Italian Christmas Cookies

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.

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 9

Refrigeration Time 1

Total Time 1 29

Servings cookies

Calories 69kcal

Author Deborah Harroun

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.

Notes

If you don’t love the flavor of almond extract, you can substitute in vanilla extract.

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.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition