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    Home » Dessert Recipes

    Italian Christmas Cookies

    Published: Dec 5, 2008 Last updated: Nov 14, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    This Italian Christmas Cookies recipe is an Italian classic cookie that is popular during the holiday season. They are a soft ball shaped cookie glazed with a thick glaze and sprinkled with colored sprinkles. A festive cookie everyone will love to find on their cookie tray!
    Featured image for Italian Christmas Cookies.
    Pin image for Italian Christmas Cookies
    Pin image for italian cookies.

    This is my favorite Italian Christmas Cookies recipe. These soft cookies that are coated with an almond-flavored glaze, then topped with festive sprinkles. They make the perfect holiday treat and is one one that my whole family loves.

    Italian Christmas Cookies decorated with pink and blue sprinkles on a white plate.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🥘 Ingredients
    • 🔪 INSTRUCTIONS
    • 🥄 Equipment
    • 👪 Serving size
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 🏫 The last word
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    • It is a big batch Italian cookie recipe making it perfect for the holiday season and cookie exchange parties.
    • These cookies are soft and have a buttery almond flavor and make a delicious addition to cookie trays.
    • These are not only great for the holiday season but also special occasions such as potlucks, church events, or just because.
    Cookie dough in the mixing bowl with a cookie scoop.
    Use a small cookie scoop to portion the dough.

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    *Please see recipe card for full ingredient list and instructions*

    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

    Fun Christmas Cookie Sprinkles

    A hand holding a cookie dough ball.
    Roll the dough into a ball about 1 inch in diameter.

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    *Please see recipe card for full ingredient list and instructions*

    All-purpose flour

    Confectioners Sugar

    Butter Flavored Vegetable Shortening

    Large Eggs

    Almond Extract

    Vanilla Extract

    Lemon Extract

    Fun Christmas Cookie Sprinkles

    Dough is shaped into 1" balls and placed 1" apart on parchment lined cookie sheet.

    🔪 INSTRUCTIONS

    For the cookies:

    1. Preheat oven to 350 degrees f. Line a cookie sheet with parchment paper and set aside.
    2. 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.
    3. In another large bowl, combine 5 cups of the flour, confectioners’ sugar, and baking powder. Stir with a whisk to combine. Set aside.
    4. On low speed, gradually beat the vegetable shortening and extracts until combined. Gradually mix in the beaten eggs.
    5. 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.
    6. 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.
    7. Bake cookies at 12 minutes, until dough is no longer wet on top and bottom of cookies are slightly brown.

    For the icing:

    1. 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.
    2. 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.
    Baked cookies on wire rack.

    🥄 Equipment

    Large mixing bowl

    Medium mixing bowl

    Cookie sheets

    Parchment paper

    Electric hand mixer

    Small cookie scoop (1 tablespoon sized)

    👪 Serving size

    Yield is approximately 4-½ dozen (56) cookies. Two cookies are equal to one serving.

    🥫Storage

    Air-dry the cookies on a cooling rack for 24 hours then store the cookies on the counter or fridge for up to 1 week or freeze up to 3 months.

    📖 Variations

    • Substitute room temperature butter for the shortening.
    • Add 1 teaspoon of ground cinnamon spice to the flour mixture.
    • Use orange extract and substitute orange juice for the heavy cream in the glaze. 
    • Sprinkle with colored sugars instead of jimmies.
    • Substitute 1 teaspoon vanilla extract for the almond extract.
    • For Italian Lemon Cookies, substitute lemon extract and sprinkle lemon zest over the top of the iced cookie.
    • Substitute 1 tablespoon of the light cream for honey in the glaze.
    Glazed cookies on cooling rack with colored jimmies on top
    Glaze the cookies while they are warm and feel free to dip them 3-4 times for a thicker coating.

    💭 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.
    Italian Christmas Cookies with Almond Glaze and Sprinkles on a white plate.
    Top the freshly glazed cookies with sprinkles as soon as you have dipped the cookie.

    📚 Related Recipes

    • Eggnog Biscotti
    • Santa Swirl Sugar Cookies
    • Spritz Cookies
    • Raspberry Thumbprint Cookies
    • Pecan Pie Thumbprint Cookies
    • Chewy Mocha Toffee Chip Cookies
    • Triple Chocolate Ricotta Cookies
    • The Best 25 Christmas Cookie Recipes

    🍽 Serve with...

    Serve these cookies with a tall glass of cold milk or hot cup of coffee or tea.

    🏫 The last word

    Not everyone loves the traditional anise flavor of this Italian christmas cookie recipe, so I used almond and vanilla extract in its place.

