Italian Ricotta Cookies are a beloved holiday tradition, bringing soft, pillowy texture and a delightful sweetness to Christmas gatherings. These cookies have a rich history in Italian baking and are enjoyed across generations. Whether you have Italian roots or simply love trying international holiday recipes, this is a must-add to your Christmas cookie lineup. Let’s dive into everything you need to know about these delectable treats!
The History of Italian Ricotta Cookies
Ricotta cookies have been a staple in Italian households for centuries. Originating from Southern Italy, these cookies reflect the region’s use of dairy in desserts. Ricotta, a creamy cheese made from whey, adds moisture and tenderness, making these cookies incredibly soft and fluffy. Traditionally, Italian families make these cookies during Christmas and other special occasions, offering them to guests as a symbol of hospitality and love.
Over time, ricotta cookies have spread across the world, with Italian immigrants bringing their treasured recipes to the United States and beyond. Today, you’ll find variations of this cookie, from lemon-flavored to almond-infused, but the classic vanilla with a simple glaze remains a favorite.
Why You’ll Love This Recipe
- Soft and Tender – Thanks to ricotta cheese, these cookies stay moist and pillowy.
- Easy to Make – No need for fancy techniques; mix, scoop, and bake.
- Perfect for Christmas – Festive sprinkles and a delicate glaze make them holiday-ready.
- Customizable – Change up the flavors with almond extract, citrus zest, or chocolate chips.
- Great for Gifting – Package them in a decorative tin for a heartfelt homemade present.
Ingredients You’ll Need
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract (or almond extract for variation)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or lemon juice for a citrusy twist)
- 1/2 teaspoon vanilla extract
- Festive sprinkles for decoration
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
- Add the egg and mix until fully incorporated.
- Stir in the ricotta cheese and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Chill the Dough
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies hold their shape while baking.
Step 3: Bake the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use a cookie scoop or a tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Step 4: Make the Glaze
- In a small bowl, whisk together powdered sugar, milk (or lemon juice), and vanilla extract until smooth.
- Dip the tops of the cooled cookies into the glaze, letting excess drip off.
- Place them back on the wire rack and immediately sprinkle with festive decorations.
Step 5: Let the Cookies Set
- Allow the glaze to set for at least 30 minutes before storing or serving.
Tips for the Best Italian Ricotta Cookies
- Use Whole Milk Ricotta: The richness of whole milk ricotta makes a difference in the texture.
- Chill the Dough: This prevents the cookies from spreading too much.
- Don’t Overbake: These cookies should remain soft, so remove them as soon as they are lightly golden.
- Experiment with Flavors: Swap vanilla for almond extract, add orange zest, or mix in mini chocolate chips for a twist.
- Store Properly: Keep them in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
How to Store & Freeze
Storing:
- Keep in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate them for up to a week.
Freezing:
- Unbaked Dough: Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
- Baked Cookies: Freeze the baked cookies (without glaze) in a single layer, then transfer to a container. Thaw and glaze when ready to serve.
Frequently Asked Questions
1. Can I use part-skim ricotta?
Yes, but the cookies may be slightly less rich and moist. Whole milk ricotta is recommended for the best texture.
2. Can I make these ahead of time?
Absolutely! These cookies taste even better the next day after the flavors meld. You can bake them a day in advance and glaze them before serving.
3. What if I don’t have sprinkles?
No problem! You can top the glaze with crushed nuts, coconut flakes, or even a drizzle of melted chocolate.
4. Can I double the recipe?
Yes! This recipe doubles beautifully, making it perfect for holiday cookie exchanges or gifting.
Final Thoughts
Italian Ricotta Cookies are a wonderful addition to any Christmas celebration. Their soft texture, delicate sweetness, and festive appearance make them a must-have for the holiday season. Whether you enjoy them with a cup of coffee, serve them at a holiday party, or gift them to loved ones, these cookies are sure to bring joy.
So, gather your ingredients, preheat that oven, and start baking some delicious Italian Ricotta Cookies today! 🎄🍪
Did you try this recipe?
Let me know in the comments how it turned out! Share your baking creations on social media with #HolidayBaking. Buon Natale! 🎅