Italian Christmas Cookies Recipe
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 1 carton (15 ounces) ricotta cheese
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup butter, softened
- 3 to 4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 3 to 4 tablespoons milk
- Colored sprinkles
- 1. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
- 2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
- 3. In a large bowl, butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Yield: 8-1/2 dozen.
2 each: 150 calories, 6g fat (3g saturated fat), 28mg cholesterol, 131mg sodium, 23g carbohydrate (15g sugars, 0 fiber), 2g protein.
Reviews for Italian Christmas Cookies
"Made these cookies yesterday and they are so good. Used real butter and followed the recipe except for the frosting. Used 4 cups of confectionery sugar, 6 tbs of butter and added milk until correct spreading consistency and a good quality vanilla. Do not use low fat ricotta cheese. May try lemon zest in cookies next time for variation."
"I made them a few times and added lemon zest to the mix and to the glaze and they tasted fantastic!"
"The only good thing about these cookies is the texture. The flavor is quite bland. Will probably not make again."
"These moist, cake-like cookies were flying off the cooling rack before they were even frosted! Makes a nice big batch and freeze well too."
"I lost my great-grandmother's recipe for ricotta cookies, and have been looking for something similar...these are as close as it comes! Nonna always used almond or anise flavoring, so I added 2 tsp almond emulsion. As soon as they were out of the oven, it was like I was in Nonna's kitchen again! So good! I'll try the anise next time. Thank you so much for posting this recipe and giving me the opportunity to reconnect with the past!"
"I loved these cookies in years past, but this year I have a daughter that is gluten intolerant, and am wondering if anyone has tried the gf flour (i got mine at Costco) and did they turn out??"
"I have been making this cookie at least since 2006. It is a hit every year. My size is larger than a tsp closer to a tbsp"
"These cookies are the best! So moist & delicious."
"this are easy to make and taste great, what more could you want in a cookie"
"I have made these cookies for the past 2 yrs for the holidays. They are very moist and delicious. I just made several batches for my daughter-in-law's baby shower and used baby blue sprinkles in lieu of holiday. They were beautiful, wonderful and everyone enjoyed them! Last night I made a batch to bring for our trip to visit the expecting parents since they stated that "Nicholas Parker" (baby to be in 1 month) wanted some!!"
"Love this recipe!! The addition of ricotta is just the ticket to make a traditional Italian cookie , which is already good, great!! This has replaced my Mom's recipe in my files!!"
"One of my all time favorites!"
"Second time I have made this recipe. I love it because it is easy, is a nice addition to my cookie trays and it tastes great. I love that it makes so many cookies. These cookies freeze well. I used 4 cups of xxx sugar and used 4 tablespoons of milk for the frosting. However, I still had to add about a teaspoon more of milk. I probably had about 3 tablespoons of frosting left over. I am sure using only 3 cups of xxx sugar would have left me with more cookies then frosting. This recipe makes a soft cookie that has a nice flavor, so if you want to give it a try, it is worth your time."
"I brought these to a cookie party last year and they were a hit! They were so good that I decided they are to be part of my family's Christmas traditions. Just as good this year. Note- I halved the recipe this year and it worked just fine. I spoon the dough onto the cookie sheet on the bigger side so my cookies bake for 14 minutes and made 2 dozen."
"These are the only cookies that my family requests every year for the holidays!"
"Have made these cookies the last 3 years! They are great. Change up the sprinkles and you have Easter Cookies- Patriotic--etc..."
"Love this cookie. It is well liked by everyone and always a hit. I can make it for all holidays by just changing the color of the frosting with food coloring."
"Very soft cookie! :)"
"I made these today and they are so good! They are also very easy to make. I was a little worried before baking them because the batter was a little sticky but the cookies came out perfect are delicate in flavor and texture and are so good. They are delicious even without the frosting. I will add these to my cookie tray each year for sure!"
"These are the best cookies i have ever tasted!!!! :D i couldn't believe how good they came out! Even with weird ingredients!I signed up for this website because of this recipe just so i could rate it and give a review! I recommend making these NO DOUBT!!! :D Delicious!"
