Italian Christmas Cookies
Tender Italian Christmas Cookies flavored with anise and almond, perfect for festive gatherings or gift tins. Crispy edges, soft centers, and customizable toppings make them a holiday favorite!
Ingredients
- 3 cups all-purpose flour can swap ⅓ cup gluten-free blend
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1½ teaspoons anise extract or 1 tbsp ground seeds
- 1 teaspoon almond extract
- 1 orange zest optional
- colored sanding sugar for decorating
- confectioners’ sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
- In a bowl, combine flour, baking powder, and salt until evenly mixed.
- Beat butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
- Mix in eggs one at a time, then stir in anise extract, almond extract, and orange zest.
- Gradually add dry ingredients to butter mixture on low speed until a soft dough forms.
- Shape dough into discs, wrap in plastic, and chill in refrigerator for 1 hour.
- On a floured surface, roll dough to ¼-inch thickness, cut with festive cutters, and place on sheets.
- Sprinkle sanding sugar or nonpareils over cutouts before baking.
- Bake for 8–10 minutes until edges just begin to turn golden; cool on wire racks.
Notes
For extra crunch, press a sliced almond onto each cookie before baking. Leftovers keep well in a sealed tin for up to 5 days or freeze for 3 months.
Nutrition
Calories: 120kcal
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