Sweet Italian Holiday Treats

These Italian Christmas cookies have been my family's holiday baking tradition for generations, bringing festive cheer to cookie platters while keeping the holiday baking stress-free with their simple preparation and reliable results.

I first discovered this recipe in my grandmother's handwritten cookbook and have made these cookies every Christmas since. The moment the almond scent fills my kitchen, my children know the holiday season has officially begun.

Ingredients

• Salted butter: Provides rich flavor and perfect texture use high quality European style butter for the best results
• All purpose flour: Creates the ideal structure for these cookies King Arthur brand gives the most consistent results due to its reliable protein content
• Almond extract: The signature flavor that makes these cookies distinctively Italian look for pure rather than imitation extract for authentic taste
• Baking powder: Gives the cookies their characteristic light texture make sure yours is fresh for proper rise
• Granulated sugar: Sweetens the dough while contributing to the cookies crisp exterior always use pure cane sugar for best results
• Eggs: Bind the ingredients together while adding richness use room temperature eggs for better incorporation
• Powdered sugar: Creates the smooth glossy icing that is the hallmark of these cookies sift it first to avoid lumps
• Nonpareil sprinkles: Add festive color and a slight crunch select holiday colors for traditional appeal

Step-by-Step Instructions

Prepare the Dry Ingredients:

Whisk together 2¼ cups flour and 2 teaspoons baking powder in a medium bowl until thoroughly combined. This step ensures the baking powder is evenly distributed throughout the flour, which is crucial for consistent rising. Take care to measure the flour by spooning it into measuring cups rather than scooping directly from the bag, as this prevents using too much flour which would result in dry cookies.

Cream the Butter and Add Wet Ingredients:

Place ½ cup melted and cooled butter in a large mixing bowl and beat with an electric mixer for about 1 minute until light and fluffy. Add 3 large room temperature eggs, ½ cup granulated sugar, and 1½ teaspoons almond extract to the creamed butter. Beat for 2 minutes until well combined, though the mixture may appear slightly curdled at this stage. The room temperature eggs are essential for proper emulsification with the butter.

Combine and Chill the Dough:

Gradually add the flour mixture to the wet ingredients, about ⅓ at a time, mixing on low speed just until combined after each addition. The dough will be soft and somewhat sticky. Do not overmix or the cookies will become tough from gluten development. Cover the bowl with plastic wrap and refrigerate for at least one hour or up to overnight. This chilling step is crucial as it firms up the dough making it easier to handle and helps the cookies maintain their shape during baking.

Shape and Bake the Cookies:

Preheat your oven to 350°F and line baking sheets with parchment paper. Remove the chilled dough from the refrigerator and allow it to sit at room temperature for 5 minutes to soften slightly. Using a tablespoon or small cookie scoop, portion out dough and roll between your palms to form 1inch balls. Place the balls on prepared baking sheets about 2 inches apart. Bake for exactly 8 to 10 minutes until the bottoms are just barely golden but the tops still look pale. The cookies may appear slightly underdone but will continue cooking on the hot baking sheet. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prepare the Icing:

In a medium bowl, sift 2 cups powdered sugar to remove any lumps. Add 1 teaspoon almond extract and 2 tablespoons milk initially. Stir until completely smooth adding additional milk a few drops at a time until the icing reaches a consistency that will coat the back of a spoon but still run off slowly. The icing should be thick enough to adhere to the cookies but thin enough to create a smooth finish. If it becomes too thin simply add more powdered sugar a tablespoon at a time.

Glaze and Decorate the Cookies:

Set a cooling rack over a baking sheet to catch drips. Hold each completely cooled cookie upside down by the edges and dip the top into the icing. Allow excess to drip off for a few seconds then turn right side up and place on the cooling rack. Immediately sprinkle with nonpareil sprinkles before the icing begins to set. Work in small batches of 4 to 6 cookies at a time as the icing forms a skin quickly. Allow the icing to set completely for about 2 hours before stacking or storing the cookies.

Bookmark

The almond extract is truly the heart and soul of this recipe. My great-grandmother brought this recipe when she immigrated from Sicily, and she always insisted on using the highest quality almond extract she could find. When I make these cookies, I can almost hear her voice reminding me that skimping on this ingredient would be an unforgivable holiday sin.

The Art of Perfect Italian Cookie Texture

The secret to achieving the ideal texture for Italian Christmas cookies lies in handling the dough with a gentle touch. Unlike American cookies that often benefit from thorough mixing, Italian cookies require minimal handling. Mix only until the ingredients are just combined, then stop immediately. This light touch preserves the delicate, cakey interior that makes these cookies special while allowing for a slight firmness on the exterior. If your cookies come out too dense, you likely overmixed or used too much flour. The finished cookie should have a tender bite that practically melts in your mouth while still being sturdy enough to hold its shape when dipped in coffee or hot chocolate.

Cultural Significance

In Italian culture, Christmas cookies are more than just desserts they represent tradition and family connection. These cookies known as "Angeletti" in some regions of Italy are traditionally served during the Christmas season from early December through the Epiphany on January 6th. Their white icing represents the snow of winter, while the colorful sprinkles symbolize celebration and joy. In many Italian American households, multiple generations gather to make these cookies together, with each family member taking a specific role in the production line from mixing to shaping to decorating. The recipe is often passed down through generations with subtle variations that become part of each familys unique holiday identity.

Perfect Pairings

These Italian Christmas cookies shine brightest when served with complementary beverages. Try pairing them with a shot of espresso after dinner for an authentic Italian experience. The slight bitterness of the coffee beautifully balances the sweet almond flavor of the cookies. For a more festive approach serve them alongside Italian amaretto liqueur or anisette which echo and enhance the cookies subtle flavors. If serving to children a glass of warm milk makes the perfect companion. These cookies also work beautifully on a holiday cookie platter alongside other Italian favorites like biscotti pizzelles and rainbow cookies creating a complete celebration of Italian baking traditions.

Recipe FAQs

→ Can I freeze these Italian Christmas cookies?

Yes, these cookies freeze exceptionally well for up to 3 months. Wait for the frosting to set completely, then layer them between wax paper in a freezer-safe container. You can also freeze them unfrosted and add fresh glaze when ready to serve.

→ What flavors can I use instead of almond extract?

These cookies are quite versatile with flavors. You can substitute the almond extract with vanilla extract, anise extract, or even lemon extract. Each variation will maintain the traditional Italian cookie character while offering its own unique flavor profile.

→ How do I prevent my cookies from becoming too hard?

Avoid overmixing the dough - stop mixing as soon as ingredients are just combined. Overmixing develops gluten, resulting in tough cookies. Also, measure flour correctly by spooning it into measuring cups rather than scooping directly from the bag, which can pack in too much flour and cause dryness.

→ How far in advance can I make these cookies?

The cookies stay perfectly soft in an airtight container at room temperature for up to 5 days. For longer storage, they freeze well for up to 3 months. You can also prepare the dough up to 24 hours ahead and store it in the refrigerator, bringing it to room temperature about 30 minutes before baking.

→ What's the secret to perfect icing consistency?

Start with just 2 tablespoons of milk and add more drop by drop until you reach a consistency that coats the back of a spoon but still runs off slowly. Let cookies cool completely before glazing, and wait until the first layer of glaze has set before adding sprinkles to prevent color bleeding.

→ Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture might be slightly different from the traditional version, but they'll still taste delicious and maintain their characteristic appeal.