Italian Christmas Cookies

5 from 2 votes

These soft, buttery Italian Christmas cookies are a holiday favorite that’s as easy to make as it is delicious. Flavored with warm vanilla and dipped in a sweet glaze, each cookie is finished with colorful sprinkles for that classic festive touch.

Prep Time15

Cook Time10

Chilling Time2

Total Time2 25

Course: Dessert, Snack

Cuisine: Italian

Diet: Halal

Skill Level: Beginner

Servings: cookies

Author: Rena Awada

Ingredients

1/2 cup salted butter room temperature
2/3 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract anise extract or lemon zest works too
2 cups all-purpose flour
¼ teaspoon fine kosher salt
2 teaspoons baking powder

Optional Icing & Decoration:

1 1/2 cups powdered sugar
3-4 tablespoons milk of choice
1/4 cup sprinkles of choice I use nonpareils

Instructions

In a mixing bowl, use an electric mixer to beat the 1/2 cup salted butter and 2/3 cup granulated sugar until combined. Add in the 3 large eggs and 1 tablespoon vanilla extract, and mix until creamy.
In a small bowl, combine the 2 cups all-purpose flour, ¼ teaspoon fine kosher salt and 2 teaspoons baking powder.
Add the flour over the egg mixture and mix with a spatula to incorporate. Scrape the sides and bring the dough together, cover and refrigerate for 2 hours.
Preheat your oven to 350°F and line a sheet pan with parchment paper.
Using a small ice cream scoop, scoop the cookie dough and shape into balls, placing them on the prepared sheet pan with some space in between.
Bake the cookies for 8-10 minutes.
Once the cookies cool, prepare the icing.
In a mixing bowl, add the 1 1/2 cups powdered sugar and 3-4 tablespoons milk of choice. Whisk by hand until a thick glaze is formed.
Drizzle glaze over the cookies and top with the 1/4 cup sprinkles of choice.

Notes

Storage:

Once the glaze has set, store the cookies in an airtight container at room temperature for up to 5 days.
To freeze baked cookies: Allow cookies to cool; do not glaze them. Transfer to an airtight container and freeze for up to 3 months. Defrost at room temperature before decorating with glaze and sprinkles.
To freeze the dough: freeze balls of unbaked dough on a lined sheet pan until firm (1-2 hours), then transfer to an airtight container. Freeze for up to 3 months. Bake from frozen as usual, adding 1-2 minutes to the bake time.

Nutrition