11 Italian Ricotta Christmas Cookies Cheese Based

Classic Italian Ricotta Cookies

Classic Italian Ricotta Cookies are a delightful treat that beautifully embody the essence of Italian holiday baking. These soft, cake-like cookies are made from ricotta cheese, which gives them a moist texture and rich flavor, making them perfect for festive gatherings. They’re often glazed and sometimes adorned with colorful sprinkles, adding a cheerful touch to any dessert table.

Ingredients

Directions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside as you prepare the wet ingredients.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Ricotta and Egg: Incorporate the ricotta cheese and egg into the butter-sugar mixture, mixing until everything is well combined. Add the vanilla extract and lemon zest to enhance the flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; you want to maintain the soft texture of the cookies.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies: Bake in the preheated oven for about 15-18 minutes, or until the edges are lightly golden. The centers may appear soft but will firm up as they cool.
8. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
9. Prepare the Glaze: In a small bowl, mix the powdered sugar with milk until smooth. Adjust the consistency by adding more sugar or milk as necessary.
10. Glaze and Decorate: Once the cookies are completely cooled, drizzle the glaze over the tops. If desired, sprinkle with colorful sprinkles for a festive touch.
11. Serve and Enjoy: Allow the glaze to set, then your Classic Italian Ricotta Cookies are ready to serve! Enjoy them with a cup of coffee or gift them to friends and family during the holiday season.

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Lemon Zest Ricotta Cookies

Lemon Zest Ricotta Cookies are a delightful twist on the classic Italian ricotta cookie, adding a vibrant lemon flavor that perfectly complements the creamy texture of the ricotta. These cookies are light, fluffy, and bursting with citrus aroma, making them a revitalizing treat that is perfect for any holiday gathering or simply to enjoy with a cup of tea.

Ingredients

Directions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to guarantee that the cookies do not stick.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients together thoroughly and set the mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter with granulated sugar. Mix for about 3-4 minutes until the mixture is light and fluffy, assuring that it is well combined.
4. Add Ricotta and Egg: Incorporate the ricotta cheese and large egg into the butter-sugar blending, mixing until everything is seamlessly combined. Add the vanilla extract and the zest from the lemons, mixing until fully incorporated for an extra burst of flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. It’s important to mix only until no streaks of flour remain to keep the cookies from becoming dense.
6. Scoop the Dough: Using a cookie scoop or tablespoon, portion out balls of dough and place them on the prepared baking sheet, making sure to space them about 2 inches apart for even baking.
7. Bake the Cookies: Place the baking sheet in the oven and bake for approximately 15-18 minutes, or until the cookies are lightly golden around the edges. The centers may appear soft but will firm up as they cool.
8. Cool the Cookies: Once the cookies are finished baking, remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Glaze (Optional): If desired, you can prepare a lemon glaze by mixing the powdered sugar with milk until you reach a smooth consistency. Drizzle the glaze over the cooled cookies and sprinkle with additional lemon zest or sprinkles for decoration.

Enjoy your Lemon Zest Ricotta Cookies as a delightful, zesty treat!

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Chocolate Chip Ricotta Cookies

Chocolate Chip Ricotta Cookies are a delectable variation of traditional Italian ricotta cookies, combining the rich, creamy texture of ricotta cheese with the sweetness of chocolate chips. These cookies are soft, chewy, and incredibly flavorful, making them a perfect addition to your holiday cookie platter or as a treat anytime you crave something sweet.

Ingredients

Directions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee the cookies do not stick.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, add the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, cream the mixture together for about 3-4 minutes until it is light and fluffy.
4. Add Ricotta and Egg: Incorporate the ricotta cheese and large egg into the butter-sugar mixture. Mix until everything is well blended. Add the vanilla extract and mix until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined, being careful not to overmix—it’s critical to avoid dense cookies.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips with a spatula, making sure they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, portion out balls of dough and place them onto the prepared baking sheet, spacing them around 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for approximately 15-18 minutes, or until the edges are lightly golden but the centers remain soft. They will firm up as they cool on the baking sheet.
9. Cool and Decorate: Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, mix powdered sugar with milk to create a glaze and drizzle over the cookies or decorate with sprinkles. Enjoy your Chocolate Chip Ricotta Cookies!

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Almond Ricotta Cookies

Almond Ricotta Cookies are a delightful and aromatic variation of traditional Italian ricotta cookies, featuring the nutty flavor of almond extract and slivered almonds for added texture. These cookies are soft, chewy, and subtly sweet, making them a wonderful addition to festive gatherings or just a cozy afternoon treat.

