Yield: 24 cookies | Prep Time: 10 minutes | Cook Time: 12–15 minutes
One of my best friends growing up was Italian, and I loved helping her and her mom make a fresh batch of Italian Christmas cookies during the holidays. We would eat so many that there’d hardly be any left for the rest of her family! It’s a holiday tradition I cherish to this day.
INGREDIENTS
Cookies
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
Frosting/Glaze
1½ teaspoons confectioners’ sugar
½ teaspoon salt
¼ teaspoon vanilla extract
Sprinkles or Demerara sugar (optional)
DIRECTIONS
1. For the cookies: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
5. Cool completely on wire racks.
6. 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.
7. Use an offset spatula to smooth some glaze on each cookie. Top with sprinkles or Demerara sugar (optional). Serve.