They're covered in sprinkles and a sweet glaze.
If you're looking for an alternative to traditional cut out sugar cookies then these Italian Christmas Cookies are for you! They're simple and elegant while being tender and cakey at the same time. They're the perfect addition to your Christmas cookies! Almond extract gives the dough a subtle, unique flavor, and the simple vanilla icing hardens into a delicate shell. Just don't forget the festive Christmas sprinkles on top!
To cut back on time and ensure even baking, use a cookie scoop to portion out the dough. Or, if you'd like to try your hand at the pretty knot shape, dust your hands with flour to help prevent the dough from sticking.
How do you make Italian cookies?
Like many cookies, this recipe starts by beating butter and sugar together until fluffy. The eggs go in next (it's okay if the mixture isn't smooth at this point), then the flour, baking powder, and salt are stirred in. Be sure to chill the dough for at least one and up to four hours before shaping it. You'll want to pull the cookies from the oven when they're very lightly golden on the bottom but haven't taken on much color on top. You want them to stay tender and not get too crispy!
What can you use instead of almond extract in Italian Christmas cookies?
If you want to skip the almond extract, use anise extract instead. Anise extract comes from star anise, a popular spice used in many Italian desserts and cozy beverages like mulled wine or hot buttered rum, too. It has a subtly sweet licorice flavor that's wonderful in these cookies. If you use it just decrease the amount to 1/2 teaspoon. You could also use orange or peppermint extract if you prefer one of them and have them on hand too, though they aren't as traditional.
Can you use cookie cutters for Italian Christmas cookies?
It's best to roll this dough into balls or form it into knots to bake rather than using cookie cutters as it doesn't keep its shape very well and can get sticky.
Can I make the cookies ahead of time?
The baked, unglazed cookies can be frozen in a freezer bag or airtight container for up to one month. Thaw and let them come to room temperature before glazing. Don't forget to top them with your favorite sprinkles, too!
granulated sugar
unsalted butter, softened
vanilla extract
almond extract
large eggs, room temperature
all-purpose flour, plus more for dusting
baking powder
salt
powdered sugar
milk
vanilla extract
Red and green non-pareil sprinkles, for decorating
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
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