Soft Ricotta Italian Christmas Cookies with Almond Glaze Recipe
If you’re dreaming of a cookie that’s impossibly tender, sweetly nostalgic, and perfect for sharing, Soft Ricotta Italian Christmas Cookies with Almond Glaze are about to steal your heart. These pillowy cookies combine creamy ricotta cheese with fragrant vanilla and almond, then get dressed up in a glossy, almond-kissed glaze and a shower of festive sprinkles. Whether you’re baking them for a holiday cookie swap or simply to make your kitchen feel extra cozy, these cookies are a joyful tradition you’ll want to revisit year after year.
Ingredients You’ll Need
Gathering your ingredients for Soft Ricotta Italian Christmas Cookies with Almond Glaze is a breeze, and each one plays a starring role. From the richness of ricotta to the sparkle of holiday sprinkles, these simple elements come together to create cookies that are irresistibly soft, flavorful, and utterly beautiful.
- All-purpose flour: Forms the base of the cookie, giving them just the right amount of structure while keeping them tender.
- Baking powder: Helps the cookies rise and creates that signature cakey texture.
- Baking soda: Works alongside the baking powder for extra lift and softness.
- Salt: Balances out the sweetness and enhances all the flavors.
- Unsalted butter, softened: Brings richness and that classic cookie flavor; be sure it’s softened for easy creaming.
- Granulated sugar: Sweetens the cookies and helps them become light and fluffy during mixing.
- Large egg: Binds everything together and adds moisture.
- Whole milk ricotta cheese: The secret ingredient for ultra-soft, moist, cake-like cookies.
- Vanilla extract: Adds a warm, comforting aroma that pairs perfectly with almond.
- Almond extract: Infuses the cookies and glaze with a delicate, nutty essence—add a little extra for a bolder flavor!
- Powdered sugar: Essential for the silky-smooth almond glaze.
- Milk: Loosens the glaze to just the right consistency for dipping.
- Holiday sprinkles: The finishing touch that makes each cookie look like a festive celebration.
How to Make Soft Ricotta Italian Christmas Cookies with Almond Glaze
Step 1: Prep the Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C) so your cookies bake up evenly. Line two baking sheets with parchment paper—this keeps the cookies from sticking and makes clean-up a snap. It’s a small step that ensures perfect, golden-bottomed cookies every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick mix ensures that your leaveners are evenly distributed, so every cookie gets that lovely, soft lift. Set this bowl aside for later—your dry mix is ready and waiting!
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, pale, and fluffy—this usually takes a couple of minutes. Creaming is key for Soft Ricotta Italian Christmas Cookies with Almond Glaze, as it creates air pockets that give the cookies their signature tenderness.
Step 4: Add Egg, Ricotta, and Extracts
Beat in the egg, then add the ricotta, vanilla extract, and almond extract. Continue mixing until everything is smooth and creamy. The ricotta not only adds moisture but also gives these cookies that soft, almost cake-like texture that makes them so special.
Step 5: Combine Wet and Dry Mixtures
Gradually add your prepared dry ingredients into the wet mixture, mixing just until combined. Overmixing can make the cookies tough, so stop as soon as you see the last traces of flour disappear. The dough will be soft and a bit sticky—that’s exactly what you want.
Step 6: Portion the Dough
Using a cookie scoop or a spoon, drop heaping tablespoon-sized portions of dough onto your prepared baking sheets, leaving about 2 inches between each mound. The cookies will spread a little as they bake, so this spacing gives them room to stay round and beautifully domed.
Step 7: Bake to Perfection
Bake the cookies for 10–12 minutes, keeping an eye out for edges that are set while the tops remain pale. This is the sweet spot for Soft Ricotta Italian Christmas Cookies with Almond Glaze—their interiors stay moist and tender. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling completely.
Step 8: Make the Almond Glaze
In a small bowl, whisk together powdered sugar, milk, and almond extract until the glaze is smooth and slightly thick. You want a consistency that will coat the cookies but not run right off—adjust with a splash more milk or a dusting of powdered sugar as needed.
Step 9: Glaze and Decorate
Dip the tops of the cooled cookies into the almond glaze, letting any excess drip off. Immediately sprinkle with your favorite holiday sprinkles so they stick before the glaze sets. Give the glaze time to firm up before serving or packing the cookies away—if you can resist sneaking one!
How to Serve Soft Ricotta Italian Christmas Cookies with Almond Glaze
Garnishes
While holiday sprinkles are a classic, you can get creative with your garnishes. Try finely chopped toasted almonds, a dusting of edible glitter, or even a sprinkle of citrus zest to add a pop of color and flavor. The glaze is a perfect canvas for anything your festive heart desires.
Side Dishes
These cookies pair beautifully with a steaming mug of coffee, hot chocolate, or even a glass of sweet dessert wine. For a holiday dessert spread, serve them alongside other Italian classics like pizzelle or biscotti to create a truly celebratory cookie platter.
Creative Ways to Present
Package Soft Ricotta Italian Christmas Cookies with Almond Glaze in a pretty tin lined with parchment paper for gifting, or stack them high on a cake stand for a centerpiece-worthy display. Layering different colored sprinkles or arranging cookies in a wreath shape on a platter makes for a fun and festive presentation.
Make Ahead and Storage
Storing Leftovers
Once the glaze is set, store your cookies in an airtight container at room temperature. They’ll stay soft and moist for several days, making them perfect for baking ahead of your holiday festivities. Place parchment paper between layers to keep the glaze looking pristine.
Freezing
You can freeze Soft Ricotta Italian Christmas Cookies with Almond Glaze before or after glazing. For best results, freeze the baked, unglazed cookies in a single layer, then transfer to a freezer bag. Glaze and decorate after thawing for the freshest look and taste.
Reheating
If your cookies have been frozen, let them thaw completely at room temperature. There’s no need to reheat, as these cookies are meant to be enjoyed soft and cool, but if you want to refresh them, a few seconds in the microwave will bring back their just-baked tenderness.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Whole milk ricotta is best for achieving that rich, tender texture, but part-skim will work in a pinch. Your cookies may be a little less moist, but still delicious!
Can I make the dough ahead and bake later?
Yes, you can prepare the dough, cover, and refrigerate it for up to 24 hours before baking. Let it sit out for 15 minutes to soften slightly before scooping and baking.
Are there nut-free alternatives to almond extract?
Absolutely! You can substitute extra vanilla extract or try lemon extract for a bright, citrusy twist. The cookies will still be wonderfully soft and flavorful.
How do I prevent the glaze from running off the cookies?
If your glaze seems too thin, simply mix in a little more powdered sugar. Dip the cookies when they’re completely cool and let the excess glaze drip off before adding sprinkles.
Can I double or triple the recipe for a crowd?
Definitely! This recipe scales beautifully. Just mix each batch of dough separately to ensure even blending, and bake in batches for best results.
Final Thoughts
There’s something magical about baking Soft Ricotta Italian Christmas Cookies with Almond Glaze—they’re as fun to make as they are to eat. Whether you’re passing them around your holiday table, sharing them with friends, or sneaking one with your morning coffee, these cookies are sure to become a cherished part of your celebrations. Give them a try and let the sweet, almond-scented joy fill your home!
Print
Soft Ricotta Italian Christmas Cookies with Almond Glaze Recipe
- Total Time: 32 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Soft Ricotta Italian Christmas Cookies are tender, moist treats perfect for holiday celebrations. Made with creamy ricotta cheese and enhanced with almond glaze and festive sprinkles, they offer a delicate almond flavor and a cake-like texture that melts in your mouth.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese, whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Almond Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon almond extract
- Holiday sprinkles for decoration
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, ricotta cheese, vanilla extract, and almond extract into the creamed mixture until smooth, ensuring a creamy and flavorful dough.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing which can toughen the cookies.
- Portion Dough: Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake the cookies for 10–12 minutes, or until the edges are set but the tops remain pale for a soft and tender texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before glazing.
- Prepare Almond Glaze: In a bowl, whisk powdered sugar, milk, and almond extract until the glaze is smooth and slightly thick, perfect for dipping.
- Glaze Cookies: Dip the tops of the cooled cookies into the almond glaze and immediately sprinkle with holiday sprinkles for a festive touch.
- Set Glaze: Let the glaze set completely before serving to ensure a lovely, firm finish on each cookie.
Notes
- Cookies stay soft and moist for several days when stored in an airtight container.
- Ricotta cheese adds a tender, cake-like texture to the cookies.
- You can adjust the amount of almond extract in the glaze to make the flavor stronger or milder according to your preference.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
