Italian Christmas cookies recipe
Bring home classic holiday flavor with this authentic Italian Christmas cookies recipe — simple, festive, and full of sweet almond goodness.
Ingredients
- For the Cookies:
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¾ cup vegetable oil
- ½ cup whole milk
- 2 large eggs lightly beaten
- 1 tablespoon almond extract
- Salt — a pinch
- For the Glaze & Decoration:
- 3 cups powdered sugar sifted
- 1 tablespoon almond extract
- 1½ tablespoons hot water plus more if needed
- Rainbow non-pareil sprinkles
Instructions
- Preheat & prep: Preheat your oven to 375 °F (190 °C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a large bowl, whisk flour, baking powder, sugar, and salt.
- Add wet ingredients: Add oil, milk, eggs, and almond extract; stir until dough forms.
- Shape the cookies: Scoop one-inch dough balls onto the sheet, flatten slightly.
- Bake: Bake 8–10 minutes until just set and pale (do not brown).
- Cool slightly: Rest 2 minutes, then transfer to a wire rack to cool.
- Make glaze: Mix powdered sugar, almond extract, and water until smooth.
- Glaze & decorate: Dip cookie tops, add sprinkles, and let set for 30 minutes.
- Optional: Dip again for a thicker glaze.
- Serve: Arrange on a festive platter and enjoy!
Notes
- Do not overbake; cookies should remain pale for a soft interior.
- Oil-based dough means you don’t need to chill it.
- Use fresh baking powder for best lift and texture.
- Store in an airtight tin for up to 3 weeks or freeze (unglazed) for up to 3 months.
- Substitute butter for oil if desired — it makes them richer and slightly denser.
- Add orange zest or anise extract for a flavor twist.