Italian Christmas Cookies
User Reviews
5
Italian Christmas Cookies
Description
These cookies mix eggs, vegetable oil, sugar, and almond or vanilla extract, combining finely with flour, baking powder, and salt to yield a soft dough. After chilling for at least an hour or briefly freezing, dough balls are baked at moderate temperature until the cookie tops are set but still pale, while bottoms gain a slight brown color.
The result is a soft cookie with a subtle crumb and delicate flavor highlighted by almond extract, if used. The glaze made from powdered sugar, extract, cream or milk, and a pinch of salt forms a thin, creamy layer when dipped, which is topped with festive sprinkles before setting.
These cookies store well at room temperature in airtight containers and can be frozen for longer keeping. Their texture and sweetness make them ideal for holiday celebrations or sharing. Slight time adjustments may be necessary at high altitude to ensure proper baking.
Cookie dough can be refrigerated or frozen before baking, allowing flexible preparation timing. Bake test cookies to check timing if at elevation.
Ingredients
- 2 egg
- 6 tablespoons vegetable oil
- ½ cup granulated sugar
- 1 teaspoon almond extract vanilla extract, or ½ teaspoon anise extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 pinch salt
Glaze
- 2 cups powdered sugar
- 1 teaspoon almond extract or vanilla extract
- 1 pinch salt
- 3-4 tablespoons cream warmed, or milk
- Sprinkles Christmas
Instructions
- Whisk eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.
- Roll dough by tablespoonfuls into balls. Chill dough balls for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.
- Bake at 350°F for about 9 minutes, or till the tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.
- For the glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
- Dip the tops of the cookies in the glaze, then top them with Christmas sprinkles.
Notes
- If baking at high elevations, add extra baking time by testing a few cookies first and adjusting accordingly.
- Store baked cookies in airtight containers at room temperature for 5-7 days to maintain texture.
- Cookies freeze well for 3-4 weeks in safe containers.
- Dough balls can be wrapped tightly and refrigerated up to 4 days before baking; freezing dough balls for 15-20 minutes helps handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 8mg | 0% |
| Potassium | 48mg | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 20IU | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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