Few traditions are as cherished during the holiday season as preparing a platter of Christmas dessert and among the most classic and sought-after are Italian Christmas Cookies. These light tender almond-flavored biscuits topped with a simple sugar glaze and festive nonpareil sprinkles are the definition of simple elegance and holiday charm.
For generations these cookies have graced tables at family gatherings and cookie exchanges offering a delightful contrast to heavier chocolate treats. Yet many people avoid traditional recipes thinking they are too delicate or require fussy preparation.
I wanted to share the BEST version of this recipe—one that is virtually foolproof and incredibly make-ahead friendly.
This Italian Christmas Cookies recipe is the definitive family favorite. It uses basic pantry ingredients and a straightforward method that guarantees a soft tender crumb every time. The secret lies in not overworking the dough and relying on a simple milk-based glaze that sets quickly. The final result is a DELICIOUS holiday cookie recipe that brings instant festive cheer to any platter.
This recipe is a must-pin for anyone searching Christmas Cookies Recipes because it delivers a nostalgic traditional flavor using an ULTIMATE easy baking method. If you are looking for the BEST make-ahead dessert for your holiday baking this classic is your guaranteed winner.
Why You’ll Love These Italian Christmas Cookies
This recipe is a massive holiday favorite because it’s both deeply traditional and incredibly practical for busy bakers.
- The ULTIMATE Make-Ahead Dessert These cookies are perfect for holiday prep. They stay perfectly soft and fresh for up to a week at room temperature and they freeze beautifully for up to 3 months. You can bake them completely glaze them and still have a fresh beautiful cookie ready for your Christmas dessert platter weeks later.
- Simple Tender Texture The charm of these cookies lies in their soft tender crumb. Unlike chewy chocolate chip cookies these are light and almost cake-like melting in your mouth. This texture is achieved through a simple method of creaming the butter and sugar and carefully adding the flour—a technique that guarantees a delightful holiday cookie recipe.
- BEST Customizable Flavor The classic flavor uses almond extract but the recipe is highly adaptable. You can easily swap the almond extract for vanilla extract anise extract or even lemon extract to create a variety of flavors all from the same dough. This versatility makes them perfect for a diverse cookie exchange.
- Elegant Festive Presentation The simple white glaze topped with BRIGHT festive sprinkles creates a stunning classic look. They look complex and beautiful but the glaze is quick and easy to prepare. They are truly the BEST cookie for holiday gifting and platters.
Ingredients and Instructions The Simple Cake-Like Dough
The key to the BEST Italian Christmas Cookies is using room-temperature ingredients for the creamiest base and ensuring the glaze has the right consistency.
| Component | Quantity | Notes |
| Salted Butter | 1/2 cup | Melted and cooled is easiest |
| All-Purpose Flour | 2 1/4 cups | Spooned and leveled for accuracy |
| Almond Extract | 1 1/2 teaspoons | Can swap with vanilla or anise |
| Baking Powder | 2 teaspoons | Gives the cookies a slight puff |
| Granulated Sugar | 1/2 cup | |
| Large Eggs | 3 | Room temperature |
| Powdered Sugar | 2 cups | Sifted for the smoothest glaze |
| Milk | 2 to 3 tablespoons | Added 1 tablespoon at a time for the glaze |
| Nonpareil Sprinkles | As needed | For the classic festive look |
- Cream Wet Ingredients Using an electric mixer beat the melted and cooled butter with the granulated sugar until light and fluffy. Beat in the eggs and the almond extract until well combined. The mixture may look slightly chunky.
- Combine Dough Gently In a separate bowl whisk the flour and baking powder. Gradually add the dry ingredients to the wet mixture. Mix until the ingredients are just combined. Avoid overmixing to keep the cookies tender.
- Chill Dough Wrap the dough tightly and chill in the refrigerator for at least 1 hour. This makes the sticky dough easier to handle and shape.
- Shape and Bake Preheat oven to 350°F (175°C). Roll the chilled dough into 1-inch balls. Place on a parchment-lined baking sheet 1 inch apart. Bake for 8 to 10 minutes until the edges are set and the bottoms are very lightly golden. Do not overbake to prevent dryness. Cool completely.
- Prepare Glaze In a bowl measure out the powdered sugar. Add milk 1 tablespoon at a time whisking until a thick smooth glaze forms. Stir in 1 teaspoon of almond extract for flavor.
- Glaze and Decorate Place a cooling rack over a baking sheet to catch drips. Dip the top of each cooled cookie into the glaze immediately flipping it right-side up onto the cooling rack. Quickly sprinkle with nonpareil sprinkles before the glaze sets. Allow the glaze to set completely before storing.
