Soft and Fluffy Italian Ricotta Holiday Cookies
The Ultimate Soft and Cake-Like Holiday Treat
If you are someone who prefers a thick, pillowy, cake-like cookie over a thin and crispy one, these Italian ricotta holiday cookies are about to become your new obsession. A staple on Italian dessert tables during the winter season, these delightful little mounds are famous for their incredibly tender, cloud-like texture. They literally melt in your mouth, offering a delicate sweetness that perfectly balances the rich, creamy cheese folded right into the dough.
The secret to achieving that signature bakery-style fluffiness is a combination of full-fat ricotta cheese and a very specific pantry staple: self-rising flour. By using a high-quality self-rising flour, you eliminate the need to measure out separate leavening agents, and the soft wheat yields an exceptionally light, airy crumb. Every bite is infused with a comforting hint of vanilla and a fragrant punch of almond extract, making them utterly irresistible.
Best of all, this drop-style cookie requires absolutely no chilling, rolling, or cutting. The dough comes together quickly in a stand mixer, and once the cookies are baked and cooled, they get dipped in a sweet, simple almond glaze. Finished with a shower of festive sprinkles, they look beautiful in holiday gifting tins and are guaranteed to be the first dessert to disappear at your annual cookie exchange.
Why You’ll Love This Recipe
- Incredibly soft texture: The ricotta cheese adds exceptional moisture, creating a cake-like bite that never turns dry or crumbly.
- No rolling required: This is a simple drop-dough recipe, saving you tons of time in the kitchen.
- The secret ingredient: Using self-rising flour streamlines the prep work and guarantees a perfectly light, fluffy rise every single time.
- Irresistible flavor: The combination of vanilla and almond extracts gives these cookies a classic, nostalgic Italian bakery taste.
- Fun to decorate: The sweet glaze is a blank canvas for your favorite colorful sprinkles, making them a hit with kids and adults alike.
- Stays fresh for days: Thanks to the rich dairy in the dough, these cookies remain remarkably soft on your counter for nearly a week.
Ingredients
- Unsalted butter: Make sure your butter is completely softened to room temperature so it creams smoothly with the sugar.
- Granulated sugar: Sweetens the cookie dough without making it overly heavy.
- Large eggs: You will need two eggs to bind the dough and provide structure. Ensure they are at room temperature.
- Whole milk ricotta cheese: This is the star of the show. You must use whole milk (full-fat) ricotta for the best flavor and a rich, tender crumb.
- Vanilla extract: Adds a warm, comforting background note to the cookie base.
- Almond extract: Used in both the dough and the glaze. It provides that iconic, slightly nutty flavor that Italian pastries are famous for.
- White Lily self-rising flour: This specific flour is milled from soft winter wheat, resulting in a significantly lighter, fluffier baked good.
- Powdered sugar: The base for your sweet, smooth icing.
- Milk: Just a few tablespoons are needed to thin the powdered sugar into a dip-able glaze.
- Holiday sprinkles: Nonpareils or classic jimmies work perfectly to add a festive crunch.
Step-by-Step Instructions
Step 1: Prep the Oven and Pans
Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Getting your pans ready first ensures you can immediately scoop the sticky dough once it is mixed.
Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, combine your softened unsalted butter and granulated sugar. Beat them together on medium-high speed until the mixture looks pale, light, and very fluffy. This usually takes about three minutes. Scrape down the sides of the bowl with a rubber spatula. Next, beat in the eggs one at a time, ensuring the first egg is fully incorporated before adding the second.
Step 3: Add the Ricotta and Flavorings
Turn the mixer down to medium speed and add the whole milk ricotta cheese, vanilla extract, and almond extract. Beat the mixture until it is completely smooth and creamy. Do not worry if the batter looks slightly separated or curdled at this stage; it will come together perfectly once you add the dry ingredients.
