Welcome to the heart of holiday baking! These classic Italian Christmas cookies are a beloved tradition, bringing joy and a touch of sweetness to any festive table.
These delightful Italian Christmas cookies have a rich history rooted in Italian culture and traditions, as highlighted by the New England Historical Society, which even offers a book with historic recipes.
You will love their tender, cakey texture and delicate almond flavor, making them utterly irresistible. This easy, Nonna-approved recipe ensures you can create beautiful Italian Christmas cookies that taste just like home, perfect for sharing the holiday spirit.
Table of Contents
Why You’ll Love These Italian Christmas Cookies
- Quick & Easy: Spend less time in the kitchen with a total time of just 20 minutes, including prep.
- Simple Ingredients: You only need basic pantry staples to create these delightful treats.
- Delicious Flavor: Enjoy the delicate, sweet almond notes that truly make these cookies special.
- Perfect for Holidays: They shine on cookie platters, make wonderful gifts, and are excellent for sharing.
- Highly Versatile: Easily customize the flavors with different extracts and sprinkles to match any occasion.
Ingredients
For the Cookies:
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 1 tablespoon almond extract
For the Glaze:
- 3 cups powdered sugar
- 1 tablespoon almond extract
- 1 1/2 tablespoons hot water
For Garnish:
- Rainbow nonpareil sprinkles
Notes & Substitutions
- Use fresh baking powder for the best rise and light texture in your Italian Christmas cookies.
- Bring eggs to room temperature before mixing to improve emulsification and create a smoother dough.
- Choose a neutral oil like canola or sunflower oil for the best flavor balance.
- Swap almond extract if needed for allergy-friendly or alternate flavors:
- Vanilla extract for a classic taste
- Orange extract for a bright citrus note
- Lemon extract for a fresh, tangy flavor
- Enhance citrus flavor by adding a little fresh zest to the dough.
- Use whole milk for the richest texture, but 2% milk or non-dairy alternatives like almond milk can also work with slight texture changes.
Equipment
- Baking sheets
- Parchment paper or silicone mats
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sturdy wooden spoon or spatula
- Small cookie scoop (1-inch)
- Wire baking rack
- Rimmed cookie sheet (for glazing)
How To Make Italian Christmas Cookies
- Prep Oven & Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In your large mixing bowl, whisk together the 4 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 cup of granulated sugar until they are well combined.
- Combine Wet Ingredients: Create a deep well in the center of the dry ingredients. Pour in the 3/4 cup of vegetable oil, 1/2 cup of whole milk, 1 tablespoon of almond extract, and the 2 large eggs into the well.
- Form Dough: Using a sturdy wooden spoon or spatula, gradually mix the wet ingredients into the dry ingredients. Continue mixing until all ingredients are fully incorporated and the dough is smooth. Be careful not to overmix the dough.
- Scoop & Shape Cookies: Take your small cookie scoop (about 1-inch in diameter) and scoop out portions of dough. Place each dough ball onto the prepared cookie sheets, leaving about 1 inch of space between each. Gently flatten the tops of the dough balls with your fingers.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes. The Italian Christmas cookies are done when they are just set and cooked through; they should not brown. Remove them from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack.
- Prepare Glaze: While the cookies cool slightly, prepare your glaze. In a small mixing bowl, whisk together the 3 cups of powdered sugar, 1 tablespoon of almond extract, and 1 1/2 tablespoons of hot water. Continue whisking until the glaze is completely smooth and has a thick, molasses-like consistency.
- First Glaze Dip: Position a wire baking rack over a clean, rimmed cookie sheet to catch any drips. Take a warm cookie and dip its top into the prepared glaze, letting any excess drip off. Place the glazed cookie onto the wire rack. Repeat with all the remaining cookies and let them cool and set slightly.
- Second Glaze & Sprinkles: Once the first glaze layer has set a little, dip each cookie a second time. Immediately after the second dip, generously sprinkle the tops with rainbow nonpareil sprinkles while the glaze is still wet. This ensures the sprinkles adhere well.
- Set & Serve: Allow the double-glazed Italian Christmas cookies to set completely on the wire rack. This might take an hour or two, depending on your kitchen’s humidity. Once set, they are ready to enjoy!
Pro Tips for Perfect Italian Christmas Cookies
- Do NOT Overbake: The key to tender, cakey Italian Christmas cookies is a short baking time. They should remain pale and will be fully cooked without browning. Overbaking leads to dry cookies.
- Watch Your Oven: Oven temperatures can vary significantly. Consider baking a small test batch of cookies first to pinpoint the exact baking time for your oven. This prevents a whole batch from becoming overdone.
- Thick Glaze is Key: Achieving the perfect opaque glaze means adding hot water slowly, a tiny bit at a time, until you reach a thick, smooth, and spreadable consistency. Too thin, and it will be transparent; too thick, and it will be difficult to dip.
- Double Glaze Benefit: Dipping the cookies twice seals in moisture, keeps them fresh longer, and provides a beautiful, opaque finish that really makes the sprinkles pop. It also intensifies the almond flavor.
