If Italian Christmas Cookies aren’t already part of your holiday tradition, get ready—they’re about to be. These soft, tender little almond-kissed bites are the kind of cookies that make your kitchen smell like a cozy Christmas bakery. And because we’re all juggling holiday chaos (school parties, office potlucks, last-minute gift wrapping… breathe), this recipe delivers that gorgeous old-world flavor without calling for a culinary degree.
As your resident kitchen guide, I’m here to help you create treats that spark joy, laughter, and maybe even a few happy tears—especially if your family grew up with these nostalgic beauties. Let’s bring a little Italian magic to your cookie tray.
Table of Contents
Why You’ll Love These Italian Christmas Cookies
Oh, Italian Christmas Cookies—where do I start? These little glazed gems are:
- Soft, cakey, and wonderfully tender
- Flavored with almond extract (aka the secret to that classic Italian bakery aroma)
- Easy to make in big batches—perfect for gifting or holiday cookie swaps
- Quick to decorate with shiny glaze and colorful nonpareils
- Beloved across generations, from toddlers to Nonna herself
This recipe became a holiday staple in my own kitchen after I whipped up a batch for friends who dropped by unannounced. Within minutes, a plate of these disappeared faster than my patience on Christmas Eve traffic. And yes—they immediately demanded the recipe.
Ingredients for Italian Christmas Cookies
For the Cookies
- 1/2 cup salted butter, melted and cooled
- 2 1/4 cups all-purpose flour (King Arthur recommended!)
- 1 1/2 tsp almond extract
- 2 tsp baking powder
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
For the Icing
- 1 tsp almond extract
- 2 cups powdered sugar, sifted
- 2–3 tbsp milk
- Nonpareil sprinkles
How to Make Italian Christmas Cookies
Step 1: Mix the Dry Ingredients
Grab a small bowl and whisk together the flour and baking powder. This simple step gives you a smooth, even base—exactly what you want for a dough that behaves beautifully. Set it aside and pretend you’re not tempted to keep poking it.
Step 2: Cream the Butter & Add the Wet Ingredients
Use your electric mixer (hand or stand—no need to judge your appliance choices).
Whip the melted butter until it’s light and somewhat fluffy.
Now add the eggs, sugar, and almond extract. Mix until the batter looks unified. If it seems a little lumpy, don’t panic—it’s just the “teenage phase” of cookie dough. It gets better, I promise.
Step 3: Combine & Chill
Slowly add the flour mixture to your wet mixture, stirring until everything comes together. No overmixing! Overmixing equals tough cookies, and we want soft little clouds.
Cover and chill the dough for at least 1 hour. Yes, it’s sticky—real Italian cookie dough always is. Chilling makes shaping so much easier.
Step 4: Shape & Bake
Once chilled, scoop tablespoon-sized portions and roll them into balls. Sticky? Yes. Worth it? Absolutely.
Place the dough balls on a parchment-lined baking sheet, about 1 inch apart.
Bake at 350°F for 8–10 minutes. The cookies should look set but not brown. Light and pale is the sweet spot!
Let them cool completely before moving on to the fun part.
Step 5: Prepare the Icing
Whisk together the powdered sugar and 2 tablespoons of milk until you get a thick, glossy glaze.
Add the almond extract.
If it’s too thick, add a splash of milk. Too thin? Powdered sugar to the rescue.
Step 6: Glaze & Decorate Like It’s Christmas Morning
Place a cooling rack over a baking sheet to catch drips (saving future-you from scrubbing sticky icing off the counter).
Dip each cookie upside down into the glaze, let excess drip off, then flip and place on the rack.
Immediately add sprinkles—nonpareils wait for no one, and once the icing sets, they stop sticking.
Chef Omar’s Holiday Tips
- Chill longer if needed. If your dough is extra soft, give it another 20 minutes in the fridge.
- Try different extracts. Lemon or anise are classic twists on Italian Christmas Cookies if almond isn’t your thing.
- Watch the baking time. You want these pale and soft, not golden. Golden means they dried out.
- Don’t fear sticky dough. Sticky dough = tender cookies. Sticky dough builds character. Sticky dough is life.
