Italian Christmas Cookies (Print Version)
# Ingredients:
01 -
1/2 cup granulated sugar.
02 -
1/2 cup powdered sugar.
03 -
3/4 cup softened unsalted butter.
04 -
3 large eggs.
05 -
3 teaspoons baking powder.
06 -
3 cups of all-purpose flour.
07 -
1/2 teaspoon of salt.
08 -
1/2 teaspoon anise extract.
09 -
1 teaspoon vanilla essence.
10 -
Extra powdered sugar for pressing.
11 -
3 tablespoons of milk.
12 -
2 cups confectioners' sugar.
13 -
1 teaspoon pure vanilla extract.
14 -
Colorful sprinkles (nonpareils).
# Instructions:
01 -
Toss together the flour, salt, and baking powder in one bowl and set it aside.
02 -
Whip butter, powdered sugar, and granulated sugar together until fluffy.
03 -
Blend in eggs one by one, followed by vanilla and anise.
04 -
Gradually fold in the flour mixture, being careful not to overmix.
05 -
Chill the dough for about an hour.
06 -
Set the oven to 175°C (350°F) and prep a baking tray with parchment paper.
07 -
Roll the dough into round balls, about 2.5 cm wide.
08 -
Dip a glass in powdered sugar and lightly flatten each dough ball.
09 -
Bake the cookies for around 8–10 minutes.
10 -
Leave the cookies to cool completely after baking.
11 -
Sift confectioners’ sugar into a bowl.
12 -
Stir in milk and vanilla until smooth.
13 -
Dip the tops of the cooled cookies into the glaze.
14 -
Scatter sprinkles on top while the glaze is still wet.
15 -
Let the cookies sit until the glaze hardens completely.
# Notes:
01 -
Chill dough so the cookies hold their shape while baking.
02 -
You can swap anise extract with almond instead.
03 -
Store them at room temp for up to a week.
04 -
Freeze cookies for up to three months.
05 -
You can make the dough a day in advance.
06 -
Make sure the glaze has fully dried before storing them.