Name: Italian Ricotta Christmas Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: Italian
Ingredients: 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; 1 cup powdered sugar; 2-4 tablespoons milk; ½ teaspoon almond extract; Christmas sprinkles for topping

There’s something truly magical about biting into a soft, tender cookie bursting with cozy flavors — that’s exactly why I love sharing this Italian Ricotta Christmas Cookies Recipe with you. The ricotta adds a moist, delicate texture that sets these festive treats apart from your average cookie.

A white plate filled with small, round cookies coated in a smooth white icing. Each cookie is decorated on top with red, green, and white round and star-shaped sprinkles, adding bright festive colors. One cookie near the center is bitten, showing a soft, yellowish inside with a crumbly texture. The cookies are piled closely together on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Ricotta Christmas Cookies Recipe
Top Tip
How to Serve Italian Ricotta Christmas Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Ricotta Christmas Cookies Recipe

Why You'll Love This Recipe

This Italian Ricotta Christmas Cookies Recipe has been a holiday staple in my family for years. What really pulls me in is the buttery softness combined with a hint of almond that shines through the glaze — it’s like a warm holiday hug in cookie form.

Moist and Tender Texture: Thanks to the ricotta, these cookies are unlike any typical Christmas cookie you’ve had before — they stay soft even days later.
Delightful Almond Flavor: The almond extract in both dough and glaze gives a lovely aromatic twist that pairs wonderfully with vanilla.
Easy to Make: With straightforward ingredients and a simple method, you don’t have to be an expert baker to nail these every time.
Festive and Fun: The sprinkle-topped glaze makes these perfect for gifting or adding a joyful touch to your holiday cookie trays.

The image shows a white round plate filled with small soft cookies stacked in a loose pile. Each cookie is topped with a smooth white icing layer, scattered generously with red, green, and white small round sprinkles. The cookies have a light golden color underneath the icing and a slightly bumpy texture. The plate is set on a white marbled surface, with a soft blurred background including a hint of a pink object on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Italian Ricotta Christmas Cookies Recipe plays a huge role in creating that perfect balance of flavor and texture. From the creamy ricotta to the baking powder and soda working together to give the cookies lift and lightness, every element is thoughtfully chosen.

Flat lay of a small mound of unsalted butter, a heap of granulated sugar, two whole brown eggs with clean shells, a small white bowl filled with fresh whole milk ricotta, a small white bowl of vanilla extract, a small white bowl of almond extract, a white ceramic bowl holding all-purpose flour, a small white bowl with powdered sugar, a small white bowl containing milk, a small white bowl of baking powder, a small white bowl with baking soda, a small white bowl of salt, and a small white bowl filled with colorful Christmas sprinkles, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Softened butter adds richness and a tender crumb without overpowering flavors.
Granulated Sugar: Provides sweetness and helps create a lovely crumb and golden color.
Eggs: Bind everything together while adding moisture and structure.
Vanilla Extract: Offers that familiar, comforting aroma that deepens the cookie’s flavor complexity.
Almond Extract: Just a touch in the dough and glaze for a subtle nutty aroma that’s synonymous with Italian festive baking.
Whole Milk Ricotta: The star ingredient — make sure it’s well drained to keep the dough just right; it lends an irresistibly moist, tender texture.
All-Purpose Flour: Forms the foundation of the dough, balancing chewy and soft.
Baking Powder and Baking Soda: These leavening agents work in tandem to give the cookies lift and a delicate crumb.
Salt: Enhances all the sweetness and balances the flavors.
Powdered Sugar: For the glaze — it dissolves smoothly to create that glossy coating.
Milk: Adjusted in the glaze to perfect the consistency for dipping.
Christmas Sprinkles: Adds festive color and a bit of crunch — but totally optional depending on your style.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Italian Ricotta Christmas Cookies Recipe is so versatile — you can easily tailor it based on what you have at home or to suit your holiday table's vibe. Play around with flavors or toppings to make it uniquely yours.

Variation: One time, I swapped the almond extract for orange zest and a little cinnamon, and it felt like a fresh twist that brightened the cookie without losing that classic charm.
Dietary Tip: If you need it dairy-free, try a plant-based ricotta alternative; just make sure it’s thick and well-drained for the best texture.
Decoration Ideas: Instead of sprinkles, you could dip half the cookies in melted chocolate or dust with cinnamon sugar for a cozy look.

Step-by-Step: How I Make Italian Ricotta Christmas Cookies Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

I start by beating the softened unsalted butter and granulated sugar on medium-high speed for about 3 minutes. This step is crucial because it incorporates air, helping the cookies be light and tender. You’ll see it turn pale and fluffy — that’s your cue to move on.

