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