Italian Christmas Sprinkle Cookies (Print-Friendly Version)
Soft Italian cookies topped with almond glaze and colorful sprinkles, perfect for holiday celebrations.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
3 large eggs
02 -
2 1/2 cups all-purpose flour
03 -
1 cup confectioners' sugar
04 -
1 tablespoon plus 1 teaspoon baking powder
05 -
1/2 cup vegetable shortening
06 -
1 1/2 teaspoons almond extract
07 -
1 teaspoon lemon extract
→ Glaze
08 -
2 cups confectioners' sugar
09 -
1/3 cup whole milk, warmed
10 -
1 teaspoon almond extract
11 -
1 teaspoon vanilla extract
12 -
Pinch kosher salt
13 -
Colored sprinkles, as needed for topping
# How to Make It:
01 -
Preheat oven to 350°F (177°C).
02 -
In the bowl of a stand mixer, combine flour, 1 cup confectioners' sugar, and baking powder. Blend on low speed until evenly mixed.
03 -
Add vegetable shortening, almond extract, and lemon extract to the dry mixture. Mix until the texture resembles fine crumbs.
04 -
In a separate bowl, whisk eggs until light and foamy. Gradually add beaten eggs to the dough mixture while mixing. Dough will be stiff.
05 -
Roll dough into 1-inch balls and arrange on an ungreased baking sheet, spacing each about 2 inches apart.
06 -
Bake for 10 to 12 minutes until the bottoms are just golden and the tops remain pale.
07 -
While cookies bake, whisk together 2 cups confectioners' sugar, warmed whole milk, almond extract, vanilla extract, and a pinch of kosher salt in a bowl until smooth.
08 -
Remove cookies from oven. Working in batches, coat each warm cookie in glaze using a fork, then transfer to a cooling rack. Immediately sprinkle with colored sprinkles before the glaze sets. Repeat with remaining cookies.
09 -
Allow cookies to cool completely until the glaze is set. Store in an airtight container.
# Extra Suggestions:
01 -
Place wax paper under the cooling rack to catch excess glaze and simplify cleanup.