Easy Italian Christmas Cookies – Soft, Glazed, and Festive

Italian Christmas cookies are the kind of treat that make a home feel warm and festive with almost no effort. These cookies are soft, lightly sweet, and covered in a simple glaze that sets with cheerful sprinkles. They’re perfect for holiday trays, gifting, or a quick bake with kids.

The dough comes together in one bowl, and the flavor is cozy without being heavy. If you’re looking for an easy holiday cookie that feels special but won’t keep you in the kitchen all day, this is it.

Why This Recipe Works

These cookies are known for being tender and cake-like, thanks to a simple dough that uses butter, eggs, and a touch of milk. A hint of almond or anise extract gives them that unmistakable Italian bakery aroma without being overpowering.

The glaze is just powdered sugar and milk, so it sets quickly and won’t stay sticky. The dough is forgiving and not fussy—no chilling required. They bake fast, hold their shape, and take well to any sprinkles you love.

Shopping List

• All-purpose flour – the base of the dough
• Baking powder – for lift and softness
• Fine salt – just a pinch to balance sweetness
• Unsalted butter – softened to room temperature
• Granulated sugar – for sweetness and structure
• Large eggs – room temperature for best mixing
• Milk – just a splash in the dough and the glaze
• Vanilla extract – classic flavor
• Almond extract or anise extract – choose one for that Italian twist
• Powdered sugar – for the glaze
• Sprinkles – nonpareils or jimmies for decoration
• Optional lemon zest – brightens the flavor

How to Make It

1. Preheat and prep: Heat your oven to 350°F (175°C).

   Line two baking sheets with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat 1/2 cup unsalted butter (softened) with 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes. This step helps create that soft, cake-like crumb.
4. Add eggs and flavor: Beat in 3 large eggs, one at a time, mixing well after each.

   Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond or anise extract. Add 1 teaspoon lemon zest if using.

5. Bring the dough together: Add the dry ingredients in two additions, mixing on low. Add 2–3 tablespoons milk, just enough to form a soft, slightly sticky dough that holds together.
6. Shape: Lightly flour your hands.

   Scoop 1-tablespoon portions and roll into smooth balls. For a traditional look, you can also roll ropes and form small knots. Place on the prepared sheets, spacing about 2 inches apart.

7. Bake: Bake for 9–11 minutes, until the bottoms are lightly golden and the tops look set.

   They should stay pale on top. Do not overbake or they’ll dry out.

8. Cool: Let cookies rest on the sheet for 3 minutes, then transfer to a rack to cool completely. They should be cool before glazing.
9. Make the glaze: In a bowl, whisk 2 cups powdered sugar with 3–4 tablespoons milk and 1/2 teaspoon vanilla or almond/anise extract.

   The consistency should be thick but pourable. If it’s too thick, add milk by the teaspoon; too thin, add more powdered sugar.

10. Glaze and decorate: Dip the tops of the cookies into the glaze, let excess drip off, and set back on the rack. Add sprinkles right away before the glaze sets.

    The glaze will firm up in 20–30 minutes.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers to protect the glaze. For longer storage, freeze the cookies unglazed for up to 2 months; thaw at room temperature, then glaze and decorate.

You can also freeze fully glazed cookies—just know the sprinkles may dull slightly. Keep them away from heat and humidity so the glaze stays set.

Benefits of This Recipe

• Quick and simple: No chilling, special tools, or complicated steps.
• Kid-friendly: Rolling, dipping, and sprinkling are fun for helpers of all ages.
• Festive look: The white glaze with rainbow nonpareils feels instantly holiday-ready.
• Customizable flavor: Choose vanilla, almond, anise, or a mix. Lemon zest adds a fresh note.
• Great for gifting: They hold their shape, travel well, and stack neatly in tins.

What Not to Do

• Don’t overbake: These cookies should be pale on top.

  Too much color means they’ll be dry.

• Don’t skip the flavor extract: Vanilla alone is nice, but almond or anise gives that classic Italian bakery touch.
• Don’t glaze warm cookies: The glaze will slide off and turn patchy.
• Don’t make the glaze too thin: A runny glaze won’t set properly and can soak in.
• Don’t pack them before the glaze dries: You’ll end up with smudged tops and stuck cookies.

Alternatives

• Citrus twist: Replace almond/anise with 1 teaspoon lemon extract and add extra lemon zest to the dough. Use a lemon juice glaze instead of milk for more zing.
• Chocolate glaze: Swap a few tablespoons of powdered sugar for cocoa powder and add a splash more milk. Top with chocolate jimmies.
• Gluten-free version: Use a 1:1 gluten-free flour blend that includes xanthan gum.

  Add an extra tablespoon of milk if the dough seems dry.

• Dairy-free: Use plant-based butter and non-dairy milk. Choose sprinkles that are dairy-free as well.
• Spice route: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, cozy profile.
• Nutty finish: Skip sprinkles and top with finely chopped toasted pistachios or almonds while the glaze is wet.

FAQ

Can I make the dough ahead?

Yes. Wrap the dough tightly and refrigerate for up to 24 hours.

Let it sit at room temperature for 15–20 minutes to soften slightly before shaping. If it feels too firm, work in a teaspoon of milk.

What’s the difference between almond and anise flavor?

Almond extract is sweet and nutty, similar to marzipan. Anise is aromatic and slightly licorice-like, very traditional in Italian cookies.

Both are delicious; if you’re unsure, use half almond and half vanilla for a balanced flavor.

How do I keep the cookies soft?

Measure flour correctly and avoid overbaking. Store in an airtight container with a small piece of bread or a marshmallow to help retain moisture. The glaze also seals in freshness.

Can I double the recipe?

Absolutely.

Double all ingredients and bake in batches. Keep shaped dough balls covered so they don’t dry out while waiting to go into the oven.

Why did my glaze stay tacky?

It was likely too thin or the room was humid. Whisk in more powdered sugar to thicken and let the cookies set in a cool, dry area.

You can also place them near a fan for faster setting.

Do I need a stand mixer?

No. A hand mixer works well, and you can mix by hand with a sturdy spatula. Just be sure to cream the butter and sugar thoroughly for the best texture.

What sprinkles should I use?

Nonpareils are classic and stick well to the glaze.

Jimmies work too and are softer to bite. Check that your sprinkles won’t bleed color if you’re storing the cookies for several days.

Can I shape them differently?

Yes. Roll ropes and tie small knots, or make short logs and press lightly with your palm for an oval shape.

Adjust baking time by a minute if shapes are larger.

How many cookies does this make?

Using 1-tablespoon portions, expect about 36 cookies. If you make larger shapes or knots, you’ll get fewer.

Can I add frosting instead of glaze?

You can, but a buttercream will be sweeter and won’t set as firmly. The classic sugar-milk glaze is traditional and better for stacking and sharing.

In Conclusion

These Easy Italian Christmas Cookies are simple, festive, and always a hit.

With a soft, tender crumb and a shiny glaze, they look bakery-perfect without the fuss. Keep the flavors classic or make them your own with citrus, chocolate, or spices. Bake a batch, add sprinkles, and you’re ready for any holiday moment—from cozy afternoons to gift exchanges and cookie swaps.