Description
Soft and tender Italian Christmas Cookies topped with a simple vanilla powdered sugar glaze and festive sprinkles. These easy holiday cookies are perfect for Christmas cookie trays, parties, exchanges, and homemade gifts.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 3 to 4 tablespoons milk
- 1/2 teaspoon vanilla extract, for the glaze
- 1/4 cup festive nonpareils or Christmas sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk the all-purpose flour, baking powder, and salt together in a medium bowl until evenly combined.
- In a large mixing bowl, beat the softened butter and granulated sugar until creamy, smooth, and slightly fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract.
- Gradually add the dry ingredients to the butter mixture. Mix just until a soft cookie dough forms, taking care not to overmix.
- Scoop small portions of dough and gently roll them into approximately 1-inch balls. Arrange them on the prepared baking sheets with space between each cookie.
- Bake for 10 to 12 minutes, or until the cookies are set and the bottoms are lightly golden. Avoid overbaking so the cookies remain soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack and cool completely.
- To prepare the glaze, whisk the powdered sugar, 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Add additional milk a little at a time if needed to reach a thick but dippable consistency.
- Dip the top of each cooled cookie into the vanilla glaze and allow the excess to drip off.
- Immediately decorate each glazed cookie with festive nonpareils or Christmas sprinkles before the icing begins to set.
- Place the finished Italian Christmas Cookies on a wire rack or parchment paper until the glaze is completely dry before serving or storing.
Notes
- Measure the flour carefully to prevent dry or dense cookies.
- Do not overmix the dough after adding the flour, as this can make the cookies tougher.
- The cookies should remain relatively pale on top with lightly golden bottoms when fully baked.
- Cool the cookies completely before glazing to prevent the icing from melting or sliding off.
- For almond-flavored cookies, replace part of the vanilla extract with almond extract.
- For a traditional variation, add a small amount of anise extract to the dough.
- Fresh lemon or orange zest can be added for a bright citrus flavor.
- If the glaze is too thin, add more powdered sugar. If it is too thick, add milk a few drops at a time.
- Add the sprinkles immediately after glazing so they adhere properly.
- Store fully set cookies in an airtight container with parchment paper between layers.
- For make-ahead preparation, freeze the baked cookies without glaze and decorate them after thawing.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Sodium: 55mg
- Fat: 4.5g
- Saturated Fat: 2.7g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.3g
- Protein: 1.6g
- Cholesterol: 25mg