These Italian Christmas cookies are the ones that disappear first from every holiday platter I make. Buttery, tender, and covered in a thick coating of powdered sugar—they're simple enough for beginners but impressive enough that people ask for the recipe every single time. I ruined three batches my first December trying to figure them out, and now four years later, I make them twice a month during the holidays because my family won't let me stop.
Why You'll Love This Italian Christmas Cookies Recipe
Listen, I get it. Holiday baking can feel overwhelming with all those complicated recipes that need special ingredients and techniques you've never heard of. This isn't that.
What Actually Works: This Italian Christmas cookies recipe uses ingredients you probably have right now—butter, sugar, eggs, flour, almond extract. The dough comes together in one bowl. You roll it into balls (or whatever shape you want), bake for 15 minutes, and coat in powdered sugar. That's it. The cookies come out with that signature melt-in-your-mouth texture that makes people think you spent hours in the kitchen. My father-in-law grew up eating these at his Nonna's table every Christmas. When he tried mine last year and said "almost as good as hers," I nearly cried. From him, that's basically a standing ovation.
Why Other Methods Fail: Here's what I learned the hard way—most recipes don't tell you that cold butter will ruin these cookies. They also don't mention that if the tops brown even slightly, you've overbaked them and they'll be dry instead of tender. And that single coating of powdered sugar everyone shows in photos? Not enough. You need two coats or it looks sad and the sugar disappears after a day.
The thing that changed everything: Realizing these Italian butter cookies should stay pale on top completely shifted my baking. I kept making them like chocolate chip cookies—golden brown all over—and wondering why they were dry and hard. The second I started pulling them when only the bottoms had color, everything clicked. Tender, delicate, perfect every time.
Jump to:
- Why You'll Love This Italian Christmas Cookies Recipe
- What You'll Need for Italian Christmas Cookies
- How to Make Italian Christmas Cookies
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Italian Christmas Cookies
- My Italian Christmas Cookies Journey
- FAQ
- More Recipes You'll Love
- Italian Christmas Cookies
- Related
- Pairing
What You'll Need for Italian Christmas Cookies
Nothing fancy here. Just the basics.
For the Cookie Dough
- Unsalted butter
- Granulated sugar
- Eggs
- Almond extract
- Vanilla extract
- All-purpose flour
- Salt
For the Coating
- Powdered sugar
- Sprinkles or colored sugar (optional)
Exact measurements in the recipe card.
How to Make Italian Christmas Cookies
The technique matters more than you'd think with these traditional Italian cookies. Skip steps and you'll end up with what I had my first year—hockey pucks covered in sugar.
Prepare Your Dough
- Preheat oven to 350°F and line two baking sheets with parchment paper
- Cream softened butter with sugar for 3-4 minutes until it's fluffy and pale—this isn't optional
- Your butter should be soft enough to indent with your finger but not melting into a puddle
- Beat in eggs one at a time, letting each one fully mix in before adding the next
- Add almond extract and vanilla—this is where the magic happens
- The creaming step is crucial for Italian Christmas cookies that aren't dense bricks
- I use a stand mixer but a hand mixer works fine if you have patience
Mix the Dry Ingredients
- Whisk your flour and salt together in a separate bowl
- Add the dry stuff to the butter mixture gradually on low speed
- Stop the second you don't see flour streaks anymore
- Overmixed dough creates tough Italian butter cookies and nobody wants that
- The dough should be soft but not sticky to touch
- If it's too sticky to handle, pop it in the fridge for 15 minutes
Shape Your Cookies
- Roll tablespoon-sized portions into smooth balls—I use a cookie scoop for consistency
- You can also make crescents, rings, or flatten them slightly for different shapes
- Keep them the same size or some will burn while others are underdone
- Space them about 2 inches apart on your baking sheets
- My kids love helping with this part and honestly their wonky shapes still look good after the sugar coating
- Work somewhat quickly so your hands don't warm the dough too much