    Making there Italian classic has become a regular family tradition.

    I was curious about the origin of Italian Christmas Cookies. All I really knew was they were also called Italian Wedding Cookies. I did an online search to find out exactly where these came from. I really couldn't come up with anything other than recipes, so I went to Wikipedia and found a whole list of cookies! There were 9 cookies that were labeled Italian. Not a single cookie on that list of 9 cookie recipes came close. So, while these are called Italian Christmas Cookies, I am not exactly sure why.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    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

    Featured image for Italian Christmas Cookies.

    Italian Christmas Cookies

    Shelby Law Ruttan
    This Italian Christmas Cookies recipe is an Italian classic cookie that is popular during the holiday season. They are a soft ball shaped cookie glazed with a thick glaze and sprinkled with colored sprinkles. A festive cookie everyone will love to find on their cookie tray!
    4.42 from 117 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Cookie Recipes, Desserts
    Cuisine Italian
    Servings 56
    Calories 147 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Video

    Nutrition

    Calories: 147kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.5gCholesterol: 21mgSodium: 65mgPotassium: 24mgFiber: 0.4gSugar: 14gVitamin A: 40IUVitamin C: 0.01mgCalcium: 37mgIron: 1mgNet Carbohydrates: 24g
    Keyword Italian Christmas Cookies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Valerie

      December 01, 2021 at 11:27 am

      5 stars
      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

      Reply
    2. Carmin

      November 26, 2021 at 9:52 pm

      5 stars
      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!!

      Reply
    3. Rose

      October 21, 2021 at 9:48 pm

      I love your butter version of this recipe. Can you be more specific on the kind of shortening? What brand do you use? Thanks

      Reply
      • Shelby Law Ruttan

        October 22, 2021 at 7:50 am

        Hi Rose, I use crisco vegetable shortening. Thanks for stopping by! Shelby

        Reply
      • Linda

        January 08, 2023 at 2:36 pm

        Can I make these all lemon with lemon icing?

        Reply
        • Shelby Law Ruttan

          January 09, 2023 at 8:20 am

          Hi Linda, yes, you can use lemon icing. Enjoy!

    4. Alex

      October 10, 2021 at 3:36 pm

      What festive cookies! I know my kid would just love these. I'm saving these for Christmas!

      Reply
    5. Erin

      October 10, 2021 at 1:55 pm

      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!

      Reply
    6. Enriqueta E Lemoine

      October 10, 2021 at 10:15 am

      5 stars
      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.

      Reply
    7. Tristin

      October 06, 2021 at 6:44 pm

      5 stars
      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!!

      Reply
    8. NATALIA

      October 06, 2021 at 3:20 pm

      5 stars
      These are easy to make and taste great, what more could you want in a cookie! Thanks for sharing!

      Reply
    9. Petro

      October 06, 2021 at 2:31 pm

      5 stars
      These look so good! I love Christmas recipes, I'll make these soon!

      Reply
    10. Michele

      October 06, 2021 at 8:34 am

      5 stars
      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!

      Reply
    11. Allyssa

      October 06, 2021 at 6:56 am

      5 stars
      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!

      Reply
    12. Kathryn

      October 05, 2021 at 1:21 pm

      5 stars
      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!

      Reply
      • Donna

        November 13, 2021 at 3:12 pm

        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?

        Reply
        • Shelby Law Ruttan

          November 15, 2021 at 8:13 am

          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

    13. Loreto and Nicoletta Nardelli

      October 05, 2021 at 1:02 pm

      5 stars
      Pretty and festive with the sprinkles! They are already putting us in the Holiday mood 😉 !

      Reply
    14. Karen

      December 01, 2018 at 6:57 pm

      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.

      Reply
      • Shelby

        December 01, 2018 at 6:59 pm

        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.

        Reply
    15. Nikki

      November 08, 2018 at 7:18 am

      We love to make cookies for Christmas! I love the almond and lemon in these!

      Reply
      • Alice

        January 11, 2022 at 6:29 pm

        5 stars
        Best cookies I’ve ever made
        My grandkids loved them.

        Reply
        • Shelby Law Ruttan

          January 12, 2022 at 6:24 am

          Hi Alice, so glad you and your grandkids enjoyed the recipe! Thank you for coming back and giving it a rating! Shelby

    16. Ellen

      November 07, 2018 at 5:51 pm

      Such a pretty and festive cookie. This will make a lovely addition to my holiday cookie tins.

      Reply
    17. Anne Lawton

      November 05, 2018 at 12:00 pm

      These cookies are so festive looking - just perfect for the holidays!

      Reply
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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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