"Fabulous! Tried to make this type of cookie from a different recipe last year and they spread too much. This recipe, used with parchment paper, turned out perfectly. Nice and cakey, not too sweet. My kids, 5 and 7, were gobbling them up right out of the oven before I even put the icing on them. Used unsalted butter, lactose free milk, and colorless Wilton vanilla. Will definitely keep this on the Xmas cookie list."
"This was the best cookie recipe I have ever made!!!"
"These were the absolute hit of last years Christmas with all of my friends. Everyone wanted this recipe. They are so soft and taste great!"
"WE MAKE THESE EVERY YEAR AND THEY ARE A HIT WITH EVERYONE ONLY THING I DID DIFFERENTLY WAS ADD ALMOND EXTRACT INSTEAD OF VANILLA ONLY TO THE cookie PORTION THO THESE ARE SO SOFT EVEN DAYS AFTER THEY WERE MADE"
"These are huge tradition in our family! I've been using this recipe for years!! My Dad doesn't even wait for them to cool- he just starts poppin' them in! These are not anything like a sugar cookie- not extremely sweet at all. Mild vanilla and soft and fluffy like a cake! We eat them with our coffee in the mornings and with milk at night!"
"" This is such a simple recipe with a big impact. I made these cookies for Christmas and they were a huge hit everybody wanted the recipe. I saved a batch and froze them, and everytime I have company, I take a few out and they are as soft and delicious as the day I made them. They are the new cookie for everything not just the holiday's it's a classic and a timeless cookie THANK YOU'."
"In response to the negative reviews, I too changed the frosting recipe a bit, I used the small ice cream scoop to place on my cookie sheets, they stayed "puffed up" and did not spread much. you definitely need the frosting. I used whole ricotta cheese, no issues with the recipe at all.Patti Jones"
"I made these for the first time this Christmas. I make a new cookie every Christmas. This is such a keeper!!! Delicious flavor, texture is light and rich. I am making these for Valentines day and will sprinkle with pink and purple jimmies. These were the first of all of my Christmas cookies to disappear. My Christmas gifts to many is a generous plate of my cookies, everyone raved about these and noticed that they were new.I would recommend these to everyone!! A beautiful deilicous addition to your Christmas or any holiday, cookie choices!Patti Jones, Wrightstown, NJ"
"I made these cookies based on the glowing reviews, but frankly, I was disappointed. Without the frosting, they were rather tasteless. Maybe I should have used regular ricotta instead of part-skim. They looked pretty, however."
"AMAZING is all the words i have for this cookie! I did have to alter the frosting recipe but it turned out wonderful :)"
"They were a hit! Great cookies! Definately will make them again, everyone loved them.Thank you."
"This recipe makes a lot, so I often halve it. The cookies are moist and delicious, like little puff cakes. They are tasty with our without icing. Everyone loves them!"
"I'm getting so many compliments on these cookies and already have had people ask for the recipe. This is a keeper!"
"Definitely not definAtely"
"These cookies came out moist and deliciousbut my dough was too soft so I put it in thefridge for an hour. They still spread too muchand are not nice and round as pictured.What did I do wrong?"
"These are moist and delicious. I used canned vanilla frosting to make it easier, and they are still wonderful. I have been looking and practicing for a cookie exchange recipe -- found it!"
"These cookies exactly as written have been a family Christmas tradition for as far back as i can remember and as far back as my Dad can remember! Starting the day after Thanksgiving I make these cookies (double batch) once a week.. and that's still not enough! hehe! These cookies go quick in my house! GREAT recipe! GREAT memories!"
"I made these for Christmas and they got a lot of great reviews. Even one from someone that does not like ricotta cheese.I will make them often"
"I have been making this recipe for the past 3 years. They are very moist & if you ask me, better than the traditional Christmas sugar cookies. Easier too!"
"I was really surprised at how yummy these cookies are. I will definately make them again. The only change i made was using evaporated milk in the icing instead of regular. Very good!!"
"I made these last year and will be making them again!"
"Everyone loves these! I am making them today because I have so many people asking for them!! The best moist cookie I have ever had... I use anise in mine along with the vanilla. Delicious!!!"
"I made this cookies and they were a huge success and disappeared quickly. Very yummy!"