The first tray tells you what these cookies are going to be: soft, rounded tops, pale sides, and just a whisper of gold underneath. They don’t bake up crisp like a butter cookie, and that’s exactly the point. Italian ricotta Christmas cookies have a tender, almost cake-like crumb, with lemon zest to keep each bite from feeling too sweet.
I beat the butter and sugar until they’re light before adding the ricotta, then stop mixing as soon as the flour disappears. That keeps the dough tender without turning the cookies dense. The glaze should be thick enough to cling to the tops but loose enough for a quick dip; add the sprinkles while it’s still wet, and you’ll get a festive finish that sets neatly over each cookie.
Kitchen Note
Let the baking sheet cool between batches. A warm sheet starts softening the next scoops before they reach the oven, so the cookies can spread more than you want.
Save these Italian ricotta Christmas cookies for a soft, lemon-scented holiday cookie with a smooth glaze and bright red-and-green sprinkles.
Ricotta Makes These Cookies Tender, Not Chewy
Ricotta brings moisture to the dough, which is why these cookies bake up soft and light instead of crisp around the edges. That texture is different from a classic sugar cookie, so don’t wait for deep browning across the tops. The useful visual cue is a set surface and lightly golden bottoms; the cookies will still look pale on top when they’re ready to come out.
The balance of leaveners matters here, too. Baking powder and baking soda help the ricotta dough rise into a rounded cookie, while all-purpose flour gives it enough structure to hold that shape. Mixing only until no dry flour remains keeps that tender crumb intact. If you keep beating after the dough comes together, you’re more likely to lose the soft texture that makes this style of cookie distinct.
Whole-Milk Ricotta Is What Gives These Cookies Their Tender Crumb
- Whole-milk ricotta — It gives the crumb its moist, tender texture and a mild dairy richness. A creamy ricotta works best; if yours looks unusually watery, avoid pouring excess liquid into the bowl.
- Unsalted butter — Softened butter creams with the sugar and helps the cookies hold their shape. It should yield when pressed but still feel cool, not look shiny or melted.
- All-purpose flour — This is the structure that keeps the soft dough from baking into puddles. Measure it without packing it into the cup; too much flour makes the finished cookies dry and heavy.
- Lemon zest and vanilla — Finely grated zest brings a fresh citrus note through the sweet dough, while vanilla rounds it out. Grate only the yellow peel; the white pith underneath can taste bitter.
- Baking powder and baking soda — Both leaveners contribute to the cookies’ lift and soft shape. Keep them fresh, and whisk them through the flour so they’re evenly distributed.
- Powdered sugar and milk — Together they make a smooth, dip-able glaze. Powdered sugar gives it a fine texture, and the milk loosens it without making it heavy.
- Red and green sprinkles — Add them while the glaze is wet so they stay put as it sets. The glaze is the adhesive here; wait too long and the sprinkles won’t settle into it.
From Creamed Butter to a Glaze That Sets Cleanly
Cream the butter and sugar until airy
Beat the softened butter and granulated sugar on medium speed for about 2 minutes. The mixture should look lighter in color and fluffy rather than like a dense paste. Scrape the bowl if butter is clinging to the sides so the mixture creams evenly. Butter that’s still cold won’t blend smoothly, while melted butter won’t give you the same starting texture.
Blend in the ricotta without overworking it
Beat in the egg, ricotta, vanilla, and finely grated lemon zest until they’re combined. The mixture may look softer and less fluffy once the ricotta goes in; that’s normal for this dough. Stop when the ingredients are evenly incorporated rather than trying to beat the mixture smooth and airy again. This keeps the batter from getting worked more than it needs.
Bring the dough together and portion it
Whisk the flour, baking powder, baking soda, and salt in a separate bowl, then mix them into the ricotta mixture on low speed. Stop as soon as no dry flour remains; the dough is soft, so don’t try to knead or firm it up with extra flour. Drop rounded tablespoons about 2 inches apart on a parchment-lined 18×13-inch rimmed baking sheet. Work in batches and use a cooled sheet for each one.
Bake until set, then cool completely
Bake at 350°F for 12 to 14 minutes, watching for set cookies with lightly golden bottoms. The tops should stay pale, so use the underside and the set surface as your cues rather than waiting for them to brown all over. Cool the cookies on the baking sheet for 5 minutes before moving them to a wire rack. Let them cool completely before glazing, or the warm surface will soften the icing.
Dip and decorate while the glaze is wet
Whisk the powdered sugar and milk until the glaze is smooth, thick, and still easy to dip into. Dip the tops of the cooled cookies, then scatter on the sprinkles right away. If you glaze several cookies before decorating, the first tops may start setting before you get back to them. Leave the finished cookies undisturbed until the glaze sets, about 30 minutes.
Three Simple Ways to Change the Finish or Flavor
A gluten-free batch
Replace the all-purpose flour with a cup-for-cup gluten-free baking blend made for cookies, ideally one that contains xanthan gum. The cookies may have a slightly more delicate crumb, so let them cool fully on the pan before moving them to the rack.
A less-sweet, unglazed finish
Leave off the powdered sugar glaze and sprinkles for a plain ricotta cookie. You’ll get a softer, less sweet finish that lets the vanilla and lemon zest come through more clearly. The cookies won’t have the decorative shell that the glaze provides.
A brighter lemon note
For a simpler citrus-free cookie, leave out the lemon zest and keep the vanilla. The dough will taste milder and a little sweeter by comparison, without changing how you mix or bake it.
Storage and Reheating
- Refrigerator: Keep the cooled, glazed cookies in an airtight container for up to 4 days. The glaze may soften slightly in the refrigerator.
- Freezer: Freeze the cookies without glaze in an airtight container for up to 2 months, with parchment between layers. Thaw them, then glaze and decorate once they’re at room temperature.
- Reheating: These are best served at room temperature, so let refrigerated cookies sit out briefly before serving. Don’t microwave glazed cookies; the icing can turn sticky and melt.
Questions That Come Up While Baking Ricotta Cookies
Italian Ricotta Christmas Cookies
Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Line an 18x13-inch rimmed baking sheet with parchment paper.
- In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Beat in the egg, ricotta, vanilla, and lemon zest until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and fine salt.
- Add the dry ingredients to the ricotta mixture and mix on low just until no dry flour remains.
- Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheet, working in batches.
- Let the baking sheet cool between batches.
- Bake at 350°F for 12 to 14 minutes, until the cookies are set and the bottoms are lightly golden.
- Cool the cookies on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Whisk the powdered sugar and milk in a medium bowl until smooth and thick but dip-able.
- Dip the tops of the cooled cookies into the glaze.
- Decorate immediately with sprinkles.
- Let stand until the glaze sets, about 30 minutes.
