Italian Almond Cookies are soft cookies filled with almond flavor, dipped in a sweet almond icing and decorated with sprinkles. A sweet treat that is perfect for holidays, celebrations and any occasion in between.
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This post was originally posted on 12/19/2015 and updated on 12/05/2024.
Why We Love These Italian Almond Cookies
- This is an easy recipe to follow with simple pantry staples.
- A perfect cookie recipe for beginner bakers to seasoned experts.
- This cookie has big almond flavor but can be made with variations like anise or lemon.
- These are bite size cookies perfect for holiday exchange parties and gifting cookie boxes.
- Great for any holiday, celebration, bake sale or pot luck! They are a fun festive treat!
Italian Almond Cookies Recipe Ingredients
- Salted Butter
- White Sugar
- Large Eggs
- Pure Almond Extract
- Baking Powder
- Unbleached All Purpose Flour
- Milk
- Powdered Sugar
- Sprinkles
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter and add a ½ teaspoon of salt to the cookie dough.
- Pure Almond Extract: Please use pure extract, especially in this recipe where it is the primary flavor of the cookie. You could substitute with pure vanilla extract, pure lemon extract or pure anise extract. If using anise, only use half of the amount called for. It has a much more pungent flavor.
- All Purpose Flour: You could use white whole wheat flour without noticing too much difference. I don't recommend using whole wheat flour in this recipe. It will make the cookies too heavy and dense.
- Milk: Any type of milk will work. I use 2% cows milk because it is always in my fridge. Any plant based milk will work, as well as heavy cream.
- Sprinkles: Use your favorite color or holiday themed sprinkles! I love the Supernatural sprinkles that are dye-free!
How to Make Italian Almond Cookies
The complete printable recipe card is at the bottom of this post.
- First, preheat oven to 350°F and line cookie sheets with parchment paper. Parchment paper isn't necessary but I use it.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar until fluffy. About 3-4 minutes.
- Next, add the eggs, one at a time, beating well after each egg. Scraping the sides of the bowl as needed.
- Then beat in almond extract and baking powder. It might look curdled or frothy and that's ok.
- Now, add the all purpose flour and milk alternately until the dough is completely combined.
- Using a small cookie scoop or rounded tablespoon, place cookie dough 2 inches apart on a parchment lined cookie sheet. Then take each cookie dough ball and roll it into a smooth ball.
- Bake cookies in preheated oven on center rack for 10-12 minutes. The cookies should not be browned, they will only have a slight golden brown on the bottoms.
- Let cool on pan for 3 minutes and then remove to wire rack to cool completely.
- Once the cookies are completely cooled, whisked together the powdered sugar, almond extract and milk.
- Dip the tops of the cookies into the icing and sprinkle with desired nonpareils or sprinkles.
- Let cookies rest until icing has hardened.
If you love almond cookies than these Raspberry Almond Thumbprints and Spritz Butter Cookies are a must try for Christmas or any other day of the year!
Storing Italian Christmas Cookies
Storing: Store the cookies in between layers of wax paper or parchment paper in an airtight container. They'll stay fresh for at least a week.
Freezing: These cookies freeze very well with or without the icing. Once the icing has set and hardened, layer the cookies between wax or parchment paper in a freezer safe air tight container. I have noticed that when I thaw these cookies, sometimes the sprinkles will bleed a little bit. To avoid that, you can freeze the cookies without the icing. Then ice and decorate them after they have completely thawed.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things.
- These nestled mixing bowls are my favorite for prepping ingredients.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set. These aluminum sheet pans from Nordic Ware are a great option too.
- A small sized cookie scoop that holds about 1 tablespoon is great for these cookies. Again I mostly use the Pampered Chef one but this small scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- I love the Supernatural sprinkles. They are festive and dye-free!
Tips for Italian Sprinkle Cookies
- Gather all the ingredients before you start preparing cookie dough. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef small size scoop which is equal to about 1 tablespoon.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- Place a piece of wax paper or parchment paper under your wire rack when adding the icing. It makes for easier clean up.
- Add the sprinkles before the icing sets. I dip 4 cookies then add sprinkles, and so on until all cookies are done.
