Description
These Italian Christmas Cookies are a festive and flavorful holiday treat, combining the sweetness of candied cherries and dried fruit with aromatic hints of orange zest and almond extract. Soft, buttery, and lightly spiced, these cookies are perfect for gift-giving or holiday celebrations.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon orange zest
- ¼ cup milk
Add-ins and Decoration
- 1 cup chopped candied cherries or dried fruit (optional)
- 2 tablespoons sprinkles (for decoration)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then stir in the vanilla extract, almond extract, and orange zest for aromatic flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution and remove lumps.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. If the dough feels too dry, add the ¼ cup of milk slowly to achieve the desired consistency.
- Add Candied Fruit and Sprinkles: Gently fold in the chopped candied cherries or dried fruit along with sprinkles if using, ensuring even distribution throughout the dough.
- Shape the Dough: Roll the dough into small balls or use cookie cutters to form festive shapes. Arrange them spaced apart on the prepared baking sheets.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are golden around the edges but still soft in the center.
- Cool the Cookies: Remove from the oven and let the cookies cool completely on a wire rack before decorating.
- Decorate and Store: Once cooled, decorate the cookies with additional icing and sprinkles as desired. Serve immediately or store in an airtight container to maintain freshness.
Notes
- You can substitute the candied cherries with other dried fruit like cranberries or raisins according to your preference.
- If you don’t have almond extract, you can omit it or add a little more vanilla extract instead.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free baking mix suitable for cookies.
- Make sure not to overmix the dough once the dry ingredients are added to avoid tough cookies.
- These cookies can be made ahead of time and stored for up to one week in an airtight container.
