Description
Super moist and sweet Italian Christmas Cookies are easy, festive holiday treats ready in just 30 minutes! These soft, fluffy, and buttery ricotta cookies are topped with homemade icing and colorful sprinkles. Made of simple pantry ingredients, you’ll be pleasantly surprised by how these holiday cookies taste.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 cup whole milk ricotta cheese (8 ounces)
- 1 teaspoon vanilla extract
For the icing:
- 1 ½ tablespoons butter, softened
- 1 ½ cups confectioners' sugar
- 2-3 tablespoons milk (as needed)
- Christmas sprinkles
Instructions
Make the cookies:
- Preheat oven to 350F. Line large half sheet baking pans with parchment paper or a silicone baking mat. Set aside.
- In a small mixing bowl, whisk to combine flour, salt, and baking soda. Set aside.
- In a medium to large mixing bowl, use a hand mixer or stand mixer to cream the butter until light and fluffy, about 2-3 minutes. Add sugar and cream until fluffy, about 2-3 minutes.
- Add the egg and beat until well combined. Add ricotta cheese and vanilla. Beat until combined.
- Gradually add in the dry ingredients and beat until just combined.
- Use a tablespoon or small cookie scoop to scoop up 1 tablespoon of dough. Place the cookie balls 2-inches apart on the prepared baking sheet.
- Bake for 12-15 minutes until the bottoms start to turn golden brown (the tops will remain pretty pale).
- Leave the cookies on the baking sheet for 5 minutes before very carefully transferring them onto a wire cooling rack to cool completely.
Make the icing:
- In a medium mixing bowl, cream together butter and confectioners’ sugar, about 2 minutes. Add 2 tablespoons of milk and whisk to combine. If the icing is too thick, whisk in more milk (1 teaspoon at a time) — if it is too runny, add more sugar.
- Spread the icing on the cookies or turn the cookies upside down and dip into the icing. Place the cookies back upright on the wire rack and add sprinkles on top while the icing is still wet. (Note that the sprinkles may start to bleed the next day or two – avoid this by icing the cookies just before serving).
Notes
How to store: Place baked Italian Christmas Cookies in a jar or tightly lidded container. They will remain moist and tender for a week as long as you keep them in a cool area in your pantry or counter. If your kitchen is warm, place them in the fridge instead. Note that the sprinkles may start to bleed the next day or two – avoid this by icing the cookies just before serving.
How to freeze: They can also be frozen for up to three months. Refrain from adding icing and sprinkles right away if you plan to freeze the cookies. Thaw them in the fridge overnight and let them come to room temperature for a few minutes before assembling and serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Italian