Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
Italian Christmas Cookies
Don't forget the sprinkles!
These soft and caky cookies will be a new favorite Italian Christmas dessert at this year's holiday cookie swap! They're simple and elegant, with a texture similar to a thick, just-set sugar cookie. Almond extract gives the dough a subtle, irresistible flavor, and the simple vanilla icing hardens into a delicate shell. Just don't forget the Christmas sprinkles on top!
Don't worry if your dough looks curdled after adding the eggs—it'll smooth out once the flour is incorporated. To cut back on time and ensure even baking, use a cookie scoop to portion out the dough. Or, if you'd like to try your hand at the knot shape, dust your hands with flour to help prevent the dough from sticking.
How do you make Italian cookies?
Like many cookies, this recipe starts by beating butter and sugar together until creamy and fluffy. The eggs go in next (remember, it's okay if the mixture isn't smooth at this point), then the flour, baking powder, and salt are stirred in. The dough should be chilled for one to four hours before being shaped. You'll want to pull the cookies from the oven when they're very lightly golden on the bottom but haven't taken on much color on top.
What can you use instead of almond extract in Italian Christmas cookies?
If you want to skip the almond extract, use anise extract instead. Anise extract comes from star anise, a popular spice used in many Italian desserts, and often in cozy beverages like mulled wine or hot buttered rum, too. It has a subtle sweet, licorice flavor that's wonderful in these cookies. Just decrease the amount to 1/2 teaspoon.
Can you use cookie cutters for Italian Christmas cookies?
It's best to roll this dough into balls or form it into knots to bake rather than using cookie cutters as it doesn't keep its shape very well. If you're looking for cut-out cookies, try Ree Drummond's favorite Christmas sugar cookies instead.
Can I make the cookies ahead of time?
The baked, unglazed cookies can be frozen for up to one month. Thaw and let them come to room temperature before glazing.
- Yields:
- 3 dz.
- Prep Time:
- 25 mins
- Total Time:
- 2 hrs 35 mins
Ingredients
For the Cookies:
- 2/3 c.
granulated sugar
- 1/2 c.
unsalted butter, softened
- 2 tsp.
vanilla extract
- 3/4 tsp.
almond extract
- 3
large eggs, room temperature
- 2 1/2 c.
all-purpose flour, plus more for dusting
- 2 tsp.
baking powder
- 3/4 tsp.
salt
For the Glaze:
- 2 c.
powdered sugar
- 3 tbsp.
milk
- 1/2 tsp.
vanilla extract
Red and green non-pareil sprinkles, for decorating
Directions
- Step 1For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, butter, vanilla, and almond extract on medium until smooth and fluffy, about 2 minutes. Add the eggs and beat until combined. (The batter will look separated.)
- Step 2With the mixer on low, gradually add the flour, baking powder, and salt. Beat until all of the dry ingredients are incorporated. Wrap the dough tightly in plastic wrap and chill for at least 1 hour or up to 4 hours.
- Step 3Preheat the oven to 350°F. Shape the dough into about 36, 1-inch balls (lightly dusting hands with flour, as needed) and place on 2 parchment-lined baking sheets, spacing each at least 1 inch apart. Or, if desired, roll each dough ball between your hands (lightly dusting hands with flour, as needed) into a 4-inch long log and coil each piece into a mound.
- Step 4Bake the cookies until set and very lightly browned on the bottom, 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes.
- Step 5For the glaze: In a medium bowl, whisk together the powdered sugar, milk and vanilla extract. Dip the top of each cookie in the glaze, allowing the excess to drip off and then sprinkle with the non-pareil sprinkles. Let the cookies stand until the glaze hardens, about 30 minutes.
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