These Italian Christmas Cookies are a soft, cake like cookie, dipped in swwet glaze and finished with colored sprinkles. It's a big-batch recipe - almost five dozen cookies - so there's plenty for a cookie exchange, a gift plate, or keeping the cookie jar full all December.
My family started sneaking them off the cooling rack before I'd even finished dipping the last one, and that's when I knew this recipe was a keeper. It's been on my Christmas baking list every year since!
What You'll Find in This Post
- How to get that soft, cake-like texture right.
- Substitutions, including gluten-free and dairy-free swaps.
- A couple of flavor variations to try.
- Storage and freezer tips for baking ahead.
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Key Ingredients for Italian Christmas Cookies
- All-purpose flour and baking powder give the dough its structure and lift.
- Butter-flavored shortening is what makes these cookies soft and cake-like instead of crisp. Regular butter works too, but the texture won't be quite as tender (more on that swap below).
- Almond extract and a touch of lemon extract give the dough its classic Italian cookie flavor.
- Confectioners; sugar and cream make up the glaze. Sprinkles go on right after dipping, while it's still wet, so they actually stick.
Hint: instead of non pariels, try these Fun Christmas Cookie Sprinkles! (affiliate link)
How to Make Italian Christmas Cookies
These cookies are made a little different than a conventional cookie. Instead of creaming sugar and fats together, then adding eggs, the confectioners' sugar is mixed in with the flour mixture, then added to the foamy egg mixture. Below are the simple steps for how to make these cookies. Be sure to see the recipe card below for the full instructions.
- Beat the eggs until foamy. That's what gives the dough it's lift.
- Mix in the flour until the dough is still enough to roll into balls.
- Bake until the bottoms are just barely golden.
- Dip the warm cookies in glaze and sprinkle right away.
- Air-dry 24 hours before stacking.
Substitutions
Butter for shortening: Swap in room-temperature butter if that's what you have on hand. The cookies will still taste good, just slightly less soft than the shortening version.
Vanilla for almond extract: Use 1 teaspoon vanilla extract instead if you're not an almond fan.
Gluten-free: A 1:1 gluten free baking blend works in this dough. The texture is a touch more delicate, so handle the balls gently when you roll them.
Dairy-free swap: Swap the cream in the glaze for your favorite dairy-free milk, and use a dairy-free butter or shortening in the dough.
Variations for Italian Christmas Cookies
Anise Italian Christmas Cookies: Swap in anise extract for the almond in both the cookies and the glaze.
Italian Lemon Cookies: Use lemon extract in place of almond and add lemon zest on top of the glaze before the sprinkles go on.
Holiday colors, any time: These aren't just for Christmas. Change the sprinkles and you've got a cookie for Easter, the Fourth of July, or Thanksgiving.
Top Tips
- Sift the flour before you measure it, then spoon it into the cup and level it off - scooping stright from the bag is the most common reason the dough turns out too dry.
- Stop adding flour the moment the dough holds together as a ball. More isn't better here. Extra flour makes for a drier, less tender cookie.
- A 1-tablespoon cookie scoop keeps the dough balls uniform, so the whole batch bakes evenly in the same 12 minutes. (See equipment recommendation in recipe card below).
- Dip the cookies while they're still warm from the oven. zthe glaze sets up thinner and shinier than if you wait for them to cool.
- If your glaze is too thin to coat the cookies, add powdered sugar a tablespoons at a time until it thickens up.
Storage and Make Ahead
Let the cookies air-dry on a rack for a full 24 hours before storing. The glaze needs that time to set, and stacking them too soon will smear the sprinkles. Once dry, keep them in an airtight container on the counter for up to a week, or in the fridge if your kitchen runs warm.
These also freeze well for up to 3 months, glaze and all, which makes them a good one to bake ahead of a busy week or a cookie exchange. Thaw at room temperature before serving.
Serve with...
These are good with coffee, hot tea, or a cold glass of milk. For a cookie platter, I like pairing them with Santa Swirl Cookies, Eggnog Biscotti, M&M Pretzel Cookies, and Chewy Mocha Toffee Chip Cookies.
