Name: Italian Christmas Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Italian
Ingredients: All-Purpose Flour (2 cups); Baking Powder (1 tablespoon); Kosher Salt (1/4 teaspoon); Unsalted Butter (6 tablespoons, at room temperature); Granulated Sugar (1/2 cup); Eggs (2, at room temperature); Almond Extract (2 teaspoons + 1 teaspoon for glaze); Powdered Sugar (1 1/2 cups); Milk (2-3 tablespoons); Christmas Sprinkles

Jump to Recipe · Leave a Review

As the holiday season approaches, the scent of baking cookies fills the air, weaving its way into delightful memories. Imagine the warm, inviting aroma of almond sugar cookies fresh from the oven, their edges just slightly golden, creating an irresistible pull to the kitchen. They’re not just any cookies; these are Italian Christmas Cookies, a nostalgic treat that has brought families together for generations. I can still recall my grandmother rolling out dough, dusting it with flour, and the cheerful laughter that seemed to float through our home like warm cocoa in winter.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Italian Christmas Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Italian Christmas Cookies

With their tender, melt-in-your-mouth texture and glossy almond glaze adorned with colorful sprinkles, these cookies are the epitome of festive joy. Perfect for sharing with loved ones or hoarding just for yourself, they are a sparkling addition to any holiday cookie tray. So, let’s not wait any longer — you’ll want to fill your space with the comforting aromas of baked goods this season!

Why You’ll Love This Recipe

Simple & Quick: These cookies come together in just about 30 minutes, perfect for last-minute holiday prep.
Irresistible Flavor: The almond flavor tugs at the heartstrings, creating a sweet, nutty taste that’s wonderfully addictive.
Eye-Catching Appeal: Dressed in a shiny glaze and colorful holiday sprinkles, they’re as beautiful as they are delicious!
Flexible Serving: Enjoy them as a festive snack, share at parties, or serve alongside a warm cup of cocoa.
Diet-Friendly Options: This recipe can be tweaked to fit gluten-free or dairy-free diets with easy ingredient swaps!

Ingredients You’ll Need

All-Purpose Flour (2 cups): This forms the base of your cookies. For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
Baking Powder (1 tablespoon): Essential for that lovely rise and soft texture; it’s a must-have!
Kosher Salt (1/4 teaspoon): Enhances flavor and balances sweetness—don’t skip this!
Unsalted Butter (6 tablespoons, at room temperature): Brings richness to the cookies. For a dairy-free alternative, try using margarine.
Granulated Sugar (1/2 cup): Sweetens the dough while contributing to a tender texture.
Eggs (2, at room temperature): They bind the ingredients together, so room temperature eggs blend better, creating a smoother dough.
Almond Extract (2 teaspoons + 1 teaspoon for glaze): Infuses a delightful almond flavor throughout the cookies; avoid imitation for the best taste.
Powdered Sugar (1 1/2 cups): This forms the base of the glaze, making it smooth and sweet.
Milk (2-3 tablespoons): Adjust the consistency of your glaze; whole milk provides richer flavor, but any milk works.
Christmas Sprinkles: These add a splash of color and festive cheer to your cookies!

How to Make Italian Christmas Cookies

Combine Dry Ingredients: In a medium bowl, mix the all-purpose flour, baking powder, and kosher salt. This step ensures the leavening agent is evenly distributed throughout the flour, resulting in perfectly puffed cookies. Set this mixture aside while you work on the wet ingredients.

Cream Butter and Sugar: In a mixing bowl, beat the room-temperature butter and granulated sugar with an electric mixer until light and fluffy. This creaming process is crucial as it adds air into the dough, helping the cookies rise beautifully during baking. This should take about 3-5 minutes.

Incorporate Eggs and Extract: Add the eggs one at a time, mixing well after each addition. Stir in the almond extract until everything is well blended. This is the moment when the delightful almond aroma fills your kitchen, setting the stage for your Italian Christmas Cookies.

Gradually Add Flour Mixture: Slowly incorporate the flour mixture into your wet ingredients until just combined. Be careful not to overmix, as this can lead to tough cookies. If you desire a more rounded, puffy cookie, cover the dough and refrigerate it for at least one hour.

Preheat and Prepare: When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Shape and Place on Baking Sheet: If you chilled the dough, take it out and roll tablespoon-sized balls into your palms, then space them about 2 inches apart on the prepared baking sheet. This spacing allows for spreading during baking.

Bake Until Golden: Place the tray in your preheated oven and bake for 8-10 minutes, until the edges are just lightly golden. Keep an eye on them, as these cookies can go from perfect to overdone quickly. Once out of the oven, let them cool completely on a wire rack.

Prepare the Glaze: In a small bowl, whisk together the powdered sugar, almond extract, and 2 tablespoons of milk. Gradually add more milk until you reach a thick but fluid consistency. This glaze should be shiny and smooth, ready to adorn each cooled cookie.

Glaze and Decorate: Dip the top of each cooled cookie into the glaze, allowing the excess to drip off. This glossy finish is what makes your cookies pop! Sprinkle festive holiday sprinkles on top before the glaze sets up.

Storing & Reheating

Store your Italian Christmas Cookies at room temperature in an airtight container for up to a week. If you want to keep them longer, you can refrigerate them for up to two weeks or freeze them in a tightly sealed container for up to three months. When ready to enjoy, simply remove them from the freezer, let them thaw at room temperature, and revive their texture by popping them in the oven at 300°F for about 5 minutes. Keep in mind that the glaze may lose some shine when refrigerated, but the flavor remains delightful!

Chef’s Helpful Tips

Ensure butter is at room temperature for smoother mixing; overly cold butter can lead to uneven texture.
Watch the cookies closely while baking as different ovens may vary in temperature.
If the cookies cool too quickly and become hard, pop them in the microwave for just a couple of seconds before serving to regain softness.
Store sprinkles separately from the cookies to maintain their crunchiness until you’re ready to serve.
Consider adding other toppings like chopped nuts or coconut flakes to the glaze for added flavor and texture.
Preparing the dough ahead of time and refrigerating it not only enhances flavor but also makes the process smoother on baking day.

There’s something magical about baking during the holidays, especially when you’re making treats that bring joy not only to yourself but to those around you. These Italian Christmas Cookies offer not just a taste but a warm memory to share. They embody the spirit of the season, whether enjoyed at home or gifted to friends and family. So, gather your ingredients, turn up your favorite holiday music, and let’s fill our kitchens with love and flour!

Recipe FAQs

Can I make these cookies gluten-free?

Absolutely! You can easily substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 substitute to get the right texture. You might need to adjust the baking time slightly, so keep an eye on them!

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough for up to three months! Roll it into balls and place them on a baking sheet to chill. Once frozen, transfer them to a zip-top bag. Bake from frozen for a couple of extra minutes; no need to thaw!

How can I prevent my cookies from spreading too much?

Chilling the dough helps reduce the spread during baking. Make sure your butter isn’t too warm, and also check that you’ve measured your flour accurately. Too little flour can lead to flat cookies, so scoop with a spoon and level it off for precision.

What do I do if my glaze is too thick?

If your glaze is too thick, simply add a little more milk, one tablespoon at a time, until you get the desired consistency. On the other hand, if it’s too runny, add more powdered sugar to thicken it up!