These Italian Christmas Cookies are a classic holiday treat that brings warmth, tradition, and a little bit of sparkle to your festive season. With their soft, cake-like texture, sweet vanilla and almond flavor, and a delicate glaze topped with colorful sprinkles, they’re sure to bring joy to your holiday gatherings. Perfect for a cookie exchange, gifting, or simply enjoying with a cup of coffee, these cookies are easy to make and guaranteed to impress!
Why You’ll Love This Recipe
Soft and Tender: These cookies have a wonderfully soft, almost cake-like texture that melts in your mouth.
Festive and Fun: The simple glaze and sprinkles make them a colorful addition to any cookie platter.
Easy to Make: This recipe is straightforward and beginner-friendly, making it a great choice for holiday baking with kids.
Versatile: Customize with different extracts or sprinkles to suit any occasion or flavor preference.
Ingredients
- 2 cups all-purpose flour: Provides the base for the cookie dough.
- 1/2 cup granulated sugar: Adds sweetness and helps achieve the right texture.
- 1/2 cup unsalted butter, softened: For a rich, buttery flavor and tender crumb.
- 2 large eggs: Adds moisture, richness, and structure.
- 1 teaspoon vanilla extract: Brings a warm, sweet flavor to the cookies.
- 1/2 teaspoon almond extract: Adds a nutty, aromatic flavor that’s classic in Italian desserts.
- 2 teaspoons baking powder: Helps the cookies rise, giving them a light, fluffy texture.
- 1/4 teaspoon salt: Enhances the overall flavor of the cookies.
- 1 cup powdered sugar: Used for the glaze, adding a sweet, smooth finish.
- 2-3 tablespoons milk: Thins the powdered sugar to the perfect glaze consistency.
- Sprinkles for decoration: Adds a festive touch to the cookies—use any color you like!
Ingredient Tips
Butter: Make sure the butter is softened at room temperature. This ensures it creams properly with the sugar, which helps create a light, fluffy dough.
Almond Extract: Adjust the amount based on your preference. A little goes a long way, but if you love a stronger almond flavor, add a bit more!
Milk: Start with 2 tablespoons for the glaze and add more as needed to reach your desired consistency. The glaze should be thick enough to coat the cookies but thin enough to drip slightly.
Flour: For the best results, spoon the flour into your measuring cup and level it off with a knife to avoid packing too much flour into the dough, which could make the cookies dense.
Instructions Outline
1. Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step ensures the cookies bake evenly and don’t stick to the pan.
2. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or stand mixer on medium speed. Mix for about 2-3 minutes, or until the mixture is light and fluffy. This step is crucial as it incorporates air into the dough, which helps the cookies rise and gives them a tender texture.
Tip: Scrape down the sides of the bowl as needed to ensure all the butter and sugar are well mixed.
3. Add the Eggs and Extracts
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla and almond extracts. These flavorings give the cookies their signature taste—warm, sweet, and slightly nutty.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing the dough, as this can make the cookies tough.
Pro Tip: If the dough feels too sticky to handle, refrigerate it for about 30 minutes. This will make it easier to shape into balls.
5. Shape and Bake
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Gently flatten each ball with your hand or the back of a spoon. Bake for 10-12 minutes, or until the edges are just starting to turn golden. You don’t want to overbake these cookies; they should remain soft and tender. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Glaze and Decorate
While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of milk until smooth. The glaze should be thick but pourable. Dip the top of each cooled cookie into the glaze, allowing any excess to drip off. Immediately sprinkle with your choice of sprinkles. Let the glaze set for about 30 minutes before serving or storing.
Decorating Tip: To add a bit more sparkle, try mixing in a drop or two of food coloring to the glaze!
Serving Suggestions
Festive Platter: Arrange these cookies on a holiday-themed platter for a beautiful presentation at parties or gatherings.
Gifting: Package them in decorative tins or boxes with a festive ribbon for a delightful homemade gift.
Pair with Beverages: Serve with hot cocoa, coffee, or a glass of milk for a classic and cozy treat.
Storage Tips
Room Temperature: Store the cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent them from sticking.
Freezing: You can freeze the cookies (with or without glaze) for up to 3 months. If freezing without glaze, decorate them after thawing. To thaw, leave them at room temperature until soft.
Make-Ahead: Prepare the dough in advance and refrigerate for up to 3 days or freeze for up to a month. Thaw in the refrigerator before baking.
Variations
Citrus Twist: Add a teaspoon of lemon or orange zest to the dough for a bright, citrusy flavor.
Chocolate Lovers: Drizzle melted chocolate over the cookies instead of glaze, or mix mini chocolate chips into the dough.
Nutty Crunch: Add finely chopped nuts, such as pistachios or almonds, to the dough or sprinkle them over the glaze for added texture.
Gluten-Free: Use a 1:1 gluten-free baking flour to make these cookies gluten-free. Ensure your baking powder is also gluten-free.
Italian Christmas Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Sprinkles for decoration
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the Eggs and Extracts: Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape and Bake: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Slightly flatten each ball. Bake for 10-12 minutes, or until the edges are golden. Cool for 5 minutes before transferring to a wire rack.
- Glaze and Decorate: In a small bowl, whisk together the powdered sugar and milk until smooth. Dip the top of each cookie into the glaze and finish with sprinkles. Allow the glaze to set before serving or storing.