Description
Soft, pillowy cookies flavored with vanilla and almond, topped with a sweet glaze and festive sprinkles. These classic Italian Christmas Cookies are a holiday favorite and perfect for sharing with family and friends.
Ingredients
Units
Scale
Makes about 36 cookies:
- For the cookies:
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup (60 ml) milk
- For the glaze:
- 1 1/2 cups (180 g) powdered sugar
- 2–3 tablespoons milk (adjust for desired consistency)
- 1 teaspoon vanilla or almond extract
- For decoration:
- Holiday sprinkles
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar:
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Incorporate the wet ingredients:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Combine the wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until a soft dough forms.
- Shape the cookies:
- Using a tablespoon or cookie scoop, roll the dough into small balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies:
- Bake for 10-12 minutes, or until the bottoms are lightly golden. The cookies should remain soft and not brown too much. Let them cool completely on wire racks.
- Make the glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla or almond extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Glaze and decorate:
- Dip the tops of the cooled cookies into the glaze, letting the excess drip off. Place the cookies back on the wire racks and immediately decorate with sprinkles. Let the glaze set before serving.
Notes
- You can substitute the almond extract with anise extract for a more traditional Italian flavor.
- Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Add food coloring to the glaze for extra festive flair.