Easy Ricotta Cookies for Christmas

Soft, pillowy ricotta cookies that wear a dusting of sugar like snow — that’s what you’re in for here. They’re tender, slightly tangy from the ricotta, and somehow festive without trying too hard. Think old-school bakery vibes but made in your own, slightly chaotic kitchen with a kid who insists on licking the spoon.

My husband calls these “the reason we celebrate December” which is dramatic, but true: he’ll wake up early just to nab the warm, imperfectly shaped ones with extra lemon glaze. The first time I made them I used the wrong sugar and they still disappeared in under an hour. Now they’re a staple for cookie exchanges, lazy Sunday breakfasts, or whenever someone needs a soft, comforting sweet that doesn’t feel cloying.

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I’ll be real: the first batch of these looked like pale hockey pucks. Too wet, too flat. I learned to chill the dough just enough and not overmix — that saved them. Also, I once swapped half the ricotta for mascarpone because I’d run out, and oh my god, game changer (richer but still tender). My kid loves to press sprinkles into the tops like it’s an art project. Expect crumbs, sprinkles on the floor, and a very satisfied dog.

Shopping Tips

– Dairy: Buy whole-milk ricotta for the creamiest texture; avoid the grainy, watery tubs labeled “light.”
– Cheese: If you want a silkier result, try a blend of ricotta and mascarpone — use sparingly or the cookies get richer than intended.
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and make sure your baking powder is fresh — stale leaveners mean flat cookies.
– Fats & Oils: Stick with unsalted butter so you control the salt level; brown butter adds a toasty note if you’re feeling fancy.
– Citrus: Fresh lemon zest makes a huge difference here — skip bottled lemon flavor for the real, bright thing.

Prep Ahead Ideas

– Mix the dough the night before and keep it tightly wrapped in the fridge; chilled dough is easier to scoop and spreads less.
– Make the glaze or lemon sugar the evening prior and store in a small jar — it keeps the flavors bright and ready.
– Store scooped dough balls on a sheet pan covered with plastic wrap in the fridge, then bake straight from chilled when guests arrive.

✔Time-Saving Tricks

– Use a cookie scoop to get even portions fast — no fuss measuring each one.
– Make the glaze in a jar and shake to combine instead of whisking in a bowl.
– If you’re short on oven space, bake on convection (if you have it) for slightly faster, more even baking.
– Don’t rush the cooling completely — cookies firm up as they cool, so a few minutes on the pan then onto a rack is fine.

✔Common Mistakes

– Too-wet dough = flat cookies. I did this once after over-measuring ricotta; scoop excess out or add a touch more flour.
– Overbaking: they’ll look done before they actually are; pull them when centers still look slightly underbaked for the best softness.
– Using low-fat ricotta can make them grainy and sad — I learned the hard way and had to bribe guests with extra glaze.
– Overmixing the batter = dense cookies. Fold gently until just combined.

What to Serve It With

– Coffee or a bright, citrusy tea — perfect morning pairing.
– A simple arugula salad with shaved Parmesan to cut the sweetness.
– Vanilla gelato for a casual, grown-up dessert.
– Warm mulled cider during holiday gatherings.

✔Tips & Mistakes

– Use room-temp butter so it creams quickly and you don’t overwork the dough.
– Zest lemon before juicing — easier that way and you get all the zest you need.
– If your cookies spread too much, chill the dough 20–30 minutes and try again.
– Salt timing: add salt with the dry ingredients so it’s evenly distributed.

✔Storage Tips

Leftover cookies keep in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week if you glazed them. They’re fine cold for a quick snack, and I’ll admit to eating them straight from the fridge for breakfast more than once. To refresh, pop them in a low oven for 5 minutes or microwave briefly for that just-baked warmth.

✔Variations and Substitutions

Try orange zest instead of lemon for a rounder flavor, or fold in a handful of mini chocolate chips if kids are involved. For a gluten-free version, use a 1:1 GF flour blend and watch the texture — you may need a touch more flour. Honey can replace part of the sugar for a floral note, but don’t swap all the sugar or the structure changes. I’ve experimented with almond extract in tiny amounts; it’s lovely but don’t go overboard.

Frequently Asked Questions

Easy Ricotta Cookies for Christmas

Soft ricotta sugar cookies with a bright lemon-vanilla glaze. Tender, cake-like, and perfect for festive holiday trays.

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Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 34 minutes minutes

Servings: 36

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter, softened
• ▢ 0.75 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 cup whole-milk ricotta well drained if watery
• ▢ 1.5 tsp vanilla extract
• ▢ 1 tsp finely grated lemon zest
• ▢ 2.25 cup all-purpose flour
• ▢ 1.25 tsp baking powder
• ▢ 0.5 tsp fine sea salt
• ▢ 1.75 cup powdered sugar for glaze
• ▢ 2 tbsp fresh lemon juice for glaze
• ▢ 1.5 tbsp milk for glaze
• ▢ 0.25 tsp vanilla extract for glaze
• ▢ 2 tbsp holiday sprinkles for decorating

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Whisk flour, baking powder, and salt in a bowl; set aside.
• Cream butter and sugar until light and fluffy, about 2 minutes.
• Beat in eggs one at a time. Mix in ricotta, vanilla, and lemon zest until smooth.
• Fold dry ingredients into the wet mixture just until combined. Do not overmix.
• Scoop rounded tablespoons of dough onto sheets, spacing about 2 inches apart.
• Bake 11–13 minutes, until set and barely golden at the edges. Cool completely on racks.
• Whisk powdered sugar, lemon juice, milk, and vanilla until thick yet pourable.
• Dip or spoon glaze over cooled cookies. Add sprinkles before the glaze sets.
• Let glazed cookies stand 20–30 minutes until the icing firms.

Notes

Try almond extract instead of lemon for a classic bakery vibe, or add orange zest for a warmer citrus note. Store cookies airtight at room temperature up to 5 days; for longer storage, freeze unglazed cookies up to 2 months and glaze after thawing.

This recipe is an original creation inspired by classic Easy Ricotta Cookies for Christmas flavors. All ingredient ratios and instructions are independently developed.