Traditional Italian Christmas Cookies are the kind of sweet treat that make the whole house feel like a hug. If your holiday plans include cozy nights, warm drinks, and a little baking therapy, you’re in the right spot. I’m sharing the recipe I make every December, the one my family waits for with plates ready. The cookies are tender, lightly sweet, and drizzled with a glossy glaze that sets just right. They look festive on a platter, and they travel well for gifting. If you’re craving the real taste of the season, let’s bake together.
Traditional Italian Christmas Cookies
These are the classic, soft, cakey cookies with a hint of citrus and vanilla that melt on your tongue. The dough is simple, and the magic comes from a quick vanilla glaze and colorful sprinkles. I’ve tried a lot of versions, but this one hits that nostalgic, not-too-sweet spot that goes perfectly with coffee. You can shape them into little knots, balls, or small twists. However you shape them, they’re the same cozy flavor you want from the holidays.
The Story Behind This Recipe
Here’s why I love this Deliciously Festive Traditional Italian Christmas Cookies: it’s budget-friendly and it tastes like home. Traditional Italian Christmas Cookies are the kind of sweet treat that make the whole house feel like a hug. If your holiday plans include cozy nights,…
If you’re gathering a dessert table, these pair well with other Christmas recipes for a fun mix of textures and flavors. But this batch is the heart of my cookie tin every year, and for good reason. The dough is forgiving, the glaze comes together in seconds, and the result looks like you fussed more than you did. I also love how they taste even better on day two, once the flavors settle in.
Here’s the big picture: butter or oil for tenderness, eggs for that soft structure, sugar, flour, and a bright note of lemon or orange. A gentle vanilla finish makes them feel familiar. I like to chill my dough for a quick nap in the fridge to help with shaping, and I bake at a moderate heat for pale, soft cookies that don’t dry out. It’s a homey recipe that gives you the most effortlessly pretty results.
By the way, these are my go-to when I want to wow without stress. I mean it when I say they’re the best way to bring a little peaceful cheer to a busy week.
Some folks call them Italian wedding cookies or anise cookies if you add anise. In my house, they’re simply the star of the tin: Deliciously Festive Traditional Italian Christmas Cookies.
How to Make Italian Christmas Cookies
Ingredients Overview
In a large bowl, cream softened butter with sugar until it looks pale and fluffy. If you prefer oil-based cookies, use a neutral oil and whisk the sugar in until it looks glossy. Beat in eggs one at a time until smooth. Add vanilla, and your choice of lemon zest, orange zest, or a little anise if you like that classic bakery-style flavor. In another bowl, whisk flour with baking powder and a pinch of salt, then stir the dry ingredients into the wet in two additions. You want a soft, slightly tacky dough that pulls from the sides of the bowl.
Chill the dough for 20 to 30 minutes. This makes shaping easier and keeps the cookies from spreading too much. Once the dough has rested, pinch off small pieces and roll into 1-inch balls or tiny ropes to form knots. Place them on a parchment-lined baking sheet with a little space in between. Bake at 350°F until the bottoms are lightly golden and the tops are set. You don’t want deep color here, just a gentle bake so the cookies stay tender.
Step by Step Magic
While the cookies cool slightly, stir together the glaze: powdered sugar, a splash of milk, and a little vanilla or lemon juice. The glaze should be thick yet pourable. Dip the warm cookies face-down into the glaze or spoon it over the tops, then sprinkle immediately because the glaze sets fast. Let them dry at room temperature.
That’s the method, but the soul of these cookies is in the small choices. Use fresh zest. Mix just until combined. Keep the bake light. If you enjoy piping dough, check out how I handle butter-based doughs in these chocolate spritz cookies for some shaping inspiration.
“I made these for a cookie exchange and everyone asked for the recipe. Soft, bright, and not too sweet. They felt like the holidays in one bite.”
Make them once, and you’ll see why I stick with Deliciously Festive Traditional Italian Christmas Cookies year after year. They’re simple, cozy, and absolutely charming on a platter.
Kitchen Equipment Needed
- Mixing bowls and a whisk or hand mixer
- Microplane or fine grater for citrus zest
- Baking sheets lined with parchment
- Cooling rack for quick glaze drying
- Measuring cups and spoons
- Small bowl and spoon for glaze
- Optional: small ice cream scoop for portions
Nothing fancy here, and that’s the point. The gear is basic, the technique is friendly, and the results taste like a memory. If you have kids helping, set them up as sprinkle masters. I’ve found that letting them own the topping step makes everything more fun and a little messy in the best way.
