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Italian Christmas Cookies

These delightful Italian Christmas Cookies feature a tender cake-like texture with a crispy exterior, enhanced by almond flavor and colorful sprinkles—perfect for holiday gatherings and gifting.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use good quality flour; gluten-free flour can be swapped if needed.
  • 2 teaspoons baking powder Helps give the cookies a light texture.
  • 1/4 teaspoon kosher salt Enhances the flavor.
Wet Ingredients
  • 6 tablespoons unsalted butter, softened Let the butter come to room temperature for best results.
  • 1/2 cup granulated sugar Balances the flavors beautifully.
  • 1 1/2 teaspoons almond extract or anise extract Use for a warm, nostalgic flavor.
  • 2 large eggs, room temperature Incorporate better into the dough.
Glaze and Decoration
  • 1 cup confectioners' sugar For the glaze.
  • 2-3 tablespoons whole milk Adjust for glaze consistency.
  • 1/2 teaspoon almond extract or anise extract For additional glaze flavor.
  • 1/3 cup Christmas sprinkles (nonpareils) Use high-quality sprinkles for decoration.

Method
 

Preparation
  1. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and kosher salt.
  3. In a stand mixer, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Mix in the almond extract until combined.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Gradually add the flour mixture to the wet ingredients until just combined.
  7. Use hands to roll the dough into 1-inch balls.
  8. Place balls on the baking sheet and refrigerate for 1 hour.
  9. Preheat the oven to 350°F (175°C).
Baking
  1. Place chilled dough balls on another lined baking sheet; bake for 8-10 minutes until edges are lightly golden.
  2. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Glazing
  1. In a small bowl, combine confectioners’ sugar, 2 tablespoons of milk, and remaining almond extract; stir until smooth.
  2. Dip cooled cookies tops into the glaze and sprinkle with Christmas sprinkles.

Notes

Keep cookies in an airtight container for up to 5 days. Dough can be shaped and frozen for later baking.