For gifting, stack them in a tin with wax paper between the layers so the glaze doesn't stick, or bag them up for a cookie exchange. Celophane bages tied off with ribbon work well too, especially for smaller gift bundles or teacher and neighbor gifts. The batch makes enough that you won't run short handing out a dozen here and there.
You Might Be Wondering
It's a classic Italian-American Christmas cookie. Soft, cake-like, glazed, and topped with sprinkles. You'll sometimes see this style called an Italian knot cookie or anginetti, depending on the shap and who's making them.
Yes. Roll the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding a couple extra minutes.
The cookies need to still be warm when you dip them. If they've cooled off, the glaze sits on top instead of soaking in, and the sprinkles won't hold as well either.
Yes, the recipe halves easily. Just keep an eye on the bake time, since a half batch on one sheet may need a minute or two less.
No. This dough goes straight from the mixing bowl to the cookie sheet. No chilling required, which is part of what makes a big batch manageable in one afternoon.
More Christmas Cookie Recipes
If you are looking for Christmas Cookie Recipes, then you will want to try my Snowman Cookies, Eggnog Thumbprint Cookies, Candy Cane Cookies, and Red Velvet Peppermint Thumbprints.
When you make this recipe, please rating and comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Italian Christmas Cookies
Equipment
- Small cookie scoop (1 tablespoon sized)
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Ingredients
For the Cookies:
- 6 large large eggs
- 6 cups all purpose flour
- 2 cups confectioner's sugar powdered sugar
- 2½ tablespoons baking powder
- 1 cup butter flavored shortening
- 1 tablespoon almond extract
- ½ tablespoon lemon extract
For the Glaze:
- 4½ cups confectioner's sugar
- ½ cup warm light cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- colored sprinkles
Instructions
For the cookies:
- Preheat oven to 350 degrees f. Line a cookie sheet with parchment paper and set aside.
- Add the eggs to a large bowl and using a hand mixer on medium speed, beat the eggs for 5 minutes, until light and foamy. Set aside.
- In another large bowl, combine 5 cups of the flour, confectioners' sugar, and baking powder. Stir with a whisk to combine. Set aside.
- On low speed, gradually beat the vegetable shortening and extracts until combined. Gradually mix in the beaten eggs.
- Gradually add the flour mixture to the egg mixture 1 cup at a time, mixing well after each addition. The dough should be stiff. If it is not stiff enough to roll into a cookie ball, gradually add more flour beginning with ½ cup. (This is where the extra cup of flour comes in).
- If still not stiff enough, gradually add remaining half cup. By this time the cookie dough should be stiff enough to shape into a cookie ball.
- Scoop dough with a 1 tablespoon sized cookie scoop. Then roll dough into balls. Place the cookies at least 2-inches apart on the prepared baking sheet.
- Bake cookies at 12 minutes, until dough is no longer wet on top and bottom of cookies are slightly brown.
For the icing:
- In a small bowl, combine the confectioner's sugar, cream, and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three times into the glaze.
- Place on a wire rack with wax paper beneath it to drain and immediately top with sprinkles. Let dry 24 hours before storing in an airtight container.
Celine says
I love this recipe, I just made them for a family Christmas coming in a few weeks. Can it all be frozen with the icing on top then pull them out of the freezer when needed. ?
Shelby Law Ruttan says
Hi Celine, yes, they can be frozen with the icing. Just be sure the icing has dried onto the cookie before you freeze them. Thanks for trying the recipe! Shelby
Debbie says
Hi, if I wanted to use anise, does it replace both the almond and vanilla or just one of them? Thanks
Shelby Law Ruttan says
There is almond in the cookie dough and the icing. If you want to replace in the cookie dough, I would say yes. I don't think I would add anise to the icing. I think it would be overpowering. This is a large batch recipe, so I would stick with the tablespoon in the dough and leave out the lemon. For the icing, I would probably just use vanilla and skip the almond in the icing if using anise in the dough. I hope that was helpful!
