Italian Christmas Cookies
These Italian Christmas cookies are soft and buttery, perfect for holiday celebrations.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Cookies
- 1 cup unsalted butter soft room temperature
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 3 tablespoons whole milk
- 1 teaspoon almond extract
- 2¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
For the Glaze
- 2 cups powdered sugar sifted
- ½ teaspoon almond extract
- 2-3 tablespoons whole milk start with 2 tablespoons, then add more if needed for consistency
For the Garnish
- to taste rainbow-colored nonpareil sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, milk, and almond extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly apart.
- Bake for 15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the glaze, mix the powdered sugar, almond extract, and milk until smooth. Drizzle over the cooled cookies and top with sprinkles.
Notes
These cookies can be stored in an airtight container for up to a week. You can also experiment with different flavors of extracts.