Deliciously Festive Traditional Italian Christmas Cookies are what I bake when my kitchen needs to feel cozy and my home needs to smell like the holidays. Maybe you’re hunting for a cookie that feels nostalgic but still easy enough for a busy weeknight. Or you grew up with Nonna’s cookies and want to recreate that soft, cakey bite with sweet glaze and colorful sprinkles. I’ve been there. Every December I crave that tender texture, the light anise perfume, and the simple joy of dipping cookies into coffee while the tree lights sparkle. Let’s make a big platter together and keep those traditions alive.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Deliciously Festive Traditional Italian Christmas Cookies to Savor is a keeper: big on flavor with no weird tricks. Deliciously Festive Traditional Italian Christmas Cookies are what I bake when my kitchen needs to feel cozy and my home needs to smell like the holidays.…
About Italian Christmas Cookies
When I say Deliciously Festive Traditional Italian Christmas Cookies, I’m talking about soft, almost cake-like cookies with a sweet vanilla or anise glaze and cheerful sprinkles on top. They’re not crunchy or fussy. They’re pillow-soft, usually shaped into balls or simple twists, baked just until set, then dipped into a glossy icing that dries with a gentle crackle. Every bite is tender and lightly sweet, which makes them perfect for gifting or nibbling with coffee after dinner.
“These taste exactly like the cookies my grandmother used to make. The glaze sets perfectly and the hint of anise brought me straight back to Christmas Eve at her house.”
Italian families have their own spin on these cookies. Some add lemon zest. Some prefer almond extract. A lot of folks love anise, which gives that signature old-world flavor. If you love layered treats, you might also enjoy Italian rainbow cookies on your dessert table. The colors are festive and they pair so nicely with these soft glazed beauties.
They’re humble, they look adorable, and they hold up well on a cookie tray without crumbling to bits. To me, that’s holiday gold.
Tools you will need
Nothing fancy here. You probably own everything already, which is part of the charm. Here’s what I use for a smooth baking day:
- Mixing bowls – one large for dough, one small for glaze
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula and a whisk
- Baking sheets lined with parchment
- Cookie scoop for even balls
- Cooling racks
- Zester if you plan to add lemon zest
If you like building a full cookie assortment, check out more ideas in the Christmas holiday treats collection. It’s fun to mix textures and flavors so every guest has a favorite.
Pro tip: A cookie scoop is magic for consistent sizes. Even size means even baking.
How to Make Italian Christmas Cookies
These are straightforward, and the steps are easy to follow. I’ll walk you through ingredients, dough, baking, and glazing. If you want to plan a big baking day, these pair perfectly with a batch of double chocolate snowball cookies for chocolate lovers at your table.
Ingredients
Here’s the classic base I use for a generous batch:
- 2 large eggs at room temperature
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract or 1 teaspoon anise extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 to 4 tablespoons milk as needed for the dough
For the glaze:
- 2 cups powdered sugar
- 2 to 3 tablespoons milk start with less
- 1/2 teaspoon vanilla or a couple drops of anise extract
- Holiday sprinkles nonpareils or jimmies
Make the dough and shape
Beat the butter and sugar until light and fluffy. This adds air so your cookies bake up tender. Add eggs one at a time and beat until creamy. Mix in vanilla or anise.
In a separate bowl, whisk flour, baking powder, and salt. Add the dry ingredients to the wet in two additions, mixing on low until combined. If the dough seems dry or crumbly, add milk 1 tablespoon at a time until the dough is soft but not sticky. It should hold together when scooped.
Chill the dough for 20 to 30 minutes. Chilling makes shaping easier and helps the cookies keep their shape. Scoop tablespoon portions and roll into smooth balls. For a traditional twist shape, roll a small rope and gently twist the ends together. Place on a parchment-lined sheet with a little space between them.
Bake, cool, and glaze
Bake at 350 F for 9 to 12 minutes. You’re looking for cookies that are set and pale on top with the faintest golden color underneath. They should not brown heavily. Cool on the sheet for 2 minutes, then transfer to a rack.
Make the glaze by whisking powdered sugar with milk and your flavoring. The glaze should be thick but pourable. If it’s too thin, whisk in more powdered sugar. Dip the tops of the cooled cookies into the glaze, let the excess drip off, then add sprinkles while the glaze is wet. Let them set until the glaze firms up.
Storage and gifting: Once dry, store in an airtight tin at room temperature for up to 5 days. For longer storage, freeze cookies unglazed, then thaw and glaze before serving. They’re sturdy enough for cookie boxes, which is why I make them every year.