More Christmas Cookies:
- Peanut Butter Temptation Cookies
- Frosted Pumpkin Drop Cookies
- Gingerbread Cookie Bars
- Chewy Molasses Cookies
- Sugar Cookie Cuts Outs
- Russian Tea Cakes
- Hot Cocoa Cookies
- Chocolate Peppermint Drops
- Gingerbread People
- Maple Cookies
- Sugar Cookie Bars
Did you make this recipe? Rate it!
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Italian Almond Cookies
Italian Almond Cookies are soft cookies filled with almond flavor, dipped in a sweet almond icing and decorated with sprinkles. A sweet treat that is perfect for holidays, celebrations and any occasion in between.
Servings: 84 cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 6 large eggs
- 1½ tablespoons pure almond extract
- 2 tablespoons baking powder
- 5 cups unbleached all purpose flour
- ¼ cup milk
Icing
- 4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon pure almond extract
- Preferred decorating sprinkles
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In a stand mixer fitted with paddle attachment, cream together butter and sugar. About 3-4 minutes.
- Add eggs, one at a time, beating well after each egg. Scraping sides of bowl as needed.
- Beat in almond extract and baking powder. It's ok if it looks a little curdled and frothy.
- Add flour and milk alternatively until dough is mixed well.
- Using a small cookie scoop or rounded tablespoon, drop cookies 2 inches apart on cookie sheets. Then gently roll the dough into smooth balls.
- Bake in preheated oven on center rack for 10-12 minutes. Cookies should not brown, the bottoms will be a bit golden is all.
- Let cookies cool 3 minutes on pan then remove to wire rack to cool completely.
Icing
- In a medium bowl, whisk together the powdered sugar, almond extract and milk together until smooth.
- Dip the tops of the cookies in the glaze and rest on wire rack or wax paper. Do a few cookies at a time and then add desired decorations before the glaze hardens.
- Let icing set and harden before storing cookies.
Nutrition
Serving: 1cookie | Calories: 85kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 54mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 88IU | Vitamin C: 0.003mg | Calcium: 22mg | Iron: 0.4mg
Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!
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Becky says
Can I make the dough and freeze it to bake later?
Heather says
I have not done that. I freeze the cookies once they are baked. Then thaw them and add the icing and sprinkles. I think the dough should freeze alright. If you try it and it works out let me know!!
Cindy says
Love this recipe. Can I halve the ingredients to make less?
Heather says
Absolutely!!!
Margaret says
I love these cookies I make them all the time but using anise ,( a lot dont like anise so thought I try these ) but the dough was a little moist and cookies spread more than I like I put dough in refrigerator to stiffen up some could I use more flour or less egg instead also im at 3250 ft alt thank you
Heather says
Thank you!! The dough is a sticky dough, but they should puff more than they spread. I would first try baking them at 375F for 6-8 minutes since you are higher up in altitude. If that doesn't work you can tweak the recipe. I would start by adding just a touch more flour. Hope that helps! Let me know how it goes. 🙂
Stephanie Garner says
Do you use all 5 cups of flour? Or just until consistency is right? I’m at 3 cups and it looks good….
Heather Warburton says
Yes use all 5 cups of flour, adding it a cup at a time alternately with the milk. Hope that helps!
Tina says
The comment about freezing wasn’t answered. Can the dough be frozen before shaping into cookies. Or can can you just freeze the finished cookie?
Heather Warburton says
Freezing instructions are in the blog post. These cookies freeze great!!! I freeze them already baked. If you want to use sprinkles, I suggest freezing the baked cookies without the icing. Add the icing and sprinkles once they're thawed that way the dye from the sprinkles doesn't bleed when thawing.
Lee says
Does the butter have to be room temp?
Heather Warburton says
Yes it works best if the butter is softened to room temperature. Enjoy!
Diane says
Can these be frozen? And at what stage is the best for the freezing if freezing is possible?
Linda says
Love these. Always a hit. They freeze beautifully.
Lauren says
I have been making these for over 50 years using my grandma’s recipe. Only slight differences in the 2 recipes. We also use almond instead of anise.
Heather Warburton says
Aren’t they so good? We just love them!!! 🙂
Lisa says
Great! Thanks!
Lisa says
Can I use Almond milk for both cookie and frosting in place of dairy milk?
Heather Warburton says
Yes almond milk will work. 🙂