- Uniform Shaping: Using a small cookie scoop ensures that all your Italian Christmas cookies are the same size. This leads to even baking and a beautiful, consistent presentation.
- Flavor Boosts: For an extra layer of flavor, consider adding a teaspoon of orange or lemon zest to the cookie dough or even a pinch to the glaze. Citrus pairs wonderfully with almond.
Serving, Storage, and Variations
Serving Suggestions
These delightful Italian Christmas cookies are perfect alongside a warm mug of milk, a comforting cup of coffee, or a rich hot chocolate. They make an ideal treat for holiday gatherings, cookie exchanges, or simply enjoying a quiet moment. Serve them proudly on festive platters for any occasion, from family dinners to celebratory parties.
Storage
- Room Temperature: Store your glazed Italian Christmas cookies in an airtight container at room temperature for up to 2-3 weeks.
- Refrigerator: For extended freshness, keep them in an airtight container in the refrigerator for up to 2 months.
- Freezer: For long-term storage, freeze baked and cooled cookies without the glaze. Place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. They will last for 8-12 months. Thaw completely at room temperature before glazing and decorating.
Make Ahead Options
You can easily bake these Italian Christmas cookies ahead of time and freeze them unglazed, as described above. When you are ready to serve, simply thaw, then prepare the glaze and decorate. The cookie dough itself doesn’t require chilling, as it uses oil instead of butter, which makes it ready to bake immediately. This saves valuable time during busy holiday preparations.
Nutrition Information
Enjoying these traditional treats is part of the holiday fun! Here’s a quick look at the nutritional values per serving of these delicious cookies. Please note that exact values can vary based on specific ingredients and preparation methods.
| Nutrient | Amount Per Cookie |
|---|---|
| Serving Size | 1 cookie |
| Calories | 104 kcal |
| Carbohydrates | 16 g |
| Fat | 3 g |
| Saturated Fat | 2 g |
| Cholesterol | 6 mg |
| Sodium | 4 mg |
| Potassium | 40 mg |
| Sugar | 8 g |
| Vitamin A | 15 IU |
| Calcium | 16 mg |
| Iron | 0.5 mg |
While holiday cookies are meant to be enjoyed, moderation is always key. According to Harvard Health Publishing, excessive added sugar consumption may increase the risk of heart disease and energy crashes when consumed frequently.
Frequently Asked Questions (FAQ)
Why are my Italian Christmas cookies dry?
This is almost always due to overbaking. Ovens vary, so start checking them at 8 minutes and pull them out as soon as they are just set.
Can I substitute almond extract?
Yes, absolutely! Vanilla, orange, or lemon extract is a great alternative. Adjust the amount to taste and consider adding citrus zest for extra flavor.
Can I use 2% milk instead of whole milk?
While whole milk provides the richest flavor and most tender texture, 2% milk can be used. It may result in a slightly drier cookie.
Can I halve the recipe?
Yes, this recipe scales beautifully. You can easily halve all the ingredients to make a smaller batch of these wonderful Italian Christmas cookies.
Do I need to chill the cookie dough?
No, you do not need to chill this particular cookie dough. Because it uses oil instead of butter, the dough holds its shape well without refrigeration.
Should I freeze them before or after glazing?
It is best to freeze the baked cookies without the glaze. Glaze them fresh after thawing for the best appearance and texture.
Conclusion
Baking these classic Italian Christmas cookies is more than just making a treat; it is creating a cherished holiday memory. This easy recipe promises tender, almond-flavored delights that are simple to make and perfect for sharing. We hope these Italian Christmas cookies become a beloved part of your family’s traditions, bringing warmth and joy to your kitchen year after year. Go ahead, bake a batch, enjoy the process, and share your delicious creations with loved ones!
Classic Italian Christmas Cookies
Equipment
- Baking sheets
- Silicone baking mats or parchment paper
- Mixing Bowls
- Wooden spoon
- Small cookie scoop
- Wire baking rack
- Rimmed cookie sheet
Ingredients
Cookie Dough
- 4 cups all-purpose flour
- 1 cup sugar
- 0.5 cup whole milk
- 2 large eggs
- 1 tablespoon baking powder
- 0.75 cup vegetable oil
- 1 tablespoon almond extract
Glaze
- 3 cups powdered sugar
- 1 tablespoon almond extract
- 1.5 tablespoons hot water
For Decorating
- rainbow nonpareil sprinkles
Instructions
Preparation
- Preheat oven to 375ºF (190ºC) and prepare baking sheets with silicone mats or parchment paper.
Making the Cookies
- Whisk together flour, baking powder, and sugar. Create a well in the center and add oil, milk, almond extract, and eggs, then mix until smooth.
- Scoop 1-inch dough balls onto the prepared baking sheet, leaving space between them, and slightly flatten the tops. Bake for 8-10 minutes until cooked; they will not brown.
Making the Glaze & Finishing
- While cookies bake, whisk powdered sugar, almond extract, and hot water in a small bowl until the glaze is thick and smooth.
- Dip warm cookies in the glaze twice, then set them on a wire rack. Immediately sprinkle with nonpareil sprinkles while the glaze is still wet, and allow them to set completely.