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Italian Christmas Cookies

A single batch of these ricotta cheese cookies is never enough. I usually make one to give away and two more to keep at home. The ricotta cheese makes the morsels extra moist. —Doris Marshall, Strasburg, Pennsylvania
  • Total Time
    Prep: 25 min. Bake: 15 min./batch + cooling
  • Makes
    7 dozen

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1 carton (15 ounces) ricotta cheese
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • FROSTING:
  • 1/4 cup butter, softened
  • 3 to 4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% milk
  • Colored sprinkles

Directions

  • Preheat oven to 350°. In a bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  • In a large bowl, cream together butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.



Test Kitchen Tips
  • For extra texture and flavor, top cookies with chopped nuts.
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • If you forgot to set your butter out to soften, here's how to do it quickly.
  • Nutrition Facts
    1 cookie: 92 calories, 3g fat (2g saturated fat), 16mg cholesterol, 74mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
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