Italian Holiday Cookies

Why You’ll Love This Recipe

I love how easy these cookies are to make—just a few ingredients and no complicated steps. They have a soft, tender texture and a beautifully balanced flavor from the almond and vanilla extracts. They’re versatile enough to decorate, dip in glaze, or leave plain, and they make a perfect addition to any holiday cookie tin.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• 3 large eggs

• 2 teaspoons vanilla extract

• 2 teaspoons almond extract

• 2½ cups all-purpose flour

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I cream the softened butter and sugar together until the mixture is light and fluffy.

3. I beat in the eggs one at a time, mixing well after each to ensure the dough stays smooth.

4. Next, I stir in the vanilla and almond extracts.

5. I gradually mix in the flour until a soft dough forms. It’s thick but pliable, perfect for shaping.

6. I roll the dough into small balls, about 1 inch each, and place them evenly spaced on the prepared baking sheet.

7. I bake them for 10–12 minutes, just until the edges start to turn lightly golden.

8. After baking, I let the cookies cool completely on a wire rack before serving or storing.

Servings and timing

This recipe makes about 24 cookies.

• Prep Time: 15 minutes

• Cook Time: 10–12 minutes

• Total Time: 25–27 minutes

Variations

• Add glaze: I often drizzle a simple powdered sugar glaze over the top or dip them halfway for a sweet finish.

• Colorful sprinkles: I like to top them with festive sprinkles before baking or after glazing for a holiday vibe.

• Citrus twist: Swapping almond extract with lemon or orange extract gives them a fresh spin.

• Anise flavor: For a more traditional Italian touch, I sometimes use anise extract in place of almond.

• Filled version: I press a thumbprint into the center before baking and fill it with jam or chocolate after cooling.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, they freeze well—I layer them between sheets of parchment paper and keep them in a sealed container in the freezer for up to 2 months. They thaw quickly and taste just as good. I don’t usually reheat them, but a quick 5–10 seconds in the microwave softens them if needed.

FAQs

Can I freeze the dough ahead of time?

Yes, I often prepare the dough in advance, roll it into balls, and freeze them on a baking sheet. Once frozen, I transfer them to a freezer bag. I bake them straight from frozen, just adding a couple of extra minutes.

What kind of decorations work best?

I usually use simple glazes and colored sprinkles. For a classic look, white icing with red and green nonpareils is always festive.

Can I make these cookies gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend and they turn out quite well. The texture may be slightly different, but they’re still soft and flavorful.

Why are my cookies too dry or hard?

If the cookies turn out dry, they may be overbaked or have too much flour. I always measure flour carefully and watch the oven closely near the 10-minute mark.

Can I make the dough in advance?

Absolutely. I often chill the dough overnight to save time. I let it sit at room temperature for 15–20 minutes before rolling into balls if it’s too firm.

Conclusion

These Italian Holiday Cookies are everything I look for in a festive bake—easy, flavorful, and full of tradition. The soft texture, gentle sweetness, and hint of almond make them ideal for any holiday cookie spread. Whether I’m gifting them, sharing with friends, or just treating myself, they always bring a bit of holiday cheer to every bite.