How To Make Italian Christmas Cookies
I went to Boston recently, and Bova’s Bakery in the North End was on top of my list. I stared at rows and rows of cookies of every color and texture you could possibly imagine. But I knew exactly what I was looking for. The very classic Italian Christmas Cookie. It’s soft and tender, dipped in a snowy white glaze, and covered in red, green, and white sprinkles. These Italian Christmas cookies taste like the holidays, and they’re so much easier to make at home than they look.
The dough comes together in one mixing bowl, the cookies bake in about 10 minutes, and one batch makes 50. That makes them perfect for a cookie exchange, a holiday cookie tray, or a Tuesday night when you just need something festive on the counter.
What are Italian Christmas cookies?
Italian Christmas cookies are soft, cake-like butter cookies dipped in a sweet vanilla glaze and topped with nonpareils. This version bakes at 350°F for 10 to 12 minutes and makes 50 cookies. Vanilla and almond extract give them that classic bakery flavor, so there’s no need to hunt down harder-to-find anise extract.
Recipe at a glance
- Prep time: 25 minutes
- Chill time: 15 minutes
- Bake time: 35 minutes (three trays)
- Total time: 2 hours 15 minutes, including cooling and glaze setting time
- Yield: 50 cookies
- Oven temperature: 350°F
- Make ahead: Dough keeps 24 hours in the fridge, and baked cookies freeze for up to 2 months
Why you’ll love these cookies
- They’re soft, not crisp. The texture is tender and a little cakey, just like the cookies from the bakery case. They melt in your mouth.
- The flavor is classic. Vanilla and almond extract do all the work.
- They make a lot. Fifty cookies means plenty for gifting, sharing, and sneaking one (or three) while you glaze.
- They’re make-ahead friendly. You can prep the dough a day early or freeze the baked cookies and glaze later, which is a lifesaver in a busy December.
- The ingredients are simple. Everything is a pantry staple except the nonpareils, and those are easy to find in the baking aisle.
What you’ll need to make Italian Christmas cookies
Here’s a quick look at the ingredients. The full amounts are in the recipe card below.
- All-purpose flour: Gives the cookies structure while keeping them soft and tender.
- Baking powder: Adds a gentle lift and a light, tender texture.
- Kosher salt: Balances the sweetness and brings out the butter, vanilla, and almond. Fine sea salt works too.
- Unsalted butter: Adds richness and flavor. Salted butter works in a pinch, just cut back the added salt slightly. Make sure it’s properly softened.
- Granulated sugar: Sweetens the dough and creates a soft, delicate crumb. Regular white sugar works best.
- Large eggs: They bind the dough and add moisture and structure. Take them out of the fridge ahead of time so they mix in smoothly.
- Pure vanilla extract: Adds warmth to both the cookies and the glaze. Pure or imitation both work, but pure vanilla tastes best. Shop pure vanilla extract.
- Almond extract: This is what gives the cookies their recognizable bakery flavor. A little goes a long way. Shop almond extract.
- Whole milk: Thins the powdered sugar glaze to the right dipping consistency. You can use 2% if that’s what you have.
- Powdered sugar: Makes the smooth white glaze that sets on top.
- Nonpareils: These tiny sprinkles give the cookies their festive finish. Red, green, and white are perfect for Christmas, but rainbow or any seasonal colors work too. Shop red, green, and white nonpareils.
Equipment for Italian Christmas cookies
You don’t need anything fancy, but a few tools make this recipe smoother, especially with 50 cookies to portion.
- 1 tablespoon cookie scoop: This is the secret to evenly sized cookies that bake at the same rate. Shop cookie scoops.
- Hand or stand mixer: You’ll cream the butter and sugar for a few minutes, and a mixer makes that easy. Shop hand mixers.
- Baking sheets (you’ll want at least 3): Having extra trays means you can keep the unbaked cookies chilled while one tray bakes. Shop baking sheets.
- Parchment paper: Keeps the bottoms golden instead of browned and makes cleanup a breeze. Shop parchment paper.
- Wire cooling rack: The cookies must cool completely before glazing, and a rack helps them cool evenly. Shop wire cooling racks.
- Measuring cups and spoons, mixing bowls, whisk, and rubber spatula: The basics you probably already have. Shop mixing bowls.
Tip: Not sure your scoop is a true tablespoon? Measure 1 tablespoon of water and pour it into the scoop. If it fills the scoop level to the rim without overflowing, you’re good to go.
