I am feeling under the weather today so I’m going to keep this short and sweet. These are one of my new favorite Christmas cookies.
The ricotta adds an amazing moistness and unique fluffy yet heavy texture.
That probably doesn’t make a whole lot of sense but if you make them you will totally understand. Plus there is frosting and sprinkles…could they get any better?
Let me know some of your Christmas cookie favorites in the comments.
Italian Christmas Cookies
- 1 cup butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 (15 oz.) container ricotta
- 2 tsp. vanilla extract
- 4 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
For the Frosting:
- 1/4 cup butter, softened
- 3 to 4 cups powdered sugar
- 1/2 tsp. vanilla extract
- 3 to 4 Tbsp. whole milk
- In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture.
- Drop by rounded teaspoons 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
- For frosting: in a mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in refrigerator.