Italian Christmas Cookies {12 Weeks of Christmas Cookies}

I am feeling under the weather today so I’m going to keep this short and sweet. These are one of my favorite Christmas cookies. The ricotta adds an amazing moistness and unique texture. Plus there is frosting…could they get any better?

Italian Christmas Cookies
recipe from Best Loved Cookies and Bars by Taste of Home

1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15 ounces) ricotta cheese
2 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda

1/4 cup butter, softened
3 to 4 cups powdered sugar
1/2 tsp. vanilla extract
3 to 4 Tbsp. milk

Colored sprinkles

1. In a mixing 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 the creamed mixture.

2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

3. For frosting: in a mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in refrigerator.


20 thoughts on “Italian Christmas Cookies {12 Weeks of Christmas Cookies}

  1. Your Italian Christmas Cookies look so pretty and I am sure would taste delicious. This is a great recipe! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen


  2. Oh wow! Every recipe that I have seen on your blog so far has left me drooling!! Your food looks absolutely amazing!! I am so happy that you came and shared all your talent with us! Thanks so much for linking up to Strut Your Stuff Saturday! We hope that you will join us tomorrow!
    Camille @


  3. Pingback: 12 Weeks of Christmas Cookies Roundup « Meg's Everyday Indulgence

  4. Pingback: Could You Handle Being Santa Claus? |

  5. Pingback: Eve of the Eve » and baby makes 6!

  6. Hi I was just at a church fair today and someone made these cookies but called them lemon ricotta cookies. If I wanted to make them lemon what would you suggest the amount of lemon juice that I should put in the cookie dough and frosting?
    The cookies I had today were divine!
    Thank you in advance for an answer.


    • For the dough, I would add the zest of 1 lemon to the cookie dough. There is more flavor in the zest so it will provide more of a lemon flavor than lemon juice would (when baked). To make a lemon frosting, I would leave out the vanilla and replace the milk with lemon juice. Let me know how they turn out! A lemon version sounds absolutely divine and I think I’ll be trying it soon too!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s