How to make Italian Christmas cookies
1. Get set up. Preheat the oven to 350°F and line three large baking sheets with parchment paper.
2. Mix the dry ingredients. Whisk the flour, baking powder, and salt together in a medium bowl until evenly combined.
3. Cream the butter and sugar. Beat the softened butter and granulated sugar on medium speed for 2 to 3 minutes. You’re looking for creamy, fluffy, and noticeably lighter in color. Don’t rush this step, because it’s what makes the cookies tender.
4. Add the eggs and extracts. Add the eggs one at a time, mixing until each one is fully incorporated before adding the next. Then mix in the vanilla and almond extracts.
5. Add the flour mixture. Add the dry ingredients in two additions, mixing on low speed just until combined. Stop as soon as you don’t see any dry streaks. The dough should be soft and scoopable, but sturdy enough to hold its shape.
6. Scoop, roll, and chill. Portion the dough into level tablespoons and roll each into a smooth ball. Place them 2 inches apart on the prepared baking sheets, then refrigerate for 15 minutes. This quick chill helps the cookies hold their shape in the oven.
7. Bake. Bake one sheet at a time on the center rack for 10 to 12 minutes. The tops should look dry and completely set, the edges should be set, and the bottoms should be lightly golden. Keep the other trays in the fridge until it’s their turn.
8. Cool. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
9. Make the glaze. Whisk the powdered sugar, milk, and vanilla until smooth. You want it thick and opaque, so it coats the top of a cookie without running right off. If it’s too thick for dipping, add more milk 1 teaspoon at a time.
10. Dip and decorate. Dip the top of each fully cooled cookie into the glaze and let the excess drip back into the bowl. Immediately cover with nonpareils before the glaze sets.
11. Let them set. Give the cookies about 30 minutes for the glaze to set completely. Then serve and enjoy!
Tips for the best Italian Christmas cookies
- Don’t wait for the tops to brown. These cookies are meant to stay pale. Pull them when the tops look dry and set and the bottoms are lightly golden. The centers should feel tender, not wet or doughy.
- Stop mixing when the flour disappears. Overmixed dough leads to tougher cookies.
- Chill the dough balls. Fifteen minutes in the fridge is a small step with a big payoff in cookie shape.
- Cool completely before glazing. Glaze on a warm cookie melts and slides right off.
- Add the sprinkles right away. Nonpareils only stick while the glaze is wet.
- Adjust the glaze as you go. Humidity and your brand of powdered sugar can change the thickness, so add milk slowly.
Troubleshooting Italian Christmas cookies
Why did my cookies spread? Warm dough or overly soft butter is the usual cause. Chill the dough balls for the full 15 minutes and keep the extra trays in the fridge while one bakes.
Why are my cookies dry or dense? Too much flour or too much mixing. Spoon and level your flour instead of scooping straight from the bag, and stop mixing once the streaks are gone.
Why is my glaze see-through? It’s too thin. Whisk in a spoonful of powdered sugar until it turns thick and opaque.
Why is my glaze too thick to dip? Add more milk, 1 teaspoon at a time, until it coats the cookie and drips off slowly.
Why won’t my glaze set? Give it the full 30 minutes at room temperature. A thick glaze sets faster than a thin one.
How to store Italian Christmas cookies
- Room temperature: Once the glaze has completely set, store the cookies in an airtight container for 4 to 5 days. If you stack them, put parchment paper between the layers to protect the glaze and sprinkles.
- Refrigerator: They’ll keep for up to 1 week in an airtight container, but the fridge can make them slightly firmer. Let them come to room temperature before serving for the softest texture.
- Freezer: Freeze the baked cookies before glazing. Cool them completely, layer them with parchment in an airtight freezer-safe container, and freeze for up to 2 months. Thaw completely at room temperature, then glaze and add the nonpareils.
- Make-ahead dough: Cover the dough tightly and refrigerate for up to 24 hours. Let it sit at room temperature for 10 to 15 minutes, just until it’s soft enough to scoop and roll.
Ways to serve and share these cookies
These are the cookies that make a Christmas cookie tray look complete. Pair them with a chocolate cookie and something spiced for a mix of colors and flavors. They also stack beautifully in a tin for gifting (just keep that parchment between the layers) and hold up well at a cookie exchange.
And because you can swap the nonpareils, you can bake them all year long. Pastel sprinkles for Easter, red and blue for the Fourth of July, or rainbow for birthdays.
More Christmas cookies to try
If you’re building a cookie tray, these are some of my favorites:
- Old Fashioned Butter Cookies: crisp yet tender and perfect for gifting
- Snowball Cookies: a buttery, melt-in-your-mouth one-bowl cookie
- Classic Gingerbread Cookies: soft, spiced, and perfect for decorating
- Decorated Christmas Sugar Cookies: three easy decorating ideas for the kids
Looking for even more? Browse all of my Christmas recipes or my full collection of easy Christmas treats.
