Italian Christmas Cookies

Italian Christmas Cookies just might be one of the most sought-after holiday cookies ever – right after shortbread! These soft, moist, and sweet cookies are prepared with salted butter and ricotta cheese. You just know that if those two ingredients are in anything, it’s going to be delicious! Topped with icing and sprinkles, these just scream Christmas!

These Italian Christmas Cookies remind me of two of my favourite Italians – Nadia and Emidio. I’m sure they would love these cookies! But, in true Italian fashion, Emidio would ask for an espresso to go with his cookie. And, Nadia would call my attention to the fact that I didn’t put out enough platters of cookies to fill an entire buffet table! I went to her home for brunch and there were eight people present, but there was enough food for twenty or thirty. She always jokes that when I invite someone for coffee, I only serve coffee! Ha!

Since the day I was fortunate enough to meet my dear friend, Nadia, I have loved these cookies. They have this buttery, sugary, slightly tart flavour. All of those flavours are married together in a soft, moist cookie. If you have never baked with ricotta before, you’re in for a treat!

These cookies are perfect for sharing. They pack well and will keep fresh for a few days in a cookie bag or box. Not only should these cookies be a part of your 2023 holiday baking, but make them a part of your annual cookie giveaway. Every year, we make up boxes or bags of cookies to share with neighbours. It’s so much work, but I love doing it. Nobody will get any of these though, because we ate them already!

I’m going to tell you all about this cookie recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the cookie recipes! Before I get into this brand-new series, let me make mention of the three previous holiday confection countdowns that I just finished up this year.

Back in October, I kicked off the holiday season with a holiday recipe series called Lord Byron’s 12 Christmas Donuts and followed that up with a second series called Lord Byron’s 12 Christmas Appetizers. And now, I’m starting out on this new series, which is the sixth annual instalment! I cannot believe that this is the sixth year in a row that I’ve shared Lord Byron’s 24 Cookies of Christmas! But, before we get to a list of ingredients and instructions for today’s recipe, let me tell you about this series and more!

LORD BYRON’S 24 COOKIES OF CHRISTMAS SERIES

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the fourth of my annual holiday recipe series for this season! This one is called Lord Byron’s 24 Cookies of Christmas – Volume 6! I will try to keep the recipes in this series quick and easy, just like in previous years. Even if a recipe looks complex, I promise you that it is not! My goal, as always, is to share recipes with you that are not too complex to whip up as a holiday treat for your family. 

Like every other holiday series I’ve shared over the years, this series will share a new recipe every day for the next 24 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 24 Cookies of Christmas series! Even though this is the fourth series for this holiday season, you can always look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – Make sure your butter is softened and at room temperature.
• Sugar – Sugar will caramelize when baked, which will help to brown cookies and cakes.  In cookies, the sugar will help the dough to spread, and will create a crispness to the bottom of the cookie.
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Ricotta – This is the key to this cookie recipe. Not only does it add flavour, but it keeps these cookies soft and pillow-y.
• Vanilla or Almond Extract – I like them both, but I used vanilla extract in this particular recipe.
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Soda
• Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar. 
• Milk
• Sprinkles

HOW TO MAKE ITALIAN CHRISTMAS COOKIES

Begin by preheating your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a mixing bowl, beat the butter for 2-3 minutes until the colour has lightened. Add the sugar and beat for another 2-3 minutes. Beat in the egg. Next, add the ricotta and vanilla extract. Beat until combined.

Add the flour and baking soda to the mixing bowl. Beat until just incorporated. Portion the dough into one-tablespoon amounts. Roll the dough into balls and place on the baking sheets, leaving two inches between each ball.
Bake for 13 minutes. Remove the cookies from the oven and allow them to cool on the baking sheets for 3 minutes before transferring them to a wire cooling rack to finish cooling.

Once cooled, whisk the confectioner’s sugar and milk until creamy smooth. Dip the tops of the cookies into the icing and place them back onto the cooling rack. Immediately top with sprinkles. Allow icing to firm before packaging or storing.

WHY BAKE WITH RICOTTA?

I think ricotta cheese is probably one of the most unappreciated cheeses there is here in North America. And, I think the Italians are brilliant for incorporating the ingredients into way more dishes than we do!

Ricotta is light and fluffy, and that’s exactly what it’s going to do in your baking. Cookies, cakes, scones, pancakes, etc., can all use ricotta to give height, lightness, and of course moisture!

When you open a container of ricotta, there may be some liquid floating on top. This does not mean it’s spoiled. Just use a whisk to blend it back into the rest of the cheese.

STORING, PACKAGING, & FREEZING

When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Italian Christmas Cookies, you certainly can! Once the chocolate has hardened, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!

You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out on a wire cooling rack to thaw completely. If packaging, wait until the condensation has evaporated. Whenever I work with anything covered in chocolate, I like to use a glove to prevent getting fingerprints on it as much as possible! Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!