These Italian cookies are so tender and mushy with a easy vanilla glaze. They’re extremely easy to make (no chilling!) and might be shaped into enjoyable shapes too!
Basic Italian Christmas Cookies
A sister to the anise cookies I shared yesterday, this genuine Italian cookie recipe is a cherished household recipe that was generously given to me by my grandmother’s cousin, Janet (and it feels bizarre to name her “my grandmother’s cousin”, she’s simply been an in depth member of the family my entire life).
One of many foremost variations between yesterday’s recipe (in addition to the licorice taste) and this one is the glaze; as Janet stated (and was very clear about when sharing this recipe!), “you want a clear glaze for actual Italian cookies”. Consequently, in the present day’s glaze shouldn’t be almost as thick because the icing I shared yesterday.
Italian cookies are extra dry than a variety of my cookie recipes, however this it completely regular and to be anticipated. Basic Italian cookies have one thing of a biscuity texture, and so they’re additionally not too candy. The stability is sort of good and a lighter different to the wealthy scorching chocolate cookies I shared earlier this week!
What You Want
This ingredient record is about so simple as you will get! We’ll be utilizing primary pantry staples like butter, eggs, milk, flour, and many others. Nothing fancy, and nothing sophisticated!
- Flour. How a lot flour you want is determined by what you propose to do together with your cookie dough. Should you plan to only scoop and roll it into balls, 3 cups (375g) might be simply fantastic. If you wish to type your dough into enjoyable shapes, you may add extra flour (as much as 1 further cup). I discuss extra about this within the FAQ part under.
- Eggs. Set your eggs out forward of time to allow them to come to room temperature, as they may incorporate a lot simpler this manner. Should you neglect to set yours out, comply with my trick for shortly bringing eggs to room temperature.
- Butter. Janet says she generally makes use of margarine as a substitute of butter, so if you wish to try this, be happy. It is a uncommon recipe the place I do use salted butter (to stay with old style custom) however you may substitute unsalted, you’ll need so as to add greater than a pinch of salt to your dough; learn my put up on salted vs. unsalted butter for the conversion.
- Milk. We’ll use just some splashes of milk within the cookies and the glaze. Because it’s such a small quantity, any form will work right here (even non-dairy milks).
SAM’S TIP: That is such a enjoyable recipe to make with children! They may help roll the dough into balls, brush on the glaze, or add the sprinkles.
Keep in mind, that is simply an outline of the components I used and why. For the complete recipe please scroll all the way down to the underside of the put up!
Methods to Make Italian Cookies
- Cream the butter and sugar along with an electrical mixer till gentle and fluffy.
- Stir within the eggs till nicely mixed, then add the milk, vanilla, and salt.
- Whisk 3 cups of flour and the baking powder collectively in a separate bowl till mixed, then progressively add this to the moist components.
- Add further flour as wanted: in case you are forming your cookies into balls, your dough is prepared. Should you plan to form it, add extra flour (as much as 1 cup) till the dough is manageable.
SAM’S TIP: Observe that I truly halved Janet’s recipe as a result of it was so giant, so simply know this recipe does double nicely in order for you a complete bunch of cookies (good for a cookie change!).
- Type the dough into your required shapes and place on parchment lined baking sheets. Give the cookies slightly respiration room to allow them to bake evenly.
- Bake for 8 minutes, then let cool on the baking sheet for five minutes earlier than shifting to a cooling rack.
- Whisk the powdered sugar and milk collectively, then brush over the cooled cookies.
- Add sprinkles, if desired. Let the glaze set earlier than having fun with.
SAM’S TIP: Italian cookies will keep pale, even when they’re completed baking. Should you wait til yours are golden brown on the perimeters, they are going to be over-baked and won’t have the right texture or taste!
Continuously Requested Questions
I embrace a variety so you may have choices for shaping your cookie dough. Should you’d wish to make your Italian cookies in a basic ball form like I’ve above, then you need to use the usual 3 cups or 375g.
Or, if you wish to use this recipe to make your cookies into shapes like pretzels, knots, and many others., you’ll need so as to add further flour so the dough holds its form. You may add as much as 1 further cup of flour till you dough reaches the precise consistency for molding/shaping.
Sure! Lemon, almond, peppermint, or anise would work nicely right here as a substitute. I’d love to listen to what flavors you attempt in these Italian cookies–let me know within the feedback under!
They completely do! Place them in an hermetic container within the freezer and they’re going to maintain for a number of months this manner. Good for the vacations!
I’ve bought just some extra Christmas cookie recipes till we wrap issues up for the New 12 months! What different recipes would you wish to see?
Take pleasure in!
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Italian Cookies
These Italian cookies are so tender and mushy with a easy vanilla glaze. They’re extremely easy to make (no chilling!) and might be shaped into enjoyable shapes too!
Servings: 55 cookies
Energy: 62kcal
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Directions
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Preheat oven to 350F (175C) and line baking sheet with parchment paper. Put aside.
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In a big mixing bowl, mix butter and sugar and use an electrical mixer to beat till gentle and fluffy.
10 Tablespoons (142 g) salted butter, ¾ cups (150 g) granulated sugar
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Add eggs and stir till well-combined.
3 giant eggs
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Add milk, vanilla extract, and salt, and stir till fully mixed.
2 Tablespoons milk, 1 teaspoon vanilla, Pinch of salt
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In a small mixing bowl, whisk collectively 3 cups of flour and baking powder. Steadily add flour to moist combination. At this level, the dough must be agency sufficient that it is possible for you to to type it into balls. If you want to make different shapes (loops, knots, pretzels, and many others.) proceed so as to add as much as a further 1 cup (125g) of flour till dough is manageable.
3 cups (375 g) all-purpose flour, 3 ½ teaspoons baking powder
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Break off a ball of dough about 1 Tablespoon in measurement and roll right into a ball (or type into shapes). Place cookie dough on ready baking sheet, spacing at the least 2” aside.
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Switch to heart rack of 350F (175C) oven and bake for 8 minutes.
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Permit to chill on baking sheet for at the least 5 minutes earlier than rigorously transferring to cooling rack to chill fully earlier than glazing.
Put together the glaze
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In a small bowl, whisk collectively powdered sugar and milk. Glaze must be very skinny. Use a pastry brush to brush over fully cooled cookies. Instantly sprinkle with nonpareils or sprinkles, if desired.
½ cup (65 g) powdered sugar, 1 ½ – 2 Tablespoons milk, Nonpareils or sprinkles
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Permit glaze to set earlier than having fun with.
Notes
Flour
3 cups of flour ought to offer you a dough that’s sturdy sufficient to be rolled and dropped. Nevertheless, in case you’d wish to make enjoyable shapes with the dough (pretzels, twists, and many others.) you could discover the dough shouldn’t be thick sufficient. Be at liberty so as to add as much as one other cup (125g) of flour till the dough reaches a consistency that’s shapeable. Observe that the extra flour you add, the extra dry and fewer candy the cookies might be.
Storing
Retailer in an hermetic container at room temperature for as much as per week. Cookies additionally freeze nicely – tightly wrap and freeze for as much as a number of months.
Diet
Serving: 1cookie | Energy: 62kcal | Carbohydrates: 9g | Protein: 1g | Fats: 2g | Saturated Fats: 1g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 15mg | Sodium: 40mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 78IU | Calcium: 23mg | Iron: 0.4mg
Dietary data relies on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
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