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Traditional Italian Christmas cookies are a festive version of a classic – flavored with almond extract and covered in a simple glaze with sprinkles.
Italian traditions
Italian Christmas cookies are a family favorite during the Christmas season. These cookies are a holiday twist on our classic Italian Cookies – soft and tasty and filled with almond flavor!
Topped with festive sprinkles, this easy cookie recipe is a cute addition to a Christmas cookie plate. They are similar to our Snowball Cookies and Mexican Wedding Cookies, and are sure to be a hit!
WHY WE LOVE IT:
- Pantry staple ingredients. This simple batter uses pantry staples and requires just a few easy steps!
- Bite-sized. They’re so cute and bite-sized – great for parties and cookie plates.
- Festive. Use all kinds of decorative sprinkles to make them festive for Christmas, or any holiday for that matter!
Ingredients
PREP TIME: 1 hour 10 minutes COOK TIME: 10 minutes
Cookie
- 2 large eggs – Room temperature eggs incorporate best.
- 6 tablespoons vegetable oil – or avocado or olive oil
- ½ cup granulated sugar
- 1 teaspoon almond extract – Traditional Italian Christmas cookies use anise extract, which tastes a bit like black licorice. I opted to use almond extract, but lemon extract, vanilla extract, or orange extract can also be used.
- 2 cups all-purpose flour – How to Measure Flour
- 2 teaspoons baking powder
- pinch of salt
- optional mix-ins – Mix in up to 1 cup of chopped nuts (almond, pistachios, or walnuts), mini chocolate chips, or a dash of cinnamon.
Glaze
- 2 cups powdered sugar – sifted to remove clumps
- 1 teaspoon almond extract – or vanilla extract
- pinch of salt
- 3-4 tablespoons heavy whipping cream or milk – warmed
- Christmas sprinkles – I love the classic Christmas nonpareils sprinkles or other holiday sprinkles. Red or green sugar crystal sprinkles would also work.
How to make Italian Christmas Cookies
- COOKIE DOUGH. Whisk 2 eggs, 6 tablespoons oil, ½ cup granulated sugar, and 1 teaspoon almond extract in a mixing bowl. Stir in 2 cups flour, 2 teaspoons baking powder, and a pinch of salt.
- CHILL. Roll dough by tablespoonfuls into balls. Chill balls of dough for at least an hour, or freeze for 15-20 minutes.
- BAKE. Use a cookie scoop to scoop out dough, roll into balls and place on parchment-lined baking sheet.
- Bake at 350°F for about 8-10 minutes, or till the tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to wire rack and cool completely.
- GLAZE. Combine 2 cups powdered sugar, 1 teaspoon almond extract, a pinch of salt, and 3-4 tablespoons heavy cream in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
- Dip the tops of the cookies in the glaze, then top them with Christmas sprinkles.
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Italian Christmas Cookies
Ingredients
- 2 eggs
- 6 tablespoons vegetable oil
- ½ cup granulated sugar
- 1 teaspoon almond extract, vanilla extract, or ½ teaspoon anise extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 pinch salt
Glaze
- 2 cups powdered sugar
- 1 teaspoon almond extract, or vanilla extract
- 1 pinch salt
- 3-4 tablespoons cream or milk, warmed
- Christmas sprinkles
Instructions
- Whisk eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.
- Roll dough by tablespoonfuls into balls. Chill dough balls for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.
- Bake at 350°F for about 9 minutes, or till the tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.
- For the glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
- Dip the tops of the cookies in the glaze, then top them with Christmas sprinkles.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store cookies (with or without the glaze) in an airtight container at room temperature for 5-7 days, or freeze in a freezer-safe container for 3-4 weeks.
Store cookie dough rolled in a ball and wrapped tightly in plastic wrap for up to 4 days in the fridge. To freeze, see How to Freeze Cookie Dough.
If you like Almond extract then that will be the flavor. It was easy to make, doesn’t make a lot.
Yummiest of a cookie , I’ve made them
These were pretty easy to make. Not everyone raved about them but those that liked them loved them. I would make these again.
These cookies are wonderful! Like little individual cakes, they’re sure to please!!! Don’t eat them all if you plan on sharing!!
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