Description
These Italian Christmas Cookies are a festive and delightful treat perfect for the holiday season. Soft, buttery, and lightly flavored with vanilla and almond extracts, these cookies are topped with a sweet powdered sugar glaze and colorful sprinkles, making them an irresistible addition to any Christmas cookie platter.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Glaze and Decoration
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Sprinkles for decoration
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add eggs and extracts: Add the eggs one at a time, beating well after each addition to incorporate air. Mix in the vanilla and almond extracts for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring until just combined to avoid overworking the dough.
- Shape cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Flatten each ball slightly using the bottom of a glass to achieve the classic cookie shape.
- Bake the cookies: Bake for 10-12 minutes or until the edges turn lightly golden. Once baked, allow the cookies to cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely.
- Prepare glaze and decorate: In a small bowl, whisk together the powdered sugar and milk until smooth. Dip the top of each cooled cookie into the glaze, decorate with sprinkles, and let the glaze set before serving for a festive finish.
Notes
- You can substitute almond extract with more vanilla extract if preferred.
- Ensure the butter is softened, not melted, for proper creaming and texture.
- Allow cookies to cool fully before glazing to prevent melting the glaze.
- Store cookies in an airtight container at room temperature for up to a week.
- For a dairy-free option, substitute butter with a plant-based alternative and use a non-dairy milk for the glaze.
