Italian Christmas Cookies (Ricotta Cookies)
These Italian Christmas cookies are so good they practically melt in your mouth! Made with ricotta cheese and delicate lemon flavor, they're perfect for any holiday gathering. And they're really easy to make - no special equipment or skills are needed. So, give these a try if you're looking for a show-stopping cookie recipe to impress your friends and family this holiday season. You won't be disappointed!
Ingredients
- ½ cup softened butter
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg room temperature
- 1 cup whole milk ricotta cheese
- 1 tsp vanilla extract
For the icing:
- 1 ½ cups confectioners' sugar
- 1 ½ tbsp butter softened
- 2-3 tbsp milk add more as needed
- Christmas sprinkles for toppings
Instructions
Make the cookies:
- Set the oven to 350°F. Prepare large half-sheet baking pans and line them with silicone baking mats or parchment paper. Place it aside.
- Combine salt, flour, and baking soda in a small mixing bowl and set it aside while you prepare the other ingredients
- Using a hand mixer or stand mixer, cream the butter for two to three minutes or until it is light and fluffy. Gradually add sugar and continue to whip the cream for two to three minutes more until frothy.
- Whip while adding the egg gradually until thoroughly mixed. Put vanilla and ricotta cheese in. Blend until smooth.
- Incorporate all the dry ingredients and continue to mix them until just combined.
- Scoop up 1 spoonful of dough using a tablespoon or a small cookie scoop. Place the cookie balls on the prepared baking sheet two inches apart.
- Bake the cookies for 12-15 minutes or until the bottoms become golden brown, but the tops are still pale in color.
- After 5 minutes, carefully remove the cookies from the baking pan and place them on a wire rack to cool entirely.
Make the icing:
- Cream butter and confectioners' sugar in a medium mixing bowl for two minutes. Whisk in 2 tablespoons of milk after adding it. Add a teaspoon of milk at a time if the icing is too thick and additional sugar if it is too runny.
- You can either spread the frosting on the cookies or invert them and dip them in. While the icing is still wet, put the cookies back upright on the wire rack and decorate with sprinkles.
Notes
The sprinkles on the cookies will start bleeding the following day. You can prevent it by putting icing before serving it.
You can store leftover cookies in an airtight container inside the fridge to prolong their freshness.
Nutrition
Calories: 64kcalCarbohydrates: 22gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.03gCholesterol: 0.3mgSodium: 96mgPotassium: 15mgFiber: 0.3gSugar: 6gVitamin A: 4IUCalcium: 4mgIron: 0.5mg
Tried this recipe?Let us know how it was!