Description
These Italian Ricotta Christmas Cookies are soft, moist, and bursting with holiday flavors. Infused with citrus zest and warm nutmeg, these delightful cookies are topped with a sweet powdered sugar glaze and festive sprinkles, making them perfect for celebrating the season.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- Zest of 1 Lemon
- Zest of 1 Orange
Wet Ingredients
- 1 cup Ricotta cheese
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
Glaze and Decoration
- 1 cup Powdered sugar
- 2-3 tablespoons Milk
- Sprinkles or nonpareils
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3 to 5 minutes, incorporating air for a softer texture.
- Add Ricotta Cheese: Mix in the ricotta cheese thoroughly until fully combined, adding moisture and richness to the dough.
- Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is well incorporated for binding and flavor enhancement.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, lemon zest, orange zest, and salt to ensure even distribution of leavening agents and spices.
- Mix Dry Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing and tough cookies.
- Shape Cookies: Drop rounded balls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies for 12 to 15 minutes or until the edges turn lightly golden, indicating they are cooked through but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar and milk until smooth, adjusting milk to achieve desired consistency for drizzling.
- Glaze and Decorate: Once the cookies are completely cool, drizzle the glaze over the tops and decorate immediately with sprinkles or nonpareils for a festive touch.
- Set Glaze: Allow the glaze to set for about 30 minutes before serving to ensure it hardens slightly and the decorations stay in place.
Notes
- Use full-fat ricotta cheese for best moisture and flavor.
- Do not overmix the batter once the dry ingredients are added to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute ricotta and butter with plant-based alternatives and non-dairy milk in the glaze.
- Flavor variations can include adding cinnamon or almond extract.