Ingredients

Directions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to help prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed, then set the bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, cream the mixture for about 3-4 minutes until it becomes light and fluffy.
4. Add Ricotta and Egg: Next, add the ricotta cheese and the large egg to the butter-sugar mix. Blend until everything is combined smoothly. Pour in the vanilla extract and almond extract, mixing until well incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Gently stir until just combined, being careful not to overmix, as this can lead to dense cookies.
6. Fold in Almonds: With a spatula, gently fold in the slivered almonds, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them roughly 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for approximately 15-18 minutes, or until the edges are lightly golden, while the centers remain soft.
9. Cool and Decorate: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. In the meantime, prepare a simple glaze by mixing powdered sugar and milk until smooth; drizzle over the cooled cookies if desired. For finishing touch, you can sprinkle additional slivered almonds on top.

Enjoy your delicious Almond Ricotta Cookies!

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Pistachio Ricotta Cookies

Pistachio Ricotta Cookies are a delicious twist on the classic Italian ricotta cookie, incorporating the rich, nutty flavor of pistachios. These cookies are soft, chewy, and have a delightful crunch from the crushed nuts, perfectly complemented by the creaminess of ricotta cheese. Ideal for holiday festivities or simply as a sweet treat any time of the year, these cookies are sure to impress your family and friends.

Ingredients

Directions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this bowl aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, cream these ingredients together for about 3-4 minutes until the mixture is light and fluffy.
4. Incorporate Ricotta and Egg: Add the ricotta cheese and the large egg to the creamed butter mixture. Blend until smooth. Then, add in the vanilla extract and pistachio extract, mixing until everything is well incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can cause the cookies to become dense.
6. Fold in Pistachios: Gently fold in the chopped pistachios using a spatula, ensuring they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cookies and garnish with additional chopped pistachios if desired.
10. Enjoy: Serve your delicious pistachio ricotta cookies with coffee or tea, or enjoy them on their own as a delightful treat!

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Cranberry Orange Ricotta Cookies

Cranberry Orange Ricotta Cookies are a delightful holiday treat that combines the invigorating tartness of cranberries with the bright citrusy notes of orange. These soft and chewy cookies, enriched with creamy ricotta cheese, make for a festive dessert that’s perfect for sharing with family and friends during the holiday season or any time of the year.

Ingredients

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed. Set the bowl aside.
3. Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, mix until the ingredients are light and fluffy, about 3-4 minutes.
4. Add Ricotta and Egg: Add the ricotta cheese and the large egg to the creamed mixture. Mix until smooth. Then stir in the vanilla extract and orange zest until fully incorporated.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing gently until just combined. Be careful not to overmix to keep the cookies soft.
6. Fold in Dried Cranberries: Gently fold in the dried cranberries using a spatula until they are evenly distributed in the cookie dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, ensuring ample space between each cookie as they will spread while baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers look set.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare the Glaze: In a small bowl, mix the powdered sugar with the milk and orange juice until smooth to create a glaze. Drizzle over the cooled cookies for an added touch of sweetness.
11. Garnish and Serve: If desired, sprinkle additional chopped cranberries over the glazed cookies for decoration. Serve and enjoy these delicious cranberry orange ricotta cookies with friends and family!

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Spiced Ricotta Cookies

Spiced Ricotta Cookies are a warm and fragrant holiday treat, perfect for cozy gatherings or festive celebrations. These soft, cake-like cookies are infused with seasonal spices such as cinnamon and nutmeg, combined with creamy ricotta cheese for a delightful texture. Topped with a sweet glaze, they will surely become a favorite in your holiday cookie repertoire.

Ingredients

Directions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium mixing bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk together until the mixture is uniform and free of lumps. Set this bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, add the softened unsalted butter, granulated sugar, and brown sugar. With an electric mixer on medium speed, beat the mixture until it’s light, fluffy, and well combined, typically taking about 3-4 minutes.
4. Add Wet Ingredients: To the creamed mixture, add the ricotta cheese, large egg, and vanilla extract. Mix on medium speed until everything is smooth and incorporated.
5. Incorporate Dry Mixture: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed just until combined. It’s important not to overmix; you want to maintain a light texture.
6. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheet. Make sure to leave enough space between each mound, as they will spread during baking.
7. Bake the Cookies: Place the baking sheet into the preheated oven. Bake for 12-15 minutes or until the edges are lightly golden but the centers remain soft.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth and drizzleable. You can adjust the thickness by adding more sugar or milk as needed.
10. Glaze and Serve: Once the cookies are completely cooled, drizzle the glaze over the top of each cookie. Allow the glaze to set for a few minutes before serving or storing them. Enjoy your delightful Spiced Ricotta Cookies!

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Nutella Stuffed Ricotta Cookies

Nutella Stuffed Ricotta Cookies are a decadent twist on the classic ricotta cookie, combining the rich, creamy goodness of ricotta with the indulgent, chocolatey delight of Nutella. These cookies are soft and cake-like, with a gooey Nutella center that oozes with every bite. Perfect for any holiday gathering or a cozy treat any time of year, these cookies are guaranteed to satisfy your sweet tooth.

