Description
Italian Christmas Cookies are soft, cake-like cookies topped with a sweet glaze and festive sprinkles. Lightly flavored with vanilla or anise, these nostalgic holiday treats are perfect for gift-giving, cookie exchanges, or enjoying with a cup of coffee.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract or anise extract
- 2 cups powdered sugar
- 2–3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla or anise extract (for glaze)
- Sprinkles (optional, for decorating)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla or anise extract and milk.
- Gradually mix in the dry ingredients until a dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheets.
- Bake for 8–10 minutes, until bottoms are lightly golden (tops will remain pale).
- Transfer cookies to a wire rack to cool completely.
- To make the glaze, mix powdered sugar with 2–3 tablespoons milk and extract until smooth.
- Dip cooled cookies into glaze and top with sprinkles if desired.
- Allow glaze to set completely before serving or storing.
Notes
Swap anise extract with almond, lemon, or orange for a flavor variation.Add food coloring to the glaze for festive colors.Shape dough into knots or twists for a traditional look.Add citrus zest or finely chopped nuts to the dough for extra flavor.Use plant-based substitutes to make these cookies vegan.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
