What makes Italian Christmas cookies different from regular sugar cookies?

Italian Christmas cookies are softer and more cake-like in texture, with a light glaze rather than thick frosting. They're typically flavored with almond, anise, or citrus extracts, setting them apart from traditional sugar cookies that rely mostly on vanilla.

Can you freeze Italian Christmas cookies with icing?

Yes, you can freeze them with the icing already set. Be sure the glaze is completely dry, and separate layers with wax paper to prevent sticking. They’ll hold up well for a few months in the freezer.

Can I skip the almond extract if I don’t like the flavor?

Absolutely. You can replace almond extract with vanilla, anise, or lemon extract. Each version brings its own flavor profile, so choose one that suits your taste or the occasion.

Best Italian Christmas Cookies to Brighten Your Holiday Table

Italian Christmas Cookies

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These Italian Christmas Cookies are soft, almond-flavored, and lightly glazed, perfect for festive gatherings or holiday gifting. Easy to make and even easier to love, they’re a nostalgic holiday favorite that looks as beautiful as it tastes.

Author: Elena
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

2¼ cups plain flour
2 teaspoons baking powder
3 large eggs
½ cup granulated sugar
½ cup salted butter (softened)
1½ teaspoons almond essence (or vanilla, anise, or lemon extract)
2 cups icing sugar
2–3 tablespoons milk
1 teaspoon almond or vanilla essence (for glaze)
Nonpareil sprinkles

Instructions

In a small bowl, mix flour and baking powder, then set aside.
In a separate bowl, cream the softened butter until fluffy.
Add eggs, granulated sugar, and almond extract to the butter and mix until combined.
Gradually add the flour mixture to the wet ingredients and mix until just combined.
Chill the dough in the refrigerator for at least 60 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll dough into 1-inch balls and place them 1 inch apart on the baking sheet.
Bake for 10 minutes or until just set; do not brown. Let cool completely.
In a bowl, combine icing sugar and 2 tablespoons of milk. Stir until smooth, adding milk drop by drop to adjust consistency if needed. Stir in extract.
Dip each cooled cookie upside down into the glaze, let excess drip off, then set on a rack.
Immediately add sprinkles before the glaze sets. Let dry completely before serving or storing.

Notes

Use a 1:1 gluten-free flour blend with xanthan gum to make gluten-free cookies.
Chilling the dough helps prevent spreading and makes shaping easier.
Don’t overmix the dough to avoid tough cookies.
Use wax paper between layers when storing to preserve the glaze.
Cookies can be frozen glazed or unglazed for up to 3 months.

Find it online: https://www.recipebyelena.com/italian-christmas-cookies/