Baking Italian knot Cookies for Christmas is one of my favorite memories from growing up. Every year I get together with the women in my family and bake a whole slew of delicious cookies the week before Christmas. My Great Grandma’s Italian knot recipe is always on the list. Usually my mom and aunt tackle the Italian knots, while my sister, cousin and I feverishly decorate sugar cookies.
We always make half vanilla and half lemon to please everyone’s taste buds! Traditionally, Italian knot cookies have a dry texture. I don’t mind this, but I wanted to experiment and see how we could get this cookie a bit softer. I started to think of my sugar cookie recipe, and how everyone always compliments the moist buttery texture. The secret in that recipe is adding cream cheese. I’ve also added sour cream or yogurt to cake recipes to help make them moist. With that in mind and a little research I came across an Italian knot recipe that added cream cheese successfully. I wanted to keep things in the Italian theme so on a hunch I tried adding a little ricotta. Turns out it worked like a charm! So here’s my Great Grandma’s Italian knot recipe, with some little tweaks, enjoy!
How to make Italian Knot Cookies:
Start with your eggs, butter and ricotta and room temperature, this is important to get the right dough consistency. If you are doubling this recipe it will be fine in a large stand mixer, do not go bigger than that in 1 batch or dough will not mix well.
With a paddle attachment, cream butter and ricotta on medium speed for about 30 seconds. With mixer on low, gradually add sugar and beat for about 1 minute until light and fluffy. With mixer on stir, add eggs one at a time until just combined. If making vanilla recipe, add vanilla bean paste at this time and mix another 30 seconds. In a medium bowl combine flour and baking powder.
If you are making the lemon version at this point add about 1/4 cup of the flour/baking powder mixture to stabilize the dough. Now add lemon juice and mix on stir for 30 seconds.
With mixer still on stir, gradually add the flour/baking powder mixture and mix until combined. Do not over mix. Cover mixing bowl with plastic wrap and refrigerate for about 5 minutes to make shaping easier. Line cookie sheets with parchment or silicone mats. Grab a little over a tablespoon of chilled dough and roll between hands to form a rope. Place rope on cookie sheet and form a knot. If needed, add a little flour to your hands to make working with the dough easier.
Bake for 10-12 minutes. Halfway through baking, flip your cookie sheet 360° and switch baking racks. Cookies are done when bottoms are just golden. Transfer cookies from baking sheet to cooling rack immediately to stop baking.
Once cooled, dip cookies face down in the icing, top with your favorite sprinkles if desired and let dry on cooling rack.
These Italian Knot cookies are easy to make and absolutely delicious! Made with ricotta cheese for a slightly softer texture than the traditional version!
Ingredients
For vanilla cookies:
- 3 eggs, room temperature
- 1/2 cup granulated white sugar
- 1 stick unsalted butter, room temperature
- 1 teaspoon vanilla bean paste (or extract)
- 2.5 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 cup part-skim ricotta, room temperature
Icing
- 3 cups powdered sugar
- 2 tablespoons unsalted butter, room temperature
- 5 tablespoons almond milk (or milk of choice), room temperature
- 2 teaspoons vanilla bean paste (I prefer to stick with paste for a really delicious vanilla flavor)
For lemon cookies:
- 3 eggs, room temperature
- 1/2 cup granulated white sugar
- 1 stick unsalted butter, room temperature
- 1 tablespoon fresh lemon juice
- Zest of 1 full lemon
- 2.5 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 cup part-skim ricotta, room temperature
Icing:
- 3 cups powdered sugar
- 2 tablespoons unsalted butter, room temperature
- 5 tablespoons almond milk (or milk of choice), room temperature
- 4 teaspoons fresh lemon juice
- Zest of 1 full lemon
Instructions
For Vanilla Cookies:
- Preheat oven to 375°F. In a stand mixer with a paddle attachment, cream butter and ricotta on medium speed for about 30 seconds. With mixer on low, gradually add sugar and beat for about 1 minute until light and fluffy.
- With mixer on stir, add eggs one at a time until just combined. Add vanilla paste and mix another 30 seconds.
- In a medium bowl combine flour and baking powder. With mixer still on stir, gradually add the flour/baking powder mixture and mix until combined. Do not over mix. Cover mixing bowl with plastic wrap and refrigerate for about 5 minutes to make shaping easier.
- Line cookie sheets with parchment or silicone mats. Grab a little over a tablespoon of chilled dough and roll between hands to form a rope. Place rope on cookie sheet and form a knot.
- Bake for 10-12 minutes. Halfway through baking, flip your cookie sheet 360° and switch baking racks. Cookies are done when bottoms are just golden. Transfer cookies from baking sheet to cooling rack immediately to stop baking.
- Once cooled, top with icing and sprinkles if desired.
For Lemon Cookies:
- Preheat oven to 375°F. In a stand mixer with a paddle attachment, cream butter and ricotta on medium speed for about 30 seconds. With mixer on low, gradually add sugar and beat for about 1 minute until light and fluffy.
- With mixer on stir, add eggs one at a time until just combined.
- In a medium bowl combine flour, baking powder and lemon zest. With mixer still on stir add about 1/4 cup of the flour mixture. Now add the lemon juice and mix for 30 seconds. Gradually add the rest of the flour mixture and mix until combined. Do not over mix. Cover mixing bowl with plastic wrap and refrigerate for about 5 minutes to make shaping easier.
- Line cookie sheets with parchment or silicone mats. Grab a little over a tablespoon of chilled dough and roll between hands to form a rope. Place rope on cookie sheet and form a knot.
- Bake for 10-12 minutes. Halfway through baking, flip your cookie sheet 360° and switch baking racks. Cookies are done when bottoms are just golden. Transfer cookies from baking sheet to cooling rack immediately to stop baking.
- Once cooled, top with icing and sprinkles if desired.
For the Icing:
- In a mixing bowl with hand beaters, combine room temperature butter and powdered sugar. Gradually add milk. Once combined add vanilla or lemon juice and zest and beat until lump free.
*Store Cookies at room temperature for up to 1 week. Cookies also hold up well in freezer for 2-3 months.
