Description
Soft, buttery, and delicately sweet — these traditional Italian cookies bring holiday cheer to every bite! Perfectly glazed and sprinkled with festive colors, they’re a must-have for your Christmas cookie tray.
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
For the Icing:
1 1/2 cups powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Colorful sprinkles (for decoration)
Instructions:
Preheat the Oven (10 minutes)
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Cookie Dough (10 minutes)
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and almond extracts. In a separate bowl, whisk together flour and baking powder, then gradually add to wet mixture until a soft dough forms.
Shape and Bake (12 minutes)
Roll dough into 1-tablespoon balls and place 2 inches apart on the baking sheet. Flatten slightly and bake for 10–12 minutes, or until edges just start to turn golden. Cool completely on a wire rack.
Prepare the Icing (5 minutes)
In a bowl, whisk powdered sugar, milk, and vanilla until smooth and spreadable. Adjust consistency with more milk if needed.
Decorate (10 minutes)
Spread icing on cooled cookies and top with colorful sprinkles before it sets. Allow icing to firm up before serving.
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Kcal: ~140 kcal per cookie | Servings: 24 cookies
#ItalianChristmasCookies #HolidayBaking #FestiveTreats #ChristmasDesserts
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is truly softened to room temperature for proper creaming. Use an electric mixer on medium speed to beat the butter and sugar for a full 3-4 minutes until pale and fluffy. This incorporates air for a lighter texture. When adding the dry ingredients, mix on low speed just until the flour disappears. Overmixing develops gluten, leading to tough cookies. For uniform baking, use a tablespoon cookie scoop to portion the dough. The slight flattening before baking is crucial for the classic shape.
Serving Suggestions
These glazed cookies are versatile. Arrange them on a vintage platter as the centerpiece of your holiday dessert table. They pair wonderfully with a cup of espresso or a glass of sweet dessert wine like Vin Santo. For a festive gift, layer them in a decorative tin between sheets of parchment paper. You can also crumble them over vanilla ice cream or use them as a base for a holiday cookie trifle with layers of mascarpone cream and berry compote.
How-to Summary
In short: Cream soft butter and sugar, then mix in eggs and extracts. Combine dry ingredients separately, then blend into wet ingredients to form a dough. Portion into balls, flatten slightly, and bake at 350°F for 10-12 minutes. Once completely cool, top with a simple glaze of powdered sugar, milk, and vanilla, and add sprinkles immediately.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can wrap the dough tightly in plastic and refrigerate for up to 2 days. Let it soften slightly at room temperature before shaping and baking.
Can I freeze these cookies? Absolutely. Freeze unglazed, baked cookies in an airtight container for up to 3 months. Thaw and glaze when ready to serve. You can also freeze the un-baked dough balls.
What can I use instead of almond extract? If you have a nut allergy or dislike the flavor, simply replace the almond extract with an additional 1/2 teaspoon of vanilla extract. Lemon zest is also a lovely alternative.
Why are my cookies dry or crumbly? This is often due to over-measuring the flour. Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.
My icing is too runny/thick. How do I fix it? For runny icing, add more powdered sugar a tablespoon at a time. For thick icing, add more milk a teaspoon at a time until it reaches a spreadable consistency.
Common Mistakes to Avoid
- Using cold butter: This prevents proper creaming, leading to dense cookies.
- Overbaking: Remove cookies when the edges are just lightly golden. They will continue to set as they cool.
- Glazing warm cookies: The icing will melt and slide off. Patience is key—ensure cookies are completely cool.
- Adding sprinkles too late: Apply sprinkles immediately after glazing each cookie, before the icing sets.
Conclusion
These Italian Christmas cookies are more than just a treat; they’re a simple, joyful baking project that fills your home with festive aroma and spirit. By following this enhanced guide and avoiding common pitfalls, you’ll create a batch of perfectly soft, buttery, and beautifully decorated cookies that are sure to become a cherished part of your holiday tradition. Enjoy the process and the delicious results!