If you’re looking for a treat that’s as festive as it is nostalgic, these Italian Christmas Cookies are about to become your new holiday obsession. Picture pillowy-soft cookies, kissed with a hint of anise or vanilla, glazed to perfection, then showered with a confetti of colorful sprinkles. Every bite bursts with the warmth of tradition and the simple joys of the season—the kind of recipe you’ll want to pass down and share year after year.
Ingredients You’ll Need
The beauty of these Italian Christmas Cookies is how every humble ingredient magically transforms into something truly special. Each element lends its own flourish—whether it’s the rich butter for tenderness, the extract for flavor, or the playful rainbow sprinkles—so don’t skip out on anything!
- Unsalted butter (1/2 cup, softened): This is our key to soft, melt-in-your-mouth cookies—make sure it’s at room temperature for perfect creaming.
- Vegetable oil (1/4 cup): Adds moistness and helps keep the cookies extra tender even days after baking.
- Granulated sugar (3/4 cup): Essential for sweetness and structure—don’t cut back, these are cookies worth celebrating!
- Large eggs (3): Bind everything together for a cookie that’s just the right level of cakey.
- Vanilla or anise extract (1 tablespoon): Vanilla is classic, but anise brings in that unmistakable traditional Italian Christmas Cookie taste; feel free to mix and match or try almond or lemon for a twist.
- All-purpose flour (3 cups): The backbone of our dough—measure lightly for the perfect texture.
- Baking powder (1 tablespoon): Gives these cookies their delightful lift and puffiness.
- Salt (1/4 teaspoon): Just enough to enhance and balance the sweetness.
- Powdered sugar (2 cups, for glaze): Makes a luscious, snowy-white glaze that sets beautifully.
- Milk (3 to 4 tablespoons, for glaze): Controls the glaze consistency, making it just thin enough to coat each cookie gorgeously.
- Vanilla or anise extract (1/2 teaspoon, for glaze): Carries extra flavor right up to the very last bite.
- Colorful nonpareil or rainbow sprinkles: Absolutely essential for that iconic “holiday cheer” and crunch—be generous!
How to Make Italian Christmas Cookies
Step 1: Prep Your Baking Station
Start by preheating your oven to 350°F. Line a couple of baking sheets with parchment paper—a tiny step that prevents any sticky situations and makes cleanup a breeze. Gather all your ingredients so you’re ready to roll once the dough comes together. Christmas baking is so much easier (and more fun) when you’ve got everything at your fingertips!
Step 2: Cream the Fats and Sugar
In a big mixing bowl, add the softened unsalted butter, vegetable oil, and granulated sugar. With a hand mixer (or stand mixer), beat everything together on medium speed until the mixture looks light in color and fluffy in texture. This usually takes about 2 to 3 minutes and is key to whipping air into your dough for soft, cakey cookies.
Step 3: Add the Eggs and Flavor
Crack in your eggs one at a time, mixing well after each to keep the batter silky-smooth. Now, add that generous tablespoon of vanilla or anise extract. Let yourself enjoy the aroma—it’s the heart and soul of these Italian Christmas Cookies!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step makes sure our leavener and salt are evenly distributed so every bite is just right. Gradually add your dry mix to the wet ingredients, stirring on low speed (or by hand) until a soft, slightly tacky dough forms. If it seems sticky, that’s OK—it’s supposed to be a gentle, tender dough.
Step 5: Shape the Cookies
Scoop out one-inch portions of dough (a cookie scoop or your clean, floured hands work perfectly) and roll them into balls. Place the balls two inches apart on your prepared baking sheets. No need to flatten them; they’ll settle slightly in the oven for that signature chubby look.
Step 6: Bake to Perfection
Slip those trays into your preheated oven and bake for 8 to 10 minutes. Watch for bottoms that turn a delicate golden but don’t let the tops get brown—their pale tops are part of their charm! Once baked, let them cool on the pans just for a minute before transferring to a wire rack. This helps them firm up without drying out.
Step 7: Glaze and Decorate
While the cookies cool, whisk together your powdered sugar, milk, and extract in a shallow bowl to make a smooth, pourable glaze. Dip the tops of each cooled cookie into the glaze, then set them back on the rack. While the glaze is still wet, rain down those nonpareil sprinkles for a rainbow touch that truly brings the holiday magic to your Italian Christmas Cookies. Allow the glaze to set completely before storing or serving.
