These Italian Christmas Cookies are the perfect addition to any Christmas cookie plate! They are soft and sweet with a hint of almond, and are the perfect two bite cookie.
If you love these cookies, you’ll also love these Christmas Shortbread Cookies!
Christmas isn’t Christmas without lots of cookies! And these Italian Christmas Cookies are becoming a holiday staple at our house.
They are light and fluffy and are the perfect 2 bite cookie. I think they’d work well with any cookie tray, and would be perfect for a cookie swap. They are easy, made with pantry staples, and are just so delicious!
Ingredients
- Butter: I like to use unsalted butter. Make sure it is at room temperature before starting.
- Sugar: For the cookies, you will need granulated sugar. For the glaze, you will need powdered sugar. I don’t sift the powdered sugar.
- Salt: You need a little bit of salt in both the cookies and the glaze to balance the flavors.
- Eggs: Use large eggs. For best results, use room temperature eggs.
- Almond Extract: I use almond extract in both the cookies and the glaze. If you aren’t a fan of the flavor, you can easily swap in vanilla extract.
- Baking Powder: This is what gives the cookies their fluffy texture. It may seem like a lot, but these cookies are more fluffy than a traditional cookie, and need the full amount for the correct texture.
- Flour: I use all-purpose flour.
- Milk: You will need a little bit of milk for the glaze. I use 2%, but really any milk should work here.
- Sprinkles: I like to use small round nonpareils. You can really use any kind of sprinkles you want, or none at all.
How to Make Italian Christmas Cookies
STEP 1: Combine the butter, sugar, and salt and beat them together until it is light and fluffy. I like to beat it for about 2 minutes.
STEP 2: Add in the eggs, one at a time, scraping down the sides of the bowl as needed. It may look a little curdled here, but don’t worry – it will come together!
STEP 3: Beat in the almond extract and the baking powder. Then add the flour.
STEP 4: Mix together until combined. Then refrigerate the dough. I usually will just cover the mixing bowl and refrigerate it in the bowl, but you can move it to another bowl if you want
STEP 5: Once chilled, scoop the dough onto a baking sheet, making sure to keep the cookies about 2 inches apart. They shouldn’t spread much, but you still want to give them room. Bake the cookies one tray at a time, until they are golden brown on the bottoms.
STEP 6: To make the glaze, combine the powdered sugar, 2 tablespoons of the milk, the almond extract, and a pinch of salt. Whisk this together, adding another tablespoon of milk, but only if needed. You want a good consistency for dipping the cookies.
STEP 7: Once the cookies are cool, dip them into the glaze, letting any excess drip off. Transfer to a baking sheet.
STEP 8: Sprinkle each cookie with the sprinkles before the glaze dries. Let the glaze set up completely before serving.
Tips and Tricks
I like to make these cookies small. I originally tested them using a 1 tablespoon scoop, but liked them better with a 2 teaspoon scoop. It’s not necessarily a size that most people have on hand, so feel free to use a larger scoop. If you do make them larger, you will need to increase the baking time.
If you use the really small nonpareils, like the ones in my photo, they can tend to bleed. If you are having this problem, you can let the glaze set up a little longer before adding the sprinkles, but don’t wait so long that the glaze sets and the sprinkles don’t stick. You can also use a larger sprinkle. Cheaper quality nonpareils tend to bleed more, as well.
Don’t skip the refrigeration. The dough will spread if you try to bake the cookies right after the dough is made.
More Christmas Cookie Recipes
Ricotta Cookies with Chocolate and Orange
Spritz Cookies
Christmas M&M Cookies
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Italian Christmas Cookies
Ingredients
Cookies
- 1/2 cup butter at room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon sea salt
- 3 large eggs
- 2 teaspoons almond extract
- 2 teaspoons baking powder
- 2 1/4 cups all-purpose flour
Glaze:
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon almond extract
- Pinch of salt
- Holiday sprinkles
Instructions
- Combine the butter, sugar, and salt in a stand mixer. Beat until light and fluffy, about 2 minutes.1/2 cup butter, 2/3 cup granulated sugar, 1/2 teaspoon sea salt
- Add in the eggs one at a time, scraping down the sides of the bowl as needed.3 large eggs
- Beat in the almond extract, then add the baking powder.2 teaspoons almond extract, 2 teaspoons baking powder
- Add the flour and mix until combined.2 1/4 cups all-purpose flour
- Cover the bowl and refrigerate for 1 hour.
- Preheat the oven to 350ºF.
- Remove the cookie dough from the refrigerator. Using a small scoop, (I like to use a 2 teaspoon sized scoop), scoop the dough onto a parchment lined baking sheet, keeping the cookies about 2 inches apart.
- Bake the cookies, 1 baking sheet at a time, until they are turning golden on the bottoms, about 9 minutes. Let the cookies cool on the baking sheet for about 5 minutes, then remove to cool completely.
- Once cool, make the glaze by combining the powdered sugar, 2 tablespoons of milk, almond extract and a pinch of salt. Whisk together, adding up to an additional tablespoon of milk, if needed. You want the glaze thin enough to dip the cookies in.2 cups powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon almond extract, Pinch of salt
- Dip the top of each cookie into the glaze, then sprinkle with the holiday sprinkles before the glaze sets up.Holiday sprinkles
- Let the cookies sit until the glaze has set.
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