Italian Ricotta Christmas Cookies
Italian Christmas Ricotta Cookies, the best softest sugar cookie you will ever eat.
Servings: 48
Ingredients
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- 1 cup unsalted butter softened at room temperature
- 1 3/4 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
- 1/4 teaspoon freshly grated nutmeg
- Nutmeg Grinder
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
- Preheat oven to 350 degrees F.
- Cream butter until smooth. Add sugar and cream.
- Add eggs and incorporate.
- Add vanilla.
- Add ricotta cheese
- Mix together dry ingredients with a whisk.
- Add dry ingredients to ricotta mixture. Mix well.
- Roll or scoop into tablespoon-sized ball. You can make the cookies smaller. I like this larger size.
- Place on ungreased cookie sheet and bake for 8-10 minutes until the bottoms of cookie are golden brown.
- Allow to cool for a few minutes. Remove to a rack.
- Place a piece of parchment paper under rack.
- Glaze cookies. Add sprinkles. Order Here
Orange Glaze Instructions
- 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.
- Sprinkle immediately.
Almond Glaze Instructions
- Mix together milk with almond extract.Go gently on extract. Taste as you go. 1 cup of confectioner's sugar per tablespoon of iiquid.
- 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.
Video
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.