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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Servings:
Ingredients
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.