Soft, buttery, and topped with lemon glaze — these Christmas Italian Ricotta Cookies are melt-in-your-mouth holiday magic made with ricotta cheese, butter, and sprinkles.
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I’ll be honest — the first time I made Christmas Italian Ricotta Cookies, I had no idea what I was doing. I remember standing in my kitchen, halfway through December, with Christmas music playing way too loud and flour everywhere. I’d seen these cookies at an Italian bakery years ago — the kind of place where everything smells like sugar and butter, and you leave with powdered sugar on your coat — and I thought, “Yeah, I can totally make those.” Spoiler alert: my first batch looked like tiny pancakes.
But here’s the thing — the second time I tried? Magic. Soft, pillowy cookies with that light lemon glaze that shines just enough under the kitchen lights. It reminded me of visiting my aunt every Christmas Eve — she’d have a plate of Italian cookies that everyone swore came straight from a bakery. But she’d always wink and whisper, “Nope, homemade.” Now I do the same thing.
Every time I bake these, the smell takes me back to those nights — laughter spilling out of the kitchen, Sinatra playing in the background, and someone inevitably yelling, “Who stole the last cookie?” (It was me. It’s always me.)
Why You’ll Love This Christmas Italian Ricotta Cookies Recipe?
You know how some Christmas cookies look perfect but taste kinda… forgettable? Yeah, not these. Christmas Italian Ricotta Cookies are soft and cakey, almost like little clouds you can eat. The ricotta keeps them tender and moist — not crumbly, not dry, just melt-in-your-mouth good.
What I love most is that they’re not overly sweet. You get this cozy, buttery base with a hint of vanilla, and then that bright lemon glaze comes in like a little burst of sunshine in the middle of winter. It’s comfort in cookie form.
They’re also ridiculously forgiving. Forgot to drain your ricotta perfectly? Still good. Accidentally added a touch too much lemon juice? Fine — they’ll just taste fresher. These cookies don’t judge you. They just show up to make you look like the kind of person who has their life together at Christmas (even if you’re eating them in pajamas at midnight).
Ingredient Notes:
I’ve made Christmas Italian Ricotta Cookies enough times now to know what really makes them shine — and it’s all in the little details.
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Ricotta Cheese: The heart and soul of this cookie. Whole milk ricotta works best because it makes the dough rich and velvety. Just drain it a little so things don’t get too soft.
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Butter: Room temperature, always. Trust me — trying to beat cold butter is a workout no one needs.
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Sugar: Regular granulated sugar adds just enough sweetness without being cloying.
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Eggs: One egg and two yolks — the yolks make everything richer and add that soft yellow hue.
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Extracts: Vanilla gives warmth; almond adds that Italian bakery touch. I’m obsessed with the almond one, but you can skip it if you’re not.
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Lemon Juice: A splash in the glaze brightens everything up. It’s like edible holiday cheer.
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Sprinkles: Classic nonpareils, preferably red, green, and white — because if your cookies don’t sparkle at Christmas, are you even trying?
How To Make Christmas Italian Ricotta Cookies?
Making these cookies feels like part baking, part therapy. There’s something weirdly relaxing about creaming butter and sugar together while Christmas songs play in the background.
- Start by whisking your dry ingredients — flour, baking powder, baking soda, and salt — in one bowl. In another, beat the butter and sugar until fluffy. You’ll know it’s right when it looks pale and you want to stick your finger in it (I won’t tell if you do).
- Add the egg and yolks, one at a time, then the vanilla and almond extracts. Mix in the ricotta last — it’ll make the dough creamy and smooth, like frosting you could almost eat straight. Then slowly stir in your dry ingredients until everything’s just combined. Don’t overmix it. This is cookie dough, not a CrossFit workout.
- Chill the dough for a couple of hours — this part’s important, no shortcuts. The dough needs to firm up, or your cookies will spread too much. When ready, scoop little rounds onto parchment-lined sheets and bake at 350°F for about 12 to 15 minutes, until the edges are just golden.
- When they come out, your kitchen will smell like a bakery and a dream had a baby. Let them cool completely before glazing. For the glaze, whisk together butter, powdered sugar, lemon juice, and a bit of milk until smooth. Spoon it over the cookies, toss on some sprinkles, and then — this is the hardest part — let them sit for at least 30 minutes so the glaze sets.
Or don’t. I’ve definitely eaten one warm and slightly messy, and honestly… I might like it better that way.
Storage Options:
If you’re planning to bake Christmas Italian Ricotta Cookies ahead of time (you organized, magical person, you), they store beautifully. Keep them in an airtight container at room temperature for up to five days, or refrigerate for about a week.
You can also freeze them — either baked but unglazed, or even just the dough. I usually freeze the baked cookies, then glaze them fresh right before serving. Pro tip: if you’re stacking them, slip parchment paper between the layers so they don’t stick together. Learned that the hard way one year when my “cookie box” turned into a “cookie blob.”
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Variations and Substitutions:
Want to make your Christmas Italian Ricotta Cookies your own? Go for it — that’s half the fun.
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Orange You Fancy: Swap lemon juice for orange juice and add zest to the dough for a warm citrus twist.
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Chocolate Lovers: Dip the tops in melted chocolate instead of glaze. Trust me — it’s next-level.
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Nutty Touch: Add crushed pistachios or almonds on top of the glaze before it sets. Looks fancy, tastes even better.
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Flavor Swap: Don’t love almond extract? Try amaretto or even a splash of rum instead. (It’s the holidays — no judgment.)
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Mini Size: Make them bite-sized for cookie trays. They disappear faster that way, but that’s kind of the point.
These cookies are basically a blank canvas for your holiday creativity — and your sweet tooth.
What to Serve with Christmas Italian Ricotta Cookies?
I love pairing these cookies with coffee. Like, strong Italian espresso coffee. But they’re just as amazing with tea, hot chocolate, or even a little glass of sweet dessert wine if you’re feeling fancy (or pretending to be).
If you’re hosting, add them to a dessert board with biscotti, pizzelles, and amaretti cookies — people will think you spent hours, but really, you’ll know better.
And if you’re just sitting on the couch, eating them straight from the tin while watching Christmas movies? Same.
Frequently Asked Questions:
Do I really need to chill the dough?
Yes. Don’t fight me on this one. It helps the cookies hold their shape and keeps them soft.
Can I make the dough ahead of time?
Totally. Wrap it tight and refrigerate overnight or freeze for later.
Can I skip the glaze?
You can, but why would you? It’s the sparkle on the tree — the thing that makes them special.
So there you have it — soft, sweet, and just the right amount of festive. These Christmas Italian Ricotta Cookies have become a non-negotiable part of my December. They make the house smell like butter and sugar, they taste like a hug, and they bring a little old-world charm to my very chaotic holiday season.
If you bake them, promise me one thing — sneak at least one before everyone else gets to them. That’s the real Christmas magic.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Italian Ricotta Cookies
Ingredients
For the Cookies:
- 4 cups 480g all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg + 2 egg yolks
- 2 tsp vanilla extract
- 1 tsp almond extract optional
- 1 15 oz container whole milk ricotta cheese drained
For the Glaze:
- ¼ cup unsalted butter softened
- 3 –4 cups powdered sugar sifted
- 2 tbsp freshly squeezed lemon juice
- ¼ cup milk as needed
- Nonpareils or festive sprinkles for garnish
Instructions
Prepare the dry ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
Cream the butter and sugar:
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar until light and fluffy, approximately 2–3 minutes. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
Add eggs and flavorings:
- Reduce the mixer speed to low. Incorporate the whole egg, egg yolks, vanilla extract, and almond extract (if using), mixing until the batter is smooth and well-blended.
Incorporate the ricotta cheese:
- Add the drained ricotta cheese to the butter mixture. Beat at low speed until the mixture is creamy and uniform in texture.
Combine wet and dry ingredients:
- Gradually add the dry ingredient mixture to the wet mixture, stirring gently until fully incorporated. Avoid overmixing, as it can make the cookies dense.
Chill the dough:
- Cover the bowl with plastic wrap and refrigerate the dough for approximately 2 hours, allowing it to firm slightly for easier handling.
Prepare for baking:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Form the cookies:
- Using a small cookie scoop or tablespoon, portion out rounded tablespoonfuls of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart. Keep any unused dough refrigerated between batches.
Bake:
- Bake for 12–15 minutes, or until the cookies are set around the edges and lightly golden on top. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the glaze:
- In a small bowl, whisk together the softened butter, 3 cups of powdered sugar, and lemon juice until smooth. Gradually add milk, a tablespoon at a time, until a pourable yet thick consistency is achieved. Add more powdered sugar if needed.
Glaze and decorate:
- Once the cookies are fully cooled, spoon or drizzle the glaze over each cookie. Immediately top with nonpareils or festive sprinkles before the glaze sets. Allow cookies to rest for 30–60 minutes until the glaze is firm to the touch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
