This is my favorite Italian Christmas Cookies recipe. These are soft cookies coated with sweet sugary glaze, then topped with festive sprinkles. They make the perfect holiday treat and is one one that my whole family loves.
Christmas cookie baking brings so many memories of my childhood back and the holiday baking season is one of my favorite times of year. The first year I made these Italian Christmas Cookies, my family couldn't get enough of them! These bite sized cookies are so festive and fun and speak the holidays.
Every year I like to make new and different Christmas cookie recipes, but this Italian Christmas Cookie is one that is always on the list!
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Why you'll love it
Big Batch Recipe: It is a big batch Italian Christmas cookie recipe making it perfect for the holiday season and cookie exchange parties.
Tender and cakey: a soft cookie with a buttery almond flavor that's not too sweet.
Bakery quality: these Italian Christmas Cookies will remind you of those you find in the Italian bakery
🥘 Ingredients
- All-purpose flour
- Confectioners Sugar
- Butter Flavored Vegetable Shortening, I like to use this to have buttery flavor with a softer cookie that has a cake like texture.
- Large Eggs
- Almond Extract
- Vanilla Extract
- Lemon Extract
Hint: instead of non pariels, try these Fun Christmas Cookie Sprinkles! (affiliate link)
🔪 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:
- While the cookies are baking, make the icing. 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 a wire rack with wax paper beneath it to drain and immediately top with sprinkles. Let dry 24 hours. Place in airtight containers to store.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Cookie sheets
- Parchment paper
- Electric hand mixer
- Small cookie scoop (1 tablespoon sized)
Substitutions
Butter swap: substitute room temperature butter for the shortening.
Extract swap: Substitute 1 teaspoon vanilla extract for the almond extract.
Holiday themes: don't just make these for Christmas, sprinkle with jimmies or other sprinkles for any holiday from Easter to Thanksgiving!
Variations
Anise Italian Christmas Cookies: use anise extract for the flavoring in the cookies and sugar icing.
Italian Lemon Cookies: substitute lemon extract and sprinkle lemon zest over the top of the iced cookie.
Top Tips
- Sift the flour first, then lightly spoon it into the measuring cups, leveling it off with a knife before combining with the sugar.
- Add the dry ingredients 1 cup at a time, stirring until well combined after each addition.
- If the dough starts to become stiff before all of the flour mixture is added, then don't add any more flour.
- Frost the cookies while they are still warm by dipping them in the bowl of icing. This allows the icing to seep into the cookie.
- Sprinkle with the colored jimmies immediately after you dip the cookie in the icing.
- If the glaze seems too thin, add more powdered sugar one tablespoon at a time until it is at the desired consistency.
Storage
Air-dry the cookies on a cooling rack for 24 hours then store cookies in an airtight container on the counter or fridge for up to 1 week or freeze up to 3 months.
Serve with...
Serve these cookies with a tall glass of cold milk or cup of hot coffee or tea.
They also make an eye appealing presentation on a holiday cookie platter along with these Santa Swirl Cookies, Eggnog Biscotti, M&M Pretzel Cookies, and Chewy Mocha Toffee Chip Cookies!
Serving size
Yield is approximately 4-½ dozen (56) cookies. Two cookies are equal to one serving.
🍪 More Christmas Cookie Recipes
If you are looking for Christmas Cookie Recipes, then you have come to the right place! Christmas Cookies are one of my favorite things to bake and I have plenty for you to choose from!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Italian Christmas Cookies
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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 😉 !