Description
These Italian Christmas Cookies are soft, buttery treats flavored with vanilla and almond extracts, perfect for festive celebrations. Topped with a sweet powdered sugar glaze and colorful sprinkles, they bring a delightful crunch and festive appearance to your holiday table.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
Glaze and Decoration
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Sprinkles for decoration
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a mixer or spoon until the mixture becomes light and fluffy, which helps aerate the dough.
- Add Eggs and Extracts: Beat in the eggs one at a time to ensure proper mixing, then stir in the vanilla and almond extracts until fully combined for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Shape and Bake: Roll the dough into 1-inch balls, placing them about 2 inches apart on the prepared baking sheet. Lightly flatten each ball with your palm or a utensil. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Glaze and Decorate: Prepare the glaze by whisking powdered sugar with 2 to 3 tablespoons of milk until smooth. Dip the top of each cooled cookie into the glaze, then immediately decorate with sprinkles. Allow the glaze to set completely before serving or storing the cookies.
Notes
- Make sure the butter is softened but not melted to achieve the right dough texture.
- Adjust the milk quantity in the glaze to reach your preferred consistency.
- Cookies can be stored in an airtight container at room temperature for up to 1 week.
- For a nut-free version, omit the almond extract or replace it with additional vanilla extract.
- Use parchment paper or silicone baking mats for easy cleanup and even baking.
