Description
These soft, buttery Italian Christmas cookies are lightly sweet, covered in a vanilla glaze, and topped with festive sprinkles. A holiday classic that melts in your mouth!
Ingredients
Units
Scale
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract (or anise extract for traditional flavor)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Holiday sprinkles
Instructions
- Preheat oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter & sugar: In a bowl, beat butter and sugar until light and fluffy.
- Add eggs & vanilla: Mix in the eggs and vanilla extract until well combined.
- Mix dry ingredients: In another bowl, whisk flour, baking powder, and salt.
- Combine: Gradually add dry ingredients to the wet mixture, alternating with milk, until a soft dough forms.
- Shape cookies: Roll dough into 1-inch balls and place on the baking sheet.
- Bake: Bake for 10-12 minutes until lightly golden. Let cool completely.
- Prepare glaze: Mix powdered sugar, milk, and vanilla until smooth.
- Glaze & decorate: Dip the top of each cookie in the glaze and add sprinkles before it sets.
- Let dry & enjoy!
Notes
- For a more authentic taste, use anise extract instead of vanilla.
- Store in an airtight container for up to a week.
- Cookies freeze well before glazing for up to 3 months.
