I remember Christmas time growing up, bustling in the kitchen with my mom, mixing, rolling, and of course, sneaking bites of cookie dough. Those moments became our little tradition, passing down recipes that we cherished together as a family. Today, I want to share one of those delightful recipes with you: my Christmas Italian Cookies. They’ve become a staple in our household and are always a hit with family and friends.
This recipe is simple enough that you can get the kids involved—trust me, they always love making a mess! With just a handful of ingredients, these cookies come together quickly, leaving you with plenty of time to enjoy holiday festivities. They’re soft, perfectly sweet, and when topped with a silky icing and colorful sprinkles, they become a beautiful addition to any holiday spread. Who doesn’t want a pop of color on their dessert table?
Whether you’re hosting a holiday gathering or simply looking for a sweet treat to share, these cookies are perfect for the job. Plus, they’re easy to make ahead of time. I always make a double batch because they disappear fast! Every bite takes me back to simpler times filled with love, laughter, and holiday cheer. So, come on, let’s roll up our sleeves and bake some memories together. I promise, these cookies will bring a smile to your face! If you’re ready to give them a try, let’s jump into how to make these tasty treats!
How to Make Christmas Italian Cookies
Ingredients
- 3/4 cup shortening
- 3 large eggs
- 3 cups all-purpose flour, leveled
- 2 teaspoons almond extract
- 3 teaspoons baking powder
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 & 1/2 tablespoons light corn syrup
- 3-4 tablespoons whole milk
- 2 & 1/2 cups powdered sugar
- Pinch of salt
- Sprinkles or nonpareils for decoration
Directions
Begin by heating your oven to 400°F. Prepare your baking sheets by lining them with parchment paper—this makes cleanup so much easier!
In a medium bowl, whisk together the flour, baking powder, and 1/8 teaspoon of salt. Set this mix aside as you move on to the wet ingredients.
In a large mixing bowl, use an electric mixer to cream together the shortening and granulated sugar until the mixture is light and fluffy. Add the eggs in one at a time, mixing well after each addition. Then, incorporate the almond extract.
Gradually add the flour mixture into the wet ingredients, mixing until a soft dough forms. Use a cookie scoop to portion out dough balls about 1 & 1/2 inches in diameter, spacing them an inch apart on the prepared baking sheets—there’s no need to flatten them.
Bake in your preheated oven for 8 to 10 minutes or until the bottoms of the cookies are lightly golden. Once done, transfer them to wire racks to cool completely.
For the icing, mix together powdered sugar, whole milk, light corn syrup, almond extract, and a pinch of salt in a bowl until you get a smooth texture. If it’s too thick, add a splash more milk; if too runny, sprinkle in extra powdered sugar until it’s just right.
Once your cookies have cooled, dunk the tops into the icing, allowing the excess to drip off before placing them back on the parchment. Finish them off with a sprinkle of colorful nonpareils or your favorite sprinkles. Let the icing set before indulging in these delightful treats!
Storing Suggestion
To keep your Christmas Italian Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week, but I warn you—they’re so delicious they might not last that long!
Cooking Tips
For the best results, make sure your shortening is at room temperature; this will help create that light texture. You can also switch out almond extract for vanilla if you prefer a different flavor. Experiment with adding chopped nuts or dried fruit for a twist on the traditional cookie!
Serving Suggestions
Serve these cookies on a festive platter, or pair them with a cup of hot cocoa or coffee for a cozy treat. They also make a thoughtful gift, beautifully packaged in a tin with a bow, perfect for neighbors or friends during the holidays.
Ingredient Substitutions
If you don’t have shortening on hand, you can use unsalted butter instead. For a dairy-free version, substitute the milk with almond milk or another non-dairy milk. Just be mindful of the different textures and flavors they may add!
Seasonal Variations
During the spring, consider topping the cookies with pastel-colored sprinkles for Easter celebrations. In the fall, a dash of cinnamon or nutmeg can add a seasonal touch, and for Halloween, use orange and black sprinkles. The options are endless!
Allergen Information
This recipe contains gluten from the all-purpose flour and eggs. If you need a gluten-free version, try using a gluten-free flour blend. For egg allergies, consider using flaxseed meal as an egg substitute—mix one tablespoon with three tablespoons of water and let it sit until it thickens.
FAQ
Can I freeze these cookies?
Yes, you can freeze the baked cookies! Just let them cool completely, then layer them in an airtight container with parchment paper in between. They can last in the freezer for up to three months!
How do I know when the cookies are done baking?
The cookies are done when the edges are just starting to golden. You want them to remain soft in the center, so be careful not to overbake. They will continue to set as they cool.
What can I do if my icing is too thick?
If your icing is too thick, simply add a little more milk, one teaspoon at a time, until you reach your desired consistency. It should be thick enough to coat the cookies but still pourable.
How can I add more flavor to the cookies?
Aside from the almond extract, you can add a teaspoon of vanilla extract or even citrus zest for a fresh touch. Experimenting with different flavors can make the cookies more unique!
Do I have to use sprinkles on top?
No, you don’t have to! The cookies are delicious on their own, or you can drizzle some melted chocolate over the icing for an extra treat. Feel free to customize the toppings to your liking!
How long does it take for the icing to set?
The icing usually sets in about 30 minutes at room temperature. To speed up the process, you can place the cookies in the refrigerator for a few minutes, but make sure they aren’t too cold before you serve!
Christmas Italian Cookies
Ingredients
- 3/4 cup shortening
- 3 large eggs
- 3 cups all-purpose flour leveled
- 1 teaspoon almond extract
- 3 teaspoons baking powder
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon almond extract
- 1 1/2 tablespoons light corn syrup
- 3-4 tablespoons whole milk
- 2 1/2 cups powdered sugar
- pinch salt
- Sprinkles or nonpareils
Instructions
- Preheat your oven to 400°F. Line baking sheets with parchment paper for easier cleanup.
- In a medium bowl, combine the flour, baking powder, and salt. Set this dry mix aside for later.
- In a large mixing bowl, beat the shortening and sugar together using an electric mixer until it's light and airy. Crack in the eggs one by one, followed by the almond extract. Slowly incorporate the flour mixture until a dough forms.
- Scoop out 1 & 1/2-inch balls of dough using a cookie scoop for even sizes, placing them on the baking sheets about an inch apart. No need to press them down!
- Bake in the preheated oven for 8-10 minutes, just until the bottoms turn a light golden brown. Transfer the cookies to wire racks to cool completely before adding the icing.
- For the icing, stir together powdered sugar, milk, corn syrup, almond extract, and a pinch of salt until smooth. Adjust the consistency by adding extra powdered sugar if it's too runny or a bit more milk if too thick. The icing should be thick but still pourable.
- Dip the tops of the cooled cookies into the icing, letting any excess drip off. Place the cookies back on the parchment paper and sprinkle with nonpareils or your favorite sprinkles. Allow the icing to set completely before enjoying!
