Easy Italian Christmas Cookie Recipe-

With a houseful of sick kids day #12 of christmas cookies are just going to be a recipe share. Today’s recipe is Italian Christmas Cookies! I will update this post with pictures soon! I’m hoping to be making these cookies this week for our hockey bake sale. I just didn’t want to miss out on getting this final day out.

I love these cookies and they are truly easy to make. These soft, cake-like texture with a sweet glaze remind me of Starbucks mini vanilla scones. Just know these cookies will disappear fast!

The traditional cookie calls for anise. But because I’m not a fan of anise we use vanilla in our Italian Christmas Cookies. You can use anise if you’re a fan or you can substitute vanilla extract or almond extract. 

Tip- Because the dough is soft. You want to make sure you chill your dough after you roll into balls. This helps them keep their shape while cooking. I place mine in the freezer for 15-20 minutes. 

Let’s get to baking! 

Thank you for joining us on our first 12 days of Christmas cookies! We have enjoyed sharing some of our favorite recipes with you. If you missed any check them out under the recipe tab at the top of our page!

Easy Italian Christmas Cookie Recipe-

Soft cake like cookies topped with creamy glaze and colorful sprinkles

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Cook Time 9 minutes mins

Course Dessert

Ingredients

  

• 2 eggs
• 6 tbsp oil
• ½ cup sugar
• 1 tsp almond, anise, or vanilla extract
• 2 cups flour
• 2 tsp baking powder
• 1 pinch salt

Glaze

• 2 cups powder sugar
• 1 tsp almond, anise or vanilla extract
• 1 pinch salt
• 3 tbsp cream or milk, warmed (more or less)

Instructions

 

• Whisk together eggs, oil, sugar and extract in a mixing bowl. Stir in flour, baking powder, and salt.
• Roll dough by tablespoonfuls into balls. Chill balls of dough for at least and hour or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.
• Bake at 350 degrees F for about 9 minutes or till tops are set. Bottoms of the cookie will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.
• For glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough of the warm cream to get a thin but creamy consistency.
• Dip tops of the cookies in the glaze, then top with sprinkles.

Keyword Cookies