Italian christmas cookies
Nothing says the holidays quite like the smell of Italian Christmas cookies baking in the oven. Growing up, our kitchen would fill with the scent of vanilla, almond, and a hint of citrus, signaling that it was time for family, laughter, and sweet traditions. Every year, my nonna and I would roll out dough, dust our hands with flour, and sneak a cookie or two before they cooled. These cookies aren’t just treats; they’re little bites of nostalgia, crispy edges giving way to tender centers, often adorned with colorful sprinkles or a dusting of powdered sugar. Today, I’m thrilled to share that cozy tradition with you—so grab your rolling pin and let’s get baking!
Quick Facts
- Yield: About 3 dozen cookies
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp baking powder
- ¼ tsp salt
- Zest of 1 lemon or orange (optional, but highly recommended!)
- Colored sugar or sprinkles for decorating
How I Make It
Step 1:
In a large bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. The texture should be smooth and a little pale—this helps make the cookies tender!
Step 2:
Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts. The aroma right now starts to get you excited, trust me.
Step 3:
In a separate bowl, whisk together the flour, baking powder, salt, and citrus zest. Slowly add this dry mix into the wet ingredients, stirring until it just comes together. Don’t overmix or the cookies will get tough.
Step 4:
Divide the dough into two discs, wrap them in plastic, and chill for at least 30 minutes. Chilling makes the dough easier to handle and helps the cookies keep their shape.
Step 5:
Preheat your oven to 350°F. Roll out the dough on a floured surface to about ¼ inch thickness, then use cookie cutters to create your festive shapes. Transfer them to a parchment-lined baking sheet.
Step 6:
Sprinkle colored sugar or sprinkles on top for that extra Christmas sparkle. Bake for 12 to 15 minutes or until edges are just golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack. Get ready to taste a little bit of holiday magic!
Variations & Tips
- Swap almond extract for anise extract for a more traditional Italian flavor.
- Use different zest—try lime or clementine—to change up the citrus notes.
- Press a whole almond on top before baking for a classic touch.
- For softer cookies, underbake slightly and let cool on the sheet.
- If the dough feels too sticky, chill longer or add a tablespoon of flour at a time until workable.
How I Like to Serve It
These cookies are perfect for sharing on Christmas Eve with a cup of espresso or a glass of sweet dessert wine. I also love arranging them on a festive platter as edible decorations. And, of course, they make excellent gifts when wrapped up in a pretty tin.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- They actually get better after a day or two, once the flavors meld.
Closing: There’s something truly special about these Italian Christmas cookies—they’re a little piece of home and heart in every bite!