Description
Delightfully soft and creamy Italian Ricotta Christmas Cookies are a festive treat, perfect for sharing during the holiday season. Infused with vanilla and topped with a sweet glaze, these cookies are sure to bring joy to your gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup confectioners’ sugar (for glaze)
- 2 tablespoons milk (for glaze)
- Sprinkles (optional, for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the ricotta cheese, eggs, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the glaze, whisk together the confectioners’ sugar and milk until smooth. Drizzle over cooled cookies and add sprinkles if desired.
Notes
- For an extra festive touch, consider adding almond extract to the dough.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to substitute some of the all-purpose flour with almond flour for a nutty flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg