Ricotta Christmas Cookies Recipe - Cooking Classy (2024)

Published December 5, 2022. Updated November 29, 2023

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Italian Ricotta Christmas Cookies are soft and tender, cake-like cookies with sweet and simple icing. They have a light lemon flavor and that sink-your-teeth-in moisture, thanks to the rich ricotta. They’re holiday classics and such a fun recipe to try if you’ve never made them.

Ricotta Christmas Cookies Recipe - Cooking Classy (1)

The Best Ricotta Christmas Cookies Recipe!

Our favorite ricotta cookies! They’re easy to make and they’re always consistently delicious.

They’re so good that you can never stop at just one.

The ricotta cookie dough can be made two days in advance so it’s a great make-ahead recipe. Plus it makes a huge batch of cookies so they’re great for celebrations and gifting.

You’ll love their lightly lemony flavor, the melt-in-your-mouth texture, and that sweet and simple icing finish. And if you want a little contrast finish them with crunchy sugar sprinkles which also add a pretty and festive pop of color.

Watch the Video!

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Ingredients for Ricotta Christmas Cookies

This recipe calls for basic ingredients most all of which you already have on hand. You’ll need:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Lemon
  • Ricotta – use whole milk
  • Vanilla
  • Eggs
  • Butter
  • Powdered sugar
  • Milk

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How to Make Ricotta Cookies

  1. Whisk flour, baking powder and salt, set aside.
  2. In an electric stand mixer cream together butter, granulated sugar and lemon zest until pale and fluffy.
  3. Mix in ricotta and vanilla extract then blend in eggs one at a time.
  4. Mix in flour mixture.
  5. Chill dough 2 hours or up to 2 days.
  6. Preheat oven to 350 degrees.
  7. Scoop chilled dough out 1 Tbsp (heaping) at a time and shape into balls, drop onto lined baking sheets.
  8. Bake in preheated oven 12 – 14 minutes until underside of cookies are golden, cool.
  9. Spread over glaze and let set.

Ricotta Christmas Cookies Recipe - Cooking Classy (6)

Possible Variations

  • Almond extract: Use almond extract in place of the lemon zest and juice for another flavor option. Use 1/2 tsp almond extract in the dough and 1/4 tsp in the glaze. Replace lemon juice with milk.
  • Orange: You can swap orange zest and orange juice for the lemon, and add extra zest for more orange flavor (up to 2 Tbsp).
  • Lime: Lime zest and lime juice will work well in place of lemon. Use equal amounts.
  • Chocolate chips: Add white chocolate chips to the cookie dough or mini chocolate chips.
  • Nuts: 1 cup chopped walnuts or pecans can be added to the dough.

How to Store Ricotta Cookies

  • Container: Store ricotta cookies in an airtight container. If layering be sure to place parchment paper between them.
  • Fridge: These will keep in the fridge for up to 4 days. Bring to room temperature before serving.
  • Freezer: Ricotta cookies can be frozen for 3 months. I do however recommend waiting to add the icing though because it does wrinkle over time.

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Ricotta Christmas Cookies Recipe - Cooking Classy (8)

More Delicious Ricotta Dessert Recipes to Try!

  • Orange Chocolate Chip Ricotta Cookies
  • Lemon Poppy Seed Ricotta Cookies
  • Lemon Ricotta Cake
  • Cannoli
  • Puff Pastry Tarts with Ricotta Cream Filling

Ricotta Christmas Cookies Recipe - Cooking Classy (9)

4.89 from 119 votes

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Italian Ricotta Cookies

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Soft and fluffy, lightly lemony, melt-in-your-mouth cookies made with rich ricotta (for moisture and flavor) and finished with a sweet icing.

Watch the video

Servings: 60

Prep30 minutes minutes

Cook50 minutes minutes

Ready in: 1 hour hour 20 minutes minutes

Ingredients

Icing

Instructions

  • For the cookies:

  • In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.

  • In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).

  • Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix just until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.

  • Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper (don't use dark baking sheets).

  • Bake in preheated oven until set, 12 - 14 minutes (bottoms will be lightly golden brown). Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

  • Once cool spoon icing over cookies and return to wire rack, immediately add sprinkles if using.

  • Allow icing to set at room temperature. Store in an airtight container preferably in a single layer and preferably store in the fridge (bring to room temperature before serving).

  • For the glaze:

  • In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth.

  • Add in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).

Notes

  • *Scoop flour directly from container using measuring cup and level top using a butter knife. Don't whisk or sift before measuring and don't spoon into a cup. The best option is to use a kitchen scale, I highly recommend investing in one if you don't already have one. I always use mine when baking.
  • **Cookies previously listed using 2 tsp baking soda, but a few have had issues with cookies rising so recipe has been improved to use baking powder instead.
  • Recipe source: adapted fromNew York Times

Nutrition Facts

Italian Ricotta Cookies

Amount Per Serving

Calories 125Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 18mg6%

Sodium 41mg2%

Potassium 41mg1%

Carbohydrates 20g7%

Fiber 0.2g1%

Sugar 13g14%

Protein 2g4%

Vitamin A 142IU3%

Vitamin C 0.2mg0%

Calcium 28mg3%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Dessert

Cuisine: Italian

Keyword: Ricotta Cookies

Author: Jaclyn

Ricotta Christmas Cookies Recipe - Cooking Classy (2024)

FAQs

Where did ricotta cookies originate? ›

Ricotta cookies are a soft, almost fluffy drop cookie topped with a simple glaze. My understanding is they are Italian in origin, although I mostly think of ricotta cookies as something that's made around the holidays, like Thanksgiving and Christmas.

What if my homemade ricotta is too dry? ›

However, ricotta is forgiving. If it is too dry, you can add an egg to it, as long as you will be cooking it.

What is ricotta fresca? ›

It's a cheese by-product made from whey, the liquid leftover from making other types of cheese such as provolone. Ricotta took its name from how it's made, so “recooked” in Italian is ricotta, and that's exactly how this cheese is made.

How to make and freeze Christmas cookies? ›

After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.

What does ricotta mean in Italian? ›

So, ricotta actually translates to recooked in Italian, and ricotta is what's called a "whey cheese." When you make cheese, you separate milk into two distinct things. You have the solids, called curds, which will be separated out and pressed to form cheese. And you have the liquid that is left behind, called whey.

What is the difference between American ricotta and Italian ricotta? ›

In the United States, American ricotta is almost always made of cow's milk whey, as opposed to Italian ricotta which is typically made from the whey of sheep, cow, goat, or Italian water buffalo milk.

What do Italians use instead of ricotta? ›

Mascarpone: Another Italian cheese, mascarpone makes a great ricotta substitute. However, since mascarpone is more tart and flavorful, you should only use it in dishes with other strong flavors.

What is the Mexican equivalent of ricotta? ›

Requesón is a soft cheese similar to ricotta or cottage cheese. This mild, non-salty cheese is often used as a filling for empanadas, enchiladas and gorditos, and can also be used as a spread.

How do Italians eat ricotta? ›

In Italy, ricotta is typically eaten as a filling for pasta or cannoli.

How early should I start baking Christmas cookies? ›

You'll find that most of your favorite Christmas cookie recipes can be made anywhere from a month to six months before the 25th of December. (Consult this handy how-to guide to the matter.) Generally, most recipes will be best if baked and then frozen.

What Christmas cookies stay fresh longer? ›

Shortbread cookies and spritz cookies are real holiday troopers, lasting a bit longer than the rest. These buttery and crumbly cookies are a great option for a holiday cookie. Shortbread is known for its rich flavor, while spritz cookies are often made with a cookie press.

Is it better to freeze or refrigerate Christmas cookies? ›

While cookies can last in the fridge for two weeks, eating them sooner is better. (We recommend storing a few in the refrigerator for eating in a few days and freezing the rest if eating more than four days after baking.)

Where did ricotta originate? ›

Ricotta is an unripened soft cheese that originates from Italy. In Latin America and the Hispanic communities in North America, it is called Requeson and has a coarse texture.

What cookie originated in Italy? ›

In a hurry?
Cookie NameRegion of OriginFlavor Profile
RicciarelliTuscanySoft, Chewy
PignoliSicilySoft, Nutty
Baci di DamaPiedmontSweet, Buttery
PanforteSienaChewy, Spiced
3 more rows
Dec 24, 2023

What are the oldest cookies in the world? ›

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

Are Biscoff cookies German? ›

The story of Lotus Biscoff starts in 1932 in a local bakery in Lembeke, a Belgian town. The unique recipe was brought to perfection with carefully selected natural ingredients. Today, Lotus Bakeries is still family-owned and based in its home town. And from there, the tasty cookie continues to conquer the world.

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