Delicious Italian Christmas Cookie Recipes To Make During The Holidays

My grandmother on my father’s side was Italian, so I was lucky enough to grow up eating homemade lasagna, spaghetti and meatballs, risotto, and of course, classic Italian baking. Every year around the holidays, my grandmother would make each family member a tin of assorted Italian Christmas cookies. My cousins and I have carried on the tradition, and are still making her recipes today. If you’re looking for some tried and true, festive, and delicious Italian Christmas cookie recipes to whip up this holiday season, look no further than this list!

Classic Amaretti Cookies

Ingredients (makes ~20–25)

• 200 g almond flour (very fine)

• 150 g granulated sugar

• 2 egg whites, room temperature

• 1 tsp almond extract (or a few drops of bitter almond essence)

• 1 pinch salt

• Powdered sugar (for rolling)

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Instructions

1. Preheat oven to 160°C (320°F).
   Line a baking tray with parchment paper.

2. In a bowl, mix almond flour + granulated sugar + salt.

3. Add egg whites and almond extract.
   Mix until you get a soft, sticky dough (not runny).

4. Chill the dough 15–20 minutes if it feels too sticky.

5. Scoop small portions (about 1 tablespoon each), roll into balls.

6. Roll generously in powdered sugar.

7. Place on the tray, spacing them apart.
   Lightly press the top or leave round for cracks to form naturally.

8. Bake 15–18 minutes
   – edges set
   – tops cracked
   – centers still soft

9. Cool on the tray for 5 minutes, then transfer to a rack.

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Texture tips

• Soft & chewy → don’t overbake

• Crispier amaretti → bake 2–3 minutes longer

• More intense almond flavor → add a few drops of bitter almond essence

Recipe #2: Chocolate Toto Cookies 🍫🍪
(Traditional Sicilian-style chocolate spice cookies — dense, fudgy, and aromatic.)

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🍫 Chocolate Toto Cookies

Ingredients (makes ~18–20)

Dry ingredients

• 250 g all-purpose flour

• 50 g unsweetened cocoa powder

• 120 g granulated sugar

• 1 tsp baking powder

• ½ tsp ground cinnamon

• ¼ tsp ground cloves (optional but traditional)

• 1 pinch salt

Wet ingredients

• 2 eggs, room temperature

• 60 ml milk

• 60 ml neutral oil (or melted butter)

• 1 tsp vanilla extract

• Zest of ½ orange (very recommended)

Optional additions

• 50 g chopped walnuts or almonds

• 50 g dark chocolate chips

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Instructions

1. Preheat oven to 170°C (340°F).
   Line a baking tray with parchment paper.

2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, spices, and salt.

3. Add eggs, milk, oil, vanilla, and orange zest.
   Mix until you get a thick, sticky dough.

4. Fold in nuts or chocolate chips if using.

5. With slightly damp hands, form oval or round cookies (about walnut-sized).

6. Place on the tray, leaving space between cookies.

7. Bake 12–15 minutes
   – cookies should be set but still soft inside
   – do NOT overbake (they firm up while cooling)

8. Cool completely before glazing.

 3. Italian Thumbprint Cookies

Ingredients (makes ~24 cookies)

• 150 g unsalted butter, very soft

• 100 g granulated sugar

• 1 egg yolk

• 1 tsp vanilla extract

• Zest of ½ lemon or orange

• 200 g all-purpose flour

• 50 g finely ground almonds (or hazelnuts)

• 1 pinch salt

• Raspberry, apricot, or strawberry jam

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Instructions

1. Preheat oven to 170°C (340°F).
   Line a baking tray with parchment paper.

2. Cream butter and sugar until pale and fluffy.

3. Mix in egg yolk, vanilla, and citrus zest.

4. Add flour, ground nuts, and salt.
   Mix just until a soft dough forms.

5. Chill dough 20–30 minutes (important for shape).

6. Roll dough into small balls (about 1 tablespoon each).

7. Place on tray and press a thumbprint (or spoon handle) into the center.

8. Fill each indentation with ½ tsp jam.

9. Bake 12–15 minutes, until lightly golden at the edges.

10. Cool completely.
    Dust with powdered sugar if desired.

4. Tiramisu Cookies

Ingredients (makes ~18–20)

Cookie dough

• 115 g unsalted butter, softened

• 100 g granulated sugar

• 50 g brown sugar

• 1 egg

• 1 tsp vanilla extract

• 2 tbsp strong espresso or very strong coffee, cooled

• 220 g all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

Mascarpone topping

• 120 g mascarpone cheese, cold

• 30 g powdered sugar

• ½ tsp vanilla extract

Finish

• Unsweetened cocoa powder, for dusting

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Instructions

Cookies

1. Preheat oven to 170°C (340°F). Line a tray with parchment paper.

2. Cream butter + sugars until light and fluffy.

3. Beat in egg, vanilla, and espresso.

4. In another bowl, whisk flour, baking powder, and salt.

5. Mix dry ingredients into wet until just combined.

6. Scoop dough (about 1½ tbsp) onto the tray, spacing apart.

7. Bake 10–12 minutes — cookies should be soft and pale.

8. Cool completely before topping.

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Mascarpone topping

9. Whisk mascarpone, powdered sugar, and vanilla until smooth and creamy
   (do not overmix).

10. Pipe or spoon a dollop onto each cooled cookie.

11. Dust generously with cocoa powder.

5. Italian Lemon Drop Cookies

Ingredients (makes ~24–28)

Cookies

• 120 g unsalted butter, softened

• 120 g granulated sugar

• 2 eggs, room temperature

• Zest of 2 lemons

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• 300 g all-purpose flour

• 2 tsp baking powder

• ¼ tsp salt

Lemon glaze

• 150 g powdered sugar

• 2–3 tbsp fresh lemon juice

• Extra lemon zest (optional)

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Instructions

Cookies

1. Preheat oven to 170°C (340°F).
   Line baking trays with parchment paper.

2. Cream butter and sugar until light and fluffy.

3. Beat in eggs, one at a time.

4. Mix in lemon zest, lemon juice, and vanilla.

5. In another bowl, whisk flour, baking powder, and salt.

6. Add dry ingredients to wet and mix until just combined
   (dough will be soft and slightly sticky).

7. Scoop 1 tbsp portions onto the tray, spacing apart.

8. Bake 12–15 minutes, until bottoms are lightly golden
   (tops should stay pale).

9. Cool completely.

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Glaze

10. Whisk powdered sugar + lemon juice until thick but pourable.

11. Spoon or dip cookies into glaze.

12. Let set 15–20 minutes.