Italian Ricotta Christmas Cookies (Soft & Cake-Like)
Soft Italian Ricotta Christmas Cookies (Old-Fashioned Holiday Recipe)
There’s something special about a plate of Italian Christmas cookies covered in white icing and colorful sprinkles. For many Italian-American families, these soft little cookies are a familiar part of the holiday season, right alongside biscotti, pizzelles, and other homemade favorites.
These Italian Ricotta Christmas Cookies are wonderfully soft, tender, and almost cake-like in the center. They’re made with creamy ricotta cheese, butter, vanilla, and a touch of almond extract, then finished with a sweet glaze and festive sprinkles.
Unlike rolled Christmas cookies, there’s no cutting or shaping involved. You simply scoop the dough onto baking sheets, bake until the bottoms are lightly golden, and decorate once they’ve cooled.
They’re perfect for Christmas cookie trays, holiday exchanges, or enjoying with a warm cup of coffee.
Why You’ll Love These Italian Ricotta Cookies
- Soft, cake-like texture: Ricotta adds moisture and tenderness.
- Easy drop cookies: No rolling or cookie cutters required.
- Classic Italian-American flavor: Vanilla and almond extracts give them a familiar bakery-style taste.
- Beautiful holiday decorations: White icing and colorful sprinkles make them festive.
- Great for sharing: Make a batch for Christmas parties or homemade cookie tins.
- Simple baking method: The dough can be scooped and baked without chilling.
Ingredients You’ll Need
Unsalted Butter: Softened butter adds richness and helps create a tender cookie.
Granulated Sugar: Sweetens the dough without overpowering the delicate ricotta flavor.
Large Eggs: Help bind the ingredients and give the cookies structure.
Whole Milk Ricotta Cheese: The key ingredient for soft, moist, cake-like cookies. Drain off any excess liquid before measuring.
Vanilla Extract: Adds warm, familiar sweetness.
Almond Extract: Gives the cookies a traditional Italian bakery flavor.
Self-Rising Flour: Provides the flour and leavening in one ingredient, helping the cookies rise.
Powdered Sugar: Creates the smooth white glaze.
Milk: Thins the glaze to a consistency suitable for dipping.
Holiday Sprinkles: Add the familiar colorful finish.
How to Make Soft Italian Ricotta Cookies
Step 1: Prepare the Baking Sheets
Preheat your oven to 350°F.
Line two large baking sheets with parchment paper or silicone baking mats.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar for approximately 3 minutes, until light and creamy.
Add the eggs one at a time, mixing after each addition.
Step 3: Add the Ricotta
Mix in the whole milk ricotta cheese, vanilla extract, and almond extract.
The mixture may look slightly uneven at first. That’s normal.
Step 4: Add the Flour
Gradually add the self-rising flour, mixing on low speed just until combined.
The finished dough should be thick, soft, and sticky.
Avoid overmixing because it can make the cookies tough.
Step 5: Scoop the Cookies
Using a tablespoon-sized cookie scoop, drop rounded portions of dough onto the prepared baking sheets.
Leave approximately 2 inches between cookies.
Step 6: Bake Until Set
Bake for 12–15 minutes, until the cookies are set and lightly golden underneath.
The tops should remain pale rather than deeply browned.
Let the cookies rest briefly on the baking sheets, then transfer them to a wire rack to cool completely.
Step 7: Make the Almond Glaze
In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
The glaze should be thick enough to coat the tops of the cookies without running off completely.
Add a little more powdered sugar if needed.
Step 8: Dip and Decorate
Once the cookies are completely cool, dip their tops into the glaze.
Place them back on the wire rack and immediately add Christmas sprinkles.
Let the glaze set before storing.
Tips for Perfect Italian Ricotta Cookies
Use whole milk ricotta. It gives the cookies a rich, tender texture.
Drain watery ricotta. Excess liquid can make the dough too loose and cause spreading.
Use softened butter. Melted butter can change the texture and shape of the cookies.
Don’t overmix the flour. Mix only until the ingredients are combined.