Step 4: Fold in the Self-Rising Flour
Turn your mixer to its lowest possible speed. Gradually add the White Lily self-rising flour into the wet ingredients, doing so in two or three batches. Mix just until the white streaks of flour disappear, and then immediately turn the mixer off. Overmixing will develop the gluten and make your cookies tough. The finished dough will be exceptionally thick and very sticky.
Step 5: Scoop the Dough
Because this dough is so tacky, a spring-loaded cookie scoop is your best friend here. Drop round tablespoonfuls of the dough onto your prepared baking sheets, leaving about two inches of space between each mound. If you do not have a cookie scoop, you can use two spoons to drop the dough into neat little circles.
Step 6: Bake and Cool
Bake the cookies in the preheated oven for 12 to 15 minutes. You are looking for the bottoms to turn a light, golden brown, but the tops should remain very pale and cake-like. Do not wait for the tops to brown, or you will overbake them! Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 7: Glaze and Decorate
While the cookies finish cooling, prepare your icing. In a small bowl, whisk together the powdered sugar, milk, and almond extract until you have a thick but dippable glaze. If it is too thin, add a little more powdered sugar. Once the cookies are entirely cool to the touch, invert them and dip the tops directly into the glaze. Turn them right side up, place them back on the wire rack, and immediately shower them with holiday sprinkles before the glaze sets.
Expert Cooking Tips
- Drain watery ricotta: If you open your tub of ricotta and notice a pool of liquid on top, drain it through a fine-mesh sieve before adding it to the bowl. Too much excess liquid will make the cookies spread flat.
- Use room temperature ingredients: Cold eggs and cold ricotta will cause your softened butter to seize up and become lumpy. Let your dairy sit on the counter for at least 30 minutes before baking.
- Do not touch the hot cookies: These cookies are incredibly delicate right out of the oven. Wait until they are completely cool before attempting to dip them in the glaze, or they will fall apart in the bowl.
- Work in small batches when decorating: The sweet almond glaze hardens fairly quickly. Dip three or four cookies at a time, add the sprinkles, and then move on to the next batch so the sprinkles actually stick.
- Keep the glaze thick: You want the icing to sit brightly on top of the cookie, not absorb completely into it. It should be thick enough to cling to the cookie but thin enough to drip off slightly.
Variations to Try
- Lemon Ricotta Cookies: Swap out the almond extract for a teaspoon of fresh lemon juice and a tablespoon of fresh lemon zest in the dough. Use lemon juice instead of milk for a bright, citrusy glaze.
- Traditional Anise Flavor: For a truly old-school Italian bakery experience, replace the almond extract with anise extract for a subtle, sweet licorice flavor.
- Chocolate Chip Ricotta: Fold half a cup of miniature semi-sweet chocolate chips into the sticky dough right before scooping.
- Any-Holiday Cookies: Swap the red and green Christmas sprinkles for pastel colors in the spring, or orange and black for a fun autumn treat.
What to Serve With Italian Ricotta Holiday Cookies
Because of their cake-like texture, these cookies are phenomenal when served alongside a hot beverage. Pair them with:
- A strong shot of espresso or a frothy cappuccino.
- A hot cup of Earl Grey or chamomile tea.
- A traditional Italian dessert spread featuring biscotti and cannoli.
- A festive mug of warm, spiced mulled wine after dinner.
Storage & Reheating
Refrigerator
Store the fully glazed and dried cookies in an airtight container. Because of the high moisture content from the ricotta, placing a sheet of wax paper between the layers will prevent them from sticking together. They will stay fresh in the refrigerator for up to 5 days, or on the counter for about 3 days.
Freezer
These cookies freeze wonderfully! For the best results, freeze them before you add the glaze. Place the baked, cooled cookies in a freezer-safe container for up to 3 months. Thaw them on the counter at room temperature, then dip them in freshly made glaze and add the sprinkles.
