Traditional Italian Christmas Cookies Recipe
Christmas time brings sweet joy to every home. Traditional Italian Christmas Cookies Recipe are perfect for the holidays.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Electric mixer or whisk
- Baking sheets
- Parchment paper
- Wire cooling rack
- Cookie cutters (optional)
- Small bowl for glaze
Ingredients
- 3 cups all-purpose flour
- 1 cup butter softened
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon almond extract
- Colorful sprinkles
Instructions
- Set your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- This prevents sticking.
- Get all ingredients ready on the counter.
- Beat butter and sugar until fluffy and light.
- This takes about 3 minutes.
- Add eggs one at a time.
- Mix well after each egg.
- Add vanilla extract and stir.
- Mix flour, baking powder, and salt together.
- Add this slowly to the butter mixture.
- Stir until a soft dough forms.
- Don't overmix the dough.
- Roll dough into small balls.
- Each ball should be walnut-sized.
- Place them on baking sheets.
- Leave 2 inches between each cookie.
- Press down gently if you like flat cookies.
- Bake for 10-12 minutes.
- Cookies should be lightly golden.
- Don't overbake them.
- Let them cool on the sheet for 5 minutes.
- Then move to a wire rack.
- Mix powdered sugar, milk, and almond extract.
- Stir until smooth. The glaze should be thick but pourable.
- Add more milk if too thick.
- Dip each cooled cookie in the glaze.
- Add sprinkles immediately before glaze dries.
- Let cookies dry completely before serving.
Notes
- Use room temperature butter for better mixing.
- Cold butter makes lumpy dough.
- Don't skip the parchment paper.
- It saves cleanup time.
- Measure flour correctly by spooning into cups.
- Too much flour makes dry cookies.
- Let cookies cool completely before glazing.
- Hot cookies will melt the glaze.
- Store cookies in an airtight container.
- They stay fresh for one week.
- Freeze unglazed cookies for longer storage.
- Make double batches because they disappear fast!