Can I make Italian Christmas cookies in advance?

Absolutely! Italian Christmas cookies are perfect for making ahead of time. You can bake the cookies and store them in an airtight container at room temperature for up to 5 days. If you want to get even further ahead, the cookies freeze well for up to 3 months. You can also freeze the dough and bake the cookies fresh when you’re ready to serve.

Can I use a different extract for flavoring the cookies?

Yes! While almond extract is traditional, you can easily swap it for vanilla, anise, or even lemon extract. Each variation offers a unique flavor that still maintains the charm of these Italian Christmas cookies. Experiment with your favorite extract to create a custom flavor profile that suits your taste.

How can I prevent the glaze from being too thin or too thick?

To get the right consistency for the glaze, start with 2 tablespoons of milk and add more gradually, drop by drop, until you reach a thick yet pourable texture that coats the back of a spoon. This will ensure the glaze is the perfect thickness for dipping your cookies without running off too quickly or being too stiff.

Italian Christmas Cookies: A Sweet Tradition for the Holidays

Name: Italian Christmas Cookies
Prep time: PT-489855H42M35S
Cook time: PT-489855H42M35S
Total time: PT-489855H42M35S
Cuisine: Italian
Ingredients: 1/2 cup salted butter (melted and cooled); 2 1/4 cups all-purpose flour; 1 1/2 tsp almond extract; 2 tsp baking powder; 1/2 cup granulated sugar; 3 large eggs (room temperature); 1 tsp almond extract (for icing); 2 cups powdered sugar (sifted); 2 to 3 tbsp milk; Nonpareil sprinkles

Description

These Italian Christmas cookies are a festive and delicious treat, perfect for holiday gatherings and family celebrations. With their soft texture, sweet glaze, and customizable flavor, these cookies bring a touch of tradition to your holiday baking. Easy to prepare and versatile, they can be made ahead of time and are perfect for gifting or sharing with loved ones.

Ingredients

Scale

1/2 cup salted butter (melted and cooled)
2 1/4 cups all-purpose flour
1 1/2 tsp almond extract
2 tsp baking powder
1/2 cup granulated sugar
3 large eggs (room temperature)
1 tsp almond extract (for icing)
2 cups powdered sugar (sifted)
2 to 3 tbsp milk
Nonpareil sprinkles

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Instructions

In a small bowl, mix together the baking powder and flour. Set aside.
Using an electric mixer, beat the butter until light and fluffy. Add in the eggs, sugar, and almond extract. Mix until well combined.
Gradually add the flour mixture and combine until just mixed. Do not overmix. Chill the dough in the refrigerator for at least 1 hour.
Once chilled, scoop the dough into small balls and place them on a parchment-lined baking sheet, spacing them about 1 inch apart. Preheat the oven to 350°F (175°C).
Bake the cookies for 8-10 minutes until they are set. Allow the cookies to cool completely.
For the icing, combine powdered sugar and milk in a bowl until smooth. Add almond extract for flavor.
Dip each cooled cookie into the glaze and place on a cooling rack. Sprinkle with nonpareil sprinkles before the glaze sets.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum.
You can substitute almond extract with vanilla or anise extract for different flavor variations.
Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
Ensure the dough is chilled for easier handling and to avoid spreading during baking.

Prep Time: 20-30 minutes
Cook Time: 8-10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cookie
Calories: 105-115
Sugar: 10g
Sodium: 45mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg