These Italian Ricotta Cookies with Christmas Sprinkles are a holiday treat that combines soft, pillowy texture with a delicate sweetness. The ricotta adds a subtle richness, while the festive sprinkles bring a cheerful pop of color and crunch.
Perfect for sharing, these cookies are ready in just 30 minutes of prep and 13 minutes of baking, making them an easy yet impressive addition to your holiday spread.
Each bite offers a delightful balance of flavors, with hints of vanilla and a tender crumb that melts in your mouth. Whether enjoyed with a cup of coffee or gifted to loved ones, these cookies are sure to spark joy and nostalgia. Their simplicity and charm make them a must-try for any holiday baking adventure.
Ingredients for Italian Ricotta Cookies With Christmas Sprinkles
- For the Cookies:
- 1 cup (8 oz/225 g) whole milk ricotta
- ½ cup (4 oz/115 g) butter, softened
- ¾ cup plus 2 tablespoons (7 oz/200 g) granulated sugar
- 1 teaspoon lemon zest (freshly grated for best flavor)
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups (8¾ oz/247 g) all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- For the Vanilla Glaze:
- 2 cups (8 oz/225 g) powdered sugar
- 1½ tablespoons (¾ oz/21 g) butter, melted
- 1 tablespoon lemon juice (freshly squeezed preferred)
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk (adjust for desired glaze consistency)
- Sprinkles (optional, for decoration)
Step-by-Step Instructions
- Make the Cookie Dough: In a stand mixer with a paddle attachment (or using a handheld mixer), beat the ricotta, softened butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy, about 5 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl to ensure even mixing.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed until just combined.
- Chill the Dough: Transfer the dough to an airtight container and refrigerate until firm, about 2 hours (or up to 2 days).
- Preheat and Prepare: When ready to bake, preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Shape the Cookies: Roll 1½-tablespoon portions of dough into balls and place them about 2 inches (5 cm) apart on the prepared baking sheets.
- Bake: Bake for 12-14 minutes, rotating the baking sheets halfway through. The tops will remain pale, but the bottoms may darken, so watch carefully.
- Cool: Let the cookies rest on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, mix the powdered sugar, melted butter, lemon juice, vanilla extract, and 2 tablespoons of milk until smooth. Add more milk, a little at a time, if a thinner glaze is desired.
- Glaze and Decorate: Dip the tops of the cooled cookies into the glaze, then return them to the wire rack. Immediately add sprinkles, if using, before the glaze sets.
- Store: Keep the cookies in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
These Italian Ricotta Cookies are a delightful treat on their own, but they pair wonderfully with a cup of hot tea, coffee, or even a glass of cold milk.
For a festive touch, serve them on a decorative platter alongside other holiday treats like biscotti or chocolate truffles. They’re also a great addition to a cookie exchange or as a sweet ending to an Italian-inspired meal.
Storage Secrets: Keeping Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the unglazed cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. Thaw at room temperature before glazing and adding sprinkles for a fresh-baked taste.
Time-Saving Tips for Busy Bakers
To save time, prepare the dough up to 2 days in advance and refrigerate it until you’re ready to bake. You can also roll the dough into balls and freeze them on a baking sheet, then transfer to a bag. When you’re ready to bake, simply place the frozen dough balls on a lined baking sheet and add a minute or two to the baking time.
Recipe Variations: Mix It Up
Feel free to get creative with this recipe! Swap the lemon zest for orange zest for a citrusy twist, or add a pinch of cinnamon to the dough for a warm, spiced flavor.
For the glaze, try using almond extract instead of vanilla for a nutty aroma. You can also experiment with different sprinkles or even drizzle melted chocolate over the glaze for an extra indulgent touch.
Equipment Guidance: Tools for Success
A stand mixer with a paddle attachment makes mixing the dough a breeze, but a handheld electric mixer works just as well. Be sure to use parchment paper on your baking sheets to prevent sticking and make cleanup easier. A small cookie scoop (about 1½ tablespoons) ensures evenly sized cookies, and a wire rack is essential for cooling and glazing.
Italian Ricotta Cookies With Christmas Sprinkles
Ingredients
For the Cookies
- 1 cup whole milk ricotta 8 oz/225 g
- 1/2 cup butter, softened 4 oz/115 g
- 3/4 cup granulated sugar plus 2 tablespoons (7 oz/200 g)
- 1 teaspoon lemon zest
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour 8¾ oz/247 g
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
For the Vanilla Glaze
- 2 cups powdered sugar 8 oz/225 g
- 1 1/2 tablespoons butter, melted ¾ oz/21 g
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk
- Sprinkles (optional)
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer), beat the ricotta, butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy, about 5 minutes.
- Beat in the egg and vanilla extract until combined, scraping down the sides of the bowl a few times to ensure even mixing.
- In a small bowl, whisk together the flour, baking powder, and salt, then turn the mixer to low and gradually beat in the flour mixture until just combined.
- Transfer to an airtight container and refrigerate until firm, about 2 hours or up to 2 days.
- When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- Roll 1½-tablespoon portions of dough into balls and place about 2 inches (5 cm) apart on the prepared baking sheets.
- Bake for 12-14 minutes, rotating the baking sheets halfway through (the tops will remain pale, but the bottoms can get quite dark, so watch carefully.)
- Let the cookies rest on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- To Make the Glaze: In a small bowl, mix the powdered sugar with the melted butter, lemon juice, vanilla extract, and 2 tablespoons milk until smooth. (The glaze should be thick but pourable. If you want a thinner glaze, add the extra tablespoon of milk a little at a time until the desired thickness is achieved.) Cover and set aside until the cookies are completely cool.
- Dip the tops of the cookies into the glaze, then return them to the wire rack and immediately add the sprinkles, if using, before the glaze dries.
- Store in an airtight container at room temperature for up to 3 days.
