There’s something truly magical about baking Ricotta Christmas Cookies during the holiday season. The minute the butter melts, the oven warms up, and the first batch slides in, the house feels different — softer, calmer, and filled with anticipation. These cookies aren’t flashy or complicated, but they hold generations of memories in every bite. They’re the kind of cookie that lives on handwritten recipe cards, passed down from one holiday season to the next.
I grew up with these cookies appearing every December, usually tucked between trays of biscotti and chocolate crinkles. They were always the first to disappear, not because they were the loudest or most decadent, but because they were impossibly soft, lightly sweet, and comforting in a way only homemade cookies can be. Someone would always sneak one before dinner, and somehow, everyone pretended not to notice.
What makes this Ricotta Christmas Cookies Recipe so special is the texture. Thanks to the ricotta cheese, these cookies stay pillowy soft for days — no dryness, no crumbling edges. They’re perfect for holidays, cookie exchanges, and cozy evenings when you just want something sweet but gentle. If you’re looking for an easy ricotta cookie recipe that feels traditional, festive, and deeply nostalgic, this is the one you’ll come back to year after year.
Why You’ll Love It
Incredibly soft and cake-like
The ricotta keeps these cookies moist and tender, even days after baking.
Easy enough for busy holiday baking
No chilling required, no complicated steps — just mix, scoop, and bake.
Perfect for Christmas cookie trays
They pair beautifully with richer cookies and add balance to dessert spreads.
Customizable for every holiday mood
Change the glaze color, add sprinkles, or flavor the dough with citrus or almond.
Great for gifting and sharing
These cookies travel well and stay fresh longer than most traditional cookies.
A true classic holiday recipe
This is the kind of recipe people ask for after the first bite.
Ingredient Notes & Details
All-Purpose Flour
Provides structure without making the cookies dense. Measure carefully for the softest texture.
Baking Powder
Helps the cookies rise slightly, giving them their signature fluffy shape.
Salt
Balances sweetness and enhances flavor — don’t skip it.
Unsalted Butter
Use softened butter for easy creaming and even texture.
Granulated Sugar
Sweetens the dough without overpowering the delicate ricotta flavor.
Eggs
Bind the dough and add richness. Room temperature eggs mix best.
Ricotta Cheese
The star ingredient. Use full-fat ricotta for the softest, creamiest cookies. Drain excess liquid if very wet.
Vanilla Extract
Adds warmth and classic holiday flavor.
Powdered Sugar
Used for the glaze, creating a smooth, snowy finish.
Milk
Thins the glaze to the perfect drizzle consistency.
Holiday Sprinkles
Optional, but highly recommended for festive charm.
Step-by-Step Instructions
Preheat and prepare baking sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
Whisk dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add eggs and flavoring
Beat in eggs one at a time, then mix in vanilla extract until smooth.
Incorporate ricotta
Add the ricotta cheese and mix gently until fully incorporated. The batter will look soft and creamy.
Combine wet and dry mixtures
Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Scoop the cookies
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake until set
Bake for 12–15 minutes, or until bottoms are lightly golden and tops are just set.
Cool completely
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Prepare the glaze
Whisk powdered sugar and milk until smooth and thick but pourable.
Glaze and decorate
Drizzle or dip cooled cookies into glaze and immediately top with sprinkles.
FAQ for Common Questions
What do ricotta cookies taste like?
They’re lightly sweet, soft, and delicate — more cake-like than chewy.
Do ricotta cookies need to be refrigerated?
Not immediately, but refrigeration helps them last longer.
Can I make Ricotta Christmas Cookies ahead of time?
Yes. They taste even better the next day as flavors settle.
Why are my cookies flat?
Too much moisture in ricotta or overmixing can affect shape.
Can I freeze ricotta cookies?
Yes, freeze unglazed cookies for best texture.
Can I flavor the glaze?
Absolutely — almond, lemon, or orange extract work beautifully.
Storage Tips
Refrigeration
Store in an airtight container in the fridge for up to 5 days.
Freezing
Freeze unglazed cookies for up to 2 months. Thaw before glazing.
Reheating
These cookies are best served at room temperature. Avoid reheating.
Variations
Lemon Ricotta Cookies
Add lemon zest and lemon juice for bright holiday flavor.
Almond Ricotta Cookies
Use almond extract in the dough and glaze for classic bakery taste.
Chocolate Chip Ricotta Cookies
Fold mini chocolate chips into the dough for extra indulgence.
Orange Glazed Ricotta Cookies
Use fresh orange juice and zest in the glaze.
Sprinkle-Free Classic Style
Leave plain for a simple, elegant cookie.
Gluten-Free Ricotta Cookies
Use a 1:1 gluten-free baking flour with excellent results.
What to Serve with Ricotta Christmas Cookies
Fresh + Light Sides
Fruit platters, citrus slices, or berries balance the sweetness.
Comfort Food Pairings
Hot cocoa, coffee, or spiced tea make perfect companions.
Holiday Table Classics
Serve alongside biscotti, sugar cookies, and chocolate truffles.
Protein Options
Pair with Greek yogurt for a breakfast-style treat.
Starches + Breads
Enjoy with biscotti or toasted brioche during brunch spreads.
Ricotta Christmas Cookies Recipe
Ingredients
For the Cookies
- ½ cup 115 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 1 cup 240 g whole-milk ricotta cheese
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 2½ cups 315 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Glaze
- 1½ cups 180 g powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
- Holiday sprinkles optional
Instructions
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Mix in the ricotta cheese, egg, vanilla extract, and almond extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Cover the dough and refrigerate for 1 hour to firm up.
- Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and place them 5 cm (2 inches) apart on the prepared baking sheets.
- Bake for 12–14 minutes, until the bottoms are lightly golden and the tops are set.
- Allow cookies to cool completely before glazing.
Make the Glaze
- Whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
- Spoon glaze over cooled cookies and decorate with sprinkles.
- Let glaze set before storing.
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