Tips for the Perfect Cookies
Chilling the Dough
Chill your dough long enough to shape without sticking, but not so long that it gets stiff. About 20 to 30 minutes usually does it. If the dough gets too firm, let it sit on the counter for a few minutes and it’ll come back to life.
Shaping and Baking
Roll gently to avoid overworking the dough. Keep your cookies small for a soft center and delicate bite. Bake until the tops look set and the bottoms are just turning golden. Pull them early if you’re unsure. Soft is the goal here.
- Use room temperature butter for even mixing.
- Don’t overmix once the flour goes in to keep cookies tender.
- Glaze while warm so it clings beautifully.
- Store in an airtight container once dry to keep them soft.
If you’re in a festive mood and want more shapes after you finish this batch, these cheerful cutout cookies are a great way to use your favorite sprinkles and icing colors. But if you ask me, a plate of Deliciously Festive Traditional Italian Christmas Cookies is perfectly complete all by itself.
Christmas Cookie Variations to Try
Flavor Twists
Want a different spin while keeping that handwritten-recipe charm? Try swapping in orange zest and a bit of juice for a brighter glaze. Add a light touch of anise or almond extract to nudge the flavor toward bakery-style. Fold in a handful of mini chocolate chips if your crew loves chocolate. For color, top half the batch with white nonpareils and the other half with festive rainbow sprinkles.
I like to make three mini batches from one dough and flavor each a little differently. One with lemon, one with almond, and one with orange. Then I mix them on the same platter for a pretty look that feels like a family of cookies. If citrus is your thing, you’ll love these juicy-sweet cranberry orange cookies alongside your Italian classics.
You can also shape them into tiny rings or knots for a bakery vibe. Dip half the cookie in glaze and drizzle the rest for a mix of textures. And for that extra holiday cheer, tuck them beside a cup of hot cocoa or espresso. When I’m sharing a plate, I always include the classic version because nothing says home like Deliciously Festive Traditional Italian Christmas Cookies.
Common Questions
Can I make the dough ahead? Yes. Wrap and chill for up to 24 hours. If it firms up too much, let it sit at room temp for 10 to 15 minutes and stir once before shaping.
Do these freeze well? Absolutely. Freeze baked cookies without glaze up to 2 months. Thaw at room temp, then glaze and decorate the day you serve.
What if I don’t like anise? Skip it. Vanilla with lemon or orange zest is classic and loved by everyone. Almond extract is another safe, cozy option.
Why are my cookies dry? Likely overbaked. Pull them when they’re just set and lightly colored on the bottom. A gentle bake keeps them tender.
How long do they stay fresh? About 4 to 5 days in an airtight container at room temperature. They often taste even better on day two as the glaze settles.
Ready to Bake and Share Some Joy
There’s something quietly special about baking Deliciously Festive Traditional Italian Christmas Cookies. The dough is simple, the glaze is quick, and the result feels like a little celebration in every bite. If you want more inspiration after your first batch, peek at a few festive ideas like tree-shaped cookies or candy bark, or explore a trusted collection such as Our Favorite Traditional Italian Christmas Cookie Recipes – Mangia …. However you decorate, this is the kind of cookie that makes people linger around the plate and smile. You’ve got this, and I can’t wait for you to share a batch with someone who needs a little holiday magic.
Traditional Italian Christmas Cookies
Ingredients
Method
- In a large bowl, cream softened butter with sugar until pale and fluffy, or whisk oil with sugar until glossy.
- Beat in eggs one at a time until smooth.
- Add vanilla and your choice of lemon or orange zest.
- In another bowl, whisk together flour, baking powder, and salt.
- Stir dry ingredients into the wet ingredients in two additions to form a soft, slightly tacky dough.
- Chill the dough for 20 to 30 minutes to help with shaping.
- Preheat oven to 350°F (175°C).
- Pinch off small pieces of dough and shape into 1-inch balls or small ropes.
- Place cookies on a parchment-lined baking sheet with space in between.
- Bake until the bottoms are lightly golden and the tops are set, about 10-12 minutes.
- While cookies cool, mix together powdered sugar with milk and vanilla or lemon juice until thick yet pourable.
- Dip warm cookies face-down into the glaze or spoon glaze on top, then sprinkle immediately.
- Let cookies dry at room temperature.
