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    Home » Dessert Recipes

    Italian Christmas Cookies

    Published: Dec 5, 2008 Last updated: Dec 2, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Italian Christmas Cookies are a soft ball shaped cookie glazed with an almond flavored glaze and sprinkled with colored sprinkles. A festive cookie everyone will love to find on their cookie tray!
    Jump to Recipe
    Glazed Italian Christmas Cookies with Colored Sprinkles

    These Italian Christmas Cookies are soft cookies that are coated with an almond-flavored glaze, then topped with festive sprinkles. This big batch cookie recipe is one that is loved by all and easy to make for holiday gatherings like Christmas and New Year.

    These are the best Italian Christmas Cookies made with non-traditional flavors. I used almond and vanilla extract instead of the anise flavoring. They are are made with butter flavored shortening to give it that butter flavor and keep the cookies soft with a cake-like texture.

    Jump to:
    • ⭐ Reader Reviews
    • Italian Cookie Tradition
    • Cookie Recipe Origin
    • 🥘 Ingredients
    • 👪 Serving size
    • 🔪 Instructions
    • 💭 Top Tips
    • 📖 Variations
    • More Christmas Cookie Recipes
    • 📖 Recipe
    • 💬 Comments
    Glazed Italian Christmas Cookies with Colored Sprinkles

    ⭐ Reader Reviews

    ⭐⭐⭐⭐⭐ 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 ¼ C. of Smart Balance to the butter. No dryness, just one happy baker.

    ⭐⭐⭐⭐⭐ 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!

    Italian Cookie Tradition

    Making Italian Christmas Cookies has become a regular family tradition. The first time I made these cookies for my family, they fell in love with them! He is a sucker for a cookie that you don't have to crunch through. These cookies are soft and have that buttery almond flavor that we love so much.

    The rest of my family also fell in love with this cookie recipe. I became the go-to person for Italian Christmas Cookies anytime someone wanted a large batch for a party. They would call and ask me to make them for them!

    Cookie dough and cookie scoop

    Cookie Recipe Origin

    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. The closest match in the description and flavors was the Pizzelle.

    Cookie dough shaped into a 1" ball.

    🥘 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.

    👪 Serving size

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

    🔪 Instructions

    Step 1:

    1. Add the eggs to a large bowl. Using a hand mixer on medium speed, beat the eggs until light and foamy, about 5 minutes; set aside.

    Step 2:

    1. In another large bowl, combine 5 cups of the flour, confectioners’ sugar, and baking powder. Stir with a whisk to combine. Set aside.

    Step 3:

    1. On low speed, gradually beat in the vegetable shortening and extracts until the mixture resembles fine crumbs.
    2. Gradually add the beaten eggs.
    3. 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.

    Step 4:

    1. Roll the dough into 1-inch balls. Place the cookies at least 2 inches apart on a baking sheet lined with parchment paper.
    2. Bake at 350 for 12-14 minutes. The top of the cookies will not brown, but bottoms should brown slightly.

    Step 5:

    1. Meanwhile, 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 cooling rack

    💭 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.
    • Air-dry the cookies on a cooling rack for 24 hours. Store the cookies on the counter or fridge for up to 1 week or freeze up to 2 months.
    Italian Christmas Cookies on cooling rack with colored jimmies on top

    📖 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.
    Italian Christmas Cookies with Almond Glaze and Sprinkles on a white plate.

    More Christmas Cookie 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

    If there is one thing I love, it is cookie recipes! If you searched my recipes here, you would find a lot of cookie recipes. I love them so much, I did a round-up of The Best 25 Christmas Cookie Recipes on Grumpy's Honeybunch.

    *If you made this Cookie Recipe, please give it a star rating!*

    📖 Recipe

    Glazed Italian Christmas Cookies with Colored Sprinkles

    Italian Christmas Cookies

    Shelby Law Ruttan
    Italian Christmas Cookies are a soft ball shaped cookie glazed with an almond flavored glaze and sprinkled with colored sprinkles. A festive cookie everyone will love to find on their cookie tray!
    4.43 from 102 votes
    Print Recipe Pin Recipe
    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

    Ingredients
      

    For the Cookies:

    • 6 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 powdered sugar
    • ½ cup warm light cream
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • colored sprinkles

    Instructions
     

    • Add the eggs to a large bowl. Using a hand mixer on medium speed, beat the eggs on high speed until light and foamy, about 5 minutes; 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 in the vegetable shortening and extracts until the mixture resembles fine crumbs. Gradually add the beaten eggs.
    • 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.
    • Roll the dough into 1-inch balls. Place the cookies at least 2 inches apart on a baking sheet lined with parchment paper.
    • Bake at 350 for 12-14 minutes. The top of the cookies will not brown, but bottoms should brown slightly.

