Italian Christmas Cookies
These Italian Christmas Cookies are soft, tender ricotta cookies finished with a simple vanilla glaze and colorful sprinkles. The ricotta keeps the centers moist and delicate, while a hint of almond adds a classic bakery-style flavor. They’re a festive choice for Christmas cookie trays, holiday parties, or a cozy afternoon with coffee.
The dough is easy to mix, and the cookies stay pleasantly soft after baking. Dip or drizzle them with glaze, add sprinkles while it’s still wet, and let them set before packing or serving.
Prep Time: 25 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes per batch
Total Time: Approximately 1 hour 15 minutes
Yield: About 30 cookies
Why You’ll Love This Recipe
- Soft, cake-like centers with a delicate texture
- Ricotta keeps the cookies moist without making them heavy
- Vanilla and almond extracts give them a classic flavor
- Simple glaze and sprinkles make them festive
- Easy to prepare for cookie swaps and holiday gatherings
- The cookies can be made ahead and stored for several days
- A fun recipe for decorating with family
Ingredients
Italian Christmas Cookies
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 cup whole-milk ricotta cheese
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon finely grated lemon zest, optional
Vanilla Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- Holiday sprinkles, for decorating
How to Make Italian Christmas Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set the bowl aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for about 2–3 minutes, until the mixture looks light and creamy. Scrape down the sides of the bowl as needed.
Step 3: Add the Egg and Flavorings
Beat in the egg, vanilla extract, almond extract, and lemon zest, if using. Mix until combined. The mixture may look slightly curdled once the egg and ricotta are added; it will smooth out as the flour is incorporated.
Step 4: Add the Ricotta
Add the ricotta cheese and mix on low speed until blended. Avoid beating for too long, since overmixing can make the cookies dense.
Step 5: Combine the Dough
Add the flour mixture in two or three additions, mixing on low speed just until no dry streaks remain. The dough will be soft and slightly sticky.
Step 6: Chill the Dough
Cover the bowl and refrigerate the dough for 30 minutes. Chilling makes the soft dough easier to scoop and helps the cookies keep their shape while baking.
Step 7: Prepare the Baking Sheets
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 8: Shape the Cookies
Scoop the dough into rounded tablespoon-size portions and place them about 2 inches apart on the prepared baking sheets. Keep the dough mounds rounded for soft, cake-like cookies.
Step 9: Bake
Bake for 10–12 minutes, or until the bottoms are lightly golden and the tops look set. The tops should remain fairly pale. Avoid overbaking, since that can dry out the cookies.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 10: Make the Glaze
Whisk the powdered sugar, 2 tablespoons of milk, vanilla extract, and almond extract, if using, until smooth. Add more milk a teaspoon at a time until the glaze is thick but easy to drizzle.
Step 11: Glaze and Decorate
Dip the top of each cooled cookie into the glaze or drizzle it over the cookies with a spoon. Add holiday sprinkles while the glaze is still wet.
Let the cookies stand until the glaze has set before stacking or storing them.
Tips for the Best Italian Christmas Cookies
- Measure the flour carefully. Too much flour can make the cookies dry. Spoon flour into the measuring cup and level it off rather than packing it down.
- Use room-temperature ingredients. Softened butter and a room-temperature egg mix more evenly.
- Drain very wet ricotta. If the ricotta has visible liquid, let it drain in a fine-mesh strainer before measuring.
- Chill the dough. The dough is naturally soft, and chilling makes it easier to scoop.
- Don’t overmix. Once the flour is added, mix only until combined.
- Watch the bottoms. These cookies should be soft and pale on top, with just a light golden color underneath.
- Cool before glazing. Glaze melts and slides off warm cookies.
- Add sprinkles right away. They adhere best before the glaze begins to dry.
Can I Make the Dough Ahead?
Yes. Cover the dough and refrigerate it for up to 24 hours before baking. If it becomes very firm, let it sit at room temperature for about 10 minutes before scooping.
You can also freeze unbaked dough portions on a baking sheet, then transfer them to a freezer-safe container. Bake from frozen, adding a minute or two to the baking time and checking for doneness.
Can I Use Part-Skim Ricotta?
Yes. Whole-milk ricotta makes the cookies especially tender, but part-skim ricotta works. If it seems watery, drain it first so the dough doesn’t become too loose.
Easy Variations
Lemon Italian Christmas Cookies
Use lemon zest in the dough and replace the almond extract in the glaze with lemon juice. Add the juice gradually so the glaze doesn’t become too thin.
Anise Cookies
Replace the almond extract with ½ teaspoon anise extract. Anise has a distinctive licorice-like flavor commonly used in Italian holiday baking.
Almond-Glazed Cookies
Keep the almond extract in the dough and add a little to the glaze. Top with sliced almonds instead of sprinkles.
Chocolate-Dipped Cookies
Once the glaze has set, dip one edge of each cookie in melted chocolate and let it firm up on parchment paper.
Colored Holiday Glaze
Divide the glaze into small bowls and tint each one with a drop or two of food coloring. Decorate with matching sprinkles.
Storage
Place the fully cooled, glazed cookies in an airtight container. Store them at room temperature for up to 3 days, or refrigerate them for up to 5 days.
If stacking them, place parchment paper between the layers so the glaze and sprinkles don’t stick. Let refrigerated cookies sit at room temperature for a short time before serving for the softest texture.
Can You Freeze Italian Christmas Cookies?
Yes. For the best appearance, freeze the cookies before glazing. Place the cooled cookies in a freezer-safe container with parchment between the layers and freeze for up to 2 months.
Thaw them at room temperature, then add fresh glaze and sprinkles. Fully decorated cookies can also be frozen, though the glaze may become less glossy after thawing.
Frequently Asked Questions
Are these cookies supposed to be soft?
Yes. Ricotta gives them a tender, cake-like texture. They should be set and lightly golden on the bottom but not crisp.
Why is my dough sticky?
Ricotta cookie dough is naturally soft. Refrigerate it for about 30 minutes before scooping. If it’s still difficult to handle, chill it a little longer rather than adding a lot of extra flour.
Why did my cookies spread?
The butter may have been too warm, the dough may not have chilled long enough, or the flour may have been undermeasured. Chill the dough and measure the flour carefully.
Can I skip the almond extract?
Yes. Use additional vanilla extract instead. The cookies will have a milder flavor.
Do the cookies need to be refrigerated?
Because they contain ricotta, store them in the refrigerator if keeping them longer than a day or two, especially in a warm room. Keep them in an airtight container.
When should I add the sprinkles?
Add sprinkles immediately after glazing each cookie, while the glaze is still wet.
How can I tell when they’re done?
The tops should look set, and the bottoms should be lightly golden. The cookies won’t become deeply browned across the top.
Final Thoughts
These Italian Christmas Cookies are soft, lightly flavored, and easy to dress up for the holidays. Ricotta gives the centers their tender texture, while the vanilla glaze and colorful sprinkles make each cookie ready for a festive dessert tray.
Bake a batch for a cookie exchange, package a few as homemade gifts, or serve them with coffee after a holiday meal. Let the cookies cool completely before glazing, and give the topping time to set before storing.