Step by Step Mastering the Traditional Italian Cookie
The challenge with these Italian Christmas Cookies is achieving that signature soft tender texture which relies heavily on careful dough handling and precise baking time. My early batches were sometimes hard; I learned not to overwork the dough.
Here is the detailed human-written guide to mastering this spectacular holiday cookie recipe:
- Measure Flour Correctly For the BEST soft cookie texture it is crucial to measure the flour accurately. Spoon the flour into your measuring cup then level it off with a knife. Scooping directly from the bag packs in too much flour resulting in a dry tough cookie.
- Do Not Overmix the Dough Once the dry ingredients are added mix the dough only until the flour is just incorporated. Overmixing develops gluten rapidly making the dough tough and preventing that tender cake-like crumb we want in this Christmas dessert.
- Chill Time is Your Friend The dough will be sticky right after mixing. Chilling it for at least 1 hour makes the dough firm and easy to roll into perfect small balls ensuring a uniform shape ideal for cookie exchanges.
- Glaze Consistency is Key The glaze should be thick enough to coat the back of a spoon but still thin enough to drip slowly. Start with less milk and add more drop by drop until you hit that perfect consistency. A glaze that is too thin will soak into the cookie; too thick and it will be difficult to dip.
- Cool Completely Before Glazing Ensure the cookies are completely cool before glazing them. Glazing warm cookies will cause the frosting to melt and run off creating a mess and preventing the glaze from setting properly. Let them cool fully on a wire rack for the ULTIMATE professional finish.
Variations Serving and Storage Tips
This core Italian Christmas Cookies recipe is a foundational tradition easily adapted to your personal taste.
Delicious Variations to Try
- Anise Flavor Substitute the almond extract with anise extract for a traditional licorice flavor commonly found in many regions of Italy.
- Lemon Glaze Substitute the almond extract in the glaze with lemon extract and a dash of lemon juice for a BRIGHT citrus zing that pairs well with the tender base.
- Nut Topping Instead of sprinkles top the wet glaze with finely crushed walnuts or pistachios for added texture and a more rustic look.
- Ricotta Cookies For an even softer richer cookie substitute the butter with 1 cup of whole milk ricotta cheese that has been drained and skip the melting step.
Serving Suggestions
These ULTIMATE cookies are perfect for any holiday moment:
- Gifting Layer the cookies in decorative tins or boxes using wax paper to separate the layers for make-ahead dessert gifts.
- Coffee Pairing Serve alongside espresso or a cup of coffee. The light almond flavor is a perfect complement to hot beverages.
- Dessert Platter Arrange them on your Christmas dessert platter to provide a light elegant contrast to heavy chocolate cookies and bars.
Storage and Recipe Notes
| Item | Details |
| Keep Fresh | Store in an airtight container at room temperature for up to 5 days |
| Freezing Baked | Freeze for up to 3 months layered between wax paper |
| Make Ahead Dough | Store dough wrapped tightly in the refrigerator for up to 24 hours |
| Yield | Approximately 12 to 16 cookies depending on size |
Conclusion Your Most ULTIMATE Christmas Cookie Recipe
The Italian Christmas Cookies recipe is the perfect blend of cherished tradition and ultimate ease. It’s the BEST holiday cookie recipe that delivers a light DELICIOUS and unforgettable Christmas dessert every time.
By embracing this simple recipe you eliminate the baking stress and ensure your holiday is filled with the timeless charm of these beautiful make-ahead dessert treats.
Pin this holiday cookie recipe today and enjoy the ULTIMATE BEST Italian Christmas Cookies
The BEST Italian Christmas Cookies
Ingredients
Equipment
Method
- In a large bowl, use an electric mixer to beat the melted, cooled butter and sugar until light and fluffy. Add the eggs and almond extract and mix until smooth. The mixture may appear slightly curdled—this is fine.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix the dough.
- Wrap the dough tightly in plastic wrap and chill for at least 1 hour to firm up for easier handling.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll chilled dough into 1-inch balls and place 1 inch apart. Bake for 8–10 minutes, until set and lightly golden underneath. Do not overbake.
- For the glaze: In a bowl, whisk the powdered sugar with milk 1 tablespoon at a time until thick but pourable. Add 1 teaspoon almond extract if desired.
- Dip the top of each cooled cookie into the glaze and place on a wire rack set over a baking sheet. Immediately top with nonpareil sprinkles before the glaze sets. Let dry completely before storing.