Italian Christmas Cookies Delight (Ready-to-Print Version)

Tender, buttery cookies flavored with warm spices and bright citrus, decorated with colorful icing and sprinkles.

# What You’ll Need:

→ Cookie Dough

01 - 3 cups all-purpose flour (approx. 360g)
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened (113g)
05 - 3/4 cup granulated sugar (150g)
06 - 3 large eggs
07 - 2 teaspoons pure vanilla extract
08 - 1 teaspoon almond extract
09 - 1 teaspoon lemon zest
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg

→ Royal Icing

12 - 3 cups powdered sugar, sifted (approx. 360g)
13 - 3-4 tablespoons whole milk (45-60ml)
14 - 1 teaspoon vanilla extract

→ Decoration

15 - Colored sprinkles (nonpareils)
16 - Pearl dust or edible glitter
17 - Candied cherries, halved
18 - Sliced almonds
19 - Colored sanding sugar

# Step-by-Step Guide:

01 - Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl to ensure even distribution of leavening agents and spices.
02 - Using an electric mixer on medium speed, cream softened butter and granulated sugar for 3-4 minutes until light and fluffy to create a tender cookie base.
03 - Beat in eggs one at a time, mixing thoroughly after each addition. Then add vanilla extract, almond extract, and lemon zest, beating until smooth and aromatic.
04 - Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined to avoid tough cookies. The dough should be soft but manageable.
05 - Divide dough in half, wrap each portion in plastic wrap, and refrigerate for at least 2 hours or overnight to facilitate rolling and clean cutting.
06 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
07 - On a lightly floured surface, roll dough to 1/4 inch thickness. Cut into traditional or festive shapes and arrange on baking sheets leaving 2 inches between cookies.
08 - Bake for 10-12 minutes until edges are set and lightly golden while centers remain pale. Allow cookies to rest on sheets 5 minutes after baking.
09 - Transfer cookies to wire racks and cool fully to prevent icing from melting during decoration.
10 - Sift powdered sugar, then whisk with milk and vanilla extract until smooth. Adjust consistency to hold shape while remaining fluid for piping.
11 - Divide icing into bowls, tint with food coloring, and cover to prevent drying. Decorate cooled cookies using piping bags or spatulas and apply toppings while icing is wet.
12 - Allow decorated cookies to dry at room temperature for at least 2 hours until icing is set and non-tacky to ensure durability and shine.
13 - Layer completely dry cookies between parchment paper in airtight containers. Store at room temperature for up to two weeks.

# Handy Tips:

01 - Chilling the dough overnight enhances flavor and eases rolling. Avoid overmixing dough to maintain tenderness.
02 - Ensure cookies are fully cooled before decorating to prevent icing from melting.
03 - Icing consistency can be adjusted by adding milk gradually; too thin icing will run while too thick will be difficult to pipe.
04 - Cookies can be prepared and decorated ahead, then stored properly to maintain freshness during the holiday season.

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