Description
Festive Italian Christmas cookies with anise flavor, sweet glaze, and colorful decorations. Perfect for the holidays!
Ingredients
Scale
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup milk
- 2 cups powdered sugar
- 1/4 cup milk, plus more as needed
- 1 teaspoon anise extract
- Optional: Food coloring (red, green, etc.)
- Sprinkles (nonpareils, jimmies, sanding sugar)
- Chopped nuts (almonds, walnuts, pistachios)
- Candied cherries, halved
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and almond extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Chill the Dough: Divide the dough in half, flatten each half into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Keep the other disc of dough refrigerated while you work.
- Cut Out Shapes: Use cookie cutters to cut out desired shapes.
- Place on Baking Sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Repeat: Repeat the rolling, cutting, and baking process with the remaining dough.
- Combine Glaze Ingredients: In a medium bowl, whisk together the powdered sugar, milk, and anise extract until smooth. Add more milk, 1 teaspoon at a time, if needed to reach a drizzling consistency.
- Add Food Coloring (Optional): If desired, divide the glaze into separate bowls and add food coloring to create different colors.
- Glaze the Cookies: Dip the tops of the cooled cookies into the glaze, or drizzle the glaze over the cookies using a spoon or fork. Allow the excess glaze to drip off.
- Decorate: Immediately sprinkle the glazed cookies with sprinkles, chopped nuts, or candied cherries.
- Let Set: Place the decorated cookies on a wire rack to allow the glaze to set completely. This usually takes about 30 minutes to an hour.
Notes
- Use room temperature butter and eggs for easier mixing.
- Don’t overmix the dough to avoid tough cookies.
- Chilling the dough is essential for preventing spreading and enhancing flavor.
- Rotate baking sheets halfway through baking for even baking.
- Cool cookies completely before glazing.
- Store glazed cookies in an airtight container at room temperature for up to 5 days.
- The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the dough for up to 2 months. Thaw the dough in the refrigerator overnight before rolling and baking.
- The baked cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 2 months. Thaw the cookies at room temperature before glazing and decorating.
- Prep Time: 30 minutes
- Cook Time: 8 minutes