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Italian Christmas Cookies with Glaze

Italian Christmas cookies with glaze are soft, lightly anise-flavored cookies topped with a smooth sugar glaze and colorful nonpareil sprinkles. The dough chills before baking, and the glazed cookies set into a festive finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling, cooling, and setting 1 hour 5 minutes
Total Time 1 hour 37 minutes
Servings: 36 servings
Course: Dessert
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 1 tsp anise extract
For the glaze
  • 2 cups confectioners’ sugar
  • 3 tbsp whole milk
  • 0.25 cup nonpareil sprinkles

Equipment

  • 2 large baking sheets

Method
 

Bake the cookies
  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Whisk the flour, baking powder, and salt together in a medium bowl.
  4. Beat the butter and granulated sugar in a large bowl until light and creamy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla and anise extracts.
  7. Add the flour mixture and mix on low just until no dry streaks remain.
  8. Cover and refrigerate the dough for 30 minutes.
  9. Scoop the dough by level tablespoons, roll into balls, and arrange them about 2 inches apart on the prepared baking sheets.
  10. Bake for 10–12 minutes, rotating the sheets between racks halfway through, until the cookies are set and their bottoms are lightly golden.
  11. Cool the cookies on the sheets for 5 minutes.
  12. Transfer the cookies to a wire rack and cool completely.
Glaze the cookies
  1. Whisk the confectioners’ sugar and milk in a medium bowl until smooth and thick but pourable.
  2. Dip the tops of the cooled cookies in the glaze.
  3. Sprinkle with the nonpareils.
  4. Let the glaze set for about 30 minutes.

Notes

For an even bake, rotate the baking sheets between racks halfway through baking. Store in an airtight container at room temperature for up to 5 days; freeze the cookies, preferably unglazed, for up to 2 months. A cup-for-cup gluten-free flour blend may work as a dietary swap, though texture may vary.