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Plate of soft Italian Christmas cookies decorated with icing and sprinkles

Soft Italian Christmas Cookies

Delicate and pillowy cookies with a bright almond flavor and a glossy glaze, perfect for the holidays.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Sifted before measuring.
  • 1 tablespoon Baking powder For leavening.
  • 1/4 teaspoon Kosher salt To enhance flavor.
Wet Ingredients
  • 6 tablespoons Unsalted butter (room temperature) Softened for creaming.
  • 1/2 cup Granulated sugar For sweetness.
  • 2 large Eggs (room temperature) Add moisture and structure.
  • 2 teaspoons Almond extract Signature flavor.
Glaze Ingredients
  • 1 1/2 cups Powdered sugar For the glaze.
  • 1 teaspoon Almond extract (for glaze) Enhances glaze flavor.
  • 2-3 tablespoons Milk For desired consistency.
  • as needed Christmas sprinkles For decoration.

Method
 

Preparation
  1. Whisk the dry ingredients (flour, baking powder, and salt) together in a medium bowl until evenly combined.
  2. Cream the softened butter and granulated sugar in an electric mixer until light and fluffy, about 2–3 minutes.
  3. Add the large eggs one at a time, mixing fully after each addition.
  4. Mix in the almond extract until fully incorporated.
  5. Gradually add the dry flour mixture to the wet ingredients and mix until just combined.
  6. Cover the dough and refrigerate for at least 1 hour.
Baking
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Roll the chilled dough into 1-inch balls and place them 2 inches apart on the baking sheet.
  3. Bake for 8–10 minutes until the bottoms are barely golden and the tops are set but soft.
  4. Cool the cookies completely on a wire rack before glazing.
Glazing
  1. Whisk together powdered sugar, almond extract, and milk to create a thick glaze.
  2. Dip the tops of the cooled cookies into the glaze, shake off excess, and garnish with sprinkles.
  3. Let the glazed cookies set on parchment until fully firm.

Notes

Store glazed cookies in a single layer or separated by parchment in an airtight container for 3–4 days. Refrigerate unglazed cookies for up to 7 days. Freeze baked cookies for up to 3 months.