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Italian Ricotta Christmas Cookies

Delightful Italian cookies made with ricotta cheese, almond extract, and a colorful glaze, perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 90
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup ricotta cheese Well-drained
  • 3/4 cup granulated sugar
  • 1 large egg Room temperature
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
For the glaze
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 2 tablespoons hot water Adjust for desired consistency
  • 1 cup nonpareils or festive sprinkles For decoration

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together the all-purpose flour and baking powder.
  4. In a separate bowl, blend the ricotta cheese and granulated sugar until smooth.
  5. Mix in the egg and almond extract into the ricotta mixture.
  6. Gradually mix the dry ingredients into the wet mixture until just combined.
  7. If the dough is too sticky, refrigerate for 1 to 2 hours.
Baking and Glazing
  1. Scoop about a tablespoon of dough, roll into a ball, and place on the lined baking sheets, spacing them 2 inches apart.
  2. Bake for 8 to 10 minutes or until lightly golden on the bottoms.
  3. Cool on the baking sheets for 5 minutes before transferring to wire racks.
  4. Prepare the glaze by whisking together powdered sugar, almond extract, and hot water.
  5. Once the cookies are cool, dip their tops in the glaze and sprinkle with nonpareils.
  6. Allow to sit until the glaze has completely set before serving.

Notes

Ensure ricotta is well-drained for optimal texture. Store leftovers in an airtight container. These cookies can also be frozen for up to three months.