Italian Christmas Cookies {12 Weeks of Christmas Cookies}

I am feeling under the weather today so I’m going to keep this short and sweet. These are one of my new favorite Christmas cookies.

The ricotta adds an amazing moistness and unique fluffy yet heavy texture.

That probably doesn’t make a whole lot of sense but if you make them you will totally understand. Plus there is frosting and sprinkles…could they get any better?

Some other big favorites around here are butterscotch cornflake cookies, cookie dough bites and old-fashioned oatmeal cookies

Let me know some of your Christmas cookie favorites in the comments.

Italian Christmas Cookies are simple to make with a secret Italian ingredient. The unique light and fluffy texture melts in your mouth.
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Italian Christmas Cookies

Italian Christmas Cookies are simple to make with a secret Italian ingredient. The unique light and fluffy texture melts in your mouth.
Prep Time20 mins
Active Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: Italian
Keyword: Italian Christmas Cookies
Author: Taste of Home Best Loved Cookies and Bars


  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 (15 oz.) container ricotta
  • 2 tsp. vanilla extract
  • 4 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda

For the Frosting:

  • 1/4 cup butter, softened
  • 3 to 4 cups powdered sugar
  • 1/2 tsp. vanilla extract
  • 3 to 4 Tbsp. whole milk
  • Sprinkles


  • In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture.
  • Drop by rounded teaspoons 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
  • For frosting: in a mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in refrigerator.



  1. Found you on Miz Helen’s…be still my beating heart! Tada’s (or what we call our Italian Cookies) are my most favorite in the world, but I’ve NEVER tried them with ricotta. Sounds awesome! And they’re absolutly adorable! Great job:)

  2. Your Italian Christmas Cookies look so pretty and I am sure would taste delicious. This is a great recipe! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  3. OO YUM! you have to link these up A Themed Baker’s Sunday!
    Cupcake Apothecary

  4. These cookies look and sound amazing. I would love it if you came to link to my holiday recipe swap blog hop. It is my first ever! Love these recipes.
    -Erin Kennedy

  5. hi! Just wanted to let you know I will be featuring this recipe at tomorrows Tasty Tuesday party. Hope you can come by and check it out. Grab a featured button if you haven’t already!

  6. Oh wow! Every recipe that I have seen on your blog so far has left me drooling!! Your food looks absolutely amazing!! I am so happy that you came and shared all your talent with us! Thanks so much for linking up to Strut Your Stuff Saturday! We hope that you will join us tomorrow!
    Camille @

    1. Thanks so much Camille! I will be dropping by for sure with my latest creations!

  7. Congrats! You were featured on this week’s Themed Baker’s Sunday. Come by and grab a ‘I was Featured’ Button and join the next linky party this Sunday where the theme is Citrus’s! Hope to see you there.
    Cupcake Apothecary

  8. how many does this yield?

    1. The recipe makes about 50 cookies. Enjoy! They are one of my favorites!

  9. These look so good! We would love it if you would link up these pretty cookies on our Cookies For Santa virtual cookbook linky. You can find it here: I hope we see you there! Thanks for sharing. Holly

  10. […] Do you have what it takes to be the big guy? 1. How comfortable are you eating cookies prepared by strangers? […]

  11. […] Italian Christmas cookies.  So, so excellent!!  I did not use the frosting like in the recipe. The cookies are so delicious you don’t want to drown out the flavor, so I just used a powdered sugar glaze (powdered sugar and milk).  Add some Almond extract of vanilla to it for a hint of flavor. […]

  12. Made them for Christmas presents. They are delicious!

  13. These look divine! Can the dough be refrigerated?

  14. Hi I was just at a church fair today and someone made these cookies but called them lemon ricotta cookies. If I wanted to make them lemon what would you suggest the amount of lemon juice that I should put in the cookie dough and frosting?
    The cookies I had today were divine!
    Thank you in advance for an answer.

    1. For the dough, I would add the zest of 1 lemon to the cookie dough. There is more flavor in the zest so it will provide more of a lemon flavor than lemon juice would (when baked). To make a lemon frosting, I would leave out the vanilla and replace the milk with lemon juice. Let me know how they turn out! A lemon version sounds absolutely divine and I think I’ll be trying it soon too!

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