Description
Italian Christmas Cookies are soft, buttery, and delicately flavored with vanilla and almond extracts, enriched with creamy ricotta. These festive treats are topped with a sweet almond glaze and colorful Christmas sprinkles, perfect for holiday celebrations.
Ingredients
Scale
Cookies
- 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
Almond Glaze
- 1 cup powdered sugar
- 2-4 tablespoons milk
- ½ teaspoon almond extract
- Christmas sprinkles for topping
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Cream Butter and Sugar: Add 1 cup unsalted butter and 2 cups granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes, to incorporate air for light texture.
- Add Wet Ingredients: Add 2 large eggs, 1 cup whole milk ricotta, 1 tablespoon vanilla extract, and ¼ teaspoon almond extract to the butter-sugar mixture. Mix until everything is fully incorporated and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt to evenly distribute leavening agents and salt.
- Mix Dough: Slowly add the dry ingredients to the wet mixture, mixing until the flour is fully incorporated to form the cookie dough.
- Shape Cookies: Scoop teaspoons of dough and roll them into uniform balls. Place them on the prepared baking sheets spaced 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 11 minutes until the edges are lightly golden but the centers remain soft.
- Cool Cookies: Remove from oven and let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely for the glaze application.
- Prepare Almond Glaze: In a small bowl, whisk together 1 cup powdered sugar, 4 tablespoons milk (adding gradually to reach desired consistency), and ½ teaspoon almond extract until smooth and pourable.
- Glaze and Decorate: Dip the tops of the cooled cookies into the almond glaze and immediately sprinkle with Christmas sprinkles for a festive touch.
- Set Glaze: Place the glazed cookies on a rack or parchment paper and allow the glaze to dry completely before serving or storing.
Notes
- Drain the ricotta cheese well for about an hour to avoid excess moisture in the dough.
- Adjust the milk amount in the glaze to achieve a thick but pourable consistency.
- You can substitute almond extract with a little extra vanilla extract if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- For a dairy-free version, use vegan butter and ricotta substitutions.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
