Name: Christmas Italian Ricotta Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: For Cookies:; 3 3/4 cups all purpose flour; 2 teaspoons baking soda; 3/4 teaspoon salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 1 tablespoon lemon juice; 2 large eggs; 1 tablespoon vanilla extract; 1 3/4 cups whole milk ricotta cheese; For Icing:; 2 cups powdered sugar; 1/4 cup heavy whipping cream; For Topping:; Green Sprinkles; Red Sprinkles

Celebrate the holidays with these soft and tasty Christmas Italian Ricotta Cookies! Simple, cake like cookies with a sweet icing and topped with sprinkles.

cookies piled on a white plate with dark background.

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cookies lined up on a wire cooling rack.

I am absolutely in love with the cookies I'm sharing with you today! They're soft and sweet and topped with a delicious icing and sprinkles! What's not to love?

What's great about these cookies, if you change up the color of the sprinkles, they can be used for any holiday, birthday or some other occasion.

They have a touch lemon and vanilla flavors and the ricotta helps make the texture really soft. These cookies are seriously addicting and if you've never made them before, you HAVE to give them a try.

My family devoured them and we're excited to include them in our holiday cookie trays this year.

Keep scrolling for tips, holiday cookie recipes and more!

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

ingredients displayed on a marble background.

all purpose flour
baking soda
salt
unsalted butter
granulated sugar
lemon juice
eggs
vanilla extract
whole milk ricotta cheese
powdered sugar
heavy whipping cream
sprinkles, optional

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

Store leftovers in an airtight container for up to three days.

Make sure your cookie dough balls are no larger than one tablespoon. They will spread too much during baking.

The color from the sprinkles can bleed into the icing after a day. You can bake and cool the cookies, then do the icing and sprinkles right before serving.

More Christmas cookie recipes you might like:

You can add or substitute with these ingredients:

use any color sprinkles, or skip the sprinkles
use lemon extract instead of vanilla
sprinkle lemon zest on top instead of sprinkles

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cookies with no sprinkles on a wire cooling rack.

Our favorite kitchen supplies used with this recipe:

I hope you enjoy this recipe as much as we did!

CLICK TO PIN THIS RECIPE FOR LATER

close up of cookies on a white plate with a dark background.

Yield 36 small cookies

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

12 Min

Total time

27 Min

Christmas Italian Ricotta Cookies

Ingredients

For Cookies:
3 3/4 cups all purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
1 tablespoon lemon juice
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups whole milk ricotta cheese
For Icing:
2 cups powdered sugar
1/4 cup heavy whipping cream
For Topping:
Green Sprinkles
Red Sprinkles

Instructions

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Combine the flour, baking soda and salt in a medium sized bowl and set aside.
Cream the butter, sugar, and lemon juice together in a large mixer bowl on medium speed for 5 minutes. Add the eggs one at a time. Mix well. Add the vanilla extract and ricotta cheese. Mix well.
Slowly add the flour mixture and mix slowly.
Drop tablespoon sized balls of cookie dough onto the cookie sheet and gently shape into a ball shape. Chill dough in fridge in between baking times. This helps keep the dough cool and from separating.
Bake for 12 minutes or until the bottoms of the cookies are lightly golden. Remove to a cooling rack to cool completely.
To make the icing, whisk the powdered sugar and heavy cream together. Turn the cookies upside down and dip the tops of the cookies into the icing.
Turn the cookies over and add sprinkles. Allow to dry.

Notes

Store leftovers in an airtight container for up to three days.

Make sure your cookie dough balls are no larger than one tablespoon. They will spread too much during baking.

The color from the sprinkles can bleed into the icing after a day. You can bake and cool the cookies, then do the icing and sprinkles right before serving.

Nutrition Facts

Calories

189.91

Fat

7.7

Sat. Fat

4.74

Carbs

27.3

Fiber

0.35

Net carbs

26.94

Sugar

16.91

Protein

3.14

Sodium

124.89

Cholesterol

31.87

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.