Description
These Italian Christmas Cookies are soft, lightly glazed traditional holiday treats bursting with vanilla and almond flavors. Perfectly tender with a sweet vanilla glaze and colorful sprinkles, they make delightful festive desserts or gifts for family and friends.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Glaze and Decoration
- 2 cups powdered sugar
- 3–4 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup assorted sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine all the dry components evenly.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and creamy, which helps create a tender cookie texture.
- Add Eggs and Extracts: Add the eggs one at a time to the butter-sugar mixture, mixing thoroughly after each. Then, stir in the whole milk, vanilla extract, and almond extract to infuse the dough with flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until a soft, cohesive dough forms without overworking it.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them smoothly into balls. Place each ball about one inch apart on the prepared baking sheets to allow for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes, until the cookie bottoms are lightly golden while the tops remain pale and soft. Remove from oven and cool completely on a wire rack.
- Prepare the Glaze: Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable for a sweet, glossy finish.
- Glaze and Decorate: Dip each cooled cookie into the glaze, allowing excess to drip off then immediately sprinkle with assorted sprinkles before the glaze sets, creating a festive look.
Notes
- For thicker cookies, chill the dough for 20 minutes before shaping to prevent spreading.
- Adjust almond extract amount as desired for stronger or milder almond flavor.
- These glazed cookies can be stored in an airtight container at room temperature for up to 5 days.
