Italian Christmas Cookies

Need a show stopping cookie recipe for your upcoming holiday gatherings? Try out this simple step by step guide to making Italian Christmas cookies and frosting - perfect for any cookie exchange!


COOKIE DOUGH Butter | White Sugar Eggs | Ricotta Cheese Pure Vanilla Extract | Flour Salt | Baking Powder FROSTING Unsalted Butter | Milk Confectioners Sugar Pure Vanilla Extract Sprinkles or Non Perils

– Prepare  the Funfetti Cake & Cupcake mix as directed on the package adding  the ½ teaspoon to the bowl with the rest of the ingredients. – Fill cupcake papers ¾ full.


Cream the butter and sugar in a large mixing bowl with a handheld mixer. Add the eggs one at a time, beating well after each egg. Beat in the ricotta cheese and vanilla extract. In a separate bowl combine the flour, salt and baking soda.

 Gradually combine dry ingredients with the wet. Refrigerate the dough 1 to 2 hours. Drop the cookie dough by a rounded teaspoon onto a prepared baking sheet. Bake at 350°F. for 8 to 10 minutes or until the edges are lightly golden.


Combine frosting ingredients. To frost the cookies hold a cooled cookie by the bottom edges and kiss the top of the cookie to the surface of the frosting. Lift the cookie straight up and place it down on a clean cookie sheet lined with parchment paper.


Immediately sprinkle the top with nonpareils or sprinkles of choice. Repeat with each cookie. Allow the frosting to harden and form a crust before storing or the tops of the cookies will get messed up. Store the cookies in an airtight container in a single layer.


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