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Italian Ricotta Christmas Cookies

Italian ricotta Christmas cookies are soft, tender cookies baked until set with lightly golden bottoms. Dip the cooled cookies in a thick powdered sugar glaze and decorate immediately with red and green sprinkles.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling and glaze setting 35 minutes
Total Time 1 hour 9 minutes
Servings: 36 servings
Course: Dessert
Cuisine: Italian
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 cup ricotta whole-milk
  • 1 tsp vanilla extract
  • 1 tsp lemon zest finely grated
  • 2 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp fine salt
For the glaze
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 0.25 cup sprinkles red and green

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 electric mixer

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the egg, ricotta, vanilla, and lemon zest until combined.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda, and fine salt.
  6. Add the dry ingredients to the ricotta mixture and mix on low just until no dry flour remains.
  7. Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheet, working in batches.
  8. Let the baking sheet cool between batches.
  9. Bake at 350°F for 12 to 14 minutes, until the cookies are set and the bottoms are lightly golden.
  10. Cool the cookies on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.
Glaze the cookies
  1. Whisk the powdered sugar and milk in a medium bowl until smooth and thick but dip-able.
  2. Dip the tops of the cooled cookies into the glaze.
  3. Decorate immediately with sprinkles.
  4. Let stand until the glaze sets, about 30 minutes.

Notes

For tender cookies, mix the dough on low only until no dry flour remains. Store in an airtight container in the refrigerator for up to 4 days; freeze unglazed cookies for up to 2 months and glaze after thawing. For a gluten-free version, substitute a 1:1 gluten-free baking flour blend.