Best Italian Christmas Cookies Recipe & Baking Tips

Every December, my kitchen turns into a small bakery filled with the scent of butter, almond, and sugar. The best Italian Christmas cookies are the ones that remind me of family gatherings—simple, fragrant, and irresistibly soft. I created this version after years of testing, aiming for a recipe that delivers traditional Italian flavor without stress or complicated steps. Whether you’re baking for a holiday cookie swap or wrapping them as gifts, these cookies promise to bring a touch of Italian magic to your Christmas table.

Recipe Overview & Why You’ll Love It

When you’re searching for the best Italian Christmas cookies, you want something that captures both nostalgia and ease. These cookies are light, tender, and perfectly glazed with a delicate almond finish. You can make the dough ahead, freeze the baked cookies, or change up the extract to match your favorite flavor. They’re the type of cookie that disappears first on a dessert platter—simple to make, beautiful to serve, and guaranteed to earn compliments. The balance of soft texture and sweet glaze is what makes them unforgettable, especially during the holidays when every bite should taste like comfort.

Ingredients & Substitutions

The best Italian Christmas cookies rely on pantry staples and a few quality ingredients. Each component plays a role in creating that soft crumb and classic almond aroma.

For the Cookies

• ½ cup (115 g) salted butter, melted and cooled (or unsalted butter plus ¼ tsp salt)
• 2¼ cups (280 g) all-purpose flour
• 2 tsp baking powder
• ½ cup (100 g) granulated sugar
• 3 large eggs, room temperature
• 1½ tsp almond extract

Substitution Tips:

• Flour: A gluten-free 1:1 flour blend with xanthan gum can be used. Expect a slightly different texture, but still tender.
• Extracts: Try anise, vanilla, or lemon for flavor variation. Each gives the best Italian Christmas cookies its own regional charm.
• Butter Alternatives: Margarine works if needed, though butter adds a rich, authentic flavor.

For the Icing

• 2 cups (240 g) powdered sugar, sifted
• 2–3 tbsp milk
• 1 tsp almond extract
• Nonpareil sprinkles for decoration

Icing Notes:

• Adjust milk slowly to get a glaze that coats a spoon but still drips slightly.
• Use almond or oat milk for a dairy-free version.
• Colored sugar or finely chopped pistachios can replace sprinkles.

Equipment You’ll Need

Making the best Italian Christmas cookies doesn’t require special tools. You’ll just need:

• Hand or stand mixer
• Two mixing bowls (one medium, one large)
• Measuring cups and spoons
• Parchment-lined baking sheet
• Cooling rack and a second baking sheet for glazing
• Small cookie scoop or tablespoon for shaping

If you don’t own a mixer, whisk by hand vigorously until the butter and sugar turn light and fluffy.

Step-by-Step Instructions

Step 1: Combine the Dry Ingredients

In a medium bowl, whisk together the flour and baking powder. Set aside. You should see a uniform, airy mixture without clumps—this helps the cookies rise evenly.

Step 2: Cream the Butter & Wet Ingredients

In a large bowl, beat the melted butter until smooth. Add eggs, sugar, and almond extract. Mix until combined, even if it looks slightly separated. This step builds flavor and ensures the best Italian Christmas cookies bake up tender instead of dense.

Step 3: Combine & Chill

Gradually fold the dry mixture into the wet ingredients. Stop mixing as soon as the dough forms. Overworking can toughen your cookies. Cover and refrigerate for at least 1 hour; chilled dough is easier to handle and helps the cookies keep their shape.

Step 4: Shape & Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment. Scoop or roll 1-inch (2.5 cm) dough balls and place them 1 inch apart. Bake for 8–10 minutes, just until the tops are set and edges remain pale. Don’t wait for browning—Italian Christmas cookies should stay light in color with a soft crumb. Cool completely before glazing.

Step 5: Prepare the Icing

Whisk powdered sugar with 2 tablespoons of milk, adding extra drops until you reach a smooth, pourable consistency. Stir in almond extract. The glaze should coat the back of a spoon without running off too fast.

Step 6: Glaze & Decorate

Set a cooling rack over a baking sheet to catch excess icing. Dip each cooled cookie upside down into the glaze, let the extra drip off, then place on the rack. Add sprinkles immediately before the glaze sets. Wait until completely dry before storing.

Why This Recipe Works

These best Italian Christmas cookies succeed because the method protects the dough’s texture while building flavor in simple steps. Melted butter adds richness without heaviness. The balance of flour to eggs ensures structure, while chilling prevents spreading. Baking just until set keeps them soft for days. The glaze, made with almond extract, adds shine and sweetness without overpowering the delicate cookie beneath. Every step has a reason, and following them ensures reliable results every time.

Pro Tips & Variations

• Flavor Experiments: Add a teaspoon of lemon zest to the dough or replace half the almond extract with anise for a classic southern Italian version.
• Visual Variety: Glaze half the batch and dust the others with powdered sugar. You’ll create a festive contrast for cookie trays.
• Scaling the Recipe: Double it for large gatherings or halve it for small families. When doubling, chill dough in two portions to maintain easy handling.
• Texture Boost: Fold in a handful of finely chopped nuts or mini chocolate chips. This keeps the best Italian Christmas cookies interesting for every guest.

