Name: Italian Christmas Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 36 cookies
Cuisine: Italian
Ingredients: 2 1/4 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 cups powdered sugar (for glaze); 3-4 tablespoons milk (for glaze); 1 teaspoon almond extract (for glaze); Colorful sprinkles for decorating

All right, let me tell you—if anyone asks me about real-deal Italian Christmas Cookies, my brain goes straight to winter holidays in my Nonna’s (that’s grandma’s, if you’re new to the party) kitchen, the windows fogging up from all the baking, and, honestly, my cousin Marco poking his finger in the powdered sugar bowl when he thought nobody was watching. Spoiler alert: everybody was watching. But that just made it more hilarious. You’ll get why these Cookies feel like a warm hug from home. But I will warn you—once these little things come out of the oven, you might have to play defense if you want any left by Christmas Eve!

Why You’ll Love This (No, Seriously)

I make this recipe when I want that classic Italian ‘just like Nonna used to make’ feeling… or on days when work’s been a bear and I just really need an excuse to clean up clouds of flour. My family goes bonkers for these—honestly, my brother tried bargaining chores for an extra batch last year (he lost, but gave it a good go). And, you know, sometimes when I’m feeling lazy, I use whatever sprinkles I have left in the cabinet. They still somehow disappear. Oh, and if you’re a control freak about perfectly-formed Cookies, don’t be. They’ll get wolfed down no matter what shape!

The Ingredients List (With a Little Wiggle Room)

2 cups all-purpose flour (I tried half whole-wheat once—meh, I don’t recommend. Just stick with plain old white)
1/2 cup sugar (granulated, but I’ve used caster, too. My aunt swears brown sugar ruins the vibe. Maybe she’s right…)
1/2 cup unsalted butter (softened; I sub in margarine when I’m totally out, but don’t tell the purists)
3 large eggs (room temp – but once I totally forgot and used them cold, and it didn’t implode. So don’t stress!)
1 tablespoon vanilla extract (Nonna pretends to measure but just glugs, so I half-follow that rule)
2 teaspoons baking powder (any brand, but my grandma liked the tiny tins from the Italian market)
Pinch of salt (about half a teaspoon, unless you like them a bit saltier… I won’t judge!)
For the glaze:
- 1.5 cups powdered sugar
- 3-4 tablespoons milk (sometimes it only needs 2, so start slow)
- 1/2 teaspoon almond extract (optional; I love it but my cousin can’t stand it, so, up to you)
- Sprinkles – because life is better with too many

How to Make These: Step by Scatterbrained Step

First, preheat your oven to 350°F (or 175°C—if your oven runs hot like mine, maybe go a notch lower). Line a couple of baking trays with parchment, or just butter them up if you’re out. Either works, really.
Grab a big bowl. Toss in your flour, baking powder, and salt—get them hugged together real nice. I use a fork. Is that proper? Probably not, but eh.
In another biggish bowl, beat together your butter and sugar until it looks fluffy-ish—think pale and a little creamy. I usually sneak a taste here (quality control, obviously).
Add the eggs, one at a time, and beat between each. If it looks a bit curdled, don’t panic! Just keep going, it’ll smooth out. Promise.
Pour in the vanilla extract and give another quick beat. Smells pretty good already, right?
Now tip your dry ingredients into the wet in stages—about three rounds. Mix until just combined, no marathon stirring or you’ll toughen them up. The dough will be soft and just a little sticky. That’s normal. Actually, I find letting it rest in the fridge for 10 minutes makes rolling easier, but that’s just me.
Pinch off small bits (about the size of a walnut; or, if you have tiny hands like me, slightly bigger than a grape) and roll into balls. Place on tray, spaced a bit—you’ll get about 2 dozen unless you keep snacking.
Bake for 10-12 minutes. You want them set but not brown; they’re like that introvert at a party—happy to be there, not the center of attention.
Let them cool a bit before glazing. Actually, let’s be honest, I fail at this every year—they taste amazing warm too.
For the glaze: stir powdered sugar with milk (start with less), and almond extract if using. You want it pourable but not watery. Dip or spoon glaze over Cookies, then hit with the most cheerful sprinkles you can find. Try to wait for the icing to set. Or don’t. Who’s judging?

Notes (Things I Learned the Hard Way)

If you overmix the dough, the Cookies can get a bit tough. And hey, I’ve definitely done that, so learn from me.
For some reason, chilling the dough even for a few minutes makes them much easier to roll…but if you’re in a rush, you can skip it. They’re forgiving, like a good friend.
I once tried making the glaze with water instead of milk. It works, but the cookies tasted…a bit sad. Use milk if you can, or hey, try oat milk, it’s fine too.

Other Ways I’ve Made These (Some Winners, Some Flops)

Swapping the vanilla for lemon or orange zest gives you a nice zing. My dad likes to claim he invented this.
I once added mini chocolate chips to the dough. On one hand, chocolate! On the other, the chips kind of melted and made them messy. Worth trying if you love chaos.
Sprinkles are fun, but toasted chopped nuts work really well too. Except that time I used peanuts—honestly, not my favourite.

Stuff You Might Need (Or Work Around)

I use a handheld electric mixer, but a wooden spoon does the trick, just needs some elbow grease. If you don’t have parchment, just grease your pan really well and cross your fingers—it works out (usually). And if you’re desperate, those silicone mats are life-savers, even if they look a bit grimy after a while. Also, here’s a resource I randomly stumbled across: King Arthur’s guide to cookie equipment—lots of tips if you’re feeling fancy.

How Long Do They Last?

Well, they’ll keep in an airtight container for about 5 days, but honestly, in my house it never lasts more than a day! If (big if) you want to stash some, you can freeze them glazed or unglazed. I sometimes stash a dozen in a zip bag at the back of the freezer, for emergency cookie cravings (which, let’s be real, are frequent in December).

How We Serve These (And Little Traditions)

I like to stack these up on a plate in a cheerful mountain (with a few rolling off onto the table, because whatever). My aunt insists on serving them with espresso—you should see the look she gives if someone asks for tea instead. At Christmas, we sometimes sandwich two cookies together with Nutella (dangerously addictive). Here’s a wild idea: crumble some over vanilla ice cream. Not traditional, but oooh, it’s so good. And if you want to compare yours to some pro bakers, Serious Eats has a solid classic version—I used theirs as backup one year.

Things I’ve Learned (So You Don’t Have To Repeat My Mistakes)

Once I tried baking two trays at once to save time—ended up with the bottom tray overdone and the top not quite there. Best to do one at a time or swap trays halfway.
If you rush letting the cookies cool before glazing, you’ll get a weird sticky mess. I learned (eventually) to just wait five minutes. Actually, no, make it ten.
Don’t skip the pinch of salt. It sounds tiny, but it really makes a difference… I forgot it once and regretted it.

People Actually Asked Me…

Do I need to chill the dough? Honestly, you don’t HAVE to. I mean, I prefer it, especially if the kitchen’s hot, but the world won’t end if you skip. The cookies might be a bit stickier but still taste fab.
Can I make the dough ahead? Sure—sometimes I make it at night and just bake off in the morning; maybe let it warm up a minute so it’s easier to handle.
Is there a gluten-free version? I’ve tried with 1:1 GF flour blends (like Bob’s Red Mill) and it basically works, but you might need a smidge more milk for the glaze since the cookies seem a touch drier.
Why aren’t my cookies rising? Double-check that baking powder isn’t from, like, 2012 (guilty). Old baking powder is a silent saboteur.
Can I skip the glaze? The cookie police won’t show up. They’re still lovely naked, but the glaze is what makes them feel festive.

To wrap—it’s okay if your cookies aren’t magazine perfect. These are made to be eaten, gifted, and, let’s be real, accidentally dropped on the floor and dusted off again. And hey, if you want to dig into other Italian sweets, here’s a fun read with more classics (warning: may spark a baking binge). May your Christmas table groan with carbs and cheer!