When I smell lemon and baking ricotta wafting through the house, I get that holiday-time kick like my Nonna used to stir into her kitchen conversations. As a kid, I helped her drop little scoops of dough onto the tray, my fingers dusted with flour, and we’d argue over whether to sprinkle red or green sugar on top — both, of course. These Italian Ricotta Christmas Cookies bring that exact soft, pillowy crumb and bright citrus zing, and they finish with a glossy sugar glaze that says “party” with every bite. They bake up tender, slightly cakey, and lightly golden at the edges — perfect for cookie plates, neighbor gifts, or a cozy night with hot cocoa.
Quick Facts
- Yield: Serves 24
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Total Time: 45 minutes
Why This Recipe is Awesome
These cookies give you buttery-sweet warmth plus a soft, almost cake-like center from the **ricotta**. They keep tender (no dry crumbs) and glaze beautifully for a festive look. They smell like lemon and vanilla while baking, and their edges get just a whisper of golden color. It’s so easy even your oven can’t mess it up — and they stay delightfully soft, which makes them dangerously easy to nibble straight from the cooling rack.
Ingredients
For the Main Dish:
- 1 cup whole-milk **ricotta** (about 8 oz)
- 1/2 cup unsalted **butter**, softened (1 stick)
- 1 cup granulated **sugar**
- 1 large **egg + 1 egg yolk
- 1 1/2 tsp pure **vanilla extract**
- 1 tbsp **lemon zest** (about 1 lemon)
- 2 cups all-purpose **flour**
- 1 tsp **baking powder**
- 1/2 tsp fine **salt**
For the Sauce / Garnish (optional):
- 1 cup powdered sugar, sifted
- 1–2 tbsp milk or fresh lemon juice (for thinner glaze)
- Colored sugar or festive sprinkles (optional)
How I Make It
Step 1:
Preheat the oven to 350°F. In a large bowl, cream the softened **butter** and **sugar** until light and slightly fluffy — about 2–3 minutes with a hand mixer. You’ll see the mixture lighten in color and hear it shift texture, like tiny clouds forming. Add the **egg**, **egg yolk**, **vanilla**, and **lemon zest**, and beat until everything smells bright and citrusy. Then gently fold in the **ricotta** until the batter looks silky.
Step 2:
Whisk together the **flour**, **baking powder**, and **salt** in a separate bowl. Add the dry mix to the wet in two additions and stir just until combined — don’t overwork it. The dough will feel soft and slightly sticky; that’s good. If it looks runny, pop it in the fridge for 10 minutes to firm up so you can scoop neatly.
Step 3:
Use a small cookie scoop or two spoons to drop rounded tablespoons of dough onto a baking sheet lined with parchment, spacing them about 2 inches apart. The dough should barely spread; you’ll notice small domes form. Slide the tray into the oven and bake for 12–15 minutes until the edges turn a soft golden color and the centers spring back when you press gently—listen for a faint crackle as they set.
Step 4:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. While cooling, whisk the powdered sugar with 1 tablespoon milk or lemon juice, adding more liquid if you want a thinner glaze. The glaze should pour slowly and hold a glossy sheen.
Step 5:
Drizzle or dip the tops of the cooled cookies into the glaze, then immediately add sprinkles while the glaze still glistens. The glaze will set to a smooth shell in about 20–30 minutes. Serve on a festive plate and watch the holiday magic happen — they taste best the same day but stay soft for several days.
Pro Tips
- Use whole-milk **ricotta** (not the thick tub style) for the creamiest texture. If your ricotta feels watery, drain it briefly in a fine sieve for 10–15 minutes.
- Don’t overmix after adding flour — stop as soon as the dough looks uniform to keep the cookies tender.
- Chill the dough slightly if it spreads too much. Chill also makes scooping prettier, rounder cookies.
- For a lemonier kick, replace 1 tsp of vanilla with 1 tsp of almond extract — it amplifies the citrus notes wonderfully.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- If you need dairy-free: use a store-bought dairy-free ricotta or make a tofu ricotta (blend firm tofu with a splash of almond milk and a bit of lemon). Expect a slightly different tang and lighter texture.
- For gluten-free: use a 1:1 gluten-free flour blend. The texture stays soft but may crumble a bit more; add 1 tbsp cornstarch for improved tenderness.
- Swap **lemon zest** for orange zest for a sweeter, warmer flavor.
- Use low-fat ricotta in a pinch, but the cookies won’t be as rich or tender.
Variations & Tips
- Add 1/2 cup mini chocolate chips for chocolate-ricotta cookies — the dough hugs the chips and melts into pockets of chocolate.
- Stir in 1/3 cup finely chopped toasted almonds for crunch and rustic charm.
- Make jam-filled thumbprint versions: press a small well into each dough ball before baking and add a teaspoon of jam after baking.
- For peppermint holiday cookies, swap lemon zest for 1/2 tsp peppermint extract and top with crushed candy canes.
- Dip half of each cookie in melted dark chocolate for an elegant, grown-up finish.
- Create a citrus glaze: use fresh orange juice instead of milk for the glaze for a brighter tang.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Mix the dough, scoop onto a tray, and freeze on the tray until firm. Transfer to a bag and bake from frozen, adding 2–3 minutes to the bake time. Store baked cookies in an airtight container for up to 4 days or freeze glazed cookies for up to 3 months.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through to ensure even browning. You might need to bake in batches so the oven keeps its temperature steady.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 6 tbsp oil for 8 tbsp butter) and expect slightly less structure and a softer crumb.
- How do I know it’s done?
- You’ll know the cookies are done when the edges turn a soft golden color, the centers spring back to the touch, and they lift cleanly from the parchment. They should feel set but still tender in the middle.
- What if I don’t have ingredient X?
- If you lack lemon zest, use 1 tsp vanilla extra and a splash of rum or almond extract. No ricotta? Try 3/4 cup plain Greek yogurt, but reduce liquid slightly and expect a tangier cookie.
How I Like to Serve It
I serve these on a big holiday platter with a stack of napkins and a pot of hot cocoa or espresso. They pair beautifully with mulled wine at an evening get-together or a glass of milk for kids. I also tuck a few into brown-paper packages for neighbors — they always disappear fast.
Notes
- Store cooled cookies in an airtight container at room temperature up to 4 days. Reheat gently in a 325°F oven for a few minutes if you want them warm.
- Freezing tip: freeze unglazed cookies on a sheet, then transfer to a freezer bag for up to 3 months. Glaze after thawing.
Final Thoughts
Closing: These ricotta cookies taste like a warm kitchen memory and make wonderful, foolproof holiday treats — now go impress someone (or just yourself) with your homemade masterpiece!