Description
These festive Italian Christmas Cookies are soft, lightly sweet, and flavored with almond extract for a delicate, nostalgic taste. Finished with a simple glaze and colorful nonpareils, they’re a cheerful and classic addition to any holiday cookie tray.
Ingredients
For the Cookies:
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8 tablespoons (1 stick) unsalted butter, at room temperature
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3 large eggs, at room temperature
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2¼ cups all-purpose flour
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2 teaspoons baking powder
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½ cup granulated sugar
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½ teaspoon kosher salt
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2 teaspoons almond extract
For the Glaze and Topping:
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1⅓ cups powdered sugar
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3 tablespoons milk (any fat percentage)
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½ teaspoon almond extract
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¼ teaspoon kosher salt
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2 tablespoons nonpareils
Instructions
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Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large mixing bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs one at a time, followed by the almond extract.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
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Scoop out tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheets about 2 inches apart.
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Bake for 10–12 minutes, or until the bottoms are lightly golden. Let cool on a wire rack.
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Make the glaze: In a medium bowl, whisk together powdered sugar, milk, almond extract, and kosher salt until smooth.
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Dip the tops of the cooled cookies into the glaze and place back on the wire rack. Immediately top with nonpareils before the glaze sets.
- Let the glaze firm up before serving or storing.
Notes
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These cookies can be made in advance and stored in an airtight container for up to 5 days.
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You can vary the flavor by substituting lemon or anise extract in place of almond extract.
- Use holiday-colored nonpareils to match the occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian