Easy Italian Christmas Cookies — Soft, Frosted, Crowd-Pleasing
If you’ve been hunting for Easy Italian Christmas Cookies that bake fast, travel well, and vanish off a platter in minutes, you just hit the jackpot. These soft, glazed delights bring classic Italian holiday charm with minimal fuss — and yes, they make your kitchen smell like the coziest bakery on the block.
Brief introduction to the recipe
Short version: this is a simple dough, chilled briefly, rolled into little balls, baked until set, and dunked in a shiny, almond-scented glaze. The result? Tender, slightly cakey cookies with a sweet white finish and rainbow nonpareils on top. They hold up to gifting, travel, and sugar-fueled family chaos.
Why you’ll love this recipe
- Make-ahead friendly. Make the dough, chill it, bake later, or freeze dough balls for a last-minute batch.
- Pantry-based ingredients. You probably already have everything on hand.
- Customizable flavor. Swap almond for vanilla, anise, or lemon extract for a different personality.
- Giftable and gorgeous. These are textbook Italian Frosted Cookies — perfect for tins and trays.
The story behind these cookies
My grandma didn’t fuss much with fancy gadgets, but she had a cookie tray at every holiday. These are the kind of cookies she’d tuck into parchment and hand off with a wink. They’re a throwback: not too sweet, built on simple ingredients, and decorated with love. If your holiday needs a crowd-pleasing classic that’s both nostalgic and approachable, these are your go-to Christmas Italian Cookies.
Ingredients — what goes into the magic (with quick notes)
- ½ cup salted butter, melted and cooled — butter gives richness; salted is fine, but add a little extra salt if you use unsalted.
- 2¼ cups all-purpose flour — the structure. Measure by spooning into the cup and leveling for best results.
- 1½ tsp almond extract — the signature aroma; swap for vanilla or anise if you like.
- 2 tsp baking powder — the gentle lift that keeps these soft.
- ½ cup granulated sugar — sweet but not cloying.
- 3 large eggs, room temperature — room temp eggs mix more smoothly and give better texture.
- For the glaze: 2 cups sifted powdered sugar, 1–3 tbsp milk, 1 tsp almond extract.
- Nonpareil sprinkles — the festive finishing touch.
Quick note: Sift powdered sugar for a lump-free glaze. It makes your life easier.
Ingredients breakdown — why each one matters
- Butter gives flavor and tender crumb.
- Flour creates the body; how you measure it changes everything.
- Almond extract is the little spark that says “Italian cookie” loud and proud.
- Baking powder lifts without making the cookies cake-y.
- Eggs provide structure and richness.
- The glaze smooths to a glossy finish that shows off sprinkles and makes them feel special.
Step-by-step — How to make these cookies
- Mix dry ingredients. Whisk the flour and baking powder together in a bowl. Set aside.
- Cream the butter mixture. Beat melted butter until smoother, then add sugar, eggs, and almond extract. Beat until combined. The batter might look a tad lumpy — that’s okay.
- Combine and chill. Gradually add the flour mixture to the wet mixture. Mix only until the dough comes together. Avoid overmixing. Wrap and chill at least 1 hour — chilling firms up the dough and makes rolling easier.
- Shape the dough. Use a small scoop or tablespoon and roll into balls. The dough will feel sticky; damp hands help. Place balls about 1 inch apart on parchment-lined baking sheets.
- Bake. Preheat oven to 350°F (175°C). Bake for 8–10 minutes until they set but don’t brown. Watch them — you want a soft center, not a cracker.
- Cool completely. Let cookies cool fully before glazing. This avoids runny icing and messy colors.
- Make the glaze. In a bowl, whisk powdered sugar with 1 tbsp milk at a time until you reach a thick glaze that still drips slowly. Stir in almond extract.
- Dip and decorate. Invert each cookie and dip the bottom (or press the top) into the glaze. Place on a rack over a sheet pan to catch drips. Sprinkle immediately with nonpareils so they stick.
- Set and store. Let glaze set completely before stacking or packing.
Bold tip: Don’t rush the cooling step. Glaze sticks best to fully cooled cookies.
Pro tips for perfect results
- Measure flour properly. Spoon it into the cup and level. Too much flour = dry, crumbly cookies.
- Chill the dough. 1 hour helps control spread and gives neater shapes.
- Room temperature eggs mix better. They blend more quickly, producing a smoother dough.
- Keep glaze thick but pourable. Too thin glaze runs off; too thick won’t coat smoothly. Add milk dropwise.
- Work in small batches. If you glaze too many at once, the icing can crust while you work. Pace yourself.
- Use a cooling rack over a sheet pan. Cleanup is easier, and excess glaze collects below.
FYI: if you like a softer cookie, err on the shorter bake time.
Variations to try
- Vanilla twist: Swap almond extract for vanilla for a classic profile.
- Lemon sparkle: Add 1 tsp lemon zest plus a touch of juice to the glaze for brightness.
- Chocolate-dipped: Dip half the cookie in melted chocolate then add sprinkles; extra decadent.
- Nut-crunch: Roll cookie bottoms in finely chopped pistachios for a green, seasonal touch.
- Soft Batch M&M version: Swap sprinkles for mini M&Ms while the glaze is still wet — think Soft Batch Christmas M&M Cookies but with that almond glaze vibe.
Best ways to serve and gift
- Layer them in a cookie tin with parchment between stacks for a classic Christmas Cookies Large Batch presentation.
- Arrange an assortment with biscotti, amaretti, and these glazed cookies for Everything Christmas Cookies appeal.
- Put a dozen in a small box tied with twine for Christmas Sweet Gift Ideas — add a handwritten tag with the flavor.
- Need Big Batch Christmas Cookies? Double or triple the recipe and bake in shifts. These freeze well before glaze or after (just wrap carefully).
Bold gifting hack: Freeze unfrosted dough balls on a tray, then store them in a freezer bag. Thaw and bake fresh for the best presentation.
Storage and leftovers — how to keep them fresh
- Room temp: Store in an airtight container for up to 5 days. Place wax paper between layers to keep glaze pretty.
- Refrigeration: You can refrigerate, but condensation can dull the glaze, so it’s not ideal.
- Freezing: Freeze baked, unglazed cookies in a single layer, then stack with parchment in a freezer-safe container for up to 3 months. Glaze after thawing.
- Make-ahead: Dough chills up to 24 hours and stays workable. For long-term prep, freeze scooped dough for last-minute baking.
Common baking mistakes — and how to fix them
- Too dry dough? You probably added too much flour. Next time, spoon and level.
- Cookies spread too much? Chill the dough; reduce butter temperature or bake on a cooler sheet.
- Glaze bleeding color? Wait until the glaze sets between layers of decoration; apply sprinkles immediately but only after the first thin crust forms.
- Rock-hard cookies? You overbaked them. Pull them out a touch earlier next time.
FAQs
Can I swap almond extract for vanilla?
Absolutely. Vanilla makes a milder cookie; almond gives that classic Italian note.
Can I use salted vs. unsalted butter?
Yes. If you use unsalted, add about ¼ tsp extra salt to the dry mix.
How do I make a gluten-free batch?
Use a 1:1 gluten-free flour blend with xanthan gum. Texture will differ slightly.
Can I freeze glazed cookies?
You can, but the glaze may dull. For best results, freeze unglazed and add glaze after thawing.
How long does the glaze take to set?
About 30–60 minutes at room temperature, depending on humidity.
Scaling up — Large batch advice
Want to make Christmas Cookies Large Batch or Big Batch Christmas Cookies for a party? Double the recipe and bake in shifts. Use multiple baking sheets and rotate racks halfway through baking. Keep one cooling rack ready for glazing and another for baked cookies. Delegate: have one person scoop while another bakes and a third glazes. Teamwork makes holiday prep fun, not chaotic.
