Italian Christmas Cookies
Tender, 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!
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
The flavor of these cookies deepens after a day. Store in an airtight container at room temperature for up to 5 days, or in the fridge for 7–8 days if humidity is an issue. Freeze unglazed or glazed cookies (layered with wax paper) for longer storage.
- 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.
Nutrition
Calories: 85kcalCarbohydrates: 13gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 13mgSodium: 23mgPotassium: 13mgSugar: 8gVitamin A: 75IUCalcium: 11mgIron: 0.3mg
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