There’s something magical about Italian Christmas cookies—those soft, pillowy drops of sweetness topped with smooth almond glaze and colorful sprinkles. Moreover, these cookies aren’t like typical American cookies; instead, they’re cake-like in texture and carry the distinctive flavor of almond extract. Furthermore, whether you know them as Italian Wedding Cookies, Anginetti, or “Grandma’s Christmas Cookies,” this recipe will help you create the perfect batch.
A Cherished Family Recipe
Every Italian family has their version of these beloved cookies. This recipe comes from my grandmother who brought it from Naples. She would make dozens every December, filling her kitchen with the heavenly aroma of butter and almond. Consequently, my fondest holiday memories involve standing on a step stool, carefully adding sprinkles to each freshly glazed cookie. Now I continue this tradition with my own children.
The Visual Charm of Italian Christmas Cookies
Picture a festive red holiday plate piled high with these gorgeous cookies. Each soft, rounded cookie is coated in smooth white almond glaze that drips tantalizingly down the sides. Additionally, festive red and green nonpareil sprinkles cover every cookie. Furthermore, a decorative Christmas tin overflows with more cookies, ready for gift-giving. The cookies have that characteristic slightly domed shape with tender, cake-like crumb.
Complete Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- 3 tablespoons whole milk
- 1 teaspoon almond extract
- 2¾ cups all-purpose flour
- 2½ teaspoons baking powder
For the Almond Glaze
- 2 cups powdered sugar, sifted
- ½ teaspoon almond extract
- 2-3 tablespoons whole milk
- Rainbow nonpareil sprinkles for decorating
Step-by-Step Instructions
- Cream Butter and Sugar: First, preheat oven to 350°F and line baking sheets with parchment paper. Then, beat butter and sugar until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Next, add eggs one at a time, beating well after each. Then, mix in milk and almond extract.
- Combine Dry Ingredients: In separate bowl, whisk flour and baking powder. Subsequently, gradually add to butter mixture, mixing until just combined.
- Shape Cookies: Using a small scoop, drop rounded balls onto prepared sheets, spacing 2 inches apart.
- Bake: Bake 10-12 minutes until bottoms are just barely golden. Importantly, tops should remain pale. Then, let cool completely.
- Glaze and Decorate: Finally, whisk glaze ingredients until smooth. Dip cookie tops into glaze, add sprinkles immediately, and let set.
Essential Tips
- First, don’t overbake—cookies should remain pale on top for softest texture.
- Additionally, use real almond extract, not imitation, for authentic flavor.
- Furthermore, add sprinkles immediately after glazing—glaze sets quickly!
- Finally, store in airtight containers with wax paper between layers for up to 2 weeks.
Nutritional Information
Per cookie (48 cookies): Calories: 85 | Carbs: 12g | Fat: 4g | Protein: 1g | Sugar: 7g
Frequently Asked Questions
Can I substitute vanilla for almond extract?
While you can use vanilla, almond extract gives these cookies their distinctive Italian character. However, if you have an almond allergy, vanilla works as a substitute.
Why are my cookies spreading too much?
If cookies spread excessively, butter was likely too soft or partially melted. Therefore, chill dough for 30 minutes before scooping.
How far ahead can I make these?
These cookies stay fresh for up to 2 weeks when stored properly. Furthermore, unfrosted cookies freeze beautifully for up to 3 months.
Conclusion: Continue the Tradition
These Italian Christmas cookies are more than just a recipe—they’re a connection to generations of bakers. Moreover, the soft texture, sweet almond flavor, and festive sprinkles make them perfect for cookie exchanges, gift-giving, or enjoying with coffee on a cold December morning. So gather your ingredients, call the kids into the kitchen, and start a tradition that can be passed down for generations!