Sharon Valentine says
The Italian anise cookie came from an Italian cookie named Biscuita from Italy. I’m not sure what region of Italy but if you would want more information I can ask my sister in-law. My husbands parents are gone now but we make the Biscuita for every holiday occasion. They are a round flat cookie that have two ends overlapping each other, with a hole in the middle. They are a coffee dunking cookie. Hope this helps
Valerie says
What a perfect Christmas cookie recipe. Rather than convection bake, I baked my 66 cookies on the regular baking temp on a baking mat. The glaze was so easy and I had plenty for all the cookies. And, they are beautiful as they dry to put into containers for friends and family. Oh, yes. I stopped using Crisco after open-heart surgery in 2010, but I added a 1/4 C. of Smart Balance to the butter.
No dryness, just one happy baker
Carmin says
I made these today; followed the recipe with a slight variation in that I added 2 tsp almond extract to the icing instead of vanilla and almond. What's interesting to me is that my batch made 104 cookies rather than the estimated 56 (the uncooked balls were 1" each). I also went through 3 batches of glaze; 2 makes sense since for some reason the cookie quantity was double...I'm not sure why three. I went through a lot of powdered sugar!! My resident quality tester tried one and then came back for two more, so I assume they passed the taste test!!
Rose says
I love your butter version of this recipe. Can you be more specific on the kind of shortening? What brand do you use? Thanks
Shelby Law Ruttan says
Hi Rose, I use crisco vegetable shortening. Thanks for stopping by! Shelby
Linda says
Can I make these all lemon with lemon icing?
Shelby Law Ruttan says
Hi Linda, yes, you can use lemon icing. Enjoy!
Alex says
What festive cookies! I know my kid would just love these. I'm saving these for Christmas!
Erin says
What a fun treat! I've never had these before but I so want to try them after reading this. I especially love how colorful they are!
Enriqueta E Lemoine says
I made your Christmas cookies yesterday and we're all in love. The only thing I did differently was skipping the confetti. A new staple in my kitchen. Thanks for the recipe.
Tristin says
Adding almond extract to cookies is one of my favorite things to do. These cookies are going to be a great addition to the cookie table this Christmas!!
NATALIA says
These are easy to make and taste great, what more could you want in a cookie! Thanks for sharing!
Petro says
These look so good! I love Christmas recipes, I'll make these soon!
Michele says
I made this batch for the family and they were gone in no time. I will be baking these again for Christmas. I anticipate that they will be on my holiday baking list every year!
Allyssa says
This taste so delicious and really flavorful! So easy to make as well, thanks a lot for sharing this amazing christmas cookies recipe! Will surely have this again! Highly recommended!
Kathryn says
I would make and eat these cookies year round! I love the sprinkles and how easy they are to make. Definitely adding these to my list of cookies to bake this season!
Donna says
I made these cookies today. I did half butter flavor Crisco and half butter, thinking they would have a richer flavor. They tasted great but aware pretty dry. Did the butter make them dry?
Shelby Law Ruttan says
Donna, Butter will definitely make the cookie firmer and probably is the reason they were pretty dry. I too love cooking with butter, but this cookie I always use all crisco. Thanks for trying the recipe! Shelby
Loreto and Nicoletta Nardelli says
Pretty and festive with the sprinkles! They are already putting us in the Holiday mood 😉 !
Karen says
Can I make the dough and freeze it to make them at a later date? I think freezing the baked cookie alters the fresh baked flavor.
Thanks.
Shelby says
Hi Karen, Freezing it will not alter the taste of the baked cookie unless you freeze them too long. I would think 3-4 weeks would be fine in an airtight container. I have frozen these before. However, you can shape the dough into balls and then freeze the balls. Take them out to bake when you're ready. Your baking time may change because they are frozen, but I'm fairly certain it would work.
Nikki says
We love to make cookies for Christmas! I love the almond and lemon in these!
