Ingredients
Scale
- Dough Essentials:
- 2 ½ cups (300g) all-purpose flour, sifted
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- Flavor & Sweeteners:
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Glaze & Finishing Touches:
- 1 ½ cups (180g) powdered sugar, sifted
- 2–3 tablespoons milk (or water)
- Optional: festive sprinkles or nonpareils
Instructions
- Creaming the Foundation:: First things first, get that butter and sugar acquainted. In a large bowl, or your stand mixer if you’re fancy (I usually just use a hand mixer, honestly, less cleanup!), cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. This takes a few minutes, maybe 3-5. You’ll see it transform from dense to pale and airy. Don’t rush this step, it’s crucial for the texture of these Traditional Italian Christmas Cookies. I once cut it short, and the cookies were a bit dense, not the delicate crumb we’re after.
- Adding Wet Ingredients:: Next up, crack in those eggs, one at a time, mixing well after each addition. Then, pour in the vanilla extract and that crucial almond extract. Mix until everything is just combined. The mixture might look a little curdled at first, but keep going! It’ll come together. Scrape down the sides of the bowl often; you don’t want any rogue bits of unmixed butter hanging out. This step smells so good, that warm almond scent starting to fill the kitchen!
- Folding in the Dry:: In a separate bowl, whisk together your sifted all-purpose flour and baking powder. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. And I mean *just* combined! Overmixing is the enemy of tender cookies. The dough will be soft, maybe a little sticky, but that’s okay. It’s not meant to be a stiff dough. I always get a little flour on my nose during this part, just a classic kitchen mess!
- Chilling Out:: Now, for the hardest part: patience! Wrap your dough in plastic wrap and pop it in the fridge for at least 30 minutes, or up to an hour. This helps firm up the dough, making it much easier to handle and preventing your Traditional Italian Christmas Cookies from spreading too much. I’ve definitely skipped this step in a rush, and trust me, it’s not worth it; the cookies lost their shape. A little chill time goes a long way!
- Shaping and Baking:: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Roll the chilled dough into small, roughly 1-inch balls. Place them about 2 inches apart on the prepared baking sheets. They don’t spread a ton, but a little breathing room is good. I usually make them a bit uneven, gives them that charming, homemade look. Bake for 10-12 minutes, or until the edges are lightly golden. Don’t overbake; these cookies are meant to be soft!
- Glazing the Goodness:: While the cookies cool completely on a wire rack, whisk together the powdered sugar and milk (or water) in a small bowl until smooth. You want a thick, pourable glaze. Dip the top of each cooled cookie into the glaze, letting any excess drip off, then place back on the wire rack. If you’re feeling extra festive, add some sprinkles right away before the glaze sets. The kitchen smells like sweet almond and vanilla now, just heavenly! These Traditional Italian Christmas Cookies are almost ready for their close-up!
- Prep Time: 30 Minutes
- Cook Time: 12 Minutes
- Category: 68765966b594a79b2fa9d878