Italian Christmas Cookies Recipe
Italian Christmas Cookies are an absolute classic: buttery, soft, and glazed with just the right amount of sweetness, each morsel is topped with a sprinkle of colorful nonpareils that make every bite festive. There’s a reason these pretty treats appear year after year—they’re irresistibly delicious, a joy to make with family, and the perfect companion for a holiday gathering or a quiet evening with coffee. Layered with hints of vanilla (or the bold, nostalgic punch of anise if you wish), these cookies tell the story of Italian holiday traditions and instantly brighten any cookie tray.
Ingredients You’ll Need
Let’s talk about what goes into making these cheerful Italian Christmas Cookies! With simple pantry staples and a handful of classic extracts, each ingredient has a purpose, from creating that tender crumb to providing depth of flavor and a picture-perfect finish.
- All-purpose flour: Forms the essential structure of the cookie, keeping them soft but sturdy enough to dip in glaze.
- Baking powder: Gives the cookies their signature puff, so they’re never dense or heavy.
- Salt: Just a touch balances the sweetness and brings all the flavors together.
- Unsalted butter (softened): Offers a rich, creamy base that ensures every cookie is melt-in-your-mouth tender.
- Granulated sugar: Adds perfect sweetness and helps cream the butter to fluffy perfection.
- Large eggs: Act as a binder, providing structure while keeping the cookies light.
- Vanilla extract (or anise extract): The star for flavor—vanilla keeps it classic, while anise delivers that authentic Italian twist.
- Almond extract: Adds a delicate, nutty note that makes these cookies unforgettable.
- Milk: Ensures the dough is soft and cohesive—no crumbly cookies here!
- Powdered sugar: Essential for a silky-smooth glaze that sets beautifully.
- Milk (for glaze): Thins the powdered sugar into a pourable, dip-ready consistency.
- Multicolored nonpareils or sprinkles: Not just decorative—they give every cookie a pop of fun, festive texture!
How to Make Italian Christmas Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this means your cookies will come off the pan easily, with no sticky spots or broken bottoms.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Taking a minute to evenly incorporate these ingredients ensures the cookies rise properly and bake evenly.
Step 3: Cream Butter and Sugar
In a large bowl, beat your softened butter with the granulated sugar until everything is light and fluffy. This step is key for creating cookies that are tender and airy, not dense.
Step 4: Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts (or use anise extract for that classic flavor). This is where the magic starts—those fragrant aromas signal the holidays are here!
Step 5: Combine Wet and Dry, Then Add Milk
Gradually add the dry ingredients to your butter mixture, alternating with the 2 tablespoons of milk. Mix until a soft dough forms—you want the dough to come together easily, but not be sticky.
Step 6: Shape the Cookies
Roll the dough into 1-inch balls, using your hands for that homemade touch. Place them about 2 inches apart on your prepared baking sheet. They’ll puff slightly while baking, so give them a little space.
Step 7: Bake
Bake for 8–10 minutes, just until the bottoms turn a gentle golden color. The tops should stay pale—this keeps the texture ultra-soft and pillowy, classic to Italian Christmas Cookies.
Step 8: Cool
Let the cookies rest on the baking sheet for just a couple of minutes, then transfer to a wire rack to cool completely. They’re fragile while warm, so give them a little time.
Step 9: Glaze and Decorate
In a small bowl, mix powdered sugar with 1–2 tablespoons of milk until it’s smooth and pourable. Dip each cooled cookie in the glaze, then immediately sprinkle with your nonpareils or sprinkles. This is the fun part—get the whole family involved!
How to Serve Italian Christmas Cookies
Garnishes
A traditional garnish for Italian Christmas Cookies is a simple rain of bright, multicolored nonpareils. For extra sparkle, try a dusting of edible glitter, finely chopped pistachios, or a swirl of white chocolate drizzle after the glaze sets.
Side Dishes
Pair these cookies with espresso or cappuccino for the classic Italian experience. They’re lovely alongside a platter of fresh fruit, or as part of a bigger holiday dessert spread featuring panettone and nutty torrone.
Creative Ways to Present
Arrange your Italian Christmas Cookies on a tiered stand for a dramatic centerpiece, or box them up in pretty tins as heartfelt gifts. You can even string ribbon through the cookies before baking and hang them as sweet, edible ornaments!
Make Ahead and Storage
Storing Leftovers
Once the glaze has set completely, store your cookies in an airtight container at room temperature. They’ll stay fresh, soft, and flavorful for up to 5 days—perfect for snacking or last-minute holiday visitors.
Freezing
Italian Christmas Cookies freeze beautifully! Lay them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen (with or without glaze) for up to 3 months. Thaw at room temperature before enjoying.
Reheating
No need to reheat these cookies, but if you want that freshly baked aroma, simply pop them in a low (250°F) oven for 3–4 minutes. Allow them to cool before reapplying any fresh glaze, if desired.
FAQs
Can I use anise extract instead of vanilla?
Absolutely! Using anise extract is a wonderful way to create truly authentic Italian Christmas Cookies. The licorice-like flavor is traditional and instantly transports you to an Italian holiday celebration.
Why do the tops of my cookies stay pale?
This is actually a signature feature—these cookies should have pale tops and only the bottoms should turn slightly golden. This ensures a soft, melt-in-your-mouth texture, so don’t worry if the tops look light.
Can I make the dough in advance?
Yes! You can prepare the dough up to 2 days ahead and refrigerate it, wrapped tightly. When you’re ready to bake, let it come to room temperature for easier rolling and shaping.
Are these cookies suitable for gifting?
Definitely. Italian Christmas Cookies are sturdy enough for packaging and make gorgeous, heartfelt holiday gifts. Place layers of parchment between cookies when boxing them up to keep the glaze perfect.
How do I get the glaze to set quickly?
To speed up the glaze setting, let the decorated cookies rest on a wire rack in a cool room or pop them into the fridge for a few minutes. The glaze will firm up nicely and stay glossy.
Final Thoughts
If you’ve never tried baking Italian Christmas Cookies before, prepare for a new holiday tradition that’s as much fun to make as it is to eat! Their cheerful look and enchanting flavor bring warmth to any table. Whip up a batch and share the joy—they’re sure to become a seasonal favorite for friends and family alike.
Print
Italian Christmas Cookies Recipe
- Total Time: 30 minutes
- Yield: 3 dozen cookies 1x
- Diet: Vegetarian
Description
These Italian Christmas Cookies are a festive and delicious treat perfect for the holiday season. Light and tender with a sweet glaze and colorful sprinkles, they are a classic addition to any holiday cookie platter.
Ingredients
Dough:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- Âľ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract (or anise extract for traditional flavor)
- 1 teaspoon almond extract
- 2 tablespoons milk
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- multicolored nonpareils or sprinkles for decorating
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts. Gradually add the dry ingredients to the wet mixture, alternating with the 2 tablespoons of milk, until a soft dough forms.
- Bake the cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Bake for 8–10 minutes, or until the bottoms are lightly golden but the tops remain pale. Allow cookies to cool slightly on the pan before transferring to a wire rack.
- Make the glaze: In a small bowl, mix the powdered sugar with 1–2 tablespoons of milk until smooth and pourable.
- Decorate the cookies: Dip the cooled cookies into the glaze and top immediately with sprinkles. Let the glaze set before serving or storing.
Notes
- For a more authentic flavor, use anise extract instead of vanilla.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
