Your Cooking Vessel:
   Add ricotta, vanilla, and eggs to the butter mixture and mix until smooth. Gradually add dry ingredients, stirring until just combined.
4. Assemble the Dish:
   Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing about 2 inches apart.
5. Cook to Perfection:
   Bake for 12–14 minutes, or until the edges are lightly golden and the tops are set. Cool on the sheet for 5 minutes, then transfer to a rack.
6. Finishing Touches:
   For the icing, whisk together melted butter, powdered sugar, lemon juice, vanilla, and enough milk to reach a smooth, spreadable consistency.
7. Serve and Enjoy:
   Dip or drizzle the cooled cookies with icing and decorate with sprinkles. Let the glaze set before serving.

Texture & Flavor Secrets

These cookies are soft, tender, and slightly cakey inside, with a delicate lemon glaze that cracks ever so slightly when you bite in. The lemon brings brightness, the ricotta keeps them moist, and the butter ties it all together in perfect harmony.

Cooking Tips & Tricks

Here’s how to make them bakery-perfect every time.

• For even cookies, use a small cookie scoop.
• Add extra lemon zest for a stronger citrus flavor.
• Don’t overbake—they should stay pale and soft.
• Let the glaze dry fully before stacking.

What to Avoid

A few small missteps can change the outcome—here’s what to watch for.

• Using low-fat ricotta—it can make the dough too wet.
• Overmixing after adding flour—it toughens the cookies.
• Glazing warm cookies—it causes the icing to slide off.
• Skipping the zest—it’s essential for the bright holiday flavor.

Nutrition Facts

Servings: 36 cookies
Calories per serving: 150

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes

Make-Ahead and Storage Tips

These cookies stay soft for several days in an airtight container at room temperature. For longer storage, freeze them unglazed for up to 2 months, then thaw and glaze before serving. Once glazed, store at room temperature for up to 4 days or in the fridge for up to a week.

How to Serve Italian Ricotta Christmas Cookies

Serve these cookies on a holiday dessert platter, with a dusting of powdered sugar or a sprinkle of colored sugar for extra charm. They pair beautifully with coffee, tea, or a mug of hot cocoa by the tree.

Creative Leftover Transformations

If you somehow have leftovers, here’s how to enjoy them in new ways:

• Crumble into ice cream or yogurt for a sweet topping.
• Layer with whipped cream for a quick trifle.
• Sandwich two together with lemon curd for an indulgent treat.

Additional Tips

• Chill the dough for 15 minutes if it feels too sticky to scoop.
• Use room temperature butter and eggs for even mixing.
• Drizzle with white chocolate for extra holiday flair.

Make It a Showstopper

Arrange them on a tiered dessert stand with other holiday cookies for a colorful, festive display. Add fresh lemon slices or small evergreen sprigs around the plate for a beautiful holiday touch.

Variations to Try

• Almond Ricotta Cookies: Add almond extract and top with sliced almonds.
• Orange Ricotta Cookies: Use orange zest and juice instead of lemon.
• Chocolate Drizzle: Finish with a zigzag of melted dark chocolate.
• Coconut Twist: Add shredded coconut to the batter and glaze.
• Sprinkle Fun: Use red, green, or gold sprinkles for a festive pop.

FAQ’s

Q1: Can I make the dough ahead of time?
A1: Yes, chill it for up to 24 hours and bake when ready.

Q2: Can I use part-skim ricotta?
A2: It’s not ideal—whole milk ricotta gives the best texture.

Q3: Why did my cookies spread too much?
A3: The butter may have been too soft or the dough overmixed.

Q4: Can I freeze them after baking?
A4: Yes, but glaze after thawing for the best look.

Q5: How do I make the glaze thicker?
A5: Add more powdered sugar until it reaches your desired consistency.

Q6: Can I skip the lemon flavor?
A6: Sure—try vanilla or almond extract instead.

Q7: Can I add food coloring to the glaze?
A7: Yes, pastel tones look beautiful for holidays.

Q8: Do I need to refrigerate the dough?
A8: Not necessary, unless your kitchen is very warm.

Q9: How do I keep them soft?
A9: Store in airtight containers with a slice of bread to retain moisture.

Q10: What’s the best way to gift them?
A10: Stack in cookie tins or wrap in clear cellophane tied with ribbon.

Conclusion

Italian ricotta Christmas cookies bring a taste of Italian tradition to every holiday celebration. With their soft texture, bright lemon glaze, and festive look, they’re the kind of cookie that makes you slow down and savor the season. Trust me, once you bake a batch, they’ll become part of your yearly holiday tradition too.

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