Name: Italian Ricotta Christmas Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: Italian
Ingredients: 1 cup unsalted butter softened; 2 cups granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; ¼ teaspoon almond extract; 1 cup whole milk ricotta drained for about an hour; 4 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup powdered sugar; 2-4 tablespoons milk; ½ teaspoon almond extract; Christmas sprinkles for topping

There’s something warm and tender about these cookies that just whispers “holiday magic.” This Italian Ricotta Christmas Cookies Recipe brings moist, soft texture and a subtle almond glaze that makes every bite feel celebratory. It’s a tradition worth starting in your kitchen!

A white plate filled with small, round cookies coated in a smooth white icing. Each cookie is decorated on top with red, green, and white round and star-shaped sprinkles, adding bright festive colors. One cookie near the center is bitten, showing a soft, yellowish inside with a crumbly texture. The cookies are piled closely together on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Ricotta Christmas Cookies Recipe
Top Tip
How to Serve Italian Ricotta Christmas Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Ricotta Christmas Cookies Recipe

Why You'll Love This Recipe

I’ve made countless holiday cookies, but these Italian Ricotta Christmas Cookies always steal the show — and the recipe comes straight from my Nonna’s kitchen. Their tender crumb and hint of almond make them stand out from the usual sugar cookie crowd.

Perfectly Soft Texture: The ricotta cheese adds moisture and keeps the cookies wonderfully soft and tender without being cakey.
Subtle Almond Flavor: The almond extract in the dough and glaze gives a festive, nutty aroma that’s delicate yet distinct.
Easy to Make: No fancy rolling or cutting—just scoop, roll, and bake. Perfect even if you’re short on time.
Beautifully Festive: The glaze and sprinkles make these cookies visually delightful for gift-giving or your holiday cookie tray.

The image shows a white round plate filled with small soft cookies stacked in a loose pile. Each cookie is topped with a smooth white icing layer, scattered generously with red, green, and white small round sprinkles. The cookies have a light golden color underneath the icing and a slightly bumpy texture. The plate is set on a white marbled surface, with a soft blurred background including a hint of a pink object on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Italian Ricotta Christmas Cookies Recipe is a beautiful harmony of simple ingredients that combine to create incredible flavor and texture. Each ingredient plays a special role, so grabbing quality Ricotta and real butter is key for the best results.

Flat lay of a small mound of unsalted butter, a heap of granulated sugar, two whole brown eggs with clean shells, a small white bowl filled with fresh whole milk ricotta, a small white bowl of vanilla extract, a small white bowl of almond extract, a white ceramic bowl holding all-purpose flour, a small white bowl with powdered sugar, a small white bowl containing milk, a small white bowl of baking powder, a small white bowl with baking soda, a small white bowl of salt, and a small white bowl filled with colorful Christmas sprinkles, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Gives richness and flavor; unsalted lets you control the salt in the recipe.
Granulated Sugar: Sweetens without overpowering; creaming with butter creates a light, airy dough.
Large Eggs: Bind and add structure, while keeping the cookies tender.
Vanilla Extract: Adds warmth and depth, balancing the ricotta’s tang.
Almond Extract: The magic touch that gives the cookies their iconic, festive aroma.
Whole Milk Ricotta: The star ingredient that ensures soft, moist cookies; draining it well prevents soggy dough.
All-Purpose Flour: The foundation that holds the cookies together with lightness.
Baking Powder & Baking Soda: Leaveners that give a subtle lift and tender crumb.
Salt: Enhances flavors and balances the sweetness in the dough and glaze.
Powdered Sugar (for glaze): Provides a smooth, sweet coating that hardens to a shiny finish.
Milk (for glaze): Adjusts glaze consistency for easy dipping.
Christmas Sprinkles: Festive, colorful toppings that add crunch and charm.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Italian Ricotta Christmas Cookies Recipe is how easy it is to personalize. I’ve played with different glaze colors and sprinkles to match my holiday decor—and you can definitely swap in your favorite flavors or extracts for a twist!

Variation: Once, I swapped almond extract for orange zest and a splash of orange juice in the glaze—it brightened the cookies wonderfully and added a fresh holiday punch.
Dietary Modification: If you need dairy-free, try using a ricotta-style plant-based cheese and non-dairy milk in the glaze—it works surprisingly well!
Gluten-Free Option: Use a 1:1 gluten-free flour blend plus a tablespoon of xanthan gum to mimic the soft texture.
Decorating Idea: For a grown-up twist, sprinkle coarse crushed pistachios or drizzle with melted dark chocolate instead of glaze.

