Description
Italian Christmas Cookies: Classic holiday treats with rich butter, almonds, and citrus zest. Quick, delicious, and sure to please any crowd.
Ingredients
Scale
- 3½ cups (438g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (113g) unsalted butter, melted and cooled
- ¼ cup (60ml) milk
- 1½ teaspoons anise extract (or 2 teaspoons anise seeds, crushed)
- 1 teaspoon vanilla extract
- 2 cups (240g) powdered sugar
- 3–4 tablespoons milk or water
- ½ teaspoon vanilla or anise extract
- Nonpareils or colored sprinkles for decoration
Instructions
- Step 1: Prepare the dough In a medium bowl, whisk together flour, baking powder, and salt until well combined. In a large bowl, beat eggs with an electric mixer until frothy, about 2 minutes. Gradually add sugar and continue beating until the mixture becomes pale and forms ribbons when the beaters are lifted, approximately 4-5 minutes. This creates the airy base that gives traditional Italian Christmas cookies their distinctive texture. Slowly stream in the cooled melted butter while mixing, then add the milk, anise extract, and vanilla. The mixture should appear smooth and glossy.
- Step 2: Form the dough Gradually fold the flour mixture into the wet ingredients, switching to a wooden spoon when the dough becomes too thick for the mixer. Mix until just combined—overmixing will develop too much gluten and result in tough cookies. The dough should be soft but manageable. Cover the bowl with plastic wrap and let it rest in the refrigerator for 30 minutes to firm up and allow the flavors to meld. This resting period is crucial for authentic Italian Christmas cookies.
- Step 3: Shape the cookies Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. For traditional anise balls, roll dough into 1-inch balls and place on the prepared sheets about 2 inches apart. For shaped cookies, lightly flour your work surface and roll dough to ¼-inch thickness, then use cookie cutters to create festive shapes. For twisted cookies, roll small pieces of dough into 4-inch ropes and twist them into braids or knots. The versatility of shapes is what makes a collection of Italian Christmas cookies so visually impressive.
- Step 4: Bake to perfection Bake in the preheated oven for 8-10 minutes until the bottoms are just beginning to turn golden while the tops remain pale. Avoid overbaking—these cookies should not brown significantly on top. Cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely. Proper cooling is essential before applying any glaze or icing.
- Step 5: Glaze and decorate While cookies cool, prepare the glaze by whisking powdered sugar, milk, and extract until smooth. The consistency should be thick enough to coat the back of a spoon but thin enough to drip slowly. Dip the top of each cooled cookie into the glaze, allowing excess to drip off. Immediately sprinkle with nonpareils or colored sugar before the glaze sets. For the most festive Italian Christmas cookies, use red and green decorations or traditional Italian colored sugars.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 25mg