Italian Christmas Cookies – What’s better than a delicious treat during the holidays? These Italian Christmas Cookies are sure to become a staple in your home during the festive season. The combination of almond extract and rainbow nonpareil sprinkles make these cookies stand out from the rest. They’re not too sweet and have the perfect balance of flavors.
Growing up, these cookies were a family tradition in our home during the Christmas season. My husband and I have carried on this tradition with our little family, and these cookies have become a favorite treat in our household. I have fond memories of my grandmother showing me how to make them and the delicious smell that would fill the kitchen as they baked in the oven. These cookies are a must-try for anyone who loves festive treats and wants to experience a bit of Italian tradition.
Why These Italian Christmas Cookies Will Be Your New Favorite Holiday Treat?
- Perfectly balanced flavors from the combination of almond extract and rainbow nonpareil sprinkles.
- The glaze adds a beautiful finishing touch to the cookies and keeps them moist.
- Easy to make with just a few ingredients that you probably already have in your pantry.
- Can be made ahead of time and stored in an airtight container for up to a week.
- The small size of the cookies makes them perfect for sharing or as a festive addition to any holiday dessert table.
Ingredients:
- 4 cups all-purpose flour (500g)
- 1 cup sugar (200g)
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 1 tablespoon almond extract
Glaze:
- 3 cups powdered sugar
- 1 tablespoon almond extract
- 1 1/2 tablespoons hot water (more as needed)
Decorations:
- Rainbow nonpareil sprinkles
Directions:
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with silicone baking mats or parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and sugar until combined.
Make a well in the center and add the oil, milk, almond extract, and eggs. Using a sturdy wooden spoon, mix together until all ingredients are incorporated and smooth.
Using a small cookie scoop, scoop up a one-inch ball of dough and place it on the prepared cookie sheet, with 1 inch between cookies. Slightly flatten the tops.
Bake for 8-10 minutes in the preheated oven until the cookies are cooked. They will not brown.
Meanwhile, make the glaze. In a small mixing bowl, whisk together the powdered sugar, almond extract, and hot water until smooth. The glaze should remain thick like the consistency of molasses.
Place a wire baking rack over a rimmed cookie sheet. Dip warm cookies in glaze, then set on a wire rack and allow to cool. Dip cookies in glaze a second time then sprinkle with rainbow nonpareil sprinkles immediately, while the glaze is still wet. Allow to set completely on the rack.
Notes:
- To ensure a perfectly shaped cookie, use a cookie scoop to measure out the dough. This will help the cookies bake evenly and be uniform in size.
- Make sure to not overbake the cookies, as they will not brown and may become dry.
- If you don’t have almond extract on hand, you can use vanilla extract instead for a different flavor.
- The glaze should be thick but still pourable, like the consistency of molasses. If it’s too thick, add more hot water, 1 teaspoon at a time, until you reach the desired consistency.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
In conclusion, these Italian Christmas Cookies are a festive and delicious treat that are perfect for the holiday season. With their almond flavor and colorful decorations, they are sure to impress your friends and family. This recipe is easy to follow and can be made in just a few steps. So why not add these cookies to your Christmas baking list this year and spread some holiday cheer with your loved ones? Happy baking!
FAQs:
What are Italian Christmas Cookies?
Italian Christmas Cookies are a traditional holiday cookie that are typically made with flour, sugar, milk, eggs, and almond extract. They are coated in a sweet glaze and topped with rainbow nonpareil sprinkles for a festive touch.
What makes these cookies special?
These cookies are a classic Italian holiday treat that are perfect for sharing with family and friends during the festive season. They have a delicate almond flavor and a sweet, crunchy glaze that make them irresistible.
Can I use a different type of sprinkles?
Yes, you can use any type of sprinkles or decorations that you like. Try using red and green sprinkles for a more festive look.
Can I freeze these cookies?
Yes, these cookies freeze well. Place them in an airtight container or freezer bag and store them in the freezer for up to 1 month. Thaw them at room temperature before serving.
Can I substitute the almond extract?
Yes, you can use vanilla extract or any other extract that you like to flavor these cookies.
How many cookies does this recipe make?
This recipe makes about 4 dozen cookies.
Italian Christmas Cookies
Ingredients
- 4 cups all-purpose flour 500g
- 1 cup sugar 200g
- 1/2 cup whole milk
- 2 large eggs lightly beaten
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 1 tablespoon almond extract
Glaze:
- 3 cups powdered sugar
- 1 tablespoon almond extract
- 1 1/2 tablespoons hot water more as needed
Decorations:
- Rainbow nonpareil sprinkles
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with silicone baking mats or parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and sugar until combined.
- Make a well in the center and add the oil, milk, almond extract, and eggs. Using a sturdy wooden spoon, mix together until all ingredients are incorporated and smooth.
- Using a small cookie scoop, scoop up a one-inch ball of dough and place it on the prepared cookie sheet, with 1 inch between cookies. Slightly flatten the tops.
- Bake for 8-10 minutes in the preheated oven until the cookies are cooked. They will not brown.
- Meanwhile, make the glaze. In a small mixing bowl, whisk together the powdered sugar, almond extract, and hot water until smooth. The glaze should remain thick like the consistency of molasses.
- Place a wire baking rack over a rimmed cookie sheet. Dip warm cookies in glaze, then set on a wire rack and allow to cool. Dip cookies in glaze a second time then sprinkle with rainbow nonpareil sprinkles immediately, while the glaze is still wet. Allow to set completely on the rack.
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