BityTender, almond-scented dough dipped in smooth icing and topped with a hint of sugary crunch, these soft, melt-in-your-mouth Italian Christmas cookies are made with butter, eggs, flour, and a whisper of vanilla. Just the thing to make your kitchen smell like sweet holiday cheer.
Right, let’s get into the cookie tin together. These little guys are soft and cakey (not crunchy), kissed with vanilla and almond, and draped in a simple glaze like they’re getting dressed for a Christmas party. You’ve probably seen versions of these stacked high on grandma-style platters or mysteriously multiplying at cookie swaps. They’re the type you idly grab just one more of, even while smiling and pretending you’re done. I make them every holiday season, not because I’m nostalgic (which I weirdly am not), but because they’re just plain lovable. And hey, they’re easy, which means more time for nibbling.
Quick Breakdown
Why You’ll Love these Italian Christmas Cookies
There’s no grand sales pitch here, just a very cozy cookie with a recipe that makes sense. No drama, no candy thermometers.
- Ridiculously simple to make: You just mix, scoop, bake, and glaze. Nothing tricky or fussy, I promise.
- Soft and pillowy texture: Think mini cake meets sugar cookie… and they had a beautifully tender baby.
- Subtly sweet with a flavor hug: That almond-vanilla combo really gives you that classic Italian cookie smell… you’ll know it.
- Great for gifts or gatherings: Stack them in a tin with wax paper and boom, you’ve got cookie diplomacy.
- Freezer-friendly: Bake ahead and glaze later (or freeze fully finished), so you’re not baking with one hand while wrapping gifts with the other.
Ingredient Notes
These cookies don’t ask for much, but each ingredient plays its little role in the cookie chorus.
- All-purpose flour: The backbone of the cookie. Don’t overpack it in the measuring cup or your cookies might get dense little attitudes.
- Unsalted butter: Adds richness and moisture. Make sure it’s fully softened, or you’ll fight your mixer.
- Granulated sugar: Sweetens just enough. We’re going for gently sweet, not cavity-inducing.
- Eggs: They help the cookies puff up and hold together. They also make the dough lush and silky.
- Vanilla extract: Adds a warming, familiar flavor, like a cozy, nostalgic hug.
- Almond extract: This one’s the key! Just a little gives you that authentically Italian cookie vibe.
- Milk: Loosens the glaze. Whole milk gives the richest result, but honestly? Any milk works in a pinch.
- Powdered sugar: For the glaze, it melts into sweet, creamy goodness over the warm cookies.
How To Make These Italian Christmas Cookies
This is very much a whisk-and-scoop situation, so don’t sweat it. You can completely make them even if you’re baking while half-listening to a holiday movie.
- Cream the butter and sugar: This sets the tone. Beat them together until light and fluffy. Don’t rush it; this is where the fluffiness is born.
- Add eggs one at a time: Let each egg fully incorporate before adding the next. The mixture should look pale and slightly thick. Kind of like batter that’s just caught its breath.
- Stir in vanilla and almond extracts: These are tiny but mighty. A little goes a long way, so don’t eyeball; measuring spoons exist for a reason.
- Gently mix in the flour: Add it in stages so you don’t puff flour into your eyeballs (been there). Mix just until combined, no need to overbeat.
- Scoop and roll into balls: About 1 tablespoon each. Try to make them the same size so they bake evenly. They won’t spread much, so you don’t need gobs of room.
- Bake until just golden underneath: They should stay pale on top but firm up and get golden bottoms. If your kitchen suddenly smells very cookie-like, you’re almost there.
- Let cool, then glaze: Dunk the tops into your simple icing, then let the glaze set, or don’t wait, honestly, I sometimes eat them while the glaze is still melty. Optional but fun: add festive sprinkles while the glaze is wet.
Storage Options
So you made a batch (or three), and now you’re staring at 40+ little cookies. First of all, high five. Second, let’s talk storage.
Once the glaze has set, you can keep these at room temperature in an airtight container for about 5 days. They actually get better the next day, the icing settles in, and the almond flavor mellows out in a lovely way.