Alice says
Best cookies I’ve ever made
My grandkids loved them.
Shelby Law Ruttan says
Hi Alice, so glad you and your grandkids enjoyed the recipe! Thank you for coming back and giving it a rating! Shelby
Ellen says
Such a pretty and festive cookie. This will make a lovely addition to my holiday cookie tins.
Anne Lawton says
These cookies are so festive looking - just perfect for the holidays!
Hezzi-D says
These are fabulous! I love colorful cookies!
Colleen - Faith, Hope, Love, & Luck says
The perfect excuse to break out the sprinkles!!!
Karen says
These are gorgeous, both with the thin and thick glaze. And of course, it's all about the sprinkles, and the ones you used are adorable.
Alyssa says
Do you dip the cookies in the glaze when they are still warm or do you wait until they cool and then dip them?
Shelby says
Hi Alyssa, you will dip the cookies in the glaze when they are still warm from the oven and top with the sprinkles, then let them cool/dry. Enjoy!
Alyssa says
Thank you! 🙂 Will definitely be making them for Christmas Eve/Christmas Day.
Cassie Jacobson says
Can you make just a half of the recipe if he only see 7 dozen?
Shelby says
You can easily halve the recipe. Enjoy!
Cory says
I made these last year and loved them. About to make them again but do they need to be refrigerated?
Shelby says
I would say no, they don't need to be refrigerated, up to a week on the counter is probably the longest I would let them sit though. I'm assuming these will be eaten within a few days. Sometimes refrigeration make the frosting "wet" and it disappears into the cookie.. If you don't plan to eat them that quickly I suggest not frosting all of them, but freeze them. Then when ready to eat, thaw and glaze.
Joan says
If you put the cookies on a cookie rack, you can just drizzle on the icing be sure to put newspapers under the racks to catch all the drippings, so much easier and clean up is easy. Been making these cookies for years. The recipe came from my Italian Aunt.
Shelby says
Hi Joan, thanks for the tip!
Maria says
I absolutely loved these! I made them for Christmas and will continue to make them! I had made several different kinds of cookies that all had almond extract so to mix things up I actually replaced the almond extract in this recipe with vanilla bean paste and they were delicious! Next time I will make these with the almond as well!! Thank you!!
Nancy says
Can you use butter rather than shortening?
Shelby says
You could try it. I have not used butter in this particular recipe. I think the texture may not be the same if you did. Butter tends to make cookies crisp where shortening/oil keeps them softer. I don't think it would make them terrible, but they may not turn out the same as if you used shortening.
DesignedByBH says
These look great! Thanks for sharing them today on the Daily Blog Boost! Pinning!
~ Brooke ~
Cindy Eikenberg, Little Miss Celebration says
I love these cookies and this totally takes me back to my childhood days with my grandmother! Thank you so much for sharing and pinning! Have a wonderful Wednesday!
Anonymous says
These cookies are fabulous! Easy to make too. Definately added to our annual Christmas cookie list. Thank you!
Anonymous says
Thinking about making these for a World History Project! They look amazing (:
Jen at The Three Little Piglets says
My seven year old just peeked over my shoulder and said, "Those are the most beautiful cookies. Can you make some?" It's all about the sprinkles!
So sorry to hear about your mother-in-law. Will be thinking of you and your family and wishing her well.
Kirstin says
Thank you sooo much for posting this recipe. My mom's family is Italian and we used to have these growing up, although my cousin tells me my great grandma used anise instead of almond and lemon. I also remember my mom making them. She has been gone 6 years. I made these yesterday and had so much fun and it brought back wonderful memories. I'm going to write a post on them now (C: Using my own pictures..hee hee and I do plan to put a link to your blog saying you are where I found the recipe. I really enjoy your blog and was just reading the macadamia cookie recipe...ummmmm...YUM!!!! Have a wonderful Christmas.
Sherry Trifle - Lovely Cats says
What beautiful little cookies. I am going to make them for next weeks office party and also copy the idea of the frosting for this week's TWD. Congrats on your award!