Italian Ricotta Christmas Cookies
Learn how to make Italian Ricotta Christmas cookies that are as light and fluffy as a cloud.
Servings: 5 dozen
Equipment
- Cooling rack
Ingredients
Italian Ricotta Cookie Ingredients
- 2 cups Powdered sugar
- 2 sticks Butter, unsalted This is 1 cup of butter
- 2 tsp Lemon extract
- 3 large Eggs
- 16 ounce Container of ricotta cheese
- 4 cups All-purpose flour
- 1/2 tsp Salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 cup Colorful sprinkles
Icing Ingredients
- 4 cups Powdered sugar
- 1 large Lemon, zest and juice
- 1/2 tsp Lemon extract
- 1-2 tbsp Water, as needed
Instructions
Italian Ricotta Cookie Instructions
- Preheat oven to 350°F (177°C).
- In a large bowl, cream butter and sugar together.
- Add one egg at a time to the butter and sugar mixture, mixing well after each egg addition.
- Add ricotta and lemon extract to the butter and sugar mixture and mix well.
- In a medium-sized bowl, whisk flour, salt, baking soda, and baking powder together.
- Add the flour mixture to the butter and sugar mixture and mix well until a smooth dough is formed. (See video.)
- Using a teaspoon, drop dough onto a parchment-lined or greased baking sheet.
- Bake in the oven for 10-12 minutes until only lightly golden. DO NOT overbake.
- Once finished baking, remove the cookies from the oven and transfer them to a cooling rack.
- Once cooled, drizzle with icing and add sprinkles.
- These cookies will stay fresh, wrapped, on the counter for a few days. They can also be refrigerated, well wrapped, and will stay fresh for up to a week or two. If you want to freeze these cookies, I do not recommend adding the icing. Wrap them well, and they should stay fresh in the freezer for 2-3 months. Allow them to defrost, uncovered at room temperature, and then add the icing.
Icing Instructions
- Mix all ingredients together in a large bowl except the water. Icing should be quite thin so as to be able to drizzle over cookies.
- If the icing is too thick to drizzle, add 1 tablespoon of water to icing in a bowl and mix. If icing is still too thick to drizzle, add additional water, 1 tablespoon at a time until the desired consistency is reached.
Video
Notes
Find this recipe and video at https://marysnest.com/italian-ricotta-christmas-cookies-recipe-video/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
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