Description
Soft and tender Italian Ricotta Christmas Cookies made with creamy whole-milk ricotta, lemon zest, and vanilla, then finished with a sweet lemon glaze. These cake-like holiday cookies are perfect for Christmas cookie exchanges, gifting, and festive dessert trays.
Ingredients
Scale
- 3 1/2 cups (495 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup (226 g) unsalted butter, at room temperature
- 1 3/4 cups (350 g) granulated sugar
- 1 teaspoon lemon zest
- 15 ounces (about 1 3/4 cups) whole-milk ricotta
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 tablespoon butter, salted or unsalted, melted
- 3 1/2 cups (420 g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4–6 tablespoons milk
Instructions
- Whisk together the flour, baking powder, and salt for about 20 seconds, then set the dry mixture aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat the room-temperature butter, granulated sugar, and lemon zest until pale and fluffy, scraping down the bowl occasionally.
- Mix in the ricotta and vanilla extract until combined, then blend in the eggs one at a time.
- Reduce the mixer speed to low and gradually add the flour mixture. Mix just until the ingredients are combined; do not overmix.
- Cover the dough and refrigerate for 2 hours or up to 2 days. During the final 20 minutes of chilling, preheat the oven to 350°F.
- Scoop the chilled dough about 1 tablespoon at a time and shape into balls. If the dough is too sticky, use two spoons to drop portions directly onto the baking sheet.
- Arrange the dough on parchment-lined baking sheets, leaving space between the cookies. Avoid using dark baking sheets.
- Bake at 350°F for 12–14 minutes, or until the cookies are set and their bottoms are lightly golden brown.
- Cool the cookies on the baking sheet for several minutes, then transfer them to a wire rack and cool completely.
- To make the icing, whisk together powdered sugar, melted butter, fresh lemon juice, vanilla extract, and 4 tablespoons of milk until smooth. Add additional milk 1 teaspoon at a time if needed, keeping the glaze fairly thick.
- Spoon the icing over the completely cooled cookies. Add festive sprinkles immediately if desired, then allow the icing to set at room temperature.
- Store the finished cookies in an airtight container, preferably in a single layer. Refrigerate for longer storage and bring to room temperature before serving.
Notes
- Use whole-milk ricotta for the richest flavor and softest texture.
- Chilling the dough for at least 2 hours is important because the dough is soft and sticky.
- For accurate flour measurement, use a kitchen scale when possible. If using measuring cups, level the flour without packing it down.
- Do not overbake the cookies. They should be set with lightly golden bottoms while remaining soft and tender.
- The icing should be noticeably thicker than a typical doughnut glaze so it stays on the cookies.
- The dough can be prepared up to 2 days ahead and refrigerated.
- Store baked cookies in an airtight container in the refrigerator for up to 4 days and bring them to room temperature before serving.
- Cookies can be frozen for up to 3 months. For the best appearance, freeze them without icing and glaze after thawing.
- Optional variations include almond, orange, or lime flavoring, as well as chocolate chips, walnuts, or pecans.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 125 kcal
- Sugar: 13 g
- Sodium: 41 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 0.2 g
- Protein: 2 g
- Cholesterol: 18 mg