Italian Christmas Cookies are a holiday staple when it comes to traditional Italian Christmas cookies. These cookies are simple to make and perfect for the holiday season!
Classic Italian Christmas Cookies are a beloved treat by anyone who tries them. These simple cookies have a cake-like texture and are topped with a sweet glaze and festive sprinkles.
If you love traditional Italian cookies, don’t miss these Pizzelle Cookies, Italian Thumbprint Cookies, Italian Wedding Cookies, or Anise Cookies. For classic ricotta cheese cookies, try these Lemon Ricotta Cookies or Pistachio Ricotta Cookies.
Italian Christmas Cookies
Italian Christmas Cookies are a simple and tender cookie with the a flaky texture. They have a rounded top (similar to snowball cookies) and a powdered sugar glaze that’s topped with red and green sprinkles.
The recipe is the base for many Italian cookies and can be flavored with different extracts. During the Christmas season it is common to serve these with almond extract or even anise extract.
This is a great cookie to include on a holiday cookie tray or cookie exchange and they stay fresh for days. The recipe is super simple to put together and makes the most tender cookies every time.
These cookies are also known as “anginetti” and are commonly served for special occasions like holidays or weddings. I remember my nonna making these at Christmas time, but they are truly perfect any time of the year.
So, if you love simple tender cookies, give these Italian Christmas Cookies a try. You’re going to love them!
What are Anginetti?
Anginetti are classic Italian cookies that are light, fluffy, and often flavored with almond, lemon, or anise. Also known as Italian Christmas cookies or Italian wedding cookies, they have a cake-like texture and are typically topped with a sweet glaze.
After glazing, they are often sprinkled with colorful nonpareils or sprinkles, giving them a festive look perfect for holidays and special occasions.
Anginetti are especially popular for celebrations like weddings, Christmas, and Easter in Italian households, as they are easy to make and offer a deliciously soft, mildly sweet flavor.
Ingredients and Substitutions
- Sugar: use granulated sugar for the cookie dough.
- Butter: salted or unsalted butter works. Make sure the butter is at room temperature before using.
- Eggs: you’ll need three large eggs for this recipe.
- Extracts: I like to use vanilla extract and almond extract. You could use anise extract or lemon extract.
- Baking Powder: make sure you are using baking powder and not baking soda.
- Salt: use a bit of kosher salt to balance the sweetness of the cookie.
- Flour: all purpose flour works. Weigh the flour for best measurement.
- Powdered Sugar: you’ll need confectioners’ sugar to make the simple glaze.
- Milk: use whatever milk you have for the glaze. I usually do whole milk or 2% milk.
- Sprinkles: use colorful sprinkles to adorn the cookies. I like to use red and green.
How to Make Italian Christmas Cookies
This Italian Christmas Cookies recipe is a simple and delicious treat that’s easy to make and always a favorite. This recipe makes about 3 dozen cookies, which can be prepared and frozen ahead of time.
Start by lining your baking sheets with parchment paper. Because this dough doesn’t need to chill, you can preheat your oven and bake immediately.
Step 1: Prepare the Cookie Dough
In a large bowl or stand up mixer fitted with paddle attachment, use a handheld mixer to beat together the sugar, butter, and eggs until well combined, about 2 minutes.
Mix in the extracts and baking powder. Add in the flour and mix until well combined and a dough forms.
Step 2: Roll into Balls and Bake
Use a cookie scoop to measure out one-inch rounds of dough. Roll in your hands to form a ball. Place on the cookie sheet pan about two inches apart from each other.
Bake in preheated oven for 10-12 minutes. Cookies will not change much in color. Cool on wire rack completely before frosting.
Step 3: Assemble Italian Christmas Cookies
In a large bowl, whisk together the milk, butter, and extracts. Add in the powdered sugar and mix until well combined and without lumps.
Flip over the cooled cookies and dip the top of the cookies in the icing. Return to cooling rack and sprinkle the tops of the cookies with nonpareils. Let the icing dry completely before serving or stacking.
You can store leftovers of this Italian cookie recipe in an airtight container at room temperature for three days or refrigerate for up to a week. You can also freeze in an airtight container for up to a month.
Tips for Making Italian Christmas Cookies
- Use room temperature butter so that the batter is smooth.
- I like to use a combination of almond and vanilla extract. You can always omit the almond extract if you don’t like the flavor.
- The cookies will not change color much when baked. Be careful not to over bake the cookies.
- Only apply frosting to cooled cookies.
- To store these cookies, make sure the frosting has had a chance to set completely. It can take an hour or so for the frosting to set. Then, you can place them in an airtight container and store in the refrigerator until ready to eat.
Popular Italian Christmas Cookies
If you are looking for a traditional Italian cookie that’s perfect for the holiday season, give these other classic cookies a try:
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Italian Christmas Cookies
Equipment
- baking sheet
Ingredients
- 1 cup granulated sugar
- ¾ cups unsalted butter, softened (one and a half sticks)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 ½ cups all purpose flour (472 grams)
Icing Ingredients
- ¼ cup milk
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ½ cups powdered sugar (285 grams)
- red and white sprinkles
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet pan with parchment or baking mat; set aside.
- In a large bowl or stand up mixer, beat together the sugar, butter, and eggs until well combined, about 2 minutes. Mix in the extracts and baking powder. Add in the flour and mix until well combined and a dough forms.
- Use a cookie scoop to measure out one inch rounds of dough. Roll in your hands to form a ball. Place on the cookie sheet pan about two inches apart from each other. Bake in preheated oven for 10-12 minutes. Cookies will not change much in color. Cool on wire rack completely before frosting.
- In a large bowl, whisk together the milk, butter, and extracts. Add in the powdered sugar and mix until well combined and without lumps.
- Flip over the cooled cookies and dip the top of the cookies in the icing. Return to cooling rack and top with sprinkles. Let the icing dry completely before serving or stacking.
