Italian Ricotta Christmas Cookies
Delightful Italian Ricotta Christmas Cookies with a soft, creamy texture and a dusting of powdered sugar, perfect for holiday celebrations.
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.75 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
Toppings
- Powdered sugar for dusting optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, cream the unsalted butter and granulated sugar until light and fluffy.
- Add the ricotta cheese, eggs, vanilla extract, and almond extract to the butter mixture. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Drop tablespoon-sized amounts of dough onto your prepared baking sheet, spacing them apart.
- Bake for 15-20 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on a wire rack, then dust with powdered sugar before serving.
Notes
These cookies are versatile and can be customized with added flavors or toppings. Keep cookies in an airtight container in the refrigerator for up to one week or freeze for up to three months.