Reheating
These cookies are meant to be enjoyed at room temperature or slightly chilled. Reheating them in the microwave will melt the beautiful glaze into a sticky mess and change the delicate cake texture.
Frequently Asked Questions
Can I use part-skim ricotta cheese instead of whole milk?
While you technically can use part-skim ricotta, it is highly discouraged. The fat in the whole milk ricotta is exactly what gives these cookies their rich flavor and incredibly soft, tender crumb. Part-skim will yield a drier, less flavorful cookie.
What if I cannot find White Lily self-rising flour?
If you cannot find this specific brand, you can use any standard self-rising flour. Alternatively, you can make your own substitute by combining 2 1/2 cups of all-purpose flour, 3 3/4 teaspoons of baking powder, and 1/2 teaspoon of salt.
Why is my cookie dough so incredibly sticky?
Do not panic! Ricotta cookie dough is notoriously wet and sticky. It should resemble a very thick muffin batter rather than traditional rollable cookie dough. Using a cookie scoop is the easiest way to handle it without making a mess.
Why did my cookies spread out and become completely flat?
Flat cookies are usually the result of overly wet ricotta cheese or butter that was melted rather than just softened. Always drain your ricotta if it looks watery, and make sure your butter is cool to the touch but easily dented with a finger.
Why did my glaze turn translucent on the cookies?
If your glaze looks clear or absorbs into the cookie, the cookies were likely still warm when you dipped them. Make absolutely sure they are completely cooled. You can also whisk a few more spoonfuls of powdered sugar into the glaze to thicken it up.
Final Thoughts
Baking a batch of these soft, fluffy Italian ricotta holiday cookies is a wonderful way to bring a touch of classic bakery magic into your own home. The combination of the tender, cake-like center, the sweet almond glaze, and the satisfying crunch of holiday sprinkles makes them a universally loved treat. Whether you are continuing an old family tradition or starting a brand new one, this easy drop-cookie recipe is sure to secure a permanent spot in your holiday baking rotation. Grab your mixer and enjoy the sweetest part of the season!
Italian Ricotta Holiday Cookies
Incredibly soft, cake-like Italian cookies made with whole milk ricotta and topped with a sweet almond glaze and festive sprinkles.
Ingredients
- 1/2 cup Unsalted butter softened to room temperature
- 1 cup Granulated sugar
- 2 large Eggs room temperature
- 15 oz Whole milk ricotta cheese drained if watery
- 1 tsp Vanilla extract
- 1/2 tsp Almond extract
- 2 1/2 cups White Lily self-rising flour
- 2 cups Powdered sugar for glaze
- 3-4 tbsp Milk for glaze
- 1/4 tsp Almond extract for glaze
- Holiday sprinkles for topping
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium-high speed until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add the ricotta cheese, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract. Mix on medium speed until the batter is smooth and well combined.
- Turn the mixer to low speed and gradually add the self-rising flour. Mix just until the dry streaks of flour disappear. The dough will be very sticky.
- Using a cookie scoop, drop tablespoon-sized mounds of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie.
- Bake for 12-15 minutes. The bottoms should be lightly golden, but the tops will remain pale and cake-like. Do not overbake.
- Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk the powdered sugar, milk, and 1/4 teaspoon of almond extract in a small bowl until smooth and thick.
- Dip the tops of the completely cooled cookies into the glaze. Place them back on the wire rack and immediately top with holiday sprinkles. Let sit until the glaze hardens.
Notes
Flour Substitute: If you do not have self-rising flour, use 2 1/2 cups all-purpose flour whisked with 3 3/4 teaspoons baking powder and 1/2 teaspoon salt. Drain the Ricotta: If your brand of ricotta is very wet, drain the excess liquid through a fine-mesh sieve so your cookies don't spread too flat. Cool Completely: Do not glaze warm cookies! The glaze will melt and absorb into the cakey texture instead of setting on top. Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days, with wax paper between the layers.
