Italian Christmas Cookies Recipe
Italian Christmas Cookies are tender buttery Christmas cookies, with a delightful almond glaze, and sprinkled with nonpareils. These are easy to make for the holidays, and perfect for gifting.
Servings: 12
Calories: 264kcal
Ingredients
- 8 tablespoons Unsalted butter at room temperature
- 3 Large eggs at room temperature
- 2 1/4 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 cup Granulated sugar
- 1/2 teaspoon Kosher salt
- 2 teaspoons Almond extract
For the Glaze and Topping:
- 1 1/3 cups Powdered sugar
- 3 tablespoons 2% milk any fat percentage
- 1/2 teaspoon Almond extract
- 1/4 teaspoon Kosher salt
- 2 tablespoons Nonpareils sprinkles
Instructions
Prepare the Dough:
- In a mixing bowl, beat 1 stick of unsalted butter, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt with a paddle attachment on medium speed until light and fluffy (about 2 minutes). Be sure to scrape down the sides of the bowl as needed.
- Add 3 large eggs one at a time, beating on medium speed. Make sure each egg is fully incorporated before adding the next one.
- Beat in 2 teaspoons of almond extract until the mixture is well-combined.
- Sprinkle 2 teaspoons of baking powder evenly over the butter mixture. Then, add 2 1/4 cups of all-purpose flour and beat on the lowest speed until a sticky dough forms (about 30-45 seconds).
Chill the Dough:
- Cover the dough and refrigerate it for 1 hour to firm it up. This step ensures your cookies keep their shape during baking.
Preheat the Oven:
- While the dough chills, arrange two racks in your oven to divide it into thirds and preheat to 350°F. Line two rimmed baking sheets with parchment paper.
Shape the Cookies:
- Scoop 1-tablespoon portions of the dough onto one of the prepared baking sheets. Roll each portion into a ball and space the cookies about 1 1/2 inches apart (you can fit up to 24 cookies per sheet).
- Bake:
- Bake for 8 minutes. Then, rotate the baking sheets from top to bottom and front to back. Continue baking for an additional 5-6 minutes until the cookies are lightly golden brown on the bottom and just beginning to crack on top.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Make the Glaze:
- While the cookies cool, whisk together 1 1/3 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon almond extract, and 1/4 teaspoon kosher salt in a medium bowl until smooth.
Glaze and Decorate:
- Dip each cookie (one at a time) into the glaze. Gently shake the cookie to allow the excess glaze to drip off, and return the cookie to the wire rack, glaze-side up.
- After glazing, sprinkle nonpareils (or your favorite sprinkles) on top.
- Allow the glaze to set for about 20 minutes before serving.
Nutrition
Calories: 264kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 165mg | Potassium: 117mg | Fiber: 1g | Sugar: 23g | Vitamin A: 299IU | Calcium: 46mg | Iron: 1mg