Make-Ahead, Storage & Freezing

The best Italian Christmas cookies are ideal for early holiday prep. Store them properly and they’ll stay fresh and pretty.

• Room Temperature: Store in an airtight container for up to 5 days. Place wax paper between layers to protect the glaze.
• Refrigerate Dough: You can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for about 30 minutes before shaping.
• Freeze for Later: Baked cookies can be frozen for up to 3 months. Place parchment between layers in a freezer-safe container. Thaw at room temperature; avoid microwaving as the glaze can melt.
• Make-Ahead Tip: Freeze unfrosted cookies, then glaze them fresh before serving. They’ll look newly baked every time.

Serving Suggestions & Pairings

Serve your best Italian Christmas cookies with espresso, cappuccino, or sweet dessert wine. Their mild almond flavor complements rich coffee beautifully. Arrange them alongside biscotti and pizzelles for an authentic Italian cookie assortment. If gifting, package in a tin lined with parchment and tie with ribbon—they’re elegant and travel well. You can also serve them after dinner with citrus sorbet for a refreshing contrast.

Dietary Notes & Allergen Considerations

These cookies contain wheat, eggs, dairy, and almond extract (a tree nut derivative). To make them gluten-free, use a certified 1:1 flour substitute. For dairy-free baking, swap butter for plant-based margarine and use almond or oat milk in the glaze. Vegan bakers can use flaxseed “eggs” (1 tbsp flaxseed meal + 3 tbsp water per egg) and vegan butter. Flavor and texture remain close to the classic version.

Troubleshooting & Common Mistakes

• Tough Cookies: You overmixed the dough. Stop as soon as ingredients come together.
• Dry Texture: Too much flour—always spoon flour into your measuring cup instead of scooping.
• Runny Glaze: Add more powdered sugar until it thickens to a slow-dripping consistency.
• Dull Glaze: The cookies were too warm. Always let them cool completely before icing.
• Color Bleeding from Sprinkles: Wait until the first glaze layer begins to set before adding decoration.

FAQs

Conclusion

Baking the best Italian Christmas cookies isn’t just about the recipe—it’s about creating a tradition that feels warm and welcoming. With a few pantry ingredients and a bit of patience, you’ll craft cookies that melt in your mouth and capture the heart of the holidays. Whether you choose almond, anise, or lemon as your signature flavor, these cookies promise to become part of your seasonal story. Share them with family, gift them to friends, or enjoy them fresh from the cooling rack—you’ll find that the best Italian Christmas cookies are as much about the joy they bring as the taste itself.

Discover More Recipes

• Ricotta Lemon Cookies: Soft and tender, these cookies blend creamy ricotta with bright lemon zest for a light and fragrant twist. Their texture and subtle sweetness make them an excellent companion to traditional Italian Christmas cookies.
• Almond Biscotti: Twice-baked and delicately crisp, almond biscotti carry that same nutty, festive aroma that defines Italian holiday baking. Perfect for dipping in coffee or vin santo, they offer a crunchy contrast to the soft Christmas cookies.
• Anise Drop Cookies: Infused with the distinct flavor of anise and topped with a light glaze, these classic Italian cookies echo the flavor traditions of the season. Their subtle licorice note pairs beautifully with other almond or vanilla-based treats.

The Ultimate Guide to the Best Italian Christmas Cookies

Print Recipe

These Best Italian Christmas Cookies are soft, buttery, and delicately flavored with almond. A light glaze and colorful sprinkles make them festive and perfect for gifting or serving at holiday gatherings. The recipe is simple, reliable, and yields melt-in-your-mouth cookies that stay tender for days.

• Author: Benchi
• Prep Time: 60 minutes
• Cook Time: 10 minutes
• Total Time: 70 minutes
• Yield: About 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• ½ cup salted butter, melted and cooled (or unsalted butter plus ¼ tsp salt)

• 2¼ cups all-purpose flour

• 2 tsp baking powder

• ½ cup granulated sugar

• 3 large eggs, room temperature

• 1½ tsp almond extract

• 2 cups powdered sugar, sifted

• 2–3 tbsp milk

• 1 tsp almond extract

• Nonpareil sprinkles for decoration

•  

Instructions

1. In a medium bowl, whisk together the flour and baking powder until evenly combined.
2. In a large bowl, beat melted butter until smooth. Add sugar, eggs, and almond extract, mixing until just combined even if the mixture looks slightly separated.
3. Gradually fold the dry ingredients into the wet mixture, stopping as soon as a dough forms. Chill for 1 hour to make shaping easier.
4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough into 1-inch balls and place 1 inch apart.
5. Bake for 8–10 minutes, until tops are set but not browned. Cool completely on a wire rack.
6. Whisk powdered sugar with 2 tablespoons milk, adding more as needed for a smooth glaze. Stir in almond extract.
7. Dip each cooled cookie into the glaze, let excess drip off, and decorate immediately with sprinkles. Allow glaze to set before storing.

Notes

• Use a gluten-free 1:1 flour blend with xanthan gum for a gluten-free option.
• For a dairy-free version, use plant-based butter and almond or oat milk.
• Swap almond extract for vanilla, anise, or lemon extract for flavor variety.
• Do not overbake—cookies should remain pale for a soft texture.
• Freeze baked cookies (unfrosted) for up to 3 months; glaze after thawing for the best presentation.