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4.17 from 6 votes

Italian Ricotta Christmas Cookies

Italian Christmas Ricotta Cookies, the best softest sugar cookie you will ever eat.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Cookies
Cuisine: Italian
Servings: 48
Author: Angela Roberts


  • This recipe contains Amazon Affiliate links which earn a small commission.
  • 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


  • 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.



If you need gluten free, this transfers well with a good gluten free flour. I prefer Bob's Red Mill one to one flour.