These cookies are soft, flavorful, and perfect for holiday gifting or serving at family gatherings. With just the right balance of sweetness and warm spices or citrus notes, they’re easy to prepare and decorate with kids or loved ones. They look beautiful on cookie trays and taste even better with a cup of coffee, espresso, or hot chocolate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Almond extract (optional)
Lemon or orange zest
Milk
Powdered sugar (for glaze)
Colored sprinkles or nonpareils (optional)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, almond extract (if using), and citrus zest.
Gradually add the dry ingredients to the wet mixture, alternating with a splash of milk until a soft, slightly sticky dough forms.
Roll dough into small balls or logs, depending on the cookie style you prefer (knots, twists, or simple rounds).
Place on the prepared baking sheet, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, or until the bottoms are lightly golden but the tops remain pale.
Allow cookies to cool slightly before dipping in a simple powdered sugar glaze.
Top with festive sprinkles while the glaze is still wet, then let set completely before storing.
Servings and timing
This recipe yields about 36 cookies and takes roughly 20 minutes to prepare, with a baking time of 10–12 minutes per batch. Total time including cooling and decorating is about 1 hour.
Variations
Anise-Flavored: Add 1 teaspoon of anise extract for a classic Italian bakery taste.
Chocolate-Dipped: Skip the glaze and dip cooled cookies in melted chocolate.
Ricotta Version: Substitute part of the butter with ricotta cheese for a moist, cake-like cookie.
Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies celiac-friendly.
Nuts and Fruit: Fold in chopped almonds, pistachios, or dried cranberries for added texture and flavor.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to one week. Separate layers with parchment paper to prevent sticking.
These cookies can be frozen (before or after glazing). To freeze unglazed cookies, allow them to cool completely, then place in freezer-safe bags for up to 2 months. If freezing glazed cookies, freeze them in a single layer first, then transfer to containers with parchment between layers.
To refresh, simply allow frozen cookies to thaw at room temperature. Glazed cookies may lose a little shine but will still taste delicious.
FAQs
What makes these cookies “Italian”?
The use of extracts like almond or anise, citrus zest, and a simple glaze with sprinkles are all hallmarks of Italian cookie traditions, especially during the holidays.
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator, wrapped tightly. Let it come to room temperature before shaping.
Why are my cookies too dry?
Overbaking or adding too much flour can dry them out. The dough should be soft and just slightly sticky for the best texture.
Can I skip the glaze?
Yes, but the glaze adds both flavor and a festive appearance. You can also dust with powdered sugar instead.
What’s the best way to glaze these cookies?
Dip the tops of slightly warm cookies into the glaze, allow excess to drip off, then place on a wire rack and add sprinkles immediately.
Do these cookies spread a lot?
No, they hold their shape well, which makes them great for shaping into knots or twists.
Can I make these cookies without a mixer?
Yes, a hand whisk and some elbow grease will work fine. Just ensure the butter is soft and well creamed.
Are these cookies soft or crunchy?
They’re usually soft and cake-like, especially when freshly baked and stored properly.
Can I add food coloring to the glaze?
Absolutely. Adding red or green food coloring makes them even more festive for Christmas.
Do these cookies travel well?
Yes, they’re great for gifting and mailing. Just let the glaze harden fully before packaging to avoid smudging.
Conclusion
Traditional Italian Christmas Cookies are a delightful and versatile addition to any holiday dessert spread. With their tender crumb, bright flavors, and festive appearance, they bring the warmth of Italian hospitality to your celebrations. Simple to prepare and even more fun to decorate, these cookies are sure to become a beloved part of your holiday baking traditions.
Traditional Italian Christmas Cookies are soft, lightly sweetened cookies flavored with vanilla, almond, or citrus, and topped with a simple glaze and festive sprinkles. These nostalgic holiday treats are perfect for gifting, decorating with kids, or enjoying with coffee during the Christmas season.
Ingredients
2 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 tbsp lemon or orange zest
2–3 tbsp milk
1 1/2 cups powdered sugar (for glaze)
2–3 tbsp milk (for glaze)
1/2 tsp vanilla or almond extract (for glaze, optional)
Colored sprinkles or nonpareils (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet 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. Mix in vanilla extract, almond extract (if using), and citrus zest.
Gradually add dry ingredients to the wet ingredients, alternating with milk, until a soft, slightly sticky dough forms.
Roll dough into 1-inch balls or shape into small knots or logs.
Place cookies 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until bottoms are lightly golden but tops remain pale.
Cool cookies slightly before glazing.
For the glaze: In a small bowl, whisk together powdered sugar and milk (and extract, if using) until smooth. Dip tops of warm cookies into glaze and place on a wire rack.
Immediately top with sprinkles, if using. Let glaze set completely before storing.
Notes
For anise flavor, substitute almond extract with 1 tsp anise extract.Use red or green food coloring in the glaze for a festive look.Let cookies cool slightly before glazing to help glaze set properly.To make ahead, refrigerate the dough for up to 2 days before baking.Dust with powdered sugar instead of glazing for a simpler finish.
