Italian Christmas Cookies

Italian Christmas Cookies bring the warmth of an Italian holiday straight to your kitchen with every soft, cake-like bite. The scent of anise and vanilla fills the air as they bake, instantly transporting me back to cozy December afternoons spent helping my grandmother dip cooled cookies into sweet glaze and scatter colorful nonpareils over the top. It wasn’t just baking; it was making memories.

These tender, pillowy cookies are a beloved tradition because they balance subtle sweetness with a festive crunch of sprinkles. Simple to make yet beautiful on a platter, they are perfect for sharing with neighbors or enjoying with a hot cup of coffee. One batch of these Italian Christmas Cookies captures the joy and nostalgia of the season, making them a must-have for your holiday celebrations.

Why You’ll Love These Italian Christmas Cookies

These cookies have stolen my heart (and my family’s) for so many reasons:

• They’re ridiculously easy to make, even my 8-year-old niece helps roll the dough balls
• The soft, cake-like texture melts in your mouth, especially when dunked in coffee
• That almond flavor? Absolute holiday magic
• They look so festive with their snowy glaze and colorful sprinkles
• Perfect for gifting, I pack them in cute tins, and everyone begs for the recipe

Honestly, I start craving these the moment December hits!

Ingredients for Italian Christmas Cookies

Here’s everything you’ll need to make these heavenly cookies. I promise it’s all simple stuff you probably already have in your pantry! Just a heads up, room temperature ingredients really do make all the difference here:

• 1/2 cup (1 stick) unsalted butter, softened to room temperature (trust me, don’t rush this!)
• 1/2 cup granulated sugar (regular white sugar works perfectly)
• 3 large eggs, at room temperature (cold eggs make the dough weirdly lumpy)
• 2 teaspoons almond extract (this is the magic ingredient, don’t skimp!)
• 2 1/4 cups all-purpose flour (I always spoon and level mine)
• 2 teaspoons baking powder (check it’s not expired)
• 1/2 teaspoon kosher salt (I like Morton’s for baking)

For the glaze:

• 1 1/3 cups powdered sugar (sift it if it’s lumpy)
• 3 tablespoons milk (any kind works. I use whole)
• 1/2 teaspoon almond extract (yes, more almond goodness!)
• 1/4 teaspoon kosher salt (balances the sweetness)
• 2 tablespoons festive nonpareil sprinkles (the tiny round ones stick best)

Equipment You’ll Need

Don’t worry, you don’t need fancy gadgets to make these cookies! Here’s what I always pull out of my kitchen cabinets:

• A stand mixer or hand mixer (but honestly, I’ve made these with just a wooden spoon when desperate!)
• Two large rimmed baking sheets
• Parchment paper (lifesaver for easy cleanup)
• Wire rack for cooling
• Mixing bowls (one big, one medium)
• Measuring cups and spoons
• A tablespoon cookie scoop (optional but so handy)

That’s it, see? Nothing complicated!

How to Make Italian Christmas Cookies

Okay, let’s get baking! I’ve made these cookies so many times I could probably do it in my sleep, but I’ll walk you through each step just like I learned from my Nonna. The key is taking your time and enjoying the process, that’s what makes holiday baking so special!

Cream the Butter and Sugar

First things first, grab your mixer and let’s cream that butter and sugar together. This step is SO important! You want to beat them on medium speed for a good 2 minutes until the mixture turns pale and fluffy. Scrape down the sides of the bowl halfway through; those sneaky butter bits love to hide there. When it looks like whipped honey, you’re golden!

Add Eggs and Flavoring

Now for the eggs, add them one at a time, mixing well after each one. This prevents the batter from getting weird and curdled. Then pour in that glorious almond extract (I always take an extra sniff, heavenly!). Mix just until everything comes together beautifully.

Make the Dough

Here’s where things get sticky, literally! Sprinkle the baking powder over your mixture, then add the flour. Mix on low speed just until the dough forms, about 30 seconds max. Resist the urge to overmix! The dough will be soft and sticky, but that’s exactly how it should be.

Chill the Dough

Pop that bowl in the fridge for an hour, no cheating! I know it’s tempting to skip this, but chilling makes the dough so much easier to handle. While you wait, I usually clean up and prep my baking sheets with parchment paper.

Pro tip: Set a timer so you don’t forget about it!

Shape and Bake the Cookies

Time to get hands-on! Scoop out tablespoon-sized portions of dough (I use my trusty cookie scoop) and roll them into smooth balls between your palms. Arrange them on baking sheets about 1 1/2 inches apart; they’ll spread just a bit.