Kid-friendly baking — why these are perfect for little helpers
These cookies rank high on the Best Cookies To Make With Kids list. Kids can scoop dough, roll balls, and (my favorite) sprinkle the tops after glazing. They grab attention, they make memories, and they make a mess — but that’s part of the joy. Keep wet wipes handy.
Final thoughts — wrap-up
If you want a reliable Christmas Cookies Italian recipe that delivers softness, pretty presentation, and easy gifting potential, this one checks every box. These cookies deserve a spot in your holiday rotation: they’re approachable to make, forgiving on timing, and delightful on the table.
One last bold tip: Always test-bake a small batch first if you’re scaling up or trying a new oven. Once you dial in time and temperature, the rest is smooth sailing.
Ready to bake a batch and turn your kitchen into a holiday hub? Go for it. These cookies will disappear fast — and that’s the point.
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Easy Italian Christmas Cookies – Soft, Frosted, Crowd-Pleasing
- Prep Time: 20-30 minutes
- Cook Time: 8-10 minutes
- Total Time: 0 hours
- Category: Dessert
Description
Crisp edges, soft centers, and a glossy almond glaze — these Best Italian Christmas Cookies are simple to make and impossible to resist. Quick intro: mix, chill, bake, and dunk in icing. Ready?
Ingredients
For the cookies
- ½ cup salted butter, melted and cooled
- 2¼ cups all-purpose flour
- 1½ teaspoons almond extract
- 2 teaspoons baking powder
- ½ cup granulated sugar
- 3 large eggs (use room temperature eggs for smoother mixing)
For the glaze
- 1 teaspoon almond extract
- 2 cups powdered (confectioners’) sugar, sifted
- 2–3 tablespoons milk (add gradually)
- Nonpareil sprinkles for decorating
Instructions
In a bowl, whisk the flour and baking powder until even. Set it aside while you prep the rest. This keeps lumps out of your dough.
In a separate large bowl, beat the melted butter briefly, then add the sugar, eggs, and almond extract. Mix until the mixture looks well combined. It may be a little chunky at first — that’s fine. Use room-temperature eggs for better emulsion.
Slowly add the flour mixture to the butter mixture and stir until the dough just comes together. Don’t overmix — overworking turns tender cookies into tough ones. Cover the dough and chill it in the fridge for at least 1 hour. Chilling makes the dough easier to shape and controls spreading.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the chilled dough with a small cookie scoop or a tablespoon and roll into balls. The dough will feel sticky; damp hands help.
Place the dough balls about 1 inch apart on the sheet. Bake for 8–10 minutes, until the cookies set but don’t brown. Watch them closely — pull them out just before they look fully done for a soft center. Let the cookies cool completely before you ice them.
Put the sifted powdered sugar in a bowl. Add milk one tablespoon at a time, stirring until you reach a thick but pourable glaze. Mix in the almond extract. Sifting prevents lumps and gives a smooth finish.
Set a cooling rack over a baking sheet to catch drips. Turn each cooled cookie upside down and dip the bottom into the glaze, or spoon glaze over the top — whichever you prefer. Let excess drip off, then flip the cookie right-side-up on the rack. Sprinkle immediately with nonpareils so they stick before the glaze skins over.
Notes
- Quick tips & reminders
- Chill the dough — it’s the secret to neat, evenly shaped cookies.
- Measure flour properly (spoon and level) to avoid dry cookies.
- Cool completely before glazing — warm cookies melt the icing.
- If you want a thicker glaze, use less milk; for a thinner glaze, add milk slowly.
- You can swap almond extract for vanilla if you prefer a milder flavor.
- Storage
- Store cooled, glazed cookies in an airtight container at room temperature for up to 5 days. Freeze unglazed, baked cookies for longer storage; glaze after thawing.
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