    To Glaze The Cookies

    • 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.

    Video

    Nutrition

    Calories: 147kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 65mgPotassium: 23mgFiber: 1gSugar: 14gVitamin A: 36IUVitamin C: 1mgCalcium: 37mgIron: 1mg
    Keyword Italian Christmas Cookies
    Tried this recipe?Let us know how it was!

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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. Hezzi-D

      November 03, 2018 at 8:42 pm

      These are fabulous! I love colorful cookies!

      Reply
    2. Colleen - Faith, Hope, Love, & Luck

      November 03, 2018 at 8:35 pm

      The perfect excuse to break out the sprinkles!!!

      Reply
    3. Karen

      November 03, 2018 at 12:24 pm

      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.

      Reply
    4. Alyssa

      December 16, 2017 at 8:28 pm

      5 stars
      Do you dip the cookies in the glaze when they are still warm or do you wait until they cool and then dip them?

      Reply
      • Shelby

        December 17, 2017 at 7:22 am

        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!

        Reply
        • Alyssa

          December 17, 2017 at 9:05 am

          Thank you! 🙂 Will definitely be making them for Christmas Eve/Christmas Day.

    5. Joan

      October 27, 2017 at 5:59 pm

      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.

      Reply
      • Shelby

        October 27, 2017 at 7:07 pm

        Hi Joan, thanks for the tip!

        Reply
    6. Maria

      January 19, 2017 at 12:49 pm

      5 stars
      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!!

      Reply
    7. DesignedByBH

      November 14, 2013 at 8:33 am

      These look great! Thanks for sharing them today on the Daily Blog Boost! Pinning!
      ~ Brooke ~

      Reply
    8. Cindy Eikenberg, Little Miss Celebration

      November 13, 2013 at 11:35 am

      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!

      Reply
    9. Anonymous

      December 21, 2012 at 5:40 am

      These cookies are fabulous! Easy to make too. Definately added to our annual Christmas cookie list. Thank you!

      Reply
    10. Anonymous

      May 17, 2012 at 10:25 pm

      Thinking about making these for a World History Project! They look amazing (:

      Reply
    11. Jen at The Three Little Piglets

      December 14, 2011 at 10:59 pm

      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.

      Reply
    12. Kirstin

      December 24, 2010 at 3:55 pm

      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.

      Reply
    13. Sherry Trifle - Lovely Cats

      December 15, 2008 at 11:05 am

      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!

      Reply
    14. CaptnRachel aka Tha Pizza Cutta

      December 10, 2008 at 9:04 pm

      Congrats on the Butterfly award and thanks for the recipe! I remember these from when I was young and just might make them this Christmas. 🙂

      Reply
    15. Robin Sue

      December 09, 2008 at 12:12 pm

      Honey B- Thanks so much for the award. That is so nice of you to think of me when there are so many great blogs out there. Love these cookies. My mom makes them every year! Have a great day!

      Reply
    16. Debbie

      December 07, 2008 at 2:45 am

      yes, those photos are great! I printed off the recipe, because this is one cookie I am going to make. thanks again for the award...and I'm sure my husband and grumpy would be great friends! LOL

      Reply
    17. PaniniKathy

      December 06, 2008 at 5:35 pm

      What gorgeous photos! The cookies sound terrific, especially with the sweet little sprinkles 🙂 Very glad to hear your mother-in-law is improving and is in good spirits.

      Reply
    18. Chef E

      December 06, 2008 at 2:55 pm

      My weakness is sweets...and those look just like something I would get into...nice and crunchy with the sweet icing and sprinkles!

      Reply
    19. Katypi

      December 06, 2008 at 2:16 pm

      The Italian cookies look great. I make a very similar cookie, but it has one added ingredient; add 1 tsp anise extract with the lemon and vanilla extracts to the cookie dough. Now we're talking! Reminds me of my favorite Boston bakeries....so good!

      Reply
    20. HoneyB

      December 06, 2008 at 3:39 am

      Doberlady - when I use shortening I always use regular Crisco. I'm not a fan of the no name brand shortening. I don't make a lot of recipes that call for shortening. I'm more of a butter in the batter kind of girl but these cookies looked way too good!

      Cathy, the lemon and almond together came out awesome. Grumpy loved them! I saved a few for his lunch box and when I got home tonight and was taking care of his box, I see he ate every one of them!

      Reply
      • Nancy

        December 16, 2016 at 11:02 am

        Can you use butter rather than shortening?

        Reply
        • Shelby

          December 16, 2016 at 8:41 pm

          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.

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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