Italian Ricotta Christmas Cookies
 
Prep time
Cook time
Total time
 
Italian Christmas Ricotta Cookies, the best softest sugar cookie you will ever eat.
Author:
Recipe type: Cookies
Cuisine: Italian
Serves: 48
Ingredients
  • This recipe contains Amazon Affiliate links which earn a small commission.
  • 1 cup unsalted butter, softened at room temperature
  • 1¾ cups granulated sugar
  • 2 eggs
  • 15 ounces ricotta cheese
  • 1 tablespoon vanilla paste (or vanilla extract) Order Here
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon freshly grated nutmeg Order Here
  • Nutmeg Grinder Order Here
Orange Glaze Ingredients
  • 4-5 cups confectioner's sugar
  • 4-5 tablespoons orange juice!
Almond Glaze Instructions
  • 2 tablespoons milk
  • 2 cups confectioner's sugar
  • few drops of almond extractOrder Here
  • Sprinkles
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cream butter until smooth. Add sugar and cream.
  3. Add eggs and incorporate.
  4. Add vanilla.
  5. Add ricotta cheese
  6. Mix together dry ingredients with a whisk.
  7. Add dry ingredients to ricotta mixture. Mix well.
  8. Roll or scoop into tablespoon-sized ball. You can make the cookies smaller. I like this larger size.
  9. Place on ungreased cookie sheet and bake for 8-10 minutes until the bottoms of cookie are golden brown.
  10. Allow to cool for a few minutes. Remove to a rack.
  11. Place a piece of parchment paper under rack.
  12. Glaze cookies. Add sprinkles. Order Here
Orange Glaze Instructions
  1. Mix confectioner's sugar with orange juice or freshly squeezed orange until you have a glaze the consistency thick enough to not run down the sides.
  2. Sprinkle immediately.
Almond Glaze Instructions
  1. Mix together milk with almond extract.Go gently on extract. Taste as you go. 1 cup of confectioner's sugar per tablespoon of iiquid.
  2. Note: In total, the cookies will need 4-5 cups confectioner's sugar to make enough glaze if you use a thick glaze like I do.
Notes
If you need gluten free, this transfers well with a good gluten free flour. I prefer Bob's Red Mill one to one flour.
Recipe by Spinach Tiger at https://spinachtiger.com/italian-ricotta-cookies-with-video/