Italian Christmas cookies are a delightful holiday treat, known for their soft, cake-like texture and sweet glaze. These cookies are infused with vanilla and a hint of citrus, making them light and flavorful. Topped with a simple icing and colorful sprinkles, they’re as festive as they are delicious. Perfect for holiday gatherings or as gifts, these cookies bring a touch of old-world charm to your celebrations and are sure to be a family favorite.
Ingredients
For the cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/2 cup milk
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
For the glaze:
- 1 1/2 cups powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla or almond extract
- Sprinkles, for decoration
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Make the dough: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and almond extracts. Mix in the milk.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Shape the cookies: Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden. The cookies should remain pale on top. Remove and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla or almond extract until smooth. The glaze should be thick enough to coat the cookies but still pourable.
- Decorate: Dip the tops of the cooled cookies into the glaze, letting any excess drip off. Immediately top with sprinkles before the glaze sets.
- Serve and store: Let the glaze dry completely before serving. Store the cookies in an airtight container at room temperature for up to a week.
