Soft Italian Christmas Ricotta Cookies – A Sweet Taste of Nonna’s Kitchen

Tender, cake-like cookies kissed with ricotta and topped with vanilla frosting and festive sprinkles

Introduction: A Cookie That Carries a Legacy

Every December, Nonna’s kitchen transformed into a snow globe of flour, sugar, and sprinkles. These cookies—soft, tender, and kissed with ricotta—were the ones we waited all year for. They weren’t just dessert. They were tradition. They were love.

I’d sit on a stool with sticky fingers, “helping” her frost (and sneaking a few too many), while she told stories of Christmases past. We didn’t have a lot, she said—but we had these cookies, and that was plenty.

Now, I bake them every year. And every batch brings me back to that little kitchen filled with warmth, music, and powdered sugar footprints on the floor.

Ingredients

Here’s what you’ll need to make a batch of these nostalgic holiday favorites:

For the Cookies:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup ricotta cheese (whole milk preferred)

For the Frosting:

• 1 cup vanilla frosting (store-bought or homemade)
• Holiday sprinkles (red, green, white, gold—your choice!)

Optional: Add almond extract or lemon zest to the dough for a flavor twist.

Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cooling rack
• Spatula or spoon for frosting

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.

Step 2: Make the Dough

In a bowl:

• Whisk together flour, baking powder, baking soda, and salt.

In another bowl:

• Beat butter and sugar until light and fluffy.
• Add egg, vanilla, and ricotta cheese. Mix until smooth.

Gradually add dry ingredients to wet, mixing just until combined.

Tip: Don’t overmix—this keeps the cookies tender.

Step 3: Scoop & Bake

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.

Bake for 12–15 minutes, until edges are set and tops are slightly puffed.

Let cool on the pan for 5 minutes, then transfer to a wire rack.

Step 4: Frost & Decorate

Once cookies are completely cool:

• Spread or pipe vanilla frosting on top.
• Sprinkle with holiday sprinkles while frosting is still soft.

Optional: Chill frosted cookies for 10 minutes to set the frosting.

Serving Suggestions

Perfect for:

• Christmas cookie trays
• Holiday parties
• Gifts for neighbors and teachers
• Cozy nights with cocoa

Pair with:

• Hot chocolate
• Espresso or cappuccino
• Mulled wine

Tip: Serve on a festive platter with a dusting of powdered sugar for extra charm.

Variations to Try

Want to make them your own? Try these delicious twists:

Lemon Ricotta Cookies

Add lemon zest and juice to the dough and frosting.

Chocolate-Dipped Ricotta Cookies

Skip the frosting and dip cooled cookies in melted chocolate.

Nutty Ricotta Cookies

Add chopped pistachios or almonds to the dough or sprinkle on top.

Gluten-Free Version

Use a gluten-free flour blend.

Storage and Make-Ahead Tips

• Make-Ahead: Bake cookies up to 2 days in advance.
• Refrigerate: Store frosted cookies in airtight container for up to 5 days.
• Freeze: Freeze unfrosted cookies for up to 1 month. Thaw and frost before serving.

Tip: Layer cookies with parchment paper to prevent sticking.

Nutrition Notes (Per Cookie, ~1 of 24)

• Calories: ~120
• Protein: ~2g
• Carbohydrates: ~15g
• Fat: ~6g
• Sugar: ~10g
• Sodium: ~80mg
• Fiber: ~0g

These cookies are:

• Soft and tender
• Sweet and festive
• Perfectly portioned
• Great for sharing

Final Thoughts

These Soft Italian Christmas Ricotta Cookies are more than just a treat—they’re a memory, a tradition, and a little piece of Nonna’s kitchen. Whether you’re baking for loved ones or just for yourself, they’re guaranteed to bring warmth, joy, and a flurry of sprinkles to your season.