Description
These Italian Christmas Cookies are a festive and flavorful tradition perfect for the holiday season. Soft, buttery, and subtly infused with vanilla, almond, and orange zest, these cookies are dotted with colorful candied cherries or dried fruit and decorated with sprinkles to brighten any cookie platter. Their tender texture and delightful aroma make them a cherished holiday treat to share with family and friends.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon orange zest
- ¼ cup milk
Add-ins and Decoration
- 1 cup chopped candied cherries or dried fruit (optional)
- 2 tablespoons sprinkles (for decoration)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, use a hand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes. This aerates the batter, helping the cookies have a tender texture.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract, almond extract, and orange zest to infuse the dough with warm, aromatic flavors.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumps.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined and avoiding overmixing. If the dough feels too dry and crumbly, add the ¼ cup of milk to bring it together.
- Fold in Add-ins: Gently fold in the chopped candied cherries or dried fruit, along with the sprinkles if using, to add color, texture, and bursts of sweetness throughout the cookies.
- Shape Cookies: Roll the dough into small balls or use cookie cutters to form festive shapes. Place them evenly spaced on the prepared baking sheets to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown. Keep an eye on them to avoid overbaking, which can dry out the cookies.
- Cool: Remove the baking sheets from the oven and let the cookies cool completely on wire racks before decorating. Cooling helps them firm up, making them easier to handle.
- Decorate and Store: Once cooled, decorate the cookies with additional icing and sprinkles if desired. Serve immediately or store them in an airtight container to maintain freshness for up to one week.
Notes
- You can substitute dried cranberries or raisins for candied cherries if preferred.
- If you want a stronger almond flavor, increase almond extract slightly, but be cautious as it is potent.
- For a dairy-free version, use plant-based butter and milk alternatives.
- Cookies can be frozen in an airtight container for up to 3 months, thaw before decorating.
- Use silicone baking mats to prevent sticking and facilitate clean-up.
- These cookies pair wonderfully with hot cocoa or coffee during the holiday season.
