Italian Christmas Cookies are sweet, tender almond-flavored sugar cookies decorated with an almond glaze and holiday sprinkles. They are a beautiful, festive addition for your holiday cookie tray every year.
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My Italian grandmother always made a big spread of different Italian cookies during the holiday season, including these Italian Christmas Cookies.
They are basically a thicker almond sugar cookie with an almond flavored glaze and decorative sprinkles added to the tops.
Add them to a tray of other holiday cookies like White Chocolate Chip Cranberry Cookies, Chocolate Peppermint Kiss Cookies and Soft Baked Snickerdoodle Cookies to have out for guests (or Santa!), include them in a cookie exchange, or bring them to work to share with coworkers.
Why This Recipe Works
This is a really easy cookie recipe to prepare. They are made with all pantry ingredients and can be made in less than 30 minutes if you choose not to chill the dough.
They are a traditional Italian cookie made with sweet almond flavor.
You really can enjoy these cookies anytime. Pair these cookies with tea or coffee for a delightful afternoon treat, serve them at Christmas parties and family gatherings, or easily whip up a batch anytime the craving for fresh baked cookies hits.
Step-By-Step Instructions
Ingredients
Cookies
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 2 eggs (at room temperature)
- 2 teaspoons almond extract
Glaze
- 1 1/2 cups powdered sugar
- 1 teaspoon almond extract
- 2-3 tablespoons milk
- Christmas sprinkles
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Set out the butter and eggs about an hour ahead of time to allow them to come to room temperature.
The dough does require at least one hour of chilling (for rounded cookies) so take that into consideration before preheating your oven.
Create!
Cookies
Combine the flour, baking powder and salt in a medium bowl and mix well. Set aside.
Beat the butter and sugar in the bowl of an electric mixer fitted with a paddle until light and fluffy.
Add the eggs one at a time until each is blended, then the almond extract.
Gradually add the flour until just combined.
For more rounded cookies, cover and refrigerate the dough for at least one hour. You can skip chilling the dough for somewhat flatter cookies, if preferred.
When ready to bake, preheat your oven to 350°F.
Roll the dough into one inch balls and place 2 inches apart on a parchment paper lined baking sheet.
Baking 8-10 minutes or until lightly golden on the bottoms.
Allow cookies to fully cool before glazing them.
Glaze
To make the glaze, combine the powdered sugar, almond extract and 2 tablespoons of milk in a small bowl, adding more milk very gradually until a somewhat thick, yet fluid consistency is reached.
Dip the top of each cooled cookie into the glaze and allow the excess to drip off. Add sprinkles and place on a piece of parchment paper to set.
Present!
Serve as desired.
Tips and Techniques
- Set the butter and eggs out at least an hour before you begin to allow them time to come to room temperature.
- For rounded cookies, refrigerate the dough for at least 1 hour before rolling and baking. If you choose not to refrigerate the dough, the cookies will spread a bit more. They will still be thicker cookies.
- Store cookies in an airtight container at room temperature. Consume within 2 weeks.
- Baked cookies can be stored in the freezer in a freezer bag or airtight container for up to 1 month.
- Unbaked dough can be stored in the freezer for up to 3 months. Thaw dough in the refrigerator before baking as directed.
More Cookie Recipes
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Italian Christmas Cookies
Ingredients
Cookies
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 2 eggs (at room temperature)
- 2 teaspoons almond extract
Glaze
- 1 1/2 cups powdered sugar
- 1 teaspoon almond extract
- 2-3 tablespoons milk
- Christmas sprinkles
Instructions
Cookies
- Combine the flour, baking powder and salt in a medium bowl and mix well. Set aside.2 cups all purpose flour, 1 tablespoon baking powder, 1/4 teaspoon kosher salt
- Beat the butter and sugar in the bowl of an electric mixer fitted with a paddle until light and fluffy.6 tablespoons unsalted butter, 1/2 cup granulated sugar
- Add the eggs one at a time until each is blended, then the almond extract.2 eggs, 2 teaspoons almond extract
- Gradually add the flour until just combined.
- For more rounded cookies, cover and refrigerate the dough for at least one hour. You can skip chilling the dough for somewhat flatter cookies, if preferred.
- When ready to bake, preheat oven to 350°F.
- Roll the dough into one inch balls and place 2 inches apart on a parchment paper lined baking sheet.
- Baking 8-10 minutes or until lightly golden on the bottoms.
- Allow cookies to fully cool before glazing them.
Glaze
- To make the glaze, combine the powdered sugar, almond extract and 2 tablespoons of milk in a small bowl, adding more milk very gradually until a somewhat thick, yet fluid consistency is reached.1 1/2 cups powdered sugar, 1 teaspoon almond extract, 2-3 tablespoons milk
- Dip the top of each cooled cookie into the glaze and allow the excess to drip off. Add sprinkles and place on a piece of parchment paper to set.Christmas sprinkles
Notes
- Set the butter and eggs out at least an hour before you begin to allow them time to come to room temperature.
- For rounded cookies, refrigerate the dough for at least 1 hour before rolling and baking. If you choose not to refrigerate the dough, the cookies will spread a bit more. They will still be thicker cookies.
- Store cookies in an airtight container at room temperature. Consume within 2 weeks.
- Baked cookies can be stored in the freezer in a freezer bag or airtight container for up to 1 month.
- Unbaked dough can be stored in the freezer for up to 3 months. Thaw dough in the refrigerator before baking as directed.
Jen says
These were so easy and delicious! Loved the addition of the almond extract. It really made them smell festive.