These Italian Christmas Cookies make great additions to the holiday cookie plate. Cookie dough is shaped into a ball, baked, then coated with an almond flavored glaze and topped with colored sprinkles. Festive, fun, and delicious!
To make these traditional Italian Christmas Cookies, you will need the following ingredients: Flour, confectioners sugar, shortening, eggs, almond, vanilla, lemon extract, light cream, and colored sprinkles!
I seem to be the go to person for cookies! Whenever anyone wants cookies, they will call me and ask if I will make them. These cookies were baked for my cousin to participate in a cookie exchange she had this week. They are perfect for a cookie exchange because this is a big batch recipe!
What flavor are Italian Christmas Cookies?
Normally, Italian Christmas Cookies are flavored with Anise extract. These cookies, however, are flavored with almond and lemon extract. They are like a fun cookie with all the sprinkles and we really loved the flavoring in the dough, even though it was non-traditional.
Tips to consider when making your cookie dough
- Be sure to sift your flour and lightly spoon it into the measuring cups.
- Add your baking powder when you add your first cup of flour.
- Add the remaining flour 1 cup at a time, stirring until combined after each addition.
- If the dough starts to become stiff before all of the flour is added, then don’t add
- If the dough seems too stiff, add a little bit of milk to the dough to loosen it up.
- The dough should be soft and pliable, easy to roll into a ball shape.
Storing Italian Christmas Cookies
Since this recipe makes such a large batch of Italian Christmas Cookies, you may want to consider storing them in the refrigerator or freezer. These can be made and put in the freezer up to 2 months, or they can be refrigerated up to 1 week.
Adding the glaze and sprinkles
- Because you want some of the icing to soak into the cookie, you will want to dip them in the glaze when they are still warm.
- Be sure to sprinkle with any jimmies immediately after you put the icing on the cookie. The icing dries quickly, so you want to get them on before it dries.
- If you want a thicker glaze, use less milk.
Can you use butter instead of shortening in these Italian Christmas Cookies?
Yes, you can substitute butter. However, your cookies may not turn out the same. With butter, they may be a crunchier cookie. With shortening, these cookies are soft.
More Christmas Cookie Recipes you may like to make!
Italian Ricotta Cookies
A soft cookie made with ricotta cheese and frosted with a lemon icing.
Nanny's Raisin Filled Cookies
An old-fashioned, soft rum-raisin filled cookie.
Keto Cannoli Cookie Cups
Keto Cannoli Cookie Cups are sugar-free, low carb cookies with a ricotta filling. The cookie cups take the place of a cannoli shell allowing the Keto dieter a delicious Italian like treat over the holidays without going out of ketosis!
Nanny’s Ginger Molasses Cookies
Soft molasses cookies with a bite of ginger and topped with a vanilla icing.
Santa's Swirl Sugar Cookies
Easy slice and bake cookie recipe is transformed into festive treats with colored sugar and some seasonal nonpareils.
Shortcut Christmas Cookies
These Shortcut Christmas Cookies, including Chocolate Mint Chip Sugar Cookies and Peanut Butter Reindeer Cookies, made with Betty Crocker® Sugar Cookie and Peanut Butter Cookie Mixes, are yummy, easy, and affordable
Candied Cherry Cookies
Candied Cherry Cookies are a wonderful addition to your Christmas cookie tray. A delicate vanilla cookie studded with a sweet candied cherry is as delicious as it is beautiful. These festive cookies are easy to make too!
For the Cookies:
- 6 large eggs
- 6 cups all purpose flour
- 2 cups confectioner's sugar (powdered sugar)
- 2-1/2 tbsp baking powder
- 1 cup butter flavored shortening
- 1 tbsp almond extract
- 1/2 tbsp lemon extract
For the Glaze:
- 4-1/2 cups confectioner's sugar (powdered sugar)
- 1/2 cup warm light cream
- 1 tsp almond extract
- 1 tsp vanilla extract
- colored sprinkles
- Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside.
- In a large mixing bowl, combine the 5 cups of the flour, confectioners’ sugar and baking powder. Stir with whisk to combine.
- On low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs.
- Gradually add beaten eggs. Dough should be stiff. If it is not stiff enough to roll into a cookie ball, gradually add more flour. (This is where the extra cup of flour comes in). Start with 1/2 cup. If still not stiff enough, gradually add remaining half cup. By this time your dough should be stiff enough to shape into a cookie ball.
- Roll dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets.
- Bake at 350 for 12-14 minutes. Tops of the cookies will not brown, but bottoms should brown slightly.
- Meanwhile, in a small bowl, combine the confectioner’s sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three times into the glaze.
- Place on wire rack to drain and immediately top with sprinkles. Let dry 24 hours before storing in airtight containers.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
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Serving Size:1 cookie
Amount Per Serving: Calories: 149 Total Fat: 9g Carbohydrates: 26g Protein: 1g