Italian Christmas Cookies
So you’re craving something sweet, festive, and low-key impressive but don’t want to create a full-blown flour tornado in your kitchen? Same.
That’s why these Italian Christmas Cookies are basically my holiday cheat code. They’re soft, buttery, lightly sweet, and topped with that dreamy vanilla glaze that tastes like it was handcrafted by a nonna with magic powers.
And the best part? They’re quick. Like, “I’m baking cookies on a random Tuesday at 9 PM because life is hard” quick.
Why This Recipe is Awesome
First of all, these cookies are ridiculously easy. Like, “I didn’t mess it up and I’ve set a toaster on fire before” easy.
Second, these little Italian gems are soft and cakey—almost like mini bite-size sweet clouds. They’re not overly sweet, which means you can eat eight without feeling like you’ve made a terrible life choice.
Third, the icing + rainbow sprinkles combo? Instant holiday joy. If Christmas had a flavor, it would absolutely be these cookies. They scream cozy, homemade, and “yes, I’m the friend who brings the good treats.”
Ingredients You’ll Need
For the Cookies
- 3 cups all-purpose flour (the backbone of cookie life)
- 3 teaspoons baking powder (aka fluff enhancer)
- ½ teaspoon salt
- ¾ cup unsalted butter, softened (not melted unless you like cookie soup)
- ¾ cup granulated sugar
- 3 large eggs (the glue that holds your cookie dreams together)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (the secret nonna-approved touch)
For the Glaze
- 2 cups powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
- Rainbow sprinkles (the festive crown jewels)
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C).
Yes, we preheat. No, we don’t skip it. Don’t be the “why are my cookies raw AND burnt?” person. - Mix dry ingredients.
Combine flour, baking powder, and salt in a bowl. Give it a quick whisk because lumps are not invited. - Cream butter and sugar.
Use a mixer to beat the butter and sugar until fluffy. Think “pale yellow and soft like baby cheeks.” - Add eggs and extracts.
Beat in the eggs one at a time, then add vanilla and almond extract. Your kitchen now smells outrageously good. - Add dry mixture.
Pour in the dry ingredients and mix until a soft dough forms. If it’s sticky, congrats—you’re doing great. - Shape and bake.
Roll teaspoon-sized dough balls and place them on a baking sheet. Bake for 9–12 minutes until the bottoms are lightly golden. Emphasis on lightly. We’re not making hockey pucks. - Cool the cookies.
This is mandatory. Warm cookies + glaze = slippery chaos. Let them chill. - Make the glaze.
Whisk together powdered sugar, milk, and vanilla. Adjust milk until it coats the cookie like a cozy winter sweater. - Dip and decorate.
Dunk each cookie into the glaze, then top with sprinkles. Try not to eat them all as you go. (Or do. I won’t judge.)
Nutritional Facts
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 17 g |
| Protein | 2 g |
| Fat | 4 g |
| Saturated Fat | 2.5 g |
| Sugar | 10 g |
| Sodium | 70 mg |
| Fiber | 0.3 g |
These cookies aren’t exactly health food, but they’re not “send help, I can feel the sugar in my veins” level either. They’re light, not overly sweet, and portion-friendly. And honestly, cookies are happiness. Happiness lowers stress. Therefore, these cookies = wellness (don’t quote me on that scientifically, but spiritually? Absolutely).
Common Mistakes to Avoid
- Not softening the butter. Cold butter will fight you harder than your morning alarm.
- Overmixing the dough. These cookies are soft and tender—don’t bully the batter.
- Skipping the almond extract. Trust me, it’s the secret Italian glow-up.
- Overbaking. If they look fully done, they’re already dry. Light golden bottoms = perfect.
- Icing them while hot. Unless you’re auditioning for “Kitchen Chaos: Cookie Edition,” don’t do it.
Alternatives & Substitutions
- No almond extract? Double the vanilla or use lemon extract for a citrusy twist—chef’s kiss.
- Want them sweeter? Add an extra tablespoon of sugar to the dough.
- Gluten-free? A 1:1 gluten-free baking flour works surprisingly well.
- Dairy-free? Use vegan butter and oat milk. Still delicious.
- No sprinkles? Use crushed nuts, chocolate shavings, or leave them plain and call them “minimalist.” Very chic.
Honestly, these cookies are pretty forgiving. IMO, as long as you don’t replace butter with sadness (margarine), you’re golden.
FAQ (Frequently Asked Questions)
1. Can I make the dough ahead of time?
Yes! Chill it for up to 24 hours. The flavors get even better.
2. Can I freeze the cookies?
Absolutely. Freeze glazed or unglazed—they thaw like champs.
3. Do I have to use rainbow sprinkles?
Technically no, but it’s Christmas. Live a little.
4. Why are my cookies dry?
You probably baked them too long. Happens to the best of us.
5. Can I make these without a mixer?
Yep! Just use a strong spoon and stronger emotional resilience.
6. Can I stuff them with chocolate?
Sure can. Roll a chocolate chip or two into the center for a surprise.
7. Can I make them larger?
Yes, but increase baking time slightly. Giant cookies = giant joy.
Final Thoughts
There you go—soft, cakey, sprinkle-covered Italian Christmas Cookies that taste like pure holiday happiness. Whether you’re gifting them, bringing them to a party, or hoarding them in a tin like a festive little dragon, these cookies will absolutely become part of your yearly tradition.
Now go preheat that oven and make yourself proud. Your inner nonna is cheering you on. 🍪🎄
