Can I make these cookies ahead of time?

Absolutely! You can either bake them and store them in an airtight container for up to a week or freeze the dough for later use.

What if I don’t have almond extract?

You can substitute almond extract with additional vanilla extract or another flavor like lemon or anise.

How can I ensure my cookies stay soft?

Don’t overbake! Keep a close eye on the cookies, and as soon as the edges are golden, remove them from the oven. Overbaking can lead to a dry cookie.

What type of sprinkles work best?

You can use any sprinkles, but classic red, green, and white sprinkles give these cookies that extra festive touch.

Can I make these vegan?

Yes! Substitute the butter with a vegan alternative and use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the eggs.

Italian Christmas Cookies

Ingredients

Scale

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 the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. This step is crucial for creating the perfect texture.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla and almond extracts for that signature flavor.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the dough.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Gently flatten each ball with the bottom of a glass.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and milk until smooth. Dip the tops of each cooled cookie into the glaze and decorate with sprinkles. Let the glaze set before serving.

Notes

Softened butter is key: Don’t skip the step of softening your butter. It helps create that fluffy, airy texture.
Don’t overbake: Keep a close eye on the cookies as they bake. You want the edges to be just golden, not browned, to ensure the cookies remain soft.
Customizable: Feel free to experiment with the extracts. If you’re not a fan of almond extract, you can substitute it with lemon or anise for a different twist.
Make them festive: Use holiday-themed sprinkles like red, green, and gold to make your cookies extra festive for Christmas.

Author: Elina
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150kcal
Sugar: 12g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg

Keywords: Italian holiday cookies, Christmas cookie recipe, Festive cookies