These cookies are simple to make, full of old-world flavor, and perfect for decorating with the whole family. Their pillowy texture and light glaze make them irresistible. They keep well, ship beautifully, and can be flavored and topped in endless ways to suit your taste and holiday style.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Milk
Vanilla extract
Almond extract or anise extract (optional)
For the glaze:
Powdered sugar
Milk
Almond or anise extract (optional)
Holiday sprinkles
Directions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add milk, vanilla, and almond or anise extract.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Scoop dough by heaping teaspoons and roll into small balls. Place 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, or until the bottoms are lightly golden and tops are set. Do not overbake.
Let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and extract until smooth.
Dip the tops of each cooled cookie into the glaze, then top with sprinkles. Let set at room temperature until glaze is firm.
Servings and timing
This recipe makes about 36 cookies. Prep time: 20 minutes Bake time: 12 minutes Cool/glaze time: 30 minutes Total time: 1 hour 2 minutes
Variations
Flavor switch: Use lemon or orange zest and extract for a citrusy twist.
Colorful glaze: Tint the glaze with food coloring to match your holiday theme.
Different toppings: Use crushed candy canes, colored sugar, or nonpareils instead of traditional sprinkles.
Filled version: Add a small piece of chocolate or jam to the center of each dough ball before baking.
Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 1 week. They also freeze well—place in layers separated by parchment paper in an airtight container for up to 2 months. No reheating is necessary. Thaw at room temperature if frozen.
FAQs
Can I freeze Italian Christmas Cookies?
Yes, both the baked cookies and unglazed dough freeze well. Glaze after thawing for best results.
Do I have to use almond or anise extract?
No, you can stick with vanilla or try citrus extracts like lemon or orange for a different flavor.
Why are my cookies too dry?
Overbaking is the most common reason. Bake just until the tops are set and bottoms are lightly golden.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking. Let it sit at room temperature for a few minutes to soften slightly.
Are these cookies supposed to be soft or crunchy?
They should be soft and tender, almost cake-like in texture.
What kind of sprinkles should I use?
Traditional multicolored nonpareils are classic, but any festive sprinkles work well.
Can I use margarine instead of butter?
Butter is recommended for best flavor and texture, but margarine can be used in a pinch.
Is it okay to skip the glaze?
The glaze adds sweetness and helps sprinkles stick, but the cookies are still delicious without it.
Can I double this recipe?
Yes, this recipe scales well for larger batches, perfect for gifting or parties.
Are these cookies only for Christmas?
Not at all! They can be made year-round for weddings, birthdays, or other celebrations with different colors and flavors.
Conclusion
Italian Christmas Cookies are a cherished holiday tradition full of warmth, flavor, and festive flair. Soft, lightly sweet, and topped with a cheerful glaze, they bring comfort and joy to every holiday gathering. Easy to make and even easier to enjoy, they’re a timeless favorite that belongs on every cookie platter
Italian Christmas Cookies are soft, cake-like cookies flavored with vanilla and almond or anise, dipped in a sweet glaze, and topped with festive sprinkles. A traditional favorite, they’re perfect for holiday cookie trays and family gatherings.
Ingredients
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1/4 cup milk
1 tsp vanilla extract
1/2 tsp almond extract or anise extract (optional)
For the Glaze:
2 cups powdered sugar
2–3 tbsp milk
1/4 tsp almond or anise extract (optional)
Holiday sprinkles
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in milk, vanilla, and almond or anise extract.
Gradually add the dry ingredients to the wet ingredients and mix until a soft, sticky dough forms.
Using a heaping teaspoon or small cookie scoop, roll dough into small balls and place 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, or until bottoms are lightly golden and tops are set. Do not overbake.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, and extract until smooth to make the glaze.
Dip the tops of cooled cookies into the glaze, then top with holiday sprinkles. Let sit until glaze is firm.
Notes
Do not overbake; cookies should be soft and cake-like.Tint glaze with food coloring for a festive look.Use citrus extracts or zest for a different flavor twist.Glazed cookies should dry completely before stacking or storing.Freeze cookies in layers with parchment between for up to 2 months.
