The holiday season is here and your cookie tray needs a star. These Italian Christmas Cookies are the perfect addition to any winter gathering. They are soft, cake-like, and topped with a festive glaze. You will love how easy they are to share with friends.
I know your schedule is busy this time of year. These cookies come together quickly without any dough chilling required. They stay moist for days thanks to the secret ingredient: ricotta cheese. Your family will reach for these tender treats all season long.
Why This Recipe Is a Winner
These cookies have a unique texture that sets them apart. They are more like little cakes than crunchy biscuits. The ricotta cheese makes them incredibly soft and moist. They are perfect for holiday guests who want something light.
You can make a huge batch in just one hour. This recipe yields three dozen cookies, making it great for potlucks. The colorful sprinkles add a pop of cheer to any table. It is a reliable classic that beginners can master easily.
Simple Cooking Steps
Making these cookies is a straightforward process you will enjoy. You start by creaming butter and sugar until they are fluffy. Then you mix in the wet ingredients and ricotta cheese. The dough will be soft and sticky, which is exactly what you want.
You just drop spoonfuls onto a tray and bake them briefly. There is no need to roll out dough or use cutters. Even if you are new to baking, you can do this. The glaze and sprinkles finish them off with a professional look.
Ingredients You’ll Need
Most of these items are already in your pantry or fridge. Grab some fresh ricotta to ensure the best texture possible.
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 15 ounces whole milk ricotta cheese
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon anise extract
- 1/4 cup multi-colored nonpareil sprinkles
Step-by-Step
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the ricotta cheese, vanilla extract, and almond extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft, slightly sticky dough forms.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10 to 12 minutes or until the bottoms are lightly golden but the tops remain pale.
- Transfer the cookies to a wire rack to cool completely before glazing.
- In a small bowl, whisk together powdered sugar, milk, and anise extract until smooth.
- Dip the tops of the cooled cookies into the glaze and immediately top with nonpareil sprinkles.
- Allow the glaze to set for at least 20 minutes before serving.
Best Ways to Enjoy It
Arrange these on a large platter for your next holiday party. They look beautiful next to a warm cup of cocoa. You can also pack them into decorative tins for gifts. They are sturdy enough to travel well to a neighbor’s house.
Try serving them as a light dessert after a heavy meal. The hint of citrus and almond is very refreshing. Set out a plate for Christmas morning brunch for a sweet start. Everyone loves the festive look of the colorful sprinkles.
Storage & Reheating
Store these cookies in an airtight container at room temperature. They will stay fresh and soft for up to three days. If you need them to last longer, keep them in the fridge. The glaze stays nice and shiny when stored properly.
You can also freeze the unglazed cookies for up to one month. Just thaw them at room temperature before adding the fresh glaze. Do not stack them until the glaze is completely set. This prevents them from sticking together in the container.
Tips for Best Results
- Don’t overbake these cookies or they will lose their softness.
- Avoid skipping the almond extract as it provides a classic flavor.
- Use whole milk ricotta for the richest and most tender crumb.
- Wait until the cookies are completely cool before you start glazing.
- For Christmas, use red and green sprinkles for extra festive flair.
- Dip just the very top of the cookie into the glaze.
- Let the glaze set fully before you try to stack them.
- Use a small cookie scoop to keep all the portions even.
Ways to Switch It Up
- Swap the anise extract for lemon juice for a bright citrus twist.
- Use a gluten-free flour blend to make these cookies allergy-friendly.
- Try chocolate sprinkles for a different look and a bit of cocoa.
- Add a pinch of orange zest to the dough for extra aroma.
Common Questions
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours. Just let it sit out for a few minutes before scooping. This makes your holiday baking day much easier to manage.
What if I don’t like the taste of anise?
You can easily substitute vanilla or lemon extract in the glaze. It will still taste absolutely delicious and sweet. Many people prefer vanilla for a more traditional sugar cookie flavor.
Why is my dough so sticky?
Ricotta dough is naturally stickier than standard cookie dough. Do not add too much extra flour or they will get tough. Use two spoons to drop the dough onto the baking sheet.
I hope these Italian Christmas Cookies bring a little extra joy to your winter. They are a staple in my home, and I know your family will love them too. Happy baking!
— Alex
Ingredients
- 3 cups all -purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large egg s
- 15 ounces whole milk ricotta cheese
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon sal t
- 2 cups powdered sugar
- 3 tablespoons mil k
- 1/2 teaspoon anise extract
- 1/4 cup multi -colored nonpareil sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the ricotta cheese, vanilla extract, and almond extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft, slightly sticky dough forms.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10 to 12 minutes or until the bottoms are lightly golden but the tops remain pale.
- Transfer the cookies to a wire rack to cool completely before glazing.
- In a small bowl, whisk together powdered sugar, milk, and anise extract until smooth.
- Dip the tops of the cooled cookies into the glaze and immediately top with nonpareil sprinkles.
- Allow the glaze to set for at least 20 minutes before serving.
