Name: Italian Ricotta Christmas Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup (1 stick) unsalted butter, softened; 1 cup granulated sugar; 1 cup whole milk ricotta cheese; 1 large egg; 1 1/2 tsp vanilla extract; Zest of 1 lemon; 1 1/2 cups powdered sugar; 2–3 tbsp milk; 1/2 tsp vanilla extract; Colored sprinkles (optional)

Soft, cake-like, and topped with a sweet glaze, these Italian Ricotta Christmas Cookies are a beloved holiday classic in my kitchen. With a tender texture and hints of lemon and vanilla, they’re just the kind of treat I love to see on festive dessert trays. Whether I’m sharing them at a cookie swap or keeping a batch at home, these cookies always bring a cozy, old-world charm to the holiday season.

Why You’ll Love This Recipe

I love how incredibly soft and moist these cookies turn out thanks to the ricotta cheese. The subtle lemon zest adds brightness, while the vanilla brings warmth. They’re not overly sweet, which makes the sugary glaze the perfect finishing touch. I can also make them ahead of time, and they keep well—ideal for busy holiday prep. Plus, decorating with sprinkles is a fun and festive bonus.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup granulated sugar

1 cup ricotta cheese (whole milk)

1/2 cup (1 stick) unsalted butter, softened

1 large egg

1 1/2 tsp vanilla extract

Zest of 1 lemon

For the glaze:

1 1/2 cups powdered sugar

2-3 tbsp milk

1/2 tsp vanilla extract

Colored sprinkles (optional)

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.

In a separate large bowl, I cream the butter and sugar until light and fluffy.

I beat in the ricotta, egg, vanilla, and lemon zest until smooth.

Then, I gradually add the dry ingredients into the wet, mixing just until combined—being careful not to overmix.

Using a tablespoon or small scoop, I drop the dough onto the baking sheet, spacing them about 2 inches apart.

I bake for 12–14 minutes, until the bottoms are lightly golden (the tops will stay pale).

I let them cool on the baking sheet for 2 minutes before transferring to a wire rack.

For the glaze, I whisk together powdered sugar, milk, and vanilla until smooth. I adjust the milk to get the right consistency.

Once the cookies are cool, I dip the tops in the glaze and decorate with sprinkles. I let the glaze set before serving or storing.

Servings and timing

This recipe makes about 36 cookies. It takes around 15 minutes to prepare and 12–14 minutes to bake, totaling just under 30 minutes. Each cookie has approximately 120 kcal.

Variations

I sometimes swap the lemon zest for orange zest if I want a warmer, citrus twist. Almond extract in the glaze is a delicious variation, and I’ve even tinted the glaze with food coloring for extra holiday flair. If I’m skipping the sprinkles, I might top the cookies with crushed pistachios or candied citrus peel for an elegant touch.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I need to keep them longer, I freeze them (unglazed) and add the glaze fresh when I’m ready to serve. To thaw, I leave them at room temperature for a few hours. I don’t recommend reheating since they’re meant to be soft and cake-like rather than warm.

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FAQs

How do I keep ricotta cookies from spreading too much?

I make sure my butter isn’t too warm and avoid overmixing the dough. Chilling the dough for 15–30 minutes before baking also helps if the cookies spread too much.

Can I make these cookies ahead of time?

Yes, I often bake them a day or two ahead and glaze them the day I serve them. They hold their texture well and still taste fresh.

Is it okay to use part-skim ricotta?

I prefer using whole milk ricotta for the best texture and moisture, but part-skim can work in a pinch. The cookies may be slightly less rich.

Can I freeze the cookies after glazing?

I usually freeze them before glazing, as the glaze can become sticky after thawing. But if I need to freeze glazed cookies, I separate layers with wax paper and thaw at room temperature.

Why are the tops of my cookies so pale?

These cookies are meant to stay pale on top—only the bottoms should be lightly golden. I watch the bake time carefully to avoid overbaking.

Conclusion

These Italian Ricotta Christmas Cookies are a cozy, timeless addition to my holiday baking tradition. Soft, light, and just sweet enough, they bring comfort and a touch of elegance to every cookie platter. Whether I’m gifting them or keeping them for myself, they never disappoint during the festive season.

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