Italian Christmas Cookies

By Michelle DollUpdated: Dec 2, 2022

3.8

PHOTO: ANDREW BUI; FOOD STYLING: LENA ABRAHAM

These bite-sized treats might just be the most adorable holiday cookie we make this year. With ricotta added to the dough, these Italian cookies make every bite a soft and fluffy dream. Don't get us wrong—we love cookies with plenty of icing—but the smooth, almond-flavored glaze on these cookies is really what sets these sweet treats apart. The best part about these cookies? While they're perfect for celebrating the holidays, they're also versatile enough to be an ideal dessert year round.

Are there any variations I can try?

Absolutely! If you're making these cookies not during the holidays, feel free to use colorful sprinkles instead of festive red, green and white. Or, if you're looking to stay with the Christmas spirit, top with crushed candy canes. If you can't get enough of almond flavor, feel free to add a bit more extract into the cookie. Lemon lover? Swap out the almond extract and add the zest of a lemon and 2 teaspoons of lemon juice.

Can I make these ahead of time?

If you’d like to make them in advance, the cookies (without the icing) can be stored in the refrigerator for up to 3 days.

How do I store Italian Christmas cookies?

Store any leftover cookies you may have in an airtight container on the counter for around 3 to 4 days.

Looking for more Christmas cookies? Try our peppermint snowballs or spritz cookies to complete your dessert spread. Or, put them all together in a festive box for the sweetest homemade food gift!

Made these? Let us know how it went in the comments below!

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Yields:: 30
Prep Time:: 10 mins
Total Time:: 45 mins

Ingredients

FOR THE COOKIES

2 c.
all-purpose flour
1 1/2 tsp.
baking powder
1/2 tsp.
kosher salt
1/4 c.
(1/2 stick) butter, softened
1 c.
granulated sugar
8 oz.
ricotta
1 tsp.
pure vanilla extract
1/2 tsp.
almond extract (optional)
1
egg

FOR THE ICING

1 c.
powdered sugar
2 tbsp.
whole milk
1/4 tsp.
almond extract (optional)
Sprinkles

Directions

1. Step 1Make the cookies: Adjust an oven rack to center position and preheat the oven to 350°. Line 2 baking sheets with parchment paper.
2. Step 2In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together on medium speed the butter and sugar until light and fluffy.
4. Step 4Add in the ricotta, vanilla, almond extract, if using, and egg and continue to mix until smooth. (The batter will be quite wet.)
5. Step 5Add the dry ingredients and mix just to combine.
6. Step 6Portion the dough into approximately 1½ tablespoon portions (or use a medium cookie scoop) onto the parchment spaced 2” apart. Bake for 15 minutes. (The tops will remain pale while the bottoms turn golden brown.) Cool the cookies on a wire rack with parchment paper underneath.
7. Step 7Make the icing: Whisk together the powdered sugar and milk until smooth. Whisk in the almond extract, if using. Spoon the icing over the cookies, and top with sprinkles while the icing is still wet.

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

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Andrew bui

Michelle Doll

Contributing Recipe Developer

Michelle Doll is the author of Essential Tools, Tips and Techniques for the Home Cook. You may also know her from Throwdown with Bobby Flay, Chowhound and as the host of the Kitchen Gods Podcast or as that lady on the street struggling with too many grocery bags. When she’s not teaching at a Culinary School you can find her testing and writing recipes in Brooklyn, NY

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.