Italian Christmas Cookies
These Italian Christmas cookies are buttery, almond cookies made with ricotta and topped with a sweet, almond glaze.
Servings 30 Cookies
Calories 101kcal
Equipment
- Measuring Cups and Spoons
- baking sheet
- parchment paper
- Whisk
- Mixing Bowl
Ingredients
- ¼ cup butter, softened
- 1 cup sugar
- 8 ounces ricotta cheese
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 egg
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
Glaze
- 1 cup powdered sugar
- 1 tablespoon water
- ¼ teaspoon almond extract
- Sprinkles
Instructions
- Line a baking sheet with parchment paper.
- Preheat your oven to 350 degrees.
- In a medium bowl cream together the butter and sugar until light and creamy.
- Add in the ricotta, vanilla, almond extract and egg and mix until combined.
- Stir in the flour and baking powder and salt.
- Use a 1 ½ tablespoon cookie scoop and place the dough onto the sheet about 2 inches apart.
- Bake for 15 minutes just until the bottoms turn light brown.
- Cool the cookies on a rack until they are completely cool.
- Make the glaze by whisking together the powdered sugar, water and almond extract until smooth.
- Spoon the icing over the cookies and immediately top with sprinkles.
- Serve!
Notes
- Store in an airtight container for 3-5 days.
- You can use lemon juice instead of almond if you prefer.
- You can also add sprinkles to the dough if you like.
- You can also add a handful of mini chocolate chips to the dough.
- If the glaze is too thick add a teaspoon more water at a time until your desired consistency.
- If the glaze gets too thin add a bit more powdered sugar.
Nutrition
Serving: 1Cookie | Calories: 101kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 81mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 89IU | Calcium: 30mg | Iron: 0.5mg