These Italian Christmas Cookies will melt in your mouth and they’re just as easy to make as they are to eat!
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:24 cookies 1x
Category:Bakery
Ingredients
Scale
Cookies
1 (8-ounce) can crushed pineapple in juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
Frosting/Glaze
1 1/2 teaspoons confectioners’ sugar
1/2 teaspoon salt
1/4 teaspoon vanilla extract
Sprinkles or Demerara sugar (optional)
Instructions
Forthe cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Drain the crushed pineapple, reserving 1 tablespoon of the juice for the glaze. In a medium bowl, sift together the flour, baking powder, ground nutmeg, and baking soda.
In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2 minutes until light and fluffy. Add the brown sugar and beat for 2 minutes more. Add the egg and vanilla and mix until well blended. With the mixer running on medium, gradually add the dry ingredients until well mixed.
Using a cookie scoop, shape the dough into 2-inch balls and place on the prepared baking sheets 2 inches apart. Bake for 12 to 15 minutes until lightly browned.
Cool completely on wire racks.
For the frosting/glaze: While the cookies cool, combine the confectioners’ sugar and salt in a medium bowl. Stir in the vanilla and the reserved pineapple juice to make a light glaze.
Use an offset spatula to smooth some glaze on each cookie. Top with sprinkles or Demerara sugar (optional).
