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 think you’ll 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!
Italian Christmas Cookies Ingredients and Substitutions
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 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
Traditional Italian Christmas cookies are a festive version of a classic – flavored with almond extract and covered in a simple almond glaze.
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
High elevation. If at higher elevations you may need to add a few extra minutes. Bake 2 test cookies and adjust the time accordingly before baking a larger batch.
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.
Nutrition
Calories: 106kcal, Carbohydrates: 17g, Protein: 1g, Fat: 3g, Cholesterol: 11mg, Sodium: 8mg, Potassium: 48mg, Sugar: 11g, Vitamin A: 20IU, Calcium: 20mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead of time?
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.
How to store?
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!
I thought I’d try a different italian christmas cookie recipe this year and unfortunately this one missed the mark. They don’t have a ton of flavor and the dough didn’t set up as nicely as I expected it to. If I were to make them again I would add a whole tsp of anise instead of just a half.
Thanks for giving them a try and sharing your thoughts. Italian Christmas cookies can be pretty subtle, so bumping up the anise like you suggested would definitely help boost the flavor. We appreciate the feedback and your tip may help other bakers too.
These were delicious! I added half a cup of mini chocolate chips to the dough. So yummy and unique. I cannot wait to give these out in my Christmas cookie tins!
Not sure why this has some negative reviews because I could eat the whole batch they’re so good. I followed the recipe exactly and they turned out fabulous; however, I did not yield 30 cookies, and I had to add more heavy whipping cream than called for for the glaze to get a thinner consistency, but I think that is stated in so many words on the recipe. Having said all that, these cookies are not only delicious but different, and I can’t wait to bring to our family gathering Christmas Day.
So glad they turned out fabulous and we hope they are a huge hit on Christmas Day!
This recipe is a colossal failure. The dough is crumbly, it doesn’t make 30 cookies, the dough doesn’t roll into balls, they’re largely tasteless. I should have known better when I read these sloppy directions. Save yourself the trouble and go find an actual Italian cookie recipe. These aren’t it.
I’m sorry this recipe didn’t work for you and appreciate you taking the time to share your experience. While many do have success, it helps me to know if i need to go back and retest a recipe for more consistent results.
This is a great recipe – super easy. One change I make is a tablespoon of anise extract in both the batter and the glaze.
I’m so glad you enjoyed the recipe. Your addition of anise extract sounds like a delicious twist.
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!!
💖💖💖
Excellent recipe. I used vanilla extract for the cookies and lemon extract for the icing with the sprinkles. My batch made 28 cookies as they were slightly larger than 1” balls. I believe the recipe was for 30. Anyway, I highly recommend this recipe. 🙂
I’m so sad this recipe is giving me so much trouble! I made one batch of 60 and I thought I did something wrong because the dough wasn’t easy to make into balls so I tossed it. Then I tried to make another batch and froze it which seemed to help! Then I decided to make 90 cookies and for some reason the dough was super crumbly and I couldn’t mix it to the right consistency! I’m going to try and make another batch of 60 and hope that goes well! I followed every step exactly so I’m very frustrated and upset about all the wasted ingredients
Can you substitute canola oil for these cookies?
I used vanilla instead of almond since I didn’t have it, and they turned out great. I like the texture of them. I think they are lovely! Not my favorite cookie ever, but definitely a nice one to have in my Christmas cookie rotation. My family enjoyed them also! Thanks for the recipe!
Thanks for recipes. Look sooo yummy.
I made the recipe as instructed. It is impossible to roll into balls. I’m putting in the refrigerator to see if chilling will make a difference. I don’t think I will get 30 cookies, though. Any advice?
You will definitely want to chill this dough! I think that should make a big difference. And these cookies are typically bite-sized, so if you keep them small, it should yield about 30.
I love the simplicity of this cookie! I accidentally put my batter in the refrigerator before I rolled into dough into balls, but actually, it worked out really well. They turned out great and I will keep this recipe for future Christmas 🎄
I give these 4 stars because I do a lot of baking, especially around this time of year and my large family always rate my sweets so I know which to keep saved and which are not worth making again. These cookies got the rating of “they’re ok” as apposed to “wow” for other cookies I’ve made. So although the cookies turned out as theyre supposed to and were ok, it certainly didn’t give the wow factor to my family. I won’t make again. I have to say this is my 2nd recipe I’ve made by Lil Luna and the 1st one was a complete flop despite following the recipe exactly. It was some pumpkin cream dessert that didn’t hold its shape and turned into a pudding. So far, not really impressed by the recipes but I’ll try others here and see how it goes.
Thanks for your honest feedback and for giving the recipes a try! I appreciate it!
I’ve made these and we loved them! I would like to make them for a cookie walk next week. Has anyone made in advance and froze? Does the glaze hold up?
Yes, it does hold up! If you’re worried about it though, you can freeze the baked cookies and then add the glaze closer to when you are serving. Just let the cookies thaw and add the glaze/sprinkles. The glaze can be made up to 5 days ahead of time too and stored in an airtight container in the fridge. Warm it up a bit to add it easily to the cookies.
Can you freeze these? How long do they last in the fridge?
Yes you can freeze with or without the glaze. Or you can freeze the dough. And they last about 5 days in the fridge stored in an airtight container.
Could you sub something else for the vegetable oil?
Yes! You could use coconut oil, avocado oil or even melted butter.
Can I use canned evaporated milk for the glaze?
You could try it! I haven’t used evaporated milk for the glaze, but you could certainly give it a try!
Looking for all Cookie Recipes from Molfetta
Delicious using the almond extract listed in the recipe. Has anyone tried it with the more traditional anise?
Look delicious! Can’t wait to make them!
I will be making these tomorrow.I gave them A 5 star rating because I know they’re going to be good!
So is it a good recipe?
So good..so festive…soft and chewy.
These are one of seven Christmas cookies I make every year.
Can’t wait to try it
These are so cute for Christmas, but I love they could be modified for any occasion/holiday.
Yum
I think I will try some lemon flavored ones!
So soft and scrumptious!
These are the best little Christmas cookies! My mom used to make them with the anise flavoring, but i love the almond flavor in them. Yum!
Always a holiday favorite!
I love any cookies with almond extract, these look like they would be so good!
Love these cookies. So good and festive.
Been loving the posts regarding the Christmas Cookies.
These are my favorite cookies to make at Christmas! LOVE them! ❤🌲
The perfect little Christmas cookie! I love the frosting and all the sprinkles.
So fun & festive!! I love adding these to goodie plates! They are always a hit!