Bake at 350°F for 8 minutes, then rotate the pans front to back and top to bottom for even baking. Give them another 5-6 minutes until they’re lightly golden on the bottom and just starting to crack on top. Your kitchen will smell amazing!

Glaze and Decorate

The fun part! Whisk together the powdered sugar, milk, almond extract, and salt until smooth. Dip each cooled cookie top into the glaze, let the excess drip off, then place it back on the rack.

Now here’s the crucial part: Sprinkle those nonpareils IMMEDIATELY before the glaze sets! I work in batches of about 10 cookies at a time to make sure the sprinkles stick.

Warning: You’ll probably eat at least three cookies “for quality control” during this step. I always do!

Tips for Perfect Italian Christmas Cookies

After making these cookies every Christmas for the past decade, I’ve learned all the little tricks that take them from good to absolutely irresistible. Here are my must-know tips:

• Room temperature ingredients really matter! Cold butter won’t cream properly, and cold eggs make the dough lumpy. I leave mine out for at least an hour before baking.
• Don’t skip chilling the dough; that hour in the fridge makes rolling the balls so much easier. If you’re in a rush, 30 minutes in the freezer works too!
• Add sprinkles the second the glaze goes on, I mean immediately! The glaze sets fast, and those pretty sprinkles won’t stick once it dries.
• Rotate your pans halfway through baking; ovens have hot spots, and we want even golden cookies.
• Let cookies cool completely before glazing; warm cookies make the glaze melt right off.

Follow these simple tricks, and you’ll have perfect cookies every time, promise!

Variations for Italian Christmas Cookies

While the classic anise or almond version holds a special place in my heart, these cookies are wonderfully versatile. A few simple tweaks can create entirely new flavor profiles to suit your taste or occasion. Whether you want a citrus brightness or a chocolatey indulgence, these variations keep the tradition fresh and exciting every year:

• Festive Toppings: Switch up the nonpareils for crushed candy canes, chopped pistachios, or holiday-themed sprinkles to match your celebration’s color scheme.
• Citrus Twist: Swap the almond extract for lemon extract or add fresh orange zest to the dough for a bright, zesty flavor that pairs perfectly with coffee.
• Vanilla Dream: If you prefer a milder taste, replace the anise or almond extract with pure vanilla extract for a simple, crowd-pleasing sugar cookie flavor.
• Chocolate Drizzle: For a decadent touch, skip the traditional glaze and drizzle melted dark or white chocolate over the cooled cookies.

Serving and Storing Italian Christmas Cookies

These cookies taste best the day they’re made, but they’ll stay fresh and delicious in an airtight container at room temperature for up to a week. I like stacking them between layers of parchment paper in a pretty tin.

For gifts, I tie them up with ribbon and include a note saying they’re perfect with coffee or tea. If you somehow have leftovers (unlikely in my house!), They freeze beautifully for up to 3 months, just thaw at room temperature when the craving hits!

Nutritional Information

Each Italian Christmas Cookie comes in at about 65 calories, not bad for such a heavenly treat! Here’s the breakdown per cookie:

• Calories: 65 kcal
• Fat: 2g
• Carbohydrates: 10g
• Protein: 1g

Remember, these values can vary slightly based on exact measurements and how much glaze you use. I always say one cookie never hurt anyone… though stopping at one might be the real challenge!

FAQs About Italian Christmas Cookies

Authentic Italian Cookie Recipes

Loved the Italian Christmas Cookies? These traditional Italian treats are perfect for holidays or any celebration.

• Arancini Rice Balls: Crisp, golden risotto balls stuffed with gooey cheese.​
• Mini Cannoli Cups: Bite-sized pastry cups filled with sweet, creamy ricotta.​
• Italian Tiramisu Recipe: Classic coffee-soaked ladyfingers layered with rich mascarpone cream.​
• Easy Chocolate Italian Love Cake: A moist chocolate cake with a creamy ricotta topping.​

Bake these Italian classics next to bring a taste of Italy to your kitchen!​

Why Italian Christmas Cookies Are a Holiday Essential

This Italian Christmas Cookies recipe stands out for its soft, cake-like texture and versatile flavor, whether you choose traditional anise, sweet almond, or bright lemon. Simple to bake and fun to decorate, these glazed treats look beautiful on any holiday platter and make thoughtful, homemade gifts.

Bake a batch this season to create your own sweet memories! Leave a comment below with your favorite flavor twist, and follow me on Pinterest for more festive holiday baking inspiration.

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