Classic Italian Christmas Cookies: A Nonna-Approved Recipe
These Classic Italian Christmas Cookies are a beloved holiday treat, featuring a soft, lightly almond-flavored cookie base topped with a sweet glaze and festive rainbow sprinkles. This Nonna-approved recipe ensures a delightful addition to any cookie platter.
Equipment
- Oven
- Baking sheets
- Silicone Baking Mats or Parchment Paper
- whisk
- Mixing bowls
- Wooden Spoon
- Small Cookie Scoop
- Wire Baking Rack
- Rimmed Cookie Sheet
Ingredients
Cookie Dough
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup whole milk
- 2 large eggs lightly beaten
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 1 tablespoon almond extract for cookies
Glaze & Topping
- 3 cups powdered sugar
- 1 tablespoon almond extract for glaze
- 1 1/2 tablespoons hot water more as needed
- rainbow nonpareil sprinkles
Instructions
Baking Instructions
- Preheat oven to 375ºF (190ºC) and prepare baking sheets with silicone mats or parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and sugar. Make a well in the center, then add oil, milk, 1 tablespoon almond extract, and eggs; mix until smooth.
- Scoop 1-inch dough balls onto prepared baking sheets, spacing them 1 inch apart and flattening slightly. Bake for 8-10 minutes until cooked through but not browned.
Glaze & Finishing
- While cookies bake, whisk powdered sugar, 1 tablespoon almond extract, and hot water in a small bowl until the glaze is smooth and thick.
- Place a wire rack over a rimmed cookie sheet. Dip warm cookies twice in glaze, setting them on the rack, and immediately sprinkle with nonpareils after the second dip while the glaze is still wet. Allow to set completely.
Notes
These cookies are meant to be soft and cake-like, not crispy. Do not overbake to ensure they remain light in color.