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italian christmas cookies recipe

Italian Christmas Cookies (Soft Almond-Glazed Cookies)

Soft, tender Italian Christmas cookies with a light almond aroma and a thick, opaque glaze that holds rainbow nonpareils. They bake fast, stay pale on top, and stay moist inside thanks to gentle mixing and careful timing. A cozy, nostalgic holiday treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 people
Course: Cookies, Dessert, Holiday Treats
Cuisine: Italian, Italian-American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder fresh
  • Pinch of salt
  • 3/4 cup vegetable oil
  • 1/2 cup whole milk
  • 2 large eggs room temperature
  • 1 tablespoon almond extract
For the Glaze
  • 3 cups powdered sugar sifted
  • 1 tablespoon almond extract
  • 1 1/2 tablespoons hot water add slowly until thick and opaque
For Decoration
  • Rainbow nonpareil sprinkles

Method
 

Make the Dough
  1. In a large bowl whisk together flour, baking powder, sugar, and a pinch of salt.
  2. Make a small well in the center.
  3. Add oil, milk, almond extract, and the room-temperature eggs.
  4. Stir just until smooth. Stop as soon as the dough comes together so the cookies stay tender.
Scoop and Shape
  1. Use a small cookie scoop to portion 1-inch dough balls.
  2. Place them on a parchment-lined baking sheet about 1 inch apart.
  3. Gently press the tops so they’re slightly flattened.
Bake
  1. Heat the oven to 375°F.
  2. Bake for 8–10 minutes, pulling them as soon as the tops are set but still pale.
  3. Do not let them brown — pale tops mean soft centers.
Make the Glaze
  1. In a bowl whisk sifted powdered sugar and almond extract.
  2. Add hot water slowly until the glaze is thick, smooth, and opaque.
Glaze Twice
  1. While the cookies are still warm, dip each one for the first coat.
  2. Let them set for a minute, then dip again for that bakery-style finish.
  3. Add rainbow nonpareils right after the second dip so they stick.
Let Them Dry
  1. Set cookies on a wire rack until the glaze firms up and the tops look smooth and white.

Notes

  • These cookies should stay pale—if they brown, they’ll dry out.
  • Fresh baking powder matters. Old leavening makes them flat and dense.
  • Room-temperature eggs and milk help the dough mix without overworking it.
  • The glaze should be thick and opaque. If it looks see-through, whisk in more powdered sugar.
  • Let the cookies cool completely before storing so the glaze doesn’t smudge.