Italian Christmas Cookies
Try these easy, chewy and festive Italian Christmas Cookies for the holidays - made with anise seeds and topped with colorful sprinkles!
Servings: 20 cookies
Ingredients
For the Cookies:
- 1 ¼ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon anise seeds
- 1 stick unsalted butter at room temperature
- ⅓ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
For the glaze:
- ½ cup powdered sugar sifted
- 1 tablespoon milk
- Holiday sprinkles as needed
Instructions
- Preheat the oven to 350˚F and line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt and anise seeds. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extra and mix until incorporated.
- Add the dry ingredients and process at low speed, just until a few streaks of flour remain. Remove the bowl from the stand mixer and fold any visible flour in by hand with a rubber spatula. Using a 1-tablespoon sized cookie scoop, scoop the batter, then roll into round balls. Place on the prepared pan, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes, or until the cookies are slightly golden brown. Repeat with remaining cookie dough.
- Transfer cookies to a cooling rack and let cool completely. While the cookies cool, make the glaze. In a medium bowl, whisk the powdered sugar with the milk until smooth and glossy.
- Holding the cooled cookies upside down, dip the cookie tops in the glaze. Add desired sprinkles before the glaze sets. Allow cookies to sit for 10 to 15 minutes, or until the glaze hardens and sets.
Notes
My Top Tip: Cool your cookies completely before glazing! It can be tempting to glaze your cookies right away, but if they're too warm, the glaze can melt and become too thin.
Storing: Once your glaze has set, you can store your Italian Christmas cookies in an airtight container, separating layers with parchment paper to prevent sticking. They'll last at room temperature for about 5-7 days, or for about 2 weeks in the fridge.
Freezing: If you're freezing your dough, shape it into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag or container for up to 3 months. When ready to bake, just add a few extra minutes to the baking time. If freezing after baking, wait until the glaze has fully set, then store your cookies in a freezer-friendly container, separating layers with wax or parchment paper to prevent them from sticking together. They'll last in the freezer for up to 3 months, and they can be thawed at room temperature when you're ready to eat.
Nutrition
Calories: 98kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 55mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 0.4mg
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