Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- Optional: 1 teaspoon almond extract
- Optional: zest of 1 lemon
Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla or almond extract
- Optional: food coloring and sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar in a large bowl until smooth. Beat in eggs one at a time, then stir in milk, vanilla, and optional almond extract or lemon zest.
- In another bowl, whisk together flour and baking powder. Gradually add dry ingredients to wet mixture until a soft dough forms.
- On a lightly floured surface, divide dough into small pieces. Roll into ropes (5–6 inches) and shape into knots or circles.
- Place cookies on prepared baking sheets and bake for 10–12 minutes until set but not browned.
- Meanwhile, mix powdered sugar, milk, and extract to make the glaze. Add food coloring if desired.
- Dip cooled cookies in glaze, let excess drip off, then place on parchment and decorate with sprinkles. Allow glaze to set before storing.
Notes
- Use lemon zest and juice for a citrus version.
- Substitute half the butter with oil for a softer texture.
- Try different shapes like rings or wrap dough around whole eggs for tradition.
- Skip glaze and dust with powdered sugar for a simple finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
