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Italian Christmas Sprinkle Cookies Recipe

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4.8 from 442 reviews

Italian Christmas Sprinkle Cookies are a beloved holiday tradition featuring soft, buttery cookies topped with a sweet glaze and festive red and green nonpareil sprinkles. These tender treats are flavored with vanilla and almond or traditional anise extract, delivering a delightful combination of classic holiday flavors and a delightful crunch from the sprinkles.

Ingredients

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Cookie Dough

  • ¾ cup unsalted butter, softened
  • ½ cup powdered sugar
  • ½ cup granulated sugar
  • 3 eggs, room temperature
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (or anise extract for tradition)

Glaze

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • Red & green nonpareil sprinkles

Instructions

  1. Cream Butter and Sugars: Cream the softened butter, powdered sugar, and granulated sugar until smooth and fluffy, about 3 to 4 minutes, to create a light and airy base for the cookies.
  2. Add Eggs and Extracts: Add the eggs along with the vanilla and almond (or anise) extracts, and mix gently for about 2 minutes until fully combined, ensuring a uniform batter.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt for 1 minute to evenly distribute the leavening and salt.
  4. Combine Wet and Dry: Slowly add the dry mixture into the wet ingredients, mixing just until combined over about 2 minutes. Be careful not to overmix, which keeps the cookies soft.
  5. Chill Dough: Refrigerate the dough for at least 1 hour to help the cookies hold their shape during baking.
  6. Prepare Oven and Dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll dough into 1-inch balls and place them evenly spaced on the sheet. Lightly press each ball to flatten slightly.
  7. Bake Cookies: Bake for 9 to 11 minutes until the edges are gently golden but the tops remain pale, signaling soft, tender cookies.
  8. Cool Cookies: Remove from oven and cool the cookies completely on a wire rack for 15 to 20 minutes before glazing.
  9. Make and Apply Glaze: Whisk powdered sugar and milk until smooth to create the glaze. Drizzle or spoon over each cooled cookie, then immediately sprinkle with red and green nonpareil sprinkles.
  10. Set Glaze: Allow the glaze to set for about 10 minutes before serving or storing to ensure the sprinkles adhere properly.

Notes

  • Use room temperature eggs and butter for easier mixing and better texture.
  • Chilling the dough helps prevent spreading and keeps the cookies thicker and softer.
  • You can substitute anise extract for almond extract for a more traditional Italian flavor.
  • Be careful not to overbake; the cookies should look pale with slightly golden edges for the best texture.
  • The glaze should be thick enough to coat but pourable; add milk gradually to achieve the right consistency.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Italian Christmas cookies, sprinkle cookies, holiday cookies, glazed cookies, traditional Italian dessert

Find it online: https://islawhite.com/italian-christmas-sprinkle-cookies-recipe/