Christmas Italian Cookies

Close up Italian Cookies with red and green sprinkles

5 from 4

Christmas Italian Cookies

These Christmas Italian Cookies have a tender melt-in-your-mouth texture. Mildly almond flavored, coated with icing, and topped with red and green sprinkles, they're pretty and festive on a holiday cookie platter.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: Italian

Keyword: Christmas cookies, Italian Cookies, Italian Wedding Cookies

Servings: cookies

Ingredients

For the Cookie Dough

3 cups all-purpose flour spooned and leveled
3 tsp baking powder
⅛ tsp salt
¾ cup shortening
¾ cup granulated sugar
3 large eggs
1 tsp almond extract

For the Icing

2½ cups powdered sugar
3-4 tbsp whole milk
1½ tbsp light corn syrup
½ tsp almond extract
pinch of salt
sprinkles or nonpareils

Instructions

Preheat the oven to 400°F. Line baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking powder, and salt.
In a large bowl with an electric mixer, beat shortening and sugar together until light and fluffy. Add in eggs and almond extract. Gradually add in the flour mixture until combined.
Using a cookie scoop for uniformity and consistent baking, shape dough into 1½ inch sized balls. Place on baking sheets at least 1-inch apart (do not flatten.) The balls of dough should be completely smooth to reduce the amount of cracking during baking.
Bake for 8-10 minutes or until the bottoms are just slightly golden brown. Remove from oven and transfer to wire racks to cool completely before icing.
For the Icing: in a small bowl, combine the powdered sugar, milk, corn syrup, almond extract, and salt until smooth (add more powdered sugar if it's too thin or more milk if it's too thick. It should be thick, but drizzling consistency.)
Dip the tops of cookies in the icing; allow excess to drip off. Place back on the parchment paper and top with the nonpareils; let stand until completely set and enjoy!

Video

Notes

Why use shortening? I've seen these cookies made with oil, butter, and shortening. I make my pie crust with shortening, so that's what I chose to use in these cookies. It results in a very tender crumb. I have not tested this particular recipe with oil or butter.

Nutrition