How to Serve Italian Christmas Cookies
Garnishes
The classic finishing touch is a scatter of brightly colored nonpareil sprinkles, but you can also experiment with shimmering pearl sugars for a frosty look or even a pinch of edible glitter if you’re feeling extra festive. For a grown-up twist, dust with a little powdered sugar or add a whisper of citrus zest atop the glaze just before it sets.
Side Dishes
Italian Christmas Cookies shine brightest beside a mug of rich hot cocoa or an after-dinner espresso. Pair them with a selection of other holiday treats like biscotti or chocolate-dipped fruits, or serve alongside a cheese platter for a sweet-savory combo that keeps guests coming back.
Creative Ways to Present
Heap them on a platter in a bright pyramid, gift them in cellophane bags tied with ribbon, or nestle them side by side on a decorative holiday tray. You can also string them (use a thick needle, and take care!) as part of a cookie garland for your dessert table, or package them in festive tins for the ultimate edible gift.
Make Ahead and Storage
Storing Leftovers
Once the glaze is completely firm, store your Italian Christmas Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to a week—the flavor actually develops a bit more after the first day, making them even better as time goes by.
Freezing
These cookies are freezer-friendly! Place fully cooled (and glazed) cookies in a single layer on a tray to freeze solid, then transfer to airtight containers or zip-top freezer bags. Separate layers with wax paper. They’ll keep beautifully for up to three months, ready to thaw whenever a cookie craving strikes.
Reheating
There’s no need to reheat these cookies—just allow frozen cookies to thaw at room temperature for about an hour before serving. If you’d like to revive cookies that have lost a bit of softness, place them in a sealed container with a slice of sandwich bread overnight; they’ll get some moisture back and taste like you just baked them.
FAQs
Can I use another extract besides vanilla or anise?
Absolutely! Lemon and almond extracts are both delicious alternatives in Italian Christmas Cookies. Feel free to mix and match or split your dough to try different flavors—each version brings its own unique charm.
My dough is sticky, should I add more flour?
A slightly sticky dough is normal and helps keep the cookies tender. If it’s too difficult to handle, add flour one tablespoon at a time, but avoid overmixing, as that can make your cookies dry.
Do I have to use nonpareil sprinkles?
Not at all! Nonpareils are traditional for Italian Christmas Cookies, but any type Dessert. The most important part is the joy and color they bring to the finished cookie.
How long does the glaze take to set?
The glaze typically sets within 30 to 60 minutes at room temperature. If you’re in a hurry, you can pop the cookies into the fridge for 10 minutes to speed things up, but be careful not to stack them until the glaze is fully hardened.
Can kids help make these cookies?
Absolutely! Rolling, dipping, and sprinkling are all kid-approved tasks. Just be sure to let little ones cool the cookies first before glazing, and enjoy the extra dose of family fun while making your Italian Christmas Cookies.
Final Thoughts
Nothing brings people together quite like a plate of Italian Christmas Cookies, freshly glazed and decked out in rainbow colors. Whether you bake them for tradition, gifting, or simply for the love of sharing, I hope these little treasures bring warmth and sweetness to your own holiday memories. Happy baking!
Print
Italian Christmas Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Italian Christmas Cookies are a delightful holiday treat that is perfect for festive gatherings or as gifts. The soft, flavorful cookies are glazed and topped with colorful sprinkles for a beautiful presentation.
Ingredients
Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract (or anise extract for traditional flavor)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Glaze:
- 2 cups powdered sugar
- 3 to 4 tablespoons milk
- 1/2 teaspoon vanilla or anise extract
- Colorful nonpareil or rainbow sprinkles for decorating
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Mix wet ingredients: In a large mixing bowl, cream together butter, vegetable oil, and granulated sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla or anise extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Form dough: Gradually add dry ingredients to wet mixture and mix until a soft dough forms.
- Shape cookies: Roll dough into 1-inch balls and place on baking sheets. Bake for 8 to 10 minutes.
- Make glaze: Whisk together powdered sugar, milk, and extract until smooth.
- Glaze cookies: Dip cooled cookies into glaze and sprinkle with nonpareils. Let glaze set before storing.
Notes
- These cookies can be flavored with lemon or almond extract.
- Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