FAQs About Italian Christmas Cookies
Can I swap the almond extract?
Yes! Lemon extract or anise extract work beautifully in Italian Christmas Cookies if you want a different flavor profile.
Do these cookies freeze well?
Absolutely. Freeze them without icing, then thaw and glaze when you’re ready to serve.
How long do they stay fresh?
About 4–5 days in an airtight container. They stay soft and cakey the whole time.
Can I use unsalted butter instead of salted?
Yes—just add a pinch of salt to the dough.
Can I make the dough ahead of time?
Definitely. Make it up to 24 hours in advance and keep it chilled.
Bring Italian Christmas Cookies to Your Holiday Table
Italian Christmas Cookies bring that warm, nostalgic charm we all crave during the holidays. They’re simple, festive, and perfect for busy home cooks who still want to create something special. Whether you’re gifting a tin to a neighbor, baking with kids, or treating yourself after wrapping the 47th present, these cookies add a sweet spark of joy to the season.
So roll up your sleeves, grab those sprinkles, and let’s make your kitchen feel like an Italian Christmas bakery—one delicious cookie at a time.
More Holiday Goodness You’ll Love
If you’re already dreaming up your next festive treat (honestly, same!), here are a few delicious ideas your guests will thank you for. These handpicked favorites pair beautifully with the cozy, nostalgic vibes of Italian Christmas Cookies—and they’re all just a click away:
- Planning a full holiday spread? Add a stunning main dish like this Christmas Salmon with Pomegranate Glaze. It’s bright, elegant, and guaranteed to turn your table into a winter wonderland.
- Hosting a party or potluck? These Christmas Cranberry Meatballs are sweet, tangy, and totally irresistible—perfect alongside a tray of freshly baked cookies.
- Want another fun treat for gifting tins or cookie boxes? Try these Butterfinger Balls. They’re no-bake, crazy addictive, and a guaranteed hit with kids and adults.
- Feeling nostalgic and craving something wintry and whimsical? You’ll love this Homemade Snow Cream—a charming, icy-sweet dessert that tastes like childhood snow days.
Add these to your holiday lineup and watch your celebrations go from festive to unforgettable!
Print
Italian Christmas Cookies
- Total Time: 25 minutes (plus chilling time)
- Yield: 30 cookies 1x
Description
Soft, tender, and perfectly glazed, these Italian Christmas Cookies are a festive holiday classic! Made with almond extract and topped with bright sprinkles, they’re easy, delicious, and ideal for gifting, cookie trays, or family celebrations.
Ingredients
For the Cookies
1/2 cup salted butter, melted and cooled
2 1/4 cups all-purpose flour
1 1/2 tsp almond extract
2 tsp baking powder
1/2 cup granulated sugar
3 large eggs, room temperature
For the Icing
2 cups powdered sugar, sifted
2–3 tbsp milk
1 tsp almond extract
Nonpareil sprinkles
Instructions
Mix Dry Ingredients: In a small bowl, whisk together flour and baking powder. Set aside.
Cream Butter & Add Wet Ingredients: Beat the melted butter until airy. Add eggs, sugar, and almond extract. Mix until combined.
Combine & Chill Dough: Add dry mixture to wet mixture. Mix until just combined. Cover and chill the dough for at least 1 hour.
Shape & Bake: Roll tablespoon-sized dough balls. Place on a parchment-lined baking sheet. Bake at 350°F for 8–10 minutes or until set but not browned. Cool completely.
Make the Icing: Whisk powdered sugar, milk, and almond extract until smooth and thick. Adjust consistency if needed.
Glaze & Decorate: Dip cookies upside down into the glaze, let excess drip off, then top with sprinkles. Allow icing to set before serving.
Notes
For softer cookies, avoid overbaking.
Dough is naturally sticky—chilling is essential.
Swap almond extract for lemon or anise for classic variations.
Freeze un-iced cookies for up to 2 months; glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 102 g
- Sugar: 11 g
- Sodium: 40 mg
- Fat: 3.6 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 16.5 g
- Fiber: 0.2 g
- Protein: 1.6 g
- Cholesterol: 23 mg