These ricotta cookies are topped with cream cheese frosting and festive sprinkles. Soft and cake-like with a hint of lemon, they make a delightful homemade holiday gift.
The day before Christmas always feels bittersweet to me — it marks the close of the holiday baking season. This year I didn’t bake as much because I’ve been caring for my six-month-old, so I was thrilled when my mother recreated many of my childhood favorites: snowball cookies, sugar cookies, chocolate peanut butter balls, fudge and toffee. She saved the season for me, and I am so grateful.
One holiday bake I did make were these Christmas ricotta cookies. I originally bought a large tub of ricotta for a slow-cooker vegetarian lasagna and had some left over. Rather than let it go to waste, I put it to good use in these soft, cakey cookies. Ricotta adds tenderness and a subtle creaminess that pairs wonderfully with a bright lemon note and a rich cream cheese frosting.
Ricotta cookies are excellent for decorating — the slightly domed, cake-like surface holds a generous layer of frosting. For these I used whipped cream cheese frosting and sprinkled festive nonpareils on top. A small holiday mishap gave these cookies a pink tint: I stirred red and green sprinkles directly into the dough, and some of the red coloring bled, turning the batter pink. The flavor was unaffected and they still looked charming once frosted. If you prefer a traditional white cookie, skip adding sprinkles to the dough and reserve them for the frosting instead.
These cookies make thoughtful gifts. Stack them in a box with parchment between layers, or arrange them in a clear tin tied with a ribbon. They travel well for short distances and are a cozy addition to any cookie exchange.
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 tsp lemon zest
- 1 cup ricotta cheese
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- Cream cheese frosting and sprinkles for decoration
- In a stand mixer fitted with the paddle attachment (or using an electric mixer), cream together the butter, sugar and lemon zest until light and fluffy.
- Mix in the ricotta cheese, then add the egg and vanilla, blending on low speed until combined.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Add the dry ingredients to the wet mixture gradually, mixing until just combined. If you want colorful flecks, fold in a small amount of sprinkles at this stage, but be aware that red coloring can sometimes bleed into the dough.
- Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for one hour to firm up.
- Preheat the oven to 350°F (175°C).
- Form 1-inch balls of dough with your hands and place them on a parchment-lined baking sheet, spacing them a couple of inches apart to allow for gentle spreading.
- Bake for about 15 minutes, until the cookies feel set and the bottoms are lightly golden.
- Allow the cookies to cool completely on a wire rack before spreading with cream cheese frosting and decorating with sprinkles.
Storage and serving tips: Store frosted cookies in an airtight container in the refrigerator for up to five days. If you prefer to prepare ahead, freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag; thaw and frost when ready to serve. For packaging as gifts, place parchment between layers to protect the frosting and keep the cookies looking fresh.
Variations and ideas: For a different flavor profile, fold in a teaspoon of finely grated orange zest instead of lemon, or add a half cup of finely chopped nuts for texture. If you prefer not to use cream cheese frosting, a simple glaze made from powdered sugar and lemon juice also complements the ricotta’s delicate flavor.
Wishing you and your loved ones a joyful holiday season filled with good food and warm moments. These ricotta cookies are a simple, comforting treat that bring a homemade touch to any holiday spread.