The Best Ricotta Christmas Cookies Recipe!
Our favorite ricotta cookies! They’re easy to make and they’re always consistently delicious. They’re so good that you can never stop at just one. The ricotta cookie dough can be made two days in advance so it’s a great make-ahead recipe. Plus it makes a huge batch of cookies so they’re great for celebrations and gifting. You’ll love their lightly lemony flavor, the melt-in-your-mouth texture, and that sweet and simple icing finish. And if you want a little contrast finish them with crunchy sugar sprinkles which also add a pretty and festive pop of color.
Watch the Video!
Ingredients for Ricotta Christmas Cookies
This recipe calls for basic ingredients most all of which you already have on hand. You’ll need:
All-purpose flour Baking powder Salt Unsalted butter Granulated sugar Lemon Ricotta – use whole milk Vanilla Eggs Butter Powdered sugar Milk
How to Make Ricotta Cookies
Possible Variations
Almond extract: Use almond extract in place of the lemon zest and juice for another flavor option. Use 1/2 tsp almond extract in the dough and 1/4 tsp in the glaze. Replace lemon juice with milk. Orange: You can swap orange zest and orange juice for the lemon, and add extra zest for more orange flavor (up to 2 Tbsp). Lime: Lime zest and lime juice will work well in place of lemon. Use equal amounts. Chocolate chips: Add white chocolate chips to the cookie dough or mini chocolate chips. Nuts: 1 cup chopped walnuts or pecans can be added to the dough.
How to Store Ricotta Cookies
Container: Store ricotta cookies in an airtight container. If layering be sure to place parchment paper between them. Fridge: These will keep in the fridge for up to 4 days. Bring to room temperature before serving. Freezer: Ricotta cookies can be frozen for 3 months. I do however recommend waiting to add the icing though because it does wrinkle over time.
More Delicious Ricotta Dessert Recipes to Try!
Orange Chocolate Chip Ricotta Cookies Lemon Poppy Seed Ricotta Cookies Lemon Ricotta Cake Cannoli Puff Pastry Tarts with Ricotta Cream Filling
