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Italian Ricotta Christmas Cookies

Learn how to make Italian Ricotta Christmas cookies that are as light and fluffy as a cloud.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Cookies
Cuisine: Italian
Servings: 5 dozen
Author: Mary Bryant Shrader

Equipment

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
  • 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-size bowl, whisk flour, salt, baking soda, and baking powder together.
  • Add 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 over bake.
  • Once finished baking, remove cookies from the oven and transfer 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/
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