Italian Christmas Cookies a Timeless Festive Treat – Soft and Cake-Like Recipe!

Name: Italian Christmas Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 29 min
Yield: 24
Ingredients: COOKIES; 2 eggs; 6 tbsp vegetable oil; 1/2 cup sugar; 1/2 tsp almond extract; 1/2 tsp vanilla extract; 2 cups flour; 2 tsp baking powder; 1 pinch Pink Himalayan Salt; GLAZE; 2 cups powdered sugar; 1/2 tsp vanilla extract; 1/2 tsp almond extract; 1 pinch Pink Himalayan Salt; 2 Tbsp milk (vitamin d or 2%)

These Italian Christmas Cookies melt in your mouth and are a timeless tradition we bake during the holidays year after year! My kids love putting the sprinkles on after I dip them in the glaze. And, I love that since the glaze hardens, I can stack these cookies in a holiday tin to gift to my friends and loved ones! They’re super easy to make. You don’t even need to get out your mixer! I’ll show you step by step directions below. Or, if you just want the recipe, you can scroll down to the recipe card. Merry Christmas and happy baking!

How to Make Italian Christmas Cookies

You only need a handful of common ingredients for these Italian Christmas Cookies. Here is list! Scroll all the way down to the recipe card for details.

Italian Christmas Cookies Ingredients

Cookies

Eggs
Vegetable Oil
Sugar
Almond Extract
Vanilla Extract
Flour – be sure to fluff the flour a couple times with the spoon before spooning it into your measuring cup.
Baking Powder
Pink Himalayan Salt
Sprinkles

Glaze

Powdered Sugar
Vanilla Extract
Almond Extract
Pink Himalayan Salt
Milk

First, whisk together eggs, sugar, extracts, and oil in a medium sized mixing bowl. Stir in flour, salt, and baking powder. Let sit for about 5 minutes and the cookies will form more of a dough-like consistency.

With a cookie scoop about the size of a tablespoon, scoop out dough and roll into balls. Freeze for 20 minutes. Preheat oven to 350 degrees.

Bake at 350 degrees for about 8-9 minutes, or until the tops are set and the bottoms are beginning to turn slightly golden. Cool completely on cooling rack.

For the glaze, combine all ingredients in a small mixing bowl and whisk until smooth. Dip tops of the cookies in the glaze and top with sprinkles immediately! The glaze cools very quickly and the sprinkles will bounce right off if you don’t add them immediately after glazing. Keep these covered and store up to 10 days.

How do I make the glaze thinner?

If your glaze seems too thick, don’t add more milk. Found for this recipe, it’s best to heat it. Simply pop it in the microwave for 10 seconds and it will be perfect! I reheated it one additional time while in the middle of dipping the cookies in the glaze.

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