Description
These Italian Christmas Cookies are tender, buttery cookies enriched with ricotta cheese for a moist texture, subtly flavored with vanilla and almond extracts. Finished with a sweet almond glaze and festive sprinkles, they make a delightful holiday treat perfect for sharing.
Ingredients
Scale
Cookies
- 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
Almond Glaze
- 1 cup powdered sugar
- 2-4 tablespoons milk
- ½ teaspoon almond extract
- Christmas sprinkles for topping
Instructions
- Preheat oven: Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper for easy clean-up and to prevent sticking.
- Cream butter and sugar: Add 1 cup unsalted butter and 2 cups granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high until light and fluffy, about 3 minutes, to incorporate air into the mixture.
- Add wet ingredients: Add 2 large eggs, 1 cup whole milk ricotta, 1 tablespoon vanilla extract, and ¼ teaspoon almond extract to the butter and sugar mixture. Mix until fully incorporated and smooth.
- Combine dry ingredients: In a medium bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt to evenly distribute the leavening agents and salt.
- Mix dough: Slowly add the dry flour mixture to the wet ingredients, mixing until the flour is fully incorporated and a soft dough forms.
- Shape cookies: Scoop teaspoons of dough and roll them into uniform balls. Place them 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake cookies: Bake the cookies for 11 minutes at 375 degrees Fahrenheit until lightly golden around the edges. Remove from the oven and let them cool on the pan for 3 minutes before transferring to a cooling rack to cool completely.
- Prepare almond glaze: In a small bowl, whisk together 1 cup powdered sugar, 4 tablespoons milk, and ½ teaspoon almond extract until smooth and slightly runny for easy dipping.
- Glaze cookies: Dip the tops of the cooled cookies into the almond glaze and immediately sprinkle with Christmas sprinkles for a festive finish.
- Set glaze: Set the cookies aside on a wire rack or parchment paper and allow the glaze to dry completely before serving.
Notes
- Drain the ricotta cheese well to prevent excess moisture in the dough which can make the cookies spread too much.
- If the glaze is too thick, add an extra splash of milk 1 teaspoon at a time until desired consistency is reached.
- Use room temperature butter and eggs for better mixing and texture.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For an almond-free version, substitute almond extract in the dough and glaze with vanilla extract.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
