Italian Christmas cookies always seem to wind up in your cookie exchange collection, and they’re such a welcome sight. Some versions of the cookie have a powdered sugar coating. For our version, we did a light glaze, topped with sprinkles.
- Yield: 24 cookies
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- 1 (8-ounce) can crushed pineapple in juice
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ teaspoons confectioners’ sugar
- ½ teaspoon salt
- ¼ teaspoon vanilla extract
- Sprinkles or Demerara sugar (optional)
- For the cookies: Preheat the oven to 350ºF. 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).