Classic Italian Christmas Cookies

Classic Italian Christmas Cookies, often called Anginetti or Ricotta Cookies, are the centerpiece of any holiday dessert table. These soft, cake-like cookies are known for their tender texture and the iconic almond-scented glaze topped with festive nonpareil sprinkles. They are a beloved tradition passed down through generations, bringing a taste of Italy to Christmas celebrations worldwide.

What makes these cookies so special is their unique consistency. Unlike crispy sugar cookies, these are thick, pillowy, and melt in your mouth. Whether you are baking them for a cookie swap or keeping them for your family to enjoy by the fireplace, these cookies represent the warmth and joy of the holiday season.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 36 cookies
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 155 kcal
• Protein: 2g
• Carbohydrates: 24g
• Fat: 6g
• Fiber: 0.5g
• Sugar: 16g
• Sodium: 95mg

Why Make This Classic Italian Christmas Cookies

You should make these cookies because they offer a sophisticated flavor profile that stands out from standard holiday treats. The combination of vanilla and almond extracts provides a nostalgic aroma, while the addition of ricotta cheese ensures they never dry out. They are incredibly reliable and easy to bake, making them perfect for beginners.

Furthermore, these cookies are beautiful to look at. The bright white glaze and colorful sprinkles make them look like snowy little gems. They pack well for gifts and stay fresh for days, making them the ultimate choice for holiday gift baskets or office parties.

How to Make Classic Italian Christmas Cookies

Making these cookies is a straightforward process that involves creaming together fats and sugars before incorporating the dry ingredients. The secret is in the gentle mixing to keep the texture light. Follow these steps to create the perfect holiday batch.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 15 ounces whole milk ricotta cheese
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• For the Glaze: 2 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon almond extract, and colorful nonpareil sprinkles.

Directions

Step 1: Preparation and Preheating

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning on the bottom.

Step 2: Creaming the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed. Continue mixing for about 3 minutes until the mixture is light, fluffy, and pale in color.

Step 3: Adding Wet Ingredients

Add the eggs one at a time, beating well after each addition. Stir in the ricotta cheese, vanilla extract, and almond extract. Mix until the batter is smooth and well-combined, though some small cheese curds may remain visible.

Step 4: Mixing Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.

Step 5: Scooping and Baking

Using a small cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the bottoms are lightly golden but the tops remain pale. Transfer to a wire rack to cool completely.

Step 6: Glazing and Decorating

Whisk together the powdered sugar, milk, and almond extract in a small bowl until smooth. Once the cookies are completely cool, dip the tops into the glaze and immediately garnish with nonpareil sprinkles before the icing sets.

How to Serve Classic Italian Christmas Cookies

Serve these cookies on a large decorative platter arranged in circular patterns to show off their colorful sprinkles. They pair exceptionally well with a hot cup of espresso, a creamy cappuccino, or even a glass of cold milk for the kids. Because they are soft and cake-like, they are a great addition to a diverse dessert tray alongside crunchy biscotti or rich fudge.

How to Store Classic Italian Christmas Cookies

Store the cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, they can be refrigerated for up to a week. To freeze, place the unglazed cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature and apply the fresh glaze just before serving for the best texture.

Expert Tips for Perfect Classic Italian Christmas Cookies

For the best results, ensure your ricotta cheese is well-drained. If there is excess liquid in the container, blot it with a paper towel. Using room-temperature eggs and butter will also ensure a smoother batter. When glazing, wait until the cookies are stone-cold; otherwise, the icing will melt and run off the sides. If you prefer a stronger flavor, you can substitute the almond extract with anise extract for a more traditional licorice-like Italian taste.

Delicious Variations

While the almond version is classic, you can easily change the flavor profile. Try using lemon zest and lemon juice in the glaze for a bright, citrusy “Lemon Anginetti.” You can also add a tablespoon of cocoa powder to the dough for a chocolate version. Some families like to add crushed walnuts or citrus peel directly into the batter for added texture and complexity.

Frequently Asked Questions

Q: Can I use low-fat ricotta cheese?

It is best to use whole milk ricotta for the richest flavor and the softest texture. Low-fat versions contain more water and may make the cookies flatter.

Q: Why is my dough so sticky?

The dough for Italian Christmas cookies is naturally stickier than sugar cookie dough. If it is too difficult to handle, chill the dough in the refrigerator for 30 minutes before scooping.

Q: Do I have to use almond extract?

No, if you have a nut allergy or dislike the flavor, you can replace the almond extract with extra vanilla extract or even lemon extract.

Q: Can I make the dough in advance?

Yes, you can prepare the dough and keep it covered in the refrigerator for up to 24 hours before baking. Just let it sit at room temperature for a few minutes if it becomes too hard to scoop.

Q: Why didn’t my sprinkles stick?

The glaze sets quickly! It is best to dip one or two cookies and immediately add the sprinkles rather than glazing the whole batch first.

Conclusion

Classic Italian Christmas Cookies are more than just a sweet treat; they are a tradition that brings people together. With their soft, pillowy centers and sweet almond glaze, they are sure to become a favorite in your household. Happy baking and Merry Christmas!

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