Description
Soft Ricotta Italian Christmas Cookies with Almond Glaze combine tender ricotta-enriched dough with a sweet almond-flavored glaze, creating a moist, delicate dessert perfect for holiday celebrations and gift-giving.
Ingredients
Scale
For the Cookies:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Almond Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon almond extract
- Festive sprinkles (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light, fluffy, and well combined, creating the base for your cookie dough.
- Add Wet Ingredients: Incorporate the ricotta cheese, egg, and vanilla extract into the butter and sugar mixture, beating until the batter is smooth and homogenous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the dough.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined to avoid overmixing and keep the cookies tender.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, until the bottoms are lightly golden and the tops are set but remain soft to the touch.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before glazing.
- Prepare Almond Glaze: In a small bowl, whisk together the powdered sugar, 2 to 3 tablespoons of milk, and almond extract until smooth. Adjust the glaze consistency by adding more milk if needed, aiming for a thick but dip-able texture.
- Glaze Cookies: Dip the tops of the cooled cookies into the almond glaze, then return them to the wire rack. Optionally, decorate with festive sprinkles while the glaze is still wet.
- Set Glaze: Allow the glaze to set fully before serving or storing the cookies to ensure a smooth finish.
Notes
- These cookies remain soft and moist for several days, making them ideal for gifting or holiday cookie trays.
- You can substitute lemon extract for almond extract in the glaze for a different citrus flavor.
- Ensure not to overmix the dough to keep the cookies tender and soft.
- Use whole milk ricotta for the best texture and flavor.
- Store cookies in an airtight container at room temperature to maintain freshness.
