why make this recipe
These Soft Ricotta Italian Christmas Cookies with Almond Glaze are not only delicious but also bring a festive spirit to your holiday gatherings. Made with creamy ricotta cheese, these cookies are soft and tender. The almond glaze adds a sweet touch that perfectly complements the cookie’s rich flavor. They are easy to make and can be decorated in bright colors, making them a fun treat for all ages.
how to make Soft Ricotta Italian Christmas Cookies with Almond Glaze
Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 cup whole milk ricotta cheese
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp almond extract
- Red and green sprinkles for decoration
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Cream the softened butter and granulated sugar together in a large bowl until light and fluffy, about 3-5 minutes.
- Beat in the egg, ricotta cheese, vanilla extract, and almond extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Cool completely on a wire rack.
- Whisk together the powdered sugar, milk, and almond extract in a medium bowl until smooth for the glaze.
- Dip the tops of the cooled cookies into the glaze, allowing excess to drip off, and place them on a wire rack.
- Immediately sprinkle with red and green sprinkles.
- Allow the glaze to set before serving.
how to serve Soft Ricotta Italian Christmas Cookies with Almond Glaze
These cookies are best served with a warm cup of tea or coffee. They make an excellent addition to holiday cookie trays or can be packaged as gifts for family and friends. Their vibrant decoration adds cheer to any gathering.
how to store Soft Ricotta Italian Christmas Cookies with Almond Glaze
To keep these cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, consider freezing them without the glaze. When you are ready to serve, just glaze them and enjoy!
tips to make Soft Ricotta Italian Christmas Cookies with Almond Glaze
- Make sure the butter is softened to room temperature for easy mixing.
- Do not overmix the dough to ensure the cookies remain tender.
- Experiment with different sprinkles or toppings for varied designs.
variation (if any)
You can add chocolate chips or nuts to the dough for extra flavor. Also, consider using lemon or vanilla extract for a different taste in the glaze.
FAQs
- Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese, but it may change the cookie’s texture slightly. - Can I decorate these cookies ahead of time?
Yes, you can decorate them a day or two ahead. Just store them in an airtight container. - What if I don’t have almond extract?
You can substitute almond extract with more vanilla extract, but the flavor will change slightly.
Soft Ricotta Italian Christmas Cookies with Almond Glaze
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Soft Ricotta Italian Christmas Cookies with Almond Glaze are tender and flavorful, perfect for holiday gatherings.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 cup whole milk ricotta cheese
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp almond extract
- Red and green sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Cream the softened butter and granulated sugar together in a large bowl until light and fluffy, about 3-5 minutes.
- Beat in the egg, ricotta cheese, vanilla extract, and almond extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Cool completely on a wire rack.
- Whisk together the powdered sugar, milk, and almond extract in a medium bowl until smooth for the glaze.
- Dip the tops of the cooled cookies into the glaze, allowing excess to drip off, and place them on a wire rack.
- Immediately sprinkle with red and green sprinkles.
- Allow the glaze to set before serving.
Notes
Make sure the butter is softened to room temperature for easy mixing. Do not overmix the dough to ensure the cookies remain tender. Experiment with different sprinkles or toppings for varied designs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian