Best Italian Christmas Cookies

These best Italian Christmas cookies bring a delicious mix of soft texture and classic almond flavor that always makes the holidays brighter. With pantry basics and the reliable rich taste of a sweet glaze, they capture the festive spirit of family celebrations while still coming together quickly for even the busiest December day.

My family insists I make these every year they are now as much a part of our holiday memories as our favorite carols and tree trimming

Gather Your Ingredients

• All-purpose flour: gives the cookies a light tender base always measure by spooning into your cup for best results
• Baking powder: just two teaspoons helps keep the cookies soft and puffy look for one that is still fresh and not clumping
• Large eggs: help bind everything together and give rich flavor use room temperature for smooth mixing
• Granulated sugar: sweetens things up just right use a fine white sugar for even blending
• Salted butter: brings classic richness and moisture be sure it is fully softened to avoid lumps
• Almond extract: delivers signature flavor or swap for vanilla or anise for a different twist pick a pure quality extract for best aroma
• Powdered sugar: is the key to the silky smooth glaze sift before mixing to avoid clumps
• Milk: just a touch for thinning the glaze whole milk makes the glossiest finish
• Extra almond or vanilla extract: brings the topping together pick whichever matches your cookie flavor best
• Nonpareil sprinkles: finish with festive color and crunch opt for traditional red green white for the holidays

How to Make It

Cream the Butter and Sugar:

Beat the room temperature salted butter together with the granulated sugar using a stand or hand mixer for four minutes until pale and fluffy this adds volume and tenderness

Add Eggs and Extract:

Mix in the eggs one at a time followed by the almond extract beat again until the mixture is thick and creamy and fully combined

Combine Dry Ingredients:

In a separate bowl whisk together the flour and baking powder to evenly distribute leavening this step ensures every bite puffs up

Mix to Form Dough:

Gradually add dry ingredients to the butter mixture mixing just until a soft but still slightly tacky dough forms do not overmix or cookies may be dense

Shape Cookies:

Scoop batter by rounded tablespoon roll gently between your palms and place two inches apart on a lined baking sheet they spread slightly keep shapes uniform

Bake:

Bake at 350 degrees Fahrenheit for about 10 to 12 minutes edges should be just barely golden tops pale remove immediately for soft centers

Cool Completely:

Let cookies rest on the baking sheet for five minutes then transfer to wire racks glaze sticks best once fully cooled

Make Glaze:

Whisk powdered sugar milk and a splash of extract in a bowl until completely smooth adjust milk for your ideal thickness

Glaze and Decorate:

Dip each cooled cookie top-down into the glaze let excess drip off return to rack and quickly scatter with nonpareil sprinkles glaze sets in about fifteen minutes

I always look forward to adding the sprinkles when the glaze is fresh the colors pop and make each batch feel like its own little celebration my kids love mixing up sprinkle blends until we find the most festive combination for our family’s table

Flavor Boosters

Add lemon or orange zest to the dough for a fresh winter touch. Swap sprinkles for pastel shades in spring or Halloween colors in October. A bit of grated nutmeg in the glaze adds a warm note when the weather turns cold.

Serving Suggestions

Arrange these cookies on a holiday platter with biscotti amaretti or other festive favorites for a stunning centerpiece. For gifting package pairs in clear bags with ribbon they travel well and the glaze keeps colors bright. Try pairing each cookie with a mug of spiced tea or rich espresso to bring out the almond background.

Creative Twists

You can easily swap almond extract for classic anise or vanilla if preferred. If using unsalted butter add a tiny pinch of extra salt for balance. Gluten-free flour blends work in place of all-purpose but choose one with xanthan gum for closest texture.

These cookies are joy in every bite and sure to brighten any holiday table. For the best color and texture, let them cool fully before glazing and sprinkling.

Common Questions About This Recipe

→ What extract flavors can I use?

You can use almond, vanilla, or anise extract for classic Italian taste. Choose your favorite or mix for a unique flavor.

→ How do I achieve the perfect cookie texture?

Measure flour by spooning, don't overmix the dough, and let the cookies cool before glazing to maintain softness.

→ Can I make these cookies ahead?

Yes. Store in an airtight container at room temperature for several days or freeze without the glaze for longer storage.

→ Are nonpareil sprinkles necessary?

Sprinkles add festive color and crunch, but the cookies are delicious even without them. You can use other decorations as well.

→ Is it possible to use unsalted butter?

Yes, substitute unsalted butter and add a pinch of salt to the dough for balanced flavor.