Description
These Italian Christmas Cookies are a delightful holiday treat, featuring a tender, moist base topped with a sweet almond glaze and festive rainbow sprinkles. Perfectly soft and subtly flavored with almond extract, these cookies bake quickly and are easy to prepare, making them a classic addition to your holiday baking lineup.
Ingredients
Scale
Cookie Dough
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 1 tablespoon almond extract
Glaze
- 3 cups powdered sugar
- 1 tablespoon almond extract
- 1 1/2 tablespoons hot water, more as needed
- Rainbow nonpareil sprinkles
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and line baking sheets with silicone baking mats or parchment paper to prevent sticking.
- Prepare Dough: In a large bowl, whisk together the all-purpose flour, baking powder, and sugar until well combined. Create a well in the center and add the vegetable oil, whole milk, almond extract, and lightly beaten eggs. Use a sturdy wooden spoon to mix until the dough is fully incorporated and smooth.
- Shape and Bake Cookies: Using a small cookie scoop, portion the dough into one-inch balls and place them on the prepared baking sheets, spacing them about one inch apart. Slightly flatten the tops of the dough balls. Bake in the preheated oven for 8 to 10 minutes until the cookies are cooked but not browned.
- Make the Glaze: While the cookies bake, prepare the almond glaze by whisking powdered sugar, almond extract, and hot water together in a small bowl until the mixture is smooth and thick, resembling molasses in consistency.
- Glaze and Decorate: Once the cookies are warm, dip each into the glaze and place them on a wire rack set over a rimmed baking sheet. Allow the glaze to slightly set, then dip the cookies a second time in the glaze. Immediately sprinkle rainbow nonpareil decorations over the wet glaze to add a festive touch. Let the cookies cool completely on the rack until the glaze hardens.
Notes
- Ensure not to overbake the cookies as they should remain soft and not browned.
- The glaze consistency is key; it should be thick enough to coat the cookies but not runny.
- Use a wire rack over a rimmed baking sheet to catch any glaze drips and make cleanup easier.
- For a stronger almond flavor, you can add a little more almond extract to the glaze or dough if desired.
- Store cookies in an airtight container at room temperature for up to a week to maintain freshness.
