Italian Christmas Cookies
These Italian Christmas cookies are soft and tender and have a nostalgic holiday taste, perfect for any festive gathering. The anise extract gives them that classic flavor, but feel free to substitute it with vanilla, lemon, or almond if you prefer. They are simple yet elegant, topped with a sweet glaze and colorful sprinkles that make them sparkle on any dessert table.
Servings: 24 cookies
Ingredients
Cookies:
- ½ cup granulated sugar
- ¼ cup butter softened
- 3 large eggs room temperature
- 1 ½ teaspoons anise extract or substitute with vanilla, orange, almond, or lemon extracts
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
Glaze:
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1 teaspoon almond extract vanilla extract, or lemon extract (or flavor of choice)
- Colored sprinkles for decoration
Instructions
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper and set them aside.
- In a large mixing bowl, cream the butter and sugar together using a hand mixer until light and fluffy. Add the eggs and anise extract (or preferred extract) and mix until well combined.
- Sift the flour, baking powder, and salt into the wet ingredients. Mix on low speed until a soft, sticky dough forms.
- Refrigerate the dough for 30 minutes to help it firm up.
- Using a small cookie scoop or spoon, drop 1-inch dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for about 10-12 minutes, or until they are firm and lightly golden on the bottom.
- Remove the cookies from the oven and transfer them to wire racks to cool completely.
Glaze:
- In a medium bowl, whisk together the confectioners' sugar, milk, and your choice of extract until smooth and pourable.
- Once the cookies are completely cool, dip each one into the glaze, letting any excess drip off.
- Top with colored sprinkles immediately after dipping, before the glaze sets. Let the cookies sit until the glaze hardens.
- Store the cookies in an airtight container. They can be stacked once the glaze is fully dry.
- These cookies are perfect for the holiday season!
Notes
Top Tips:
Chill the dough: Don’t skip the 30-minute refrigeration step! It helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much while baking.
Measure flour accurately: Too much flour can make the cookies dense. Use the spoon-and-level method to avoid packing the flour. or, better weigh the flour in grams.
Don’t overbake: Bake until just lightly golden. Overbaking can result in a dry texture.
Cool before glazing: Ensure cookies are completely cooled before dipping in the glaze to prevent it from melting and becoming too runny.
Glaze and sprinkle immediately: After dipping each cookie in the glaze, immediately add sprinkles to ensure they stick properly.
Nutrition
Calories: 81kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 63mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 92IU | Calcium: 22mg | Iron: 1mg