Ingredients

Directions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Confirm there are no lumps in the mixture, then set it aside.
3. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, cream the mixture until it becomes light and fluffy, which should take about 3-4 minutes.
4. Add Ricotta and Wet Ingredients: Add the ricotta cheese, egg, and vanilla extract to the creamed mixture. Mix on medium speed until everything is smooth and fully incorporated.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to maintain a light and airy texture.
6. Prepare Nutella Filling: In a separate bowl, scoop out the Nutella and refrigerate it for about 15 minutes. This will make it easier to manage and help it hold its shape when stuffed in the cookies.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheets, making sure there is sufficient space between them.
8. Stuff the Cookies: Flatten each mound of dough slightly and place about a teaspoon of chilled Nutella in the center. Take another rounded tablespoon of dough and place it on top of the Nutella mound, sealing the edges to encase the filling.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the cookies have slightly puffed up.
10. Cool and Dust: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Before serving, dust the cookies with powdered sugar for an added touch of sweetness.

Enjoy your delicious Nutella Stuffed Ricotta Cookies!

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Raspberry Ricotta Cookies

Raspberry Ricotta Cookies are a delightful holiday treat that perfectly combine the creamy texture of ricotta cheese with the tart sweetness of fresh raspberries. These cookies are soft and chewy, bursting with fruity flavor and topped with a sweet glaze. They are a great way to celebrate the festive season or simply enjoy a light, fruity dessert any time of year.

Ingredients

Directions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Make sure there are no lumps, and set the mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat them together with an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Ricotta and Wet Ingredients: Add the ricotta cheese, egg, and vanilla extract to the creamed butter and sugar mixture. Mix on medium speed until everything is well combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the bowl of dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to maintain a soft texture.
6. Add Raspberries: Gently fold in the fresh raspberries using a spatula or wooden spoon. Be careful not to break them up too much, as you want to keep some whole pieces in the dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheets, allowing enough space (about 2 inches) between each mound for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for about 12-15 minutes or until the edges are lightly golden. The cookies should be soft to the touch; they will firm up as they cool.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Make the Glaze: In a medium bowl, combine the powdered sugar and milk, whisking until smooth. Adjust the thickness by adding more milk or powdered sugar as needed.
11. Frost the Cookies: Once the cookies are completely cool, drizzle or spread the glaze over each cookie. Allow the glaze to set before serving.

Enjoy these delicious Raspberry Ricotta Cookies with family and friends during the holiday season!

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Frosted Ricotta Christmas Cookies

Frosted Ricotta Christmas Cookies are a festive and delicious way to celebrate the holiday season. These cookies have a soft, cake-like texture thanks to the ricotta cheese and are often enhanced with a hint of vanilla and a touch of lemon zest. The sweet frosting on top adds a delightful finish, making them a perfect treat to share with family and friends during Christmas gatherings.

Ingredients

Directions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg. Set this mixture aside for now.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3-4 minutes.
4. Add Ricotta and Wet Ingredients: Incorporate the ricotta cheese, egg, vanilla extract, and lemon zest into the butter and sugar mixture. Mix on medium speed until the ingredients are fully combined and smooth.
5. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to guarantee the cookies remain soft and tender.
6. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
8. Prepare the Frosting: In a bowl, whisk together the powdered sugar and milk until you achieve a smooth, spreadable consistency. If the frosting is too thick, add a bit more milk; if it’s too thin, add more powdered sugar.
9. Frost the Cookies: Once the cookies are completely cooled, generously frost the tops with the icing and sprinkle with colored sprinkles if desired for a festive touch.
10. Serve and Enjoy: Allow the frosting to set for a few minutes before serving. These cookies are perfect for sharing during the holiday season!

Ricotta Snowball Cookies

Ricotta Snowball Cookies are delightful, melt-in-your-mouth treats that are perfect for the holiday season. These cookies have a rich, buttery flavor enhanced by creamy ricotta cheese, rolled in powdered sugar for a sweet finish. With just a few simple ingredients, they come together quickly and make a wonderful addition to any Christmas cookie platter.

Ingredients

Directions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
3. Add Ricotta and Vanilla: Mix in the ricotta cheese and vanilla extract. Continue to blend until the mixture is smooth and well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and chopped nuts (if using). Gradually add this dry mixture to the wet mixture, beating on low speed until just combined. Be careful not to overmix.
5. Form the Cookies: Using your hands, take small portions of the dough and roll them into balls, about 1-inch in diameter. Place them on the prepared baking sheets, leaving about 2 inches of space between each ball.
6. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is fine.
7. Cool and Coat: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. While they are still warm, roll the cookies in powdered sugar until fully coated. Transfer the cookies to wire racks to cool completely.
8. Enjoy: Once cooled, the Ricotta Snowball Cookies are ready to serve. Store any leftovers in an airtight container at room temperature. Enjoy your festive treats!