Step-by-Step: How I Make Italian Ricotta Christmas Cookies Recipe

Step 1: Cream Butter & Sugar Until Fluffy

Start by softening your butter to room temperature—this helps it cream smoothly. Beat the butter and sugar with a stand mixer or hand mixer on medium-high for about 3 minutes until the mixture is light and fluffy. This aeration creates the perfect base for tender cookies.

Step 2: Incorporate Eggs, Ricotta & Extracts

Next, add in the eggs, drained ricotta, vanilla, and almond extracts. Mixing until just combined ensures the dough remains tender and moist. Remember, draining the ricotta for an hour helps avoid a dough that’s too wet—a tip I learned the hard way!

Step 3: Combine Dry Ingredients & Mix Gently

In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Gradually add this to the wet mixture, mixing on low speed until just incorporated—overmixing can toughen the dough, so take it slow.

Step 4: Scoop, Shape & Bake

Use a teaspoon or cookie scoop to drop uniform dough balls onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake at 375°F for 9-11 minutes until the edges just begin to turn golden. Let them sit on the pan for a couple of minutes before transferring to a wire rack to cool.

Step 5: Glaze & Decorate

While cookies cool, whisk together powdered sugar, milk, and almond extract to create a smooth glaze. Dip each cookie top into the glaze and sprinkle immediately with your favorite Christmas sprinkles. Let the glaze dry fully before stacking or serving—this usually takes about 30 minutes.

Top Tip

Making these Italian Ricotta Christmas Cookies turned into a joyful ritual for me over the years, especially because of their tender texture and classic flavor. Here are my best tips so you can achieve that same success in your kitchen:

Drain Ricotta Well: Place the ricotta in a fine sieve or cheesecloth for at least an hour to remove excess moisture; otherwise, your dough might be too sticky.
Don’t Overmix Flour: Stir the flour into the wet ingredients just until it disappears—overworking will result in tougher cookies.
Uniform Cookie Sizes: Using a small cookie scoop helps the cookies cook evenly, making it easier to time your baking perfectly.
Glaze Consistency Matters: Add milk slowly to your powdered sugar glaze; too thin will run off, too thick won’t coat well. You want a smooth, slightly thick glaze for dipping.

How to Serve Italian Ricotta Christmas Cookies Recipe

Italian Ricotta Cookies - Serving Suggestion

Garnishes

I usually stick to classic Christmas sprinkles—reds, greens, and whites—because they add that nostalgic holiday cheer. But I've also loved swapping sprinkles for finely chopped pistachios or crushed candy canes; they bring just the right crunch and festive flair.

Side Dishes

These cookies pair beautifully with a rich cup of hot cocoa or spiced tea for cozy winter evenings. If you’re hosting an afternoon gathering, I like serving them alongside fresh fruit and a platter of cheeses for a sweet and savory contrast.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies on a tiered stand topped with sprigs of fresh rosemary and cranberries for a festive pop. Wrapped in cellophane with a red ribbon, they also make charming edible gifts for neighbors and friends.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature, layering with parchment paper to keep them from sticking. They stay soft and delicious for up to a week—perfect if you want to bake early and enjoy throughout the festivities.

Freezing

These cookies freeze well! I usually freeze the plain baked, unglazed cookies in a single layer on a tray first, then transfer them to a freezer bag. When you’re ready, thaw at room temperature and add the glaze fresh for best texture and look.

Reheating

If you want warm cookies, gently reheat them in a preheated 300°F oven for about 5 minutes. Avoid microwaving since that can melt the glaze and dry out the cookie. Enjoy that just-baked softness—all the better with a warm drink!

Frequently Asked Questions:

Can I use part-skim ricotta for this recipe?

Yes! While whole milk ricotta is preferred for its creamy texture and flavor, part-skim ricotta can be used if drained well. Just be mindful that the cookies may be slightly less moist.

How long do these Italian Ricotta Christmas Cookies stay fresh?

Stored in an airtight container at room temperature, these cookies remain soft and fresh for up to one week. Beyond that, their texture might start to change, so freezing is a good option for longer storage.

Can I make this dough ahead of time?

Absolutely! You can prepare the dough, shape it into balls, and refrigerate them overnight. Bring them to room temperature before baking for even cooking. This is great for spreading out your holiday baking schedule.

What if I don’t have almond extract?

If almond extract isn’t on hand, you can substitute it with an equal amount of vanilla extract, although the signature almond aroma will be milder. For a different twist, try orange zest for a citrusy note.

Final Thoughts

This Italian Ricotta Christmas Cookies Recipe has become a heartwarming staple in my holiday baking. The tender texture and festive almond flavor never fail to impress family and friends, and I know you’ll love how simple and rewarding it is to make. So grab your ricotta, roll up your sleeves, and create some delicious memories!