This recipe for Italian Christmas Cookies has been a holiday ritual in my kitchen for years. I first discovered this combination of simple pantry ingredients and bright almond aroma during a chilly December when I wanted something that felt festive without hours of fuss. The cookies come out tender with a delicate crumb, a hint of almond, and a snap of sweet glaze. They are the kind of cookie that disappears from the platter in a single evening—children clamoring for another, neighbors stopping by with compliments, and the house filling with a comforting, nutty scent.

I love these because they’re reliably forgiving. The dough is straightforward to mix by hand or with a mixer, the shapes can be as fanciful or as uniform as you like, and the glaze sets quickly so you can decorate a whole tray in one sitting. I usually make a double batch for holiday parties; friends often ask for the recipe by name. The texture is soft yet slightly crisp at the edges, and the almond extract gives a bakery-like finish that pairs beautifully with a cup of espresso or hot cocoa. They evoke holiday tables, childhood gatherings, and cozy afternoons spent listening to carols while rolling dough on the counter.

Ingredients

• Salted butter (1/2 cup, melted and cooled): Use good-quality butter for the best flavor; I often use a European-style or high-fat brand for extra richness. Allow it to cool so it doesn’t cook the eggs when mixed.
• All-purpose flour (2 1/4 cups): I always reach for King Arthur all-purpose flour for consistent texture. Spoon and level when measuring to avoid a dense dough.
• Almond extract (1 1/2 tsp for cookies; 1 tsp for icing): This is the flavor star—use pure almond extract rather than imitation for a brighter aroma. A little goes a long way.
• Baking powder (2 tsp): Provides a gentle lift so the cookies are tender but not cakey. Check the expiration date for the most reliable rise.
• Granulated sugar (1/2 cup): Sweetness backbone; creates a delicate crisp edge when baked. For a slightly softer result, substitute half with light brown sugar.
• Large eggs (3, room temperature): Room-temperature eggs incorporate more smoothly and help the dough emulsify evenly. They also contribute to the cookies’ tenderness.
• Powdered sugar (2 cups, sifted) for the glaze: Sift to prevent lumps and achieve a glossy finish.
• Milk (2 to 3 tbsp): Use whole milk for a creamier glaze, or a lower-fat milk if preferred; add gradually to reach the desired consistency.
• Nonpareil sprinkles: Classic festive decoration; add immediately after glazing so they adhere while the icing sets.

Instructions

Mix the wet ingredients: In a large bowl, whisk the cooled melted butter with granulated sugar until combined. Add the eggs one at a time, whisking after each addition to incorporate fully. Stir in 1 1/2 teaspoons almond extract. The mixture should be smooth and slightly glossy; if you see any butter separation, whisk a bit more to emulsify. Combine dry ingredients: Whisk together 2 1/4 cups all-purpose flour and 2 teaspoons baking powder in a separate bowl to distribute the leavening evenly. Sifting is optional but helps eliminate lumps and aerates the flour for lighter cookies. Form the dough: Gradually add the dry ingredients to the wet mixture, folding with a spatula until just combined. Avoid overmixing; stop when there are no streaks of flour. The dough will be soft but manageable—if too sticky, chill for 10 minutes to firm up. Shape and chill: Preheat the oven to 350°F (175°C). Line baking sheets with parchment. Roll dough into 1-inch balls or shape with a cookie scoop and place 2 inches apart. For cleaner edges, roll in granulated sugar before placing on the sheet. Chill for 10 minutes if dough seems very soft. Bake: Bake for 10–12 minutes until the edges are just set and the tops are barely colored. These cookies should not brown heavily—pull them when the centers are still slightly soft but spring back when touched. Transfer to a wire rack to cool completely before glazing. Prepare the glaze: Whisk 2 cups sifted powdered sugar with 1 teaspoon almond extract and 2 tablespoons milk, adding up to 3 tablespoons until you reach a spreadable but thick glaze. If too thin, add a little more powdered sugar; if too thick, a few drops of milk will loosen it. Glaze and decorate: Spoon or spread a thin layer of glaze over cooled cookies and immediately sprinkle with nonpareil sprinkles so they adhere while the icing is wet. Let set at room temperature for 30–45 minutes until the glaze firms up.

Storage Tips

Store cooled, glazed cookies in an airtight container at room temperature for up to five days. If you need longer storage, freeze unglazed dough balls on a sheet tray until solid, then transfer to a freezer bag for up to three months. To bake from frozen, place on a parchment-lined sheet and add 1–2 minutes to the baking time. For glazed cookies, layer with parchment or wax paper to prevent sticking; refrigeration is not necessary and can dry the glaze unless tightly sealed.

Ingredient Substitutions

For a dairy-free version, swap salted butter for a high-quality vegan buttery spread and use a dairy-free milk in the glaze. If almond extract is a concern, substitute with pure vanilla extract (use 2 teaspoons) for a classic flavor. To make them gluten-free, use a 1:1 gluten-free flour blend that includes xanthan gum; note texture will be slightly different, often more crumbly. Brown sugar can replace up to half the granulated sugar for a deeper, caramel note.

Serving Suggestions

Serve these with espresso, sweet dessert wine, or hot chocolate. Arrange on a festive platter with powdered sugar dusting or mix sprinkles for color variety. They pair well with softer cakes and fruit-based desserts—try alongside panettone slices or ricotta-stuffed pastries for a full Italian-inspired dessert spread. For gifts, stack in cellophane bags tied with ribbon or layer in tins between sheets of parchment for a beautiful presentation.

Cultural Background

Simple buttery cookies glazed with sugar reflect a long tradition of Italian holiday baking where modest ingredients are transformed into celebratory treats. Variations of small almond-scented cookies appear across Italian regions, often influenced by local nuts and liqueurs. The use of almond extract nods to Mediterranean baking traditions where nut flavors are prized, and the bright nonpareil decorations echo the colorful Italian festive aesthetic. These cookies capture the spirit of sharing—easy enough for everyday, pretty enough for a holiday table.

Seasonal Adaptations

Adapt these for various seasons: in winter, add a pinch of cinnamon or grated orange zest to the dough; in spring, tint the glaze pastel and top with edible flowers; for autumn, replace almond extract with a teaspoon of maple extract and use bronze-hued sprinkles. During holidays, decorate with red and green nonpareils or drizzle with dark chocolate for a richer finish. Small seasonal changes keep this basic formula fresh year after year.

Meal Prep Tips

Make dough ahead and portion into a cookie scoop or roll into balls before freezing. Store in labeled freezer bags for quick baking on demand. Prepare the glaze while cookies cool and keep it in a squeeze bottle for fast, even coverage. Bake multiple sheets at once if your oven allows, rotating racks halfway through for even color. Portion into gift boxes immediately after glaze sets for efficient holiday gifting.

These cookies are more than a dessert; they’re a way to bring people together. Whether you’re passing a tin to a neighbor or stacking plates at a holiday brunch, the simple pleasures in these small almond-scented cookies always make the season feel warmer. I hope you make them your own this year and create new memories around the counter as I have.