Wanna freeze them? Absolutely. You’ve got two choices. Freeze them unglazed, then thaw and glaze just before serving for that fresh-made feel. Or freeze them glazed, stacked between layers of wax paper, and let them thaw at room temperature. Either way, they hold up beautifully and still taste like little Italian hugs.
If you live in a humid area, I’d nudge you to store them in the fridge, especially if your glaze gets a little too cozy and melty. They’ll last about 7–8 days chilled.
Variations and Substitutions
There are lots of little ways to put your own spin on these cookies, depending on your pantry or your mood.
- Lemon or orange zest: Add a teaspoon of citrus zest to the dough or the glaze for a fresh, zingy contrast.
- Swap almond extract with anise: If you like that classic licorice aroma (very traditional), use anise extract instead of almond.
- Coat with colored sugar: Skip the glaze and roll the dough balls in colored sanding sugar before baking for a sparkly, easier finish.
- Add food coloring to the glaze: A few drops of food gel make your glaze delightfully festive without altering the flavor.
- Use gluten-free flour blend: A 1:1 baking blend works surprisingly well here, just don’t overmix or they’ll get rubbery.
What to Serve with Italian Christmas Cookies
These aren’t cookies you serve alone in a vacuum (although if you do, no judgment). They love a cozy pairing.
- Espresso or strong coffee: The sweetness cozies right up to a good bitter brew. Also, you’ll feel extremely chic dunking one in a tiny cup.
- Holiday dessert trays: Nestle them on a platter alongside some homemade fudge or truffles. Or even Cool Whip candy if you’re doing a full-on sweets spread.
- After-dinner sweets with limoncello: I’m not always fancy, but pairing cookies with a tiny glass of something cold and citrusy? Kind of a power move.
- Little party favor bags: Pop a few in a cellophane envelope, tie with ribbon, and you’ve got yourself the sassiest little giveaway.
Frequently Asked Questions
Can I make the dough ahead of time?
Oh totally! You can mix the dough, cover it well, and pop it in the fridge for up to 2 days. The flavor actually deepens a bit overnight. Just let it come slightly to room temperature before scooping; otherwise, you’ll be wrestling an ice block with a spoon.
Do I have to use almond extract?
Not at all, but it’s what gives them their signature Italian cookie taste. If you’re not a fan, swap for vanilla or try lemon extract for a bright twist. Some folks even go with anise if they’re into that nostalgic, bakery-style note.
How do I keep the glaze from getting too runny?
It’s all about balance, my friend. Add the milk a little at a time to your powdered sugar—you want it thick, like Elmer’s glue (but yummier, obviously). If it turns soupy, just whisk in a little more sugar until it stiffens back up.
Can I freeze Italian Christmas cookies with the glaze?
Yes, you definitely can! You’ll just want to layer them with wax or parchment paper between to keep the glaze from smudging. They thaw beautifully at room temp, and once they’re back to soft and sweet, no one will know they were ever frozen.
Italian Christmas Cookies
Equipment
- Mixing bowls
- Electric Mixer
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tsp baking powder
- 1/4 tsp salt
For the Glaze
- 2 cups powdered sugar sifted
- 3 tbsp milk plus more as needed
- 1/2 tsp vanilla or almond extract
- Festive sprinkles for garnish, optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well and scraping the bowl after each addition. The mixture should be pale and slightly thick.
- Stir in the vanilla and almond extracts until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined and a soft, slightly sticky dough forms. Don't over-mix.
- Scoop and roll the dough into balls, about 1 tablespoon each, and arrange on the prepared baking sheet.
- Bake for 9–11 minutes, or until the cookies are set and just barely golden on the undersides, but still pale on top.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- For the glaze: In a bowl, whisk together powdered sugar, milk, and extract until smooth and thick (like glue). If too thick, add another splash of milk; if too thin, add more sugar.
- Dip the tops of the cooled cookies into the glaze, letting excess drip off. Immediately add sprinkles if desired. Let the glaze set before storing or serving. Enjoy!
Notes
- Try adding lemon or orange zest for a zesty twist.
- Substitute anise extract for the almond for a classic Italian bakery flavor.
- Use colored sugar instead of glaze for a sparkly finish.
- Recipe works with a 1:1 gluten-free flour blend.
