These Italian Christmas Cookies are a soft, cake like cookie, dipped in swwet glaze and finished with colored sprinkles. It's a big-batch recipe - almost five dozen cookies - so there's plenty for a cookie exchange, a gift plate, or keeping the cookie jar full all December.
My family started sneaking them off the cooling rack before I'd even finished dipping the last one, and that's when I knew this recipe was a keeper. It's been on my Christmas baking list every year since!
What You'll Find in This Post
- How to get that soft, cake-like texture right.
- Substitutions, including gluten-free and dairy-free swaps.
- A couple of flavor variations to try.
- Storage and freezer tips for baking ahead.
Key Ingredients for Italian Christmas Cookies
- All-purpose flour and baking powder give the dough its structure and lift.
- Butter-flavored shortening is what makes these cookies soft and cake-like instead of crisp. Regular butter works too, but the texture won't be quite as tender (more on that swap below).
- Almond extract and a touch of lemon extract give the dough its classic Italian cookie flavor.
- Confectioners; sugar and cream make up the glaze. Sprinkles go on right after dipping, while it's still wet, so they actually stick.
Hint: instead of non pariels, try these Fun Christmas Cookie Sprinkles! (affiliate link)
How to Make Italian Christmas Cookies
These cookies are made a little different than a conventional cookie. Instead of creaming sugar and fats together, then adding eggs, the confectioners' sugar is mixed in with the flour mixture, then added to the foamy egg mixture. Below are the simple steps for how to make these cookies. Be sure to see the recipe card below for the full instructions.
- Beat the eggs until foamy. That's what gives the dough it's lift.
- Mix in the flour until the dough is still enough to roll into balls.
- Bake until the bottoms are just barely golden.
- Dip the warm cookies in glaze and sprinkle right away.
- Air-dry 24 hours before stacking.
Substitutions
Butter for shortening: Swap in room-temperature butter if that's what you have on hand. The cookies will still taste good, just slightly less soft than the shortening version.
Vanilla for almond extract: Use 1 teaspoon vanilla extract instead if you're not an almond fan.
Gluten-free: A 1:1 gluten free baking blend works in this dough. The texture is a touch more delicate, so handle the balls gently when you roll them.
Dairy-free swap: Swap the cream in the glaze for your favorite dairy-free milk, and use a dairy-free butter or shortening in the dough.
Variations for Italian Christmas Cookies
Anise Italian Christmas Cookies: Swap in anise extract for the almond in both the cookies and the glaze.
Italian Lemon Cookies: Use lemon extract in place of almond and add lemon zest on top of the glaze before the sprinkles go on.
Holiday colors, any time: These aren't just for Christmas. Change the sprinkles and you've got a cookie for Easter, the Fourth of July, or Thanksgiving.
Top Tips
- Sift the flour before you measure it, then spoon it into the cup and level it off - scooping stright from the bag is the most common reason the dough turns out too dry.
- Stop adding flour the moment the dough holds together as a ball. More isn't better here. Extra flour makes for a drier, less tender cookie.
- A 1-tablespoon cookie scoop keeps the dough balls uniform, so the whole batch bakes evenly in the same 12 minutes. (See equipment recommendation in recipe card below).
- Dip the cookies while they're still warm from the oven. zthe glaze sets up thinner and shinier than if you wait for them to cool.
- If your glaze is too thin to coat the cookies, add powdered sugar a tablespoons at a time until it thickens up.
Storage and Make Ahead
Let the cookies air-dry on a rack for a full 24 hours before storing. The glaze needs that time to set, and stacking them too soon will smear the sprinkles. Once dry, keep them in an airtight container on the counter for up to a week, or in the fridge if your kitchen runs warm.
These also freeze well for up to 3 months, glaze and all, which makes them a good one to bake ahead of a busy week or a cookie exchange. Thaw at room temperature before serving.
Serve with...
These are good with coffee, hot tea, or a cold glass of milk. For a cookie platter, I like pairing them with Santa Swirl Cookies, Eggnog Biscotti, M&M Pretzel Cookies, and Chewy Mocha Toffee Chip Cookies.
For gifting, stack them in a tin with wax paper between the layers so the glaze doesn't stick, or bag them up for a cookie exchange. Celophane bages tied off with ribbon work well too, especially for smaller gift bundles or teacher and neighbor gifts. The batch makes enough that you won't run short handing out a dozen here and there.
You Might Be Wondering
It's a classic Italian-American Christmas cookie. Soft, cake-like, glazed, and topped with sprinkles. You'll sometimes see this style called an Italian knot cookie or anginetti, depending on the shap and who's making them.
Yes. Roll the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding a couple extra minutes.
The cookies need to still be warm when you dip them. If they've cooled off, the glaze sits on top instead of soaking in, and the sprinkles won't hold as well either.
Yes, the recipe halves easily. Just keep an eye on the bake time, since a half batch on one sheet may need a minute or two less.
No. This dough goes straight from the mixing bowl to the cookie sheet. No chilling required, which is part of what makes a big batch manageable in one afternoon.
More Christmas Cookie Recipes
If you are looking for Christmas Cookie Recipes, then you will want to try my Snowman Cookies, Eggnog Thumbprint Cookies, Candy Cane Cookies, and Red Velvet Peppermint Thumbprints.
When you make this recipe, please rating and comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Italian Christmas Cookies
Equipment
- Small cookie scoop (1 tablespoon sized)
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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.