Expect sticky dough. Ricotta cookie dough is softer than traditional sugar cookie dough.
Keep the cookies pale. They’re ready when the bottoms are lightly golden.
Cool before glazing. Warm cookies can absorb the icing and make it look translucent.
Add sprinkles immediately. The glaze begins setting quickly.
Easy Italian Ricotta Cookie Variations
Lemon Ricotta Cookies: Replace the almond flavoring with lemon zest and a little fresh lemon juice.
Anise Ricotta Cookies: Use anise extract instead of almond extract for a traditional Italian-American flavor.
Chocolate Chip Ricotta Cookies: Fold ½ cup mini chocolate chips into the dough before scooping.
Easter Ricotta Cookies: Replace Christmas sprinkles with pastel-colored decorations.
Orange Ricotta Cookies: Add fresh orange zest to the dough for a bright citrus flavor.
What to Serve With Italian Ricotta Cookies
These cookies are delicious with espresso, cappuccino, hot chocolate, or a simple cup of tea.
For Christmas gatherings, arrange them on a platter with homemade biscotti, pizzelles, and other Italian holiday cookies.
Their soft texture makes them a lovely contrast to crisp, crunchy cookies.
How to Store Italian Ricotta Cookies
Refrigerator: Store glazed cookies in an airtight container for up to 5 days. Place parchment paper between layers.
Room Temperature: For the best quality and because the cookies contain moist ricotta, refrigeration is the more reliable storage choice, particularly in a warm kitchen.
Freezer: Freeze unglazed, completely cooled cookies in a freezer-safe container for up to 3 months.
Thaw the cookies, then prepare fresh glaze and decorate before serving.
Frequently Asked Questions
Why are my ricotta cookies so soft?
Ricotta adds moisture, creating the signature cake-like texture. These cookies aren’t supposed to be crisp like traditional butter cookies.
Can I use part-skim ricotta?
Yes, although whole milk ricotta generally gives a richer flavor and softer texture.
Why is my cookie dough sticky?
Ricotta cookie dough naturally contains more moisture than regular sugar cookie dough. Use a cookie scoop rather than trying to roll it by hand.
Can I use all-purpose flour instead of self-rising flour?
Yes, but you’ll need to add the appropriate leavening and salt. See the recipe notes for a suggested substitute.
Why did my glaze disappear into the cookies?
The cookies may have been too warm, or the glaze may have been too thin. Let the cookies cool completely and thicken the icing with more powdered sugar.
A Sweet Italian-American Christmas Tradition
For many families, Christmas baking meant a kitchen filled with trays of homemade cookies.
Some were crisp and buttery, while others were soft, sweet, and covered in colorful sprinkles.
These Soft Italian Ricotta Christmas Cookies are the kind of holiday treat that brings back memories of family gatherings, homemade cookie tins, and recipes shared from one generation to the next.
They’re simple, beautiful, and perfect for keeping an old-fashioned Christmas tradition alive.
Soft Italian Ricotta Christmas Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat the softened butter and granulated sugar for approximately 3 minutes, until light and creamy.
- Add the eggs one at a time, mixing after each addition.
- Mix in the ricotta cheese, vanilla extract, and almond extract.
- Gradually add the self-rising flour and mix just until combined.
- Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, until the bottoms are lightly golden and the tops are set.
- Cool briefly on the baking sheets, then transfer to a wire rack to cool completely.
- Whisk together the powdered sugar, milk, and almond extract to make a thick but dippable glaze.
- Dip the tops of the cooled cookies into the glaze.
- Add holiday sprinkles immediately.
- Allow the glaze to set before storing.
Notes
Use whole milk ricotta for a rich, tender texture.
Drain excess liquid from watery ricotta.
The dough should be thick and sticky.
Do not overbake; the cookie tops should remain pale.
For a substitute for 2½ cups self-rising flour, the source suggests combining 2½ cups all-purpose flour, 3¾ teaspoons baking powder, and ½ teaspoon salt. Results may differ by flour brand.
Refrigerate finished cookies in an airtight container for up to 5 days.
Freeze unglazed cookies for up to 3 months.
