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Easy Italian Christmas Cookies

  • Prep 10 min
  • Total 30 min
  • Ingredients 7
  • Servings 3

You’re just three ingredients away from classic Christmas cookies. The quick glaze and candy sprinkles are—well—icing on the top. MORE+ LESS-

Erin Erin
September 20, 2016

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
1
package (8 oz) cream cheese, softened
3/4
cup all-purpose flour
1
cup powdered sugar
2
teaspoons water
1/4
teaspoon vanilla
Candy sprinkles, if desired

Steps

Hide Images
  • 1
    Heat oven to 350° F.
  • 2
    In medium bowl, beat 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough, 1 package (8 oz) cream cheese, softened, and 3/4 cup all-purpose flour until well blended. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
  • 3
    Bake about 11 minutes or until dry and just starting to crack on top. Remove cookies to cooling rack to cool completely.
  • 4
    Meanwhile, in small bowl, mix 1 cup powdered sugar, 2 teaspoons water and 1/4 teaspoon vanilla until well combined. Add more water, 1/4 teaspoon at a time, if needed to make thin enough to drizzle. Drizzle over tops of cooled cookies. Top with candy sprinkles.

Expert Tips

  • Replace vanilla with anise extract for a more Italian flavor.
  • Make cookies ahead. Shape dough into balls, then cover and place in freezer. When ready to bake, just bring them out. Bake the whole batch, or just a few at a time.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
65mg
3%
Potassium
10mg
0%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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