Bake to Pale Golden Perfection
- This is where most people mess up their Italian Christmas cookies, so pay attention
- Bake at 350°F for 12-15 minutes and watch them like a hawk
- The bottoms should turn lightly golden while the tops stay completely pale
- Seriously—pale tops are non-negotiable for tender Italian holiday cookies
- When the edges just barely start getting color, they're done
- They'll look slightly underdone when you pull them out but trust the process
- Let them sit on the baking sheet for 5 minutes before moving them or they'll break apart
- This cooling time lets them firm up just enough to handle
Apply the Double Powdered Sugar Coating
- Put powdered sugar in a shallow bowl—you'll need about 2 cups total
- Roll each cookie in sugar while they're still warm (not hot, just warm)
- Set them on a wire rack and let them cool completely
- Once they're totally cool, roll them in powdered sugar again
- That second coat is what gives you the thick snowy layer you see in bakeries
- If you want colored sprinkles, add them after the first coating before it sets
- Don't skip the double coating or you'll regret it when the sugar disappears tomorrow
The finished Italian Christmas cookies should be tender enough to almost crumble but hold together perfectly, with that gorgeous thick powdered sugar coating that doesn't come off on your fingers.
Top Tip
Room temperature butter isn't just a suggestion for Italian Christmas cookies—it's the difference between cookies people devour and cookies people politely set aside. Cold butter won't cream properly with the sugar. You'll end up with dense, heavy cookies instead of the tender, delicate texture that makes Italian Christmas cookies special. Take your butter out a full hour before you start. It should be soft enough to leave an indent when you press it, but not so soft it's turning greasy or melting.
And get an oven thermometer if you don't have one. Seriously. Mine cost $10 and it changed my entire baking life. My oven runs 15 degrees hot, which meant I was overbaking every single batch of these homemade Italian Christmas cookies for an entire year before I figured it out. These Italian Christmas cookies need gentle, accurate heat to stay soft and maintain that perfect tender texture. That cheap thermometer saved me from another year of dry cookie failures.
Ingredient Substitutions & Variations
The base recipe is solid but you can absolutely make it your own.
Anise Flavored Version
Swap in 1 teaspoon anise extract and ½ teaspoon almond extract for those Italian Christmas cookies with anise that taste like the old-school bakery versions. My neighbor who's 82 says this is how her mother made them in Sicily. The anise gives you that subtle licorice flavor that's traditional but not overwhelming.
Almond Flour Addition
Replace 1 cup of all-purpose flour with almond flour or finely ground almonds. You'll get Italian almond cookies with way more nutty flavor and a slightly denser, richer texture. These are my personal favorite variation.
Lemon Italian Cookies
Add 2 teaspoons finely grated lemon zest to your dough. Bright, citrusy, and perfect if you want something lighter on a cookie platter. These are especially good in the summer when I make them for non-holiday gatherings.
Chocolate Dipped
After the double powdered sugar coating, dip half of each cookie in melted dark chocolate. Let it set completely before storing. Fancy enough for gifting and honestly kind of addictive.
Pistachio Version
Fold ½ cup finely chopped pistachios into the dough and use just vanilla extract instead of almond. You'll get beautiful green flecks throughout and a different but equally delicious flavor profile.
Storage and Reuse Instructions
One of the best things about these Italian Christmas cookies is how well they keep. Makes holiday prep so much easier.
Room Temperature: Airtight container, room temperature, up to 2 weeks. Layer them between parchment paper so they don't stick together. The powdered sugar might absorb a bit over time but you can always roll them in fresh sugar right before serving if you want them to look perfect.
Freezing: These freeze beautifully for up to 3 months. Arrange in a single layer on a baking sheet and freeze until solid, then pack into freezer bags or containers. Thaw at room temperature for 30 minutes and hit them with another coating of powdered sugar. Honestly can't tell the difference between fresh and frozen.
