The BEST Italian Christmas Cookies
These Italian Christmas Cookies are soft, tender, and beautifully glazed with a simple almond-scented icing and festive sprinkles. A timeless family favorite that’s foolproof, elegant, and perfect for make-ahead holiday baking.
Servings: 16 cookies
Calories: 140kcal
Equipment
- mixing bowls for wet and dry ingredients
- Electric hand mixer for creaming butter and sugar
- whisk for combining glaze
- baking sheet lined with parchment paper
- cooling rack for glazing and setting cookies
Ingredients
- 1/2 cup salted butter, melted and cooled
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 1/2 teaspoons almond extract (or anise or vanilla extract)
- 2 1/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 2 cups powdered sugar, sifted
- 2–3 tablespoons milk (for glaze)
- as needed nonpareil sprinkles for topping
Instructions
- 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.
Notes
Do not overmix the dough—this ensures the cookies remain light and tender. Always chill the dough before shaping, and make sure the cookies are completely cool before glazing for a smooth, glossy finish.