Soft Italian Christmas Cookies (Print version)
Tender cake-like Italian Christmas cookies dipped in almond glaze and topped with festive sprinkles, ready in about 30 minutes.
# Ingredients:
For the cookies
01 -
3/4 cup (170 g) unsalted butter, softened
02 -
1 cup (200 g) granulated sugar
03 -
3 large eggs
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon almond extract
06 -
1 tablespoon baking powder
07 -
1/2 teaspoon kosher salt
08 -
3 1/2 cups (440 g) all-purpose flour
For the glaze
09 -
2 1/2 cups (285 g) powdered sugar
10 -
1/4 cup (60 ml) whole milk
11 -
2 tablespoons unsalted butter, melted
12 -
1/2 teaspoon vanilla extract
13 -
1/4 teaspoon almond extract
14 -
Festive sprinkles or nonpareils
# Instructions:
01 -
Beat the softened butter and granulated sugar together until pale and fluffy, about 2 minutes. This traps air and creates the tender crumb.
02 -
Beat in the eggs one at a time, then mix in the vanilla and almond extracts until combined. Keep ingredients at room temperature to prevent curdling.
03 -
Add the baking powder, salt, and flour. Mix on low speed just until a soft dough forms. Do not over-mix.
04 -
Shape the dough into 1-inch balls and place them 2 inches apart on parchment-lined baking sheets. They puff more than they spread.
05 -
Bake at 350°F (175°C) for 10 to 12 minutes, until the bottoms are just set and the tops look dry. The cookies will stay pale.
06 -
Whisk together the melted butter, warm milk, vanilla, almond extract, and powdered sugar until smooth. The glaze should coat the back of a spoon.
07 -
Dip the tops of the cooled cookies into the glaze, letting excess drip off. Return to the rack and add sprinkles immediately before the glaze sets. Let dry completely before stacking.
# Good to know:
01 -
Makes about 36 cookies.
02 -
Store in an airtight container at room temperature for up to 3 days.
03 -
Glaze must be fully dry before stacking to prevent sticking.