Make-Ahead Dough: Make the dough up to 3 days ahead, wrap it tight in plastic wrap, and refrigerate. Let it sit out for 15-20 minutes before shaping because cold dough is a pain to work with.
Baked and Uncoated: If you're making these for a cookie exchange or party, you can bake them a day or two ahead and wait to add the powdered sugar coating until the day you need them. Keeps them looking fresh and pristine.
What to Serve With Italian Christmas Cookies
These work as a standalone treat but they're even better paired with the right things.
Classic Pairings: Strong espresso or cappuccino in the morning. Sweet dessert wine like Vin Santo after dinner. Hot chocolate for the kids (or adults who don't drink coffee). The slight bitterness of coffee or the richness of wine balances the sweetness perfectly.
On Cookie Platters: I mix these Italian butter cookies with biscotti, pizzelles, and maybe some chocolate-dipped biscotti for variety. Add fresh fruit, nuts, and good quality chocolates around the edges. Makes a stunning spread that looks like you hired a caterer.
After Meals: These festive Italian cookies are perfect after heavy meals. Rich enough to feel like dessert but light enough you don't feel stuffed. After lasagna or osso buco or any big Italian feast, these are exactly what you want with your espresso.
For Gifting: Stack them in decorative tins with parchment paper between layers. Tie with ribbon, add a handwritten tag. People are always more impressed with homemade cookies than anything you could buy, and these look professional enough that nobody needs to know how easy they actually are.
My Italian Christmas Cookies Journey
My first attempt was for a holiday party four years ago and it was humiliating. Used butter straight from the fridge because I was impatient. Baked them until they were golden brown all over because that's what cookies are supposed to look like, right? Wrong. They came out hard as rocks. My father-in-law took one polite bite and said they'd make "excellent decorations." He wasn't being mean—they were genuinely inedible. I wanted to hide under the table.
That failure sent me on a mission. Called my elderly Italian neighbor, got her mother's recipe, and started testing. Made batch after batch, adjusting butter temperature, baking times, oven temperature. Bought an oven thermometer and discovered my oven ran hot. Started pulling the cookies when they still looked pale on top instead of waiting for them to brown. Tested single versus double powdered sugar coating.
It took probably twenty-five batches over four years to get these perfect. Now they're my signature. That same father-in-law ate six of them last Christmas. That's the win that mattered.
FAQ
Can I make Italian Christmas cookies ahead of time?
Absolutely, and I actually recommend it. These Italian Christmas cookies keep beautifully at room temperature in an airtight container for 2 weeks. I usually bake a big batch the week before Christmas and they're still perfect on Christmas Day. You can also freeze Italian Christmas cookies for up to 3 months—just freeze in a single layer first, then pack them up. Thaw at room temperature and roll in fresh powdered sugar before serving. The dough itself can be made 3 days ahead and refrigerated, which makes holiday baking way less stressful.
Why did my Italian Christmas cookies turn out hard?
Three main reasons: cold butter that didn't cream properly, overbaking (especially if the tops browned), or too much flour. The butter needs to be truly room temperature—soft enough to indent easily but not melting. And these Italian Christmas cookies should never brown on top. Pull them when just the bottoms are lightly golden and the tops are still pale, around 12-15 minutes at 350°F. They'll look underdone but they firm up as they cool. I made rock-hard Italian Christmas cookies for an entire year before I figured this out.
What is the most popular Italian cookie?
Italian wedding cookies (these buttery powdered sugar balls) are probably the most popular, though biscotti gives them serious competition. During the holidays, you'll see traditional Italian Christmas cookies like these, plus pizzelles, anise cookies, and pignoli cookies on every platter. Each region of Italy has its own favorites—amaretti in Piedmont, ricciarelli in Tuscany. For more information about classic Italian cookie varieties.
What are some traditional Italian Christmas desserts?
