Italian Christmas cookies are a family favorite during the Christmas season. These cookies are soft and tender dipped in a sweet glaze and topped with festive Christmas sprinkles. They can be flavored with almond, vanilla, or anise extract, so it’s easy to make them the way your family loves best.
We love these for Christmas cookie trays, neighbor gifts, parties, and baking days because they’re simple but look so pretty. The dough chills before baking so the cookies stay round and soft, then the glaze gives them that classic bakery-style finish.
They are similar to our Snowball Cookies and Mexican Wedding Cookies, and are sure to be a hit!
Why you’ll love them + Why they work:
- 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.
- Chilling helps the cookies hold their shape. Cold dough balls bake up round and pretty without spreading too much.
- Warm cream makes a smooth glaze. Adding warmed cream or milk helps the powdered sugar glaze dip easily onto the cookies.
Italian Christmas Cookies Ingredients
Cookie
- Eggs (2): Helps bind the dough and give the cookies their soft, cake-like texture.
- Vegetable oil (6 tablespoons): Adds moisture and keeps the cookies tender.
- Granulated sugar (½ cup): Sweetens the cookie dough without making it too heavy.
- Almond extract, vanilla extract, or anise extract (1 teaspoon almond extract, vanilla extract, or ½ teaspoon anise extract): Adds classic flavor and lets you choose almond, vanilla, or anise.
- All-purpose flour (2 cups): Gives the cookies structure and helps them hold their shape.
- Baking powder (2 teaspoons): Helps the cookies puff and bake up soft.
- Salt (1 pinch): Balances the sweetness and enhances the flavor.
- 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
- Powdered sugar (2 cups): Creates the sweet base for the glaze.
- Almond extract, or vanilla extract (1 teaspoon): Adds flavor to the glaze and pairs with the cookie base.
- Salt (1 pinch): Balances the sweetness in the glaze.
- Cream or milk, warmed (3-4 tablespoons): Thins the glaze to a smooth, creamy dipping consistency.
- Christmas sprinkles: Adds festive color and make the cookies holiday-ready. 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 eggs, oil, sugar, and almond extract in a mixing bowl. Stir in flour, 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 powdered sugar, 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.
Italian Christmas Cookies Recipe
Video
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.
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.
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This recipe was originally published December 2022.
I made these cookies for the first time tonight. This is my first time making Italian Christmas cookies as I usually to a Greek cookie, pies, or a baklava. The kids were asking me to make a different cookie this year but they didn’t want sugar or chocolate chip. I stumbled across this recipe and its fanastic. From someone who is Greek/ Italian, this recipe tastes exactly as an Italian cookie should. I used vanilla extract because that is what I had on hand. Granted they didn’t yield more than 20 cookies but I am certain it is because I used more than I should when I was rolling the balls. Regardless, this recipe is written perfectly and if followed correctly, yields a wonderful Italian cookie. I am already getting ready to make another batch because they are perfect. I added a bit of food coloring to my glaze and topped with some Jimmies. Thank you for a quick and easy Italian cookie.
Thank you for taking the time to share your experience. I’m happy to hear they turned out so well for you!