Step 2: Mix in Eggs, Ricotta, and Extracts

Next, add the eggs one at a time, then the ricotta, vanilla extract, and almond extract. Make sure your ricotta has drained for at least an hour beforehand to avoid a runny dough. Mix until everything is fully incorporated — the batter will be thick but creamy.

Step 3: Combine Dry Ingredients and Incorporate

Whisk the flour, baking powder, baking soda, and salt in a separate bowl, then slowly add them to your wet mixture. Use a paddle attachment or spoon to fold it in gently until the dough comes together. Don’t overmix here; you want it just combined for the best texture.

Step 4: Shape and Bake

Use a teaspoon to scoop out dough, roll into smooth balls, and place them a couple of inches apart on parchment-lined baking sheets. Bake at 375°F for about 9-11 minutes. They’ll look set but still soft — that’s perfect. Let them cool on the sheets a few minutes before transferring to a wire rack.

Step 5: Dip in Almond Glaze and Add Sprinkles

Whisk powdered sugar, milk (start with 2 tablespoons and add more if needed), and almond extract until silky smooth. Dip the cookie tops in the glaze one by one, then immediately sprinkle with Christmas sprinkles. Let the glaze dry completely before serving or packing.

Top Tip

From my many times baking these cookies, I’ve learned a few key tricks that make a huge difference — so you don’t have to figure things out the hard way.

Drain Ricotta Properly: I can’t stress this enough — too wet ricotta means sticky, dense dough. Use a fine mesh strainer or cheesecloth and let it drain at least an hour before baking.
Don’t Overmix the Dough: Once you add the dry ingredients, fold gently until just combined to keep the cookies tender, not tough.
Watch Baking Time Closely: They bake quickly, so set a timer and remove when edges are set but centers are still soft for best texture.
Glaze Consistency: Start with less milk in the glaze and add a teaspoon at a time — too thin and it drips right off; too thick and it’s hard to dip evenly.

How to Serve Italian Ricotta Christmas Cookies Recipe

Italian Ricotta Cookies - Serving Suggestion

Garnishes

I usually stick with classic red and green Christmas sprinkles for that festive pop, but powdered sugar dusted lightly over the glaze also works beautifully if you want a simpler look. You can even add slivered almonds on top before baking for a nice crunch.

Side Dishes

These cookies pair perfectly with a hot cup of coffee or spiced tea. If you’re serving a holiday brunch, a platter of fresh fruit, homemade jams, and Nutella spread nicely alongside for dipping or layering.

Creative Ways to Present

One year, I arranged them in a Christmas tree shape on a festive platter, using green sprinkles and tiny edible gold stars as decorations — it was such a showstopper! Wrapping a few in cellophane tied with a ribbon also makes a charming edible gift.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature for up to 4 days. The ricotta keeps them soft, so they won’t dry out quickly. I usually layer parchment between to prevent sticking, especially when glazed.

Freezing

I freeze the unglazed cookie dough balls on a baking sheet, then transfer them to a zip-top bag once solid. When ready to bake, just pop them in the oven straight from the freezer — add a minute or two to the baking time. Freezing with the glaze isn’t ideal, so I glaze after baking.

Reheating

If you want that fresh-baked warmth, pop the cookies in a 300°F oven for 5 minutes. Avoid microwaving since it can dry them out or melt the glaze unpredictably.

Frequently Asked Questions:

Can I use low-fat ricotta in this recipe?

Low-fat ricotta tends to have more moisture and less fat, which can make the dough too wet and affect the texture. If you’re using low-fat, be sure to drain it thoroughly and consider reducing any added liquids slightly.

What makes these Italian Ricotta Christmas Cookies different from other holiday cookies?

The use of ricotta makes these cookies exceptionally soft and tender, unlike many holiday cookies that are crisp or cakey. Plus, the almond-flavored glaze adds a distinct, festive flavor that’s uniquely Italian.

Can I prepare the dough in advance?

Yes! You can prepare the dough, shape it into balls, and freeze them on a baking sheet. Once frozen, store the dough balls in an airtight container or bag. Bake them straight from the freezer, adding a minute or two to the baking time.

How long does the glaze take to dry?

The glaze dries fairly quickly — about 15 to 30 minutes at room temperature. To speed up drying, you can place the cookies in a cool, dry spot or briefly chill them in the refrigerator. Just make sure the glaze has set before stacking or storing the cookies.

Final Thoughts

I hope you enjoy making this Italian Ricotta Christmas Cookies Recipe as much as I do. It’s one of those recipes that brings a little extra joy to holiday baking and sharing — soft, almond-scented, and irresistibly chewy. Trust me, once you bake a batch, it’ll become a favorite you’ll want to pass down for years to come.