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Classic Italian Christmas Cookies with Soft Icing and Sprinkles

Soft, pillowy anise-scented cookies dipped in a simple white glaze and finished with colorful sprinkles — a beloved Italian holiday tradition.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 Cookies
Calories: 98
Ingredients Equipment Method

Ingredients
  

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs
1 teaspoon anise extract
⅓ cup whole milk
2 cups powdered sugar, sifted
3 to 4 tablespoons whole milk (for icing)
½ teaspoon anise extract (for icing)
Rainbow nonpareil sprinkles

Equipment

  • 1 large mixing bowl
  • 1 Hand or stand mixer
  • 1 medium bowl for icing
  • 2 Baking sheets
  • 1 parchment paper
  • 1 Wire cooling rack
  • 1 small whisk
  • 1 tablespoon cookie scoop

Method
 

Preheat oven to 375°F. Line baking sheets with parchment.
    Whisk flour, baking powder, and salt together.
      Beat butter and sugar until light and fluffy, about 2 minutes.
        Add eggs one at a time, then add anise extract.
          Add flour mixture in two additions, alternating with milk. Mix until a soft dough forms.
            Roll into 1.5-inch balls and place 2 inches apart on prepared sheets.
              Bake 10 to 12 minutes until tops are set and bottoms are barely golden.
                Cool completely on a wire rack.
                  Whisk powdered sugar, anise extract, and milk into a smooth icing.
                    Dip cookie tops in icing, set on rack, and immediately add sprinkles. Let set 20 to 30 minutes.