Beyond Italian Christmas cookies, you've got panettone (that tall sweet bread with dried fruit), pandoro (golden star-shaped cake), and struffoli (fried dough balls coated in honey). Each region does it differently—cassata and cannoli in Sicily, torrone in Lombardy. These traditions go back generations, with recipes that haven't changed in decades. The Feast of Seven Fishes on Christmas Eve is followed by all these sweets on Christmas Day. Learn more about traditional Italian Christmas desserts.
What do Italian Christmas cookies taste like?
Italian Christmas cookies taste buttery and delicate with a prominent almond flavor, sometimes with hints of anise that taste like subtle licorice. They're not overly sweet despite all that powdered sugar—the sweetness is actually pretty balanced and elegant. The texture should be tender and crumbly, almost melting on your tongue. Good Italian Christmas cookies have this rich, shortbread-like quality with that distinctive almond aroma that fills your whole kitchen while they're baking. You should taste butter first, then almond, with the sugar in the background.
What do Italians traditionally eat at Christmas?
Christmas Eve is the Feast of Seven Fishes—baccalà, calamari, shrimp, all kinds of seafood dishes. Christmas Day brings rich meat like roasted lamb or beef braciole, usually lasagna, then tons of desserts including panettone, these cookies, torrone, fresh fruit. It's a whole production starting with antipasti, going through multiple courses, ending with espresso and cookies. Every region does it slightly differently but it's always about family, abundance, and tradition. Read more about Italian Christmas food traditions.
More Recipes You'll Love
Once you've got these Italian Christmas cookies down, try my Apple Cake with Dreamy Cream Cheese Frosting Recipe—it's moist, perfectly spiced, and the frosting is ridiculous. For something completely different, my Matcha Bubble Tea Recipe is the refreshing break you need when you've had enough holiday baking. And when you want savory comfort food, my Butter Chicken Recipe is creamy, rich, and dangerously addictive.
Italian Christmas Cookies
Equipment
- 2 Baking sheets For baking the cookies evenly
- 1 Parchment paper To line baking sheets and prevent sticking
- 1 Stand mixer or hand mixer To cream butter and sugar properly
- 2 Mixing bowls One for wet ingredients, one for dry
- 1 Cookie scoop For consistent cookie sizes (optional but helpful)
- 1 Wire cooling rack To cool cookies before coating
- 1 Shallow bowl For rolling cookies in powdered sugar
- 1 Oven thermometer To ensure accurate baking temperature
Ingredients
- 1 cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 cups powdered sugar for coating
- Sprinkles or colored sugar optional for decoration
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and granulated sugar for 3-4 minutes using an electric mixer until light and fluffy. The butter must be room temperature—soft enough to indent but not melting.
- Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next. Add almond extract and vanilla extract and mix until combined.
- In a separate bowl, whisk together all-purpose flour and salt until evenly combined.
- Gradually add the dry ingredients to the butter mixture on low speed. Mix just until you no longer see streaks of flour—do not overmix or the cookies will be tough.
- Roll tablespoon-sized portions of dough into smooth balls using your hands or a cookie scoop. Place cookies about 2 inches apart on prepared baking sheets. You can also shape them into crescents, rings, or flatten slightly for variety.
- Bake at 350°F for 12-15 minutes, watching carefully. The bottoms should be lightly golden while the tops remain completely pale. Do not let the tops brown—this is crucial for tender cookies. They will look slightly underdone when you remove them.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack.
- While cookies are still slightly warm (not hot), place powdered sugar in a shallow bowl and roll each cookie until completely coated. Set back on the wire rack.
- Once cookies have cooled completely, roll them in powdered sugar a second time for that thick, snowy coating. Add sprinkles after the first coating if desired.
- Serve and enjoy your Italian Christmas cookies! Store in an airtight container at room temperature for up to 2 weeks.
Notes
Nutrition
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Italian Christmas Cookies Recipe:
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