Description
These traditional Italian Christmas cookies are soft, cake-like treats coated in a sweet glaze and topped with colorful sprinkles. Lightly flavored with vanilla and a hint of anise, they’re festive, nostalgic, and perfect for holiday cookie trays or gifting.
Ingredients
Scale
Cookies
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract (optional)
- ¼ cup milk
Glaze
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Holiday sprinkles
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Extracts: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure even incorporation. Then mix in vanilla and anise extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, mixing until a soft, slightly sticky dough forms.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into balls. Place the dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the cookies are just set and lightly golden on the bottom, indicating they are cooked through but still soft.
- Cool Cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before glazing.
- Prepare Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth to form a sweet glaze for topping the cookies.
- Glaze and Decorate: Dip the tops of the cooled cookies into the glaze, allowing excess to drip off, then immediately sprinkle with holiday sprinkles for a festive finish.
- Set Glaze: Allow the glaze to set fully before serving or storing the cookies to preserve the topping’s texture and appearance.
Notes
- Substitute lemon or almond extract for the anise extract depending on your flavor preference for a different twist.
- These cookies freeze well both glazed and unglazed, making them convenient for holiday preparations and exchanges.
