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Soft Glazed Italian Christmas Cookies (Regina Cookies)

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Make soft, traditional Italian Christmas cookies perfect for your holiday platter. This recipe features a simple vanilla base with a sweet glaze and colorful sprinkles.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 cup confectioners’ sugar (for glaze)
  • 2 tablespoons milk or water (for glaze)
  • 1/2 teaspoon almond extract (optional, for glaze)
  • Assorted nonpareils or sprinkles (for decoration)

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
  5. Cover the dough and chill for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop rounded teaspoons of dough and roll them into small balls. Place them about 1 inch apart on the prepared baking sheets.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft. Do not let them brown.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the glaze, whisk together the confectioners’ sugar, 2 tablespoons of milk or water, and almond extract (if using) until smooth. The glaze should be thick but pourable.
  11. Once cookies are cool, dip the top of each cookie into the glaze, allowing excess to drip off.
  12. Immediately press sprinkles or nonpareils onto the wet glaze.
  13. Let the glaze set completely before serving or storing.

Notes

  • For an anise flavor variation, substitute 1/2 teaspoon of anise extract for the vanilla extract in the dough.
  • If you prefer a thinner glaze, add milk one teaspoon at a time until the desired consistency is reached.
  • These cookies freeze well before glazing. Store baked, unglazed cookies in an airtight container for up to one month.

Nutrition

Find it online: https://delishcraze.com/italian-christmas-cookies-soft-glaze/