Description
Italian Christmas Cookies are a festive and flavorful holiday treat, combining a tender buttery dough with delightful hints of vanilla, almond, and orange zest. These cookies are studded with colorful candied cherries or dried fruit and decorated with sprinkles, making them a beautiful and traditional addition to your holiday baking repertoire.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon orange zest
- ¼ cup milk
Optional and Decoration
- 1 cup chopped candied cherries or dried fruit (optional)
- 2 tablespoons sprinkles (for decoration)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use a hand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then stir in the vanilla extract, almond extract, and orange zest for aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution and remove lumps.
- Mix Dry into Wet: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. If the dough feels too dry, add the milk to reach desired consistency.
- Add Mix-Ins: Gently fold in the chopped candied cherries or dried fruit, and sprinkles if using, to add bursts of color and sweetness.
- Shape Cookies: Roll the dough into small balls or use cookie cutters to form desired shapes. Place them evenly spaced on the prepared baking sheets.
- Bake: Bake in the preheated oven for 10–12 minutes until the edges turn golden brown, signaling they are ready.
- Cool: Remove from oven and allow the cookies to cool completely on wire racks before decorating.
- Decorate and Store: Once cooled, decorate with icing and additional sprinkles as desired. Serve immediately or store in an airtight container to maintain freshness.
Notes
- For a softer texture, avoid overbaking the cookies.
- You can substitute dried cranberries or raisins for the candied cherries.
- Orange zest adds a distinctive citrus aroma but can be omitted or replaced with lemon zest if preferred.
- Ensure butter is softened to room temperature for best creaming results.
- These cookies freeze well; store in a freezer-safe container for up to 3 months.