Note: If you love that classic bakery flavor, a tiny bit of anise goes a long way. Start small and taste the glaze before adding more.
These steps are simple, and that’s why I love making Deliciously Festive Traditional Italian Christmas Cookies on busy December weekends.
Tips for the Perfect Cookies
Use room temperature butter and eggs. Cold ingredients don’t blend as well and can make the dough dense. Softened butter helps whip in air so the cookies bake up tender and light.
Don’t skip the chill. Even a short 20-minute chill helps the dough relax and gives you smooth, even rounds. It also keeps the cookies from spreading too much.
Keep the glaze thick. Aim for a shiny coat that clings to the cookie. If it runs right off, add more powdered sugar. If it’s too stiff, add a few drops of milk at a time.
Flavor to taste. Anise is classic, but vanilla or lemon are lovely. Try a mix of vanilla and lemon zest for a gentle citrus note that still tastes traditional.
Test bake one cookie. If you’re unsure about time or spread, bake one test cookie first. Adjust bake time by a minute if needed.
If you want a buttery counterpart on your tray, try these Christmas butter cookies. They balance the soft glazed cookies with a crisp, melt-in-your-mouth bite. And yes, they’re great for dunking too.
I keep a handwritten card on the fridge that literally says: whip well, chill a little, glaze thick. It’s my tiny mantra for Deliciously Festive Traditional Italian Christmas Cookies every year.
Christmas Cookie Variations to Try
Flavor spins
Lemon twist: Add 1 tablespoon of fresh lemon zest to the dough and use lemon juice in the glaze. Bright and cheerful.
Almond bakery vibe: Use almond extract in both dough and glaze. Top with sliced almonds before the glaze sets.
Vanilla confetti: Keep it classic with vanilla and a rainbow sprinkle shower. Simple and so festive.
Shapes and textures
Knotted or twisted cookies: Roll short ropes and twist into small knots for that old-school look.
Mini bites: Use a smaller scoop and reduce bake time by a minute. These are perfect for filling little gaps on your cookie platters.
Serving ideas
Serve with espresso, hot cocoa, or spiced tea. Mix and match with something fruit-forward like old-fashioned fruitcake cookies for a classic holiday spread. Variety is half the fun, and it makes your tray look gorgeous.
Whatever you choose, keep the vibe easy and joyful. The goal is a platter that invites everyone to grab a cookie and smile. And if you still need a centerpiece cookie name to share with family, call them Deliciously Festive Traditional Italian Christmas Cookies and watch faces light up.
Common Questions
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough, covered, for up to 24 hours. Let it sit at room temp 10 minutes before shaping if it’s too firm.
Q: How do I keep the glaze from getting dull?
A: Keep it on the thicker side and let cookies dry on racks with good airflow. A slightly thicker glaze sets shinier.
Q: Can I freeze them?
A: Absolutely. Freeze unglazed cookies for up to 2 months. Thaw, then glaze and sprinkle the day you plan to serve.
Q: What if I don’t like anise?
A: Use vanilla or almond, or go lemon with zest in the dough. You’ll still get that classic bakery feel.
Q: Why are my cookies dry?
A: Measure flour carefully and don’t overbake. Aim for just set. If dough seems dry, add a splash more milk.
A Sweet Little Send Off
Holiday baking should be comforting and doable, and these cookies deliver every time. With a soft crumb, shiny glaze, and cheerful sprinkles, Deliciously Festive Traditional Italian Christmas Cookies feel like a hug from the past. If you want more inspiration for shapes and flavors, I love browsing ideas like Italian Christmas Cookies | Ella Claire & Co. for extra tips and style. Now brew something warm, queue up a playlist, and bake a batch big enough to share. You’ve got this, and your cookie tray is about to be the star of the season.
Italian Christmas Cookies
Ingredients
Method
- Beat the butter and sugar until light and fluffy.
- Add eggs one at a time, beating until creamy.
- Mix in vanilla or anise extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet in two additions, mixing on low until combined.
- If the dough seems dry or crumbly, add milk 1 tablespoon at a time.
- Chill the dough for 20 to 30 minutes.
- Scoop tablespoon portions and roll into smooth balls.
- For a twist shape, roll a small rope and twist the ends together.
- Bake at 350°F for 9 to 12 minutes until set but not brown.
- Cool on the sheet for 2 minutes, then transfer to a cooling rack.
- Make the glaze by whisking powdered sugar with milk and flavoring.
- Dip the tops of cooled cookies into the glaze, adding sprinkles while wet.
- Let the glaze set until firm.
