Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and helps them bake evenly.

Remove the butter, eggs, and milk from the refrigerator ahead of time so they can reach room temperature.

Measure all your ingredients before beginning. This makes the preparation process easier and helps prevent mistakes when mixing the dough.

Step 2: Combine the dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Make sure everything is evenly distributed. This is important because baking powder needs to be mixed throughout the flour to help the cookies rise evenly.

Set the dry mixture aside while preparing the butter and sugar.

If your flour contains lumps, sift it before measuring or whisking. This helps produce a smoother dough and more consistent cookies.

Step 3: Cream the butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed.

Continue mixing for approximately 2–3 minutes, until the mixture becomes light, creamy, and fluffy.

Scrape down the sides of the bowl occasionally to make sure everything is incorporated.

Properly creaming the butter and sugar helps create a tender cookie texture and distributes the sweetness evenly throughout the dough.

Avoid using melted butter because it can change the consistency of the dough and cause the cookies to spread more than desired.

Step 4: Add the eggs and flavoring

Add the eggs one at a time, beating well after each addition.

Pour in the vanilla extract and almond extract, if using.

Mix until the ingredients are fully combined and the mixture looks smooth.

The vanilla gives the cookies their familiar sweet aroma, while almond extract adds a delicate flavor commonly found in many Italian-American holiday baked goods.

If you prefer a traditional anise flavor, replace the almond extract with approximately 1/2 teaspoon of anise extract.

Step 5: Add the dry ingredients and milk

Gradually add the flour mixture to the butter and egg mixture, alternating with the milk.

Begin with a portion of the flour mixture, followed by some milk. Continue alternating until everything is incorporated.

Mix on low speed to avoid overworking the dough.

The finished dough should be soft and slightly sticky but firm enough to scoop and shape.

If it seems too sticky, cover the bowl and refrigerate the dough for approximately 20–30 minutes.

Avoid adding too much extra flour, as this can make the finished cookies dry and dense.

Step 6: Shape the Italian Christmas cookies

Scoop small portions of dough using a tablespoon or cookie scoop.

Roll each portion gently between your hands to create a smooth ball.

Place the dough balls onto the prepared baking sheets, leaving approximately 2 inches between each cookie.

You can also shape the dough into small knots or slightly elongated rounds if you want a different traditional Italian cookie appearance.

Keep the cookies approximately the same size so they bake evenly.

For a classic soft Italian cookie, avoid flattening the dough too much. The cookies should remain slightly rounded as they bake.

Step 7: Bake the cookies

Place the baking sheets in the preheated oven.

Bake for approximately 10–12 minutes, depending on the size of the cookies and your oven.

The bottoms should be lightly golden, while the tops remain pale and soft.

Do not wait for the tops to turn deeply golden. These cookies are meant to have a delicate color and tender texture.

Remove the baking sheets from the oven and allow the cookies to rest for approximately 5 minutes.

Transfer them carefully to a wire cooling rack and let them cool completely before decorating.

Step 8: Prepare the vanilla glaze

While the cookies cool, prepare the sweet vanilla glaze.

Place the powdered sugar in a medium mixing bowl.

Add the vanilla extract and 3 tablespoons of milk. Whisk until smooth.

If the glaze is too thick, add additional milk a teaspoon at a time.

If it becomes too thin, add a little more powdered sugar.

The ideal consistency should be thick enough to coat the cookies while still flowing gently over their rounded tops.

For extra richness, add a teaspoon of melted butter and whisk until incorporated.

If you want colorful decorations, divide the glaze into separate bowls and add a small amount of food coloring to each.

Step 9: Glaze the cookies

Once the cookies have cooled completely, dip the tops into the prepared glaze.

You can also use a spoon to drizzle the glaze over each cookie.

Allow the excess icing to drip back into the bowl before placing the cookie on a wire rack.

Make sure the glaze covers the top evenly for a beautiful, bakery-style finish.

If you prefer a thicker coating, allow the first layer to set slightly and add a second thin layer.

Step 10: Add the Christmas sprinkles

Immediately sprinkle the glazed cookies with your favorite holiday decorations while the icing is still wet.

Use red and green sprinkles for a traditional Christmas appearance, or choose white and silver decorations for an elegant winter theme.

Work in small batches so the glaze does not dry before the sprinkles are added.

Place the decorated cookies back on the cooling rack and allow the icing to set completely.

Step 11: Let the cookies set and serve

Allow the cookies to rest for approximately 30–60 minutes, depending on the thickness of the glaze and the humidity in your kitchen.

Once the icing has hardened, transfer the cookies to a serving platter or airtight container.

The finished cookies should be soft, tender, lightly sweet, and beautifully decorated.

Serve them with coffee, tea, hot chocolate, or a glass of cold milk for a delicious Christmas treat.