Every Christmas, my kitchen smells like vanilla, almonds, and sweet memories.
These Traditional Italian Christmas Cookies are the real deal — soft, lightly sweet, and topped with a simple glaze that’s so festive with colorful sprinkles.
They’re the cookies Nonna used to make and still feel like a warm hug from home.
You’ll love how easy these are, and they’re perfect to make ahead or bring to a holiday party.
What You’ll Need
- 3 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 tsp almond extract
- For the glaze:
- 2 cups powdered sugar
- 3–4 tbsp milk
- ½ tsp vanilla extract
- Rainbow nonpareil sprinkles
Why I Love This Recipe
This is the kind of cookie you make with your heart. I remember helping roll little balls of dough with my aunt every December. We’d laugh, sneak bites of dough, and end up with flour in our hair. These cookies are pure nostalgia.
- Soft and cake-like inside
- Light almond-vanilla flavor
- Not too sweet – just right with coffee
- The glaze sets beautifully for stacking or gifting
- No chill time, so they’re ready fast
Makes: About 36 cookies
Total Time: 30–35 minutes
Why This Recipe Works (Quick Science)
These cookies use a classic creaming method, where the butter and sugar are whipped together to trap air, giving them a soft, cakey texture. Eggs help bind and add richness. Baking powder provides lift. The glaze sets with powdered sugar and just enough milk to make it smooth but firm up once dry.
Common Mistakes
- Overmixing the dough: Makes them tough instead of tender
- Too much flour: Always spoon and level to avoid dry cookies
- Not letting glaze dry: They need time to set before stacking
- Skipping the almond extract: It’s key to that authentic flavor
What to Serve With
- A hot cup of espresso or cappuccino
- Glass of milk or eggnog
- Alongside other Christmas cookies on a platter
- Wrapped in clear bags with ribbon for gifts
FAQ
Can I freeze these cookies?
Yes! Freeze them without glaze, then thaw and glaze when ready to serve.
Do I have to use almond extract?
It gives the classic flavor, but you can use more vanilla instead.
How long do they stay fresh?
About 5–6 days in an airtight container at room temp.
Can I color the glaze?
Yes! Add a drop of food coloring to make them extra festive.
Substitutions and Variations
- Use orange or lemon zest in the dough for a citrus twist
- Swap almond extract for anise if you like that old-school flavor
- Add food coloring to glaze for a pastel holiday look
- Sprinkle chopped pistachios or crushed peppermint instead of sprinkles
Make Ahead Tips
- Make the dough a day ahead and store it covered in the fridge
- You can bake the cookies a day or two early, then glaze before serving
- Glazed cookies can sit overnight uncovered to let the icing harden
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
- Small bowls for glaze and sprinkles
- Spoon or whisk for glazing
How to Make Traditional Italian Christmas Cookies
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together 3 ½ cups all-purpose flour, 2 tsp baking powder, and ¼ tsp salt until combined.
Step 2: Cream Butter and Sugar
In a large bowl, beat 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
Step 3: Add Eggs and Extracts
Beat in 4 large eggs, one at a time, then add 1 tbsp vanilla extract and 1 tsp almond extract, mixing until smooth.
Step 4: Combine Wet and Dry
Gradually mix the dry ingredients into the wet mixture, a little at a time, until a soft dough forms. Don’t overmix.
Step 5: Shape the Cookies
Scoop about a tablespoon of dough and roll into balls. Place on a parchment-lined baking sheet, spaced about 2 inches apart.
Step 6: Bake the Cookies
Bake at 350°F for 8–10 minutes, until the bottoms are lightly golden but tops are still pale and soft. Let cool on a wire rack.
Step 7: Make the Glaze
Whisk together 2 cups powdered sugar, 3 tbsp milk, and ½ tsp vanilla extract until smooth and pourable.
Step 8: Dip and Decorate
Dip cooled cookies into the glaze and place on a wire rack. Quickly top with rainbow nonpareil sprinkles before glaze sets.
Step 9: Let Glaze Set
Let cookies sit out until the glaze is dry to the touch, about 30 minutes. Then serve or store.
Leftovers and Storage
Store cookies in an airtight container at room temp for up to 5 days. For longer storage, freeze unglazed cookies and glaze later.
Conclusion
These Italian Christmas Cookies are a holiday favorite for a reason. They’re easy, nostalgic, and taste like the season. Once you bake them, I hope they become part of your holiday traditions too. Let me know how they turned out for you in the comments — or if you have any family variations I should try!