Italian Christmas cookies FAQs
What are Italian Christmas cookies?
They’re soft, cake-like butter cookies dipped in a sweet glaze and covered in sprinkles. They’re a staple of holiday cookie trays and Italian bakeries.
What gives Italian Christmas cookies their flavor?
This recipe uses vanilla and almond extract for a classic bakery flavor. It skips anise extract, which can be harder to find.
What’s the difference between Italian Christmas cookies and Italian wedding cookies?
Italian wedding cookies are usually round, nutty cookies rolled in powdered sugar, much like a snowball cookie. Italian Christmas cookies are softer and cakier, with a glaze and sprinkles on top.
Can I use imitation vanilla?
Yes. Pure or imitation vanilla both work, though pure vanilla gives the best flavor.
Can I use salted butter?
Yes, but reduce the added salt slightly.
Can I make the dough ahead of time?
Yes. Cover the dough tightly and refrigerate for up to 24 hours. Let it sit at room temperature for 10 to 15 minutes before scooping.
Can I freeze Italian Christmas cookies?
Yes. Freeze the baked, unglazed cookies for up to 2 months, then thaw completely before glazing.
How long do Italian Christmas cookies last?
The glazed cookies keep for 4 to 5 days at room temperature or up to 1 week in the fridge.
What can I use instead of nonpareils?
Rainbow sprinkles or any seasonal colors work great.
Can I use 2% milk in the glaze?
Yes, 2% milk is a fine substitute for whole milk.
If you make these, I’d love to hear how they turned out! Leave a 5-star rating and a comment below, and tag @SuburbanSimplicity on Instagram or use #suburbansimplicity so I can see your cookie trays.
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Italian Christmas Cookies
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup 1 stick unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
For the Glaze:
- 2 cups powdered sugar
- 3 – 5 tablespoons whole milk
- ½ teaspoon pure vanilla extract
- 3 tablespoons red, green, and white nonpareils
Equipment
- cookie scoop
- 3 baking sheets
- Rubber spatula
- mixing bowl
Instructions
- Preheat the oven to 350°F. Line 3 large baking sheets with parchment paper.
- Whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher salt in a medium bowl until evenly combined.
- Beat ½ cup (1 stick) softened unsalted butter and 1 ¼ cups granulated sugar in a large mixing bowl with a hand or stand mixer on medium speed for 2 to 3 minutes, until creamy, fluffy, and noticeably lighter in color.
- Add 2 large eggs, one at a time, mixing until each egg is fully incorporated before adding the next. Add 2 teaspoons pure vanilla extract and 1 teaspoon almond extract and mix until combined.
- Add the flour mixture in two additions, mixing on low speed just until incorporated. Stop mixing as soon as no dry streaks of flour remain. The dough should be soft and scoopable but sturdy enough to hold its shape.
- Using a 1-tablespoon cookie scoop or measuring tablespoon, portion the dough into level tablespoons and roll into smooth balls. Arrange 2 inches apart on the prepared baking sheets, then refrigerate for 15 minutes before baking to help the cookies hold their shape.
- Bake one sheet at a time on the center oven rack for 10 to 12 minutes. The cookies are done when the tops look dry and completely set, the edges are set, and the bottoms are lightly golden. The centers should feel tender but should not look wet or doughy. Keep the remaining trays refrigerated until ready to bake.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack and cool completely.
- Whisk together 2 cups powdered sugar, 3 tablespoons whole milk, and ½ teaspoon pure vanilla extract until smooth. The glaze should be thick, opaque, and able to coat the top of a cookie without running off immediately. If the glaze is too thick for dipping, add more whole milk, 1 teaspoon at a time, until you reach your desired thickness.
- Dip the top of each completely cooled cookie into the glaze and allow the excess to drip back into the bowl. Immediately sprinkle with the 3 tablespoons of red, green, and white nonpareils before the glaze sets.
- Let the cookies stand for about 30 minutes, or until the glaze sets completely. Serve and ENJOY!
Notes
- To check your cookie scoop size, measure 1 tablespoon of water and pour it into the scoop. If the water fills the scoop level to the rim without overflowing, you have a 1-tablespoon scoop.
- These cookies should stay pale on top, so don’t wait for visible browning before removing them from the oven. The bottoms should be lightly golden, and the centers should feel set but tender.
- The combination of vanilla and almond extract gives these cookies a classic Italian bakery flavor without requiring harder-to-find anise extract.
