If the holidays had a flavor, it would taste like these soft, lemony Italian cookies crowned with a sweet glaze and cheerful sprinkles. They are tender, nostalgic, and so simple to make that you will want a batch on the counter all season long.
Traditional Italian Christmas Cookies (Soft Glazed)
Equipment
- 1 Fine-mesh sieve
- 2 Baking Sheet
- 2 Parchment Paper for lining
- 1 Mixing Bowls
- 1 Hand mixer or stand mixer
- 1 Wire rack
- 1 1-tablespoon cookie scoop (optional)
Ingredients
Cookies
- 2.25 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp fine sea salt
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 2 large eggs room temperature
- 1 cup whole milk ricotta well drained
- 1 tsp vanilla extract
- 0.5 tsp almond extract optional; up to 1 tsp
- 1 lemon zest from 1 lemon
Glaze
- 2 cups powdered sugar
- 2 tbsp milk or lemon juice as needed for consistency; up to 3 tbsp
- 0.5 tsp vanilla or almond extract
- 1 pinch fine salt
- rainbow nonpareils or holiday sprinkles
Instructions
Make the Cookies
- Place ricotta in a fine-mesh sieve for 10 to 15 minutes to drain. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
- In a bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a large bowl, beat the softened butter and sugar on medium speed until pale and fluffy, about 2 minutes.
- Beat in the eggs one at a time. Mix in ricotta, vanilla, almond extract (if using), and lemon zest until smooth and creamy.
- On low speed, mix in the dry ingredients just until no dry streaks remain. The dough will be soft and sticky.
- Cover and chill for 20 to 30 minutes to help the dough firm slightly and bake up puffy.
- Using a 1 tablespoon scoop, portion dough onto prepared sheets, spacing 2 inches apart. Bake 10 to 12 minutes until puffed, set, and just barely golden on the bottoms. Centers should feel springy, not wet.
- Let cookies rest 5 minutes on the sheet, then transfer to a wire rack to cool completely before glazing.
Glaze & Finish
- Whisk powdered sugar, milk or lemon juice, extract, and a pinch of salt until smooth and pourable. Add a few drops more liquid if needed.
- Dip the tops of cooled cookies into the glaze, let excess drip off, then add sprinkles. Allow 30 to 45 minutes for the glaze to set.
Notes
Why You’ll Love This Traditional Italian Christmas Cookies
- Soft and cake-like with a delicate lemon and vanilla aroma.
- Simple pantry ingredients and a forgiving dough.
- Make-ahead and freezer-friendly for stress-free holidays.
- Classic white glaze with festive sprinkles for instant charm.
- Balanced sweetness that pairs beautifully with coffee or wine.
Traditional Italian Christmas Cookies Ingredients & Substitutions
- All-purpose flour: 2 1/4 cups (270 g)
- Baking powder: 2 tsp
- Fine sea salt: 1/2 tsp
- Unsalted butter, softened: 1/2 cup (113 g)
- Granulated sugar: 3/4 cup (150 g)
- Large eggs, room temp: 2
- Whole milk ricotta, well drained: 1 cup (240 g)
- Vanilla extract: 1 tsp
- Almond extract: 1/2 to 1 tsp, optional
- Lemon zest: from 1 lemon
Glaze:
- Powdered sugar: 2 cups (240 g)
- Milk or lemon juice: 2 to 3 tbsp, as needed for consistency
- Vanilla or almond extract: 1/2 tsp
- Pinch of fine salt
- Rainbow nonpareils or holiday sprinkles
Substitutions:
- No ricotta: use 3/4 cup thick full-fat Greek yogurt or 3/4 cup sour cream.
- Dairy-free: use dairy-free butter and a thick plant-based yogurt.
- Lemon flavor: swap lemon zest for orange zest or add 1/2 tsp anise extract.
- Gluten-free: use a quality 1:1 gluten-free baking flour with xanthan gum.
Step-by-Step Instructions to Make Traditional Italian Christmas Cookies
Prep and Preheat
Place ricotta in a fine-mesh sieve for 10 to 15 minutes to remove excess moisture. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
Whisk Dry Ingredients
In a bowl, whisk flour, baking powder, and salt until evenly combined.
Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar on medium speed until pale and fluffy, about 2 minutes.
Beat in Eggs, Ricotta, and Flavor
Add eggs one at a time, mixing well. Beat in ricotta, vanilla, almond extract if using, and lemon zest until smooth and creamy.
Add Dry to Wet
On low speed, mix in the dry ingredients just until no dry streaks remain. The dough will be soft and sticky.
Chill the Dough
Cover and chill for 20 to 30 minutes so the dough firms slightly and bakes up nice and puffy.
Scoop and Bake
Using a 1 tablespoon scoop, portion dough onto trays, spacing 2 inches apart. Bake 10 to 12 minutes until puffed, set, and just barely golden on the bottoms. Centers should feel springy, not wet.
Cool Completely
Let cookies rest 5 minutes on the sheet, then transfer to a rack to cool completely before glazing.
Make the Glaze
Whisk powdered sugar, milk or lemon juice, extract, and a pinch of salt until smooth and pourable. Adjust with a few drops more liquid if needed.
Dip, Sprinkle, and Set
Dip the tops of cooled cookies into the glaze, let excess drip off, then add sprinkles. Allow 30 to 45 minutes for the glaze to set.
Tips for Success
- Drain ricotta so the dough is soft but not wet.
- Spoon and level flour or weigh it to avoid dry cookies.
- Chilling helps prevent spreading and keeps that dome shape.
- Bake just until set; they should stay pale for a tender texture.
- Glaze on completely cooled cookies so it sets shiny and smooth.
Variations of Traditional Italian Christmas Cookies
- Orange Anise: orange zest plus 1/2 tsp anise extract in dough; anise in the glaze.
- Chocolate Drizzle: keep vanilla glaze and finish with melted dark chocolate lines.
- Pistachio Lemon: fold in 1/3 cup finely chopped pistachios and use lemon glaze.
- Almond Snow: swap almond extract for vanilla and dust set glaze with finely ground almonds.
- Festive Colors: tint glaze red or green with gel color and add matching sprinkles.
Serving Suggestions: What to Pair with Traditional Italian Christmas Cookies
- Espresso, cappuccino, or a small glass of vin santo.
- A holiday cookie tray with biscotti, amaretti, and pizzelle.
- Gift boxes lined with parchment and tied with ribbon.
- After-dinner finale alongside fresh citrus segments.
Storage & Reheating Instructions
Store in an airtight container at room temperature for 3 to 4 days, separating layers with parchment. Refrigerate up to 1 week.
To freeze, place unglazed or glazed cookies in a single layer to firm, then transfer to bags or containers for up to 3 months. For best texture, freeze unglazed, thaw at room temperature, then glaze and decorate.
No reheating needed. If glaze softens after freezing, let cookies dry uncovered for 15 minutes to reset the finish.
Memories Made Around the Table
My nonna let us shake the sprinkle jar, and somehow every cookie got a little extra sparkle. The kitchen smelled of citrus and vanilla, and the first bite always meant Christmas had arrived.
FAQs
Can I make these without ricotta? Yes. Use 3/4 cup thick Greek yogurt or 3/4 cup sour cream. The texture stays soft and tender.
Do I have to chill the dough? A short chill helps the cookies puff and hold their shape, so I recommend at least 20 minutes.
Why did my cookies turn dry or flat? Too much flour or overbaking can dry them out; too little chilling or warm dough can cause spreading. Weigh flour and watch bake time.
Can I make them larger or smaller? Yes. For 2 tablespoon scoops, bake 12 to 14 minutes. For 2 teaspoon scoops, bake 8 to 10 minutes. Look for set tops and pale color.
Can I add food coloring to the glaze? Absolutely. Use gel color for vivid hues and add a drop at a time.
Final Thoughts
Classic, cozy, and endlessly giftable, these Traditional Italian Christmas Cookies are the kind of recipe you will bake once and keep forever. Mix, scoop, glaze, and share the joy.