These Italian Christmas Cookies are soft, fluffy, and covered in a sweet, vanilla glaze with a touch of festive sprinkles. They’re a holiday favorite that will brighten any dessert table with their delicate flavor and decorative appearance. Perfect for sharing with friends and family during the festive season!
Why You’ll Love These Italian Christmas Cookies :
These cookies are light, tender, and have just the right amount of sweetness, making them a perfect treat for holiday gatherings or cozy winter nights. The simple vanilla glaze paired with the colorful nonpareil sprinkles makes them look beautiful and festive, perfect for adding a touch of joy to your dessert spread.
“These cookies bring the taste of Christmas with every bite. Soft, fluffy, and beautifully glazed—they’re a tradition worth keeping.”
Ingredients You’ll Need for Italian Christmas Cookies :
Cookie Dough:
- 4 eggs: Adds moisture and structure.
- 1 cup granulated sugar: Sweetens the dough.
- 1/2 cup unsalted butter, softened: Creates a tender crumb.
- 2 teaspoons vanilla extract (or almond extract): Adds flavor.
- 3 1/2 cups all-purpose flour: Forms the base of the dough.
- 4 teaspoons baking powder: Ensures the cookies are soft and fluffy.
Glaze:
- 2 cups powdered sugar: Forms the base of the glaze.
- 1/2 teaspoon vanilla extract: Adds flavor to the glaze.
- 3 tablespoons milk (or more if needed): Adjusts the consistency of the glaze.
- Nonpareil sprinkles: For festive decoration.
Step-by-Step Guide to Making Italian Christmas Cookies :
Step 1: Prepare the Dough
In a bowl, whisk together the flour and baking powder, then set aside.
In a large mixing bowl, cream the softened butter, vanilla extract, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually add the flour mixture and mix until just combined.
Knead the dough until it’s firm and not sticky, adding more flour if necessary. Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
“Chilling the dough helps it firm up and makes shaping easier, so don’t skip this step!”
Step 2: Shape the Cookies
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
To shape the cookies, roll small pieces of dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. For a more decorative look, roll the dough into 6-inch strips (about 1/3-1/2 inch thick), pinch one edge, and twirl it into a circle, tucking the end under.
Step 3: Bake
Bake the cookies for 8-10 minutes, until the bottoms are lightly browned but the tops remain light. Remove from the oven and transfer the cookies to a wire rack to cool completely before glazing.
“The cookies should stay pale on top to maintain their soft texture, so watch them carefully as they bake.”
Step 4: Make the Glaze
In a bowl, combine powdered sugar, vanilla extract, and milk. Mix until smooth. The glaze should be thick but runny enough to coat the tops of the cookies. Adjust the consistency by adding more milk or powdered sugar as needed.
Step 5: Glaze and Decorate
Dip the tops of the cooled cookies into the glaze, allowing the excess to drip back into the bowl. Place the glazed cookies on a cooling rack and sprinkle with nonpareil sprinkles while the glaze is still wet. Let the glaze set for 30-60 minutes.
Notes, Substitutions, and Variations :
- Flavor Variations: Swap the vanilla extract for almond extract or lemon zest for a different flavor profile.
- Toppings: Experiment with other toppings like shredded coconut, colored sugar, or edible glitter.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Make Ahead: Prepare the dough in advance and refrigerate for up to 2 days before baking.
Frequently Asked Questions :
Q: Can I freeze these cookies?
A: Yes! Freeze the unglazed cookies in an airtight container for up to 3 months. Glaze and decorate after thawing for the best results.
Q: Can I use almond flour instead of all-purpose flour?
A: It’s best to stick with all-purpose flour for the right texture. Almond flour will make the cookies denser and alter the structure.
Q: How can I prevent the dough from being too sticky?
A: If the dough is sticky, gradually add more flour, a tablespoon at a time, until it becomes manageable.
Serving Suggestions for Italian Christmas Cookies :
These Italian Christmas Cookies are perfect for:
- Holiday Platters: Add them to a mix of cookies for a beautiful and festive display.
- Gifting: Wrap them in decorative boxes or tins for holiday gifts.
- Coffee or Tea Time: Enjoy with a warm drink for a cozy treat.
“Pair these cookies with a hot cup of espresso or a frothy cappuccino for an authentic Italian experience.”
Why You’ll Love Making Italian Christmas Cookies :
These Italian Christmas Cookies are fun and easy to make, perfect for holiday baking with family or friends. The simple ingredients and steps make them accessible to bakers of all levels, and the delightful combination of the soft cookie base with the sweet glaze and sprinkles is a guaranteed crowd-pleaser.
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Italian Christmas Cookies
Enjoy these Italian Christmas Cookies with your loved ones and make them part of your holiday traditions!
Ingredients
- Cookie Dough:
- 4 eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla or almond extract
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- Glaze:
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons milk (or more if needed)
- Nonpareil sprinkles
Instructions
Notes
- Use room-temperature butter for a smooth, even dough. To soften butter quickly, cut it into smaller pieces and let it sit at room temperature for about 15-20 minutes
- Once you add the ingredients mix just until combined. Overmixing can lead to dense, tough cookies, which is not ideal for soft Italian Christmas cookies.
- Do not skip chilling the dough. It makes it easier to handle and shape the dough. This also helps the cookies keep their shape while baking.
- Decorating warm cookies can cause the icing to melt or the decorations to slide off.
- Store cookies in an airtight container at room temperature for up to a week. You can freeze baked cookies for up to 3 months. Thaw them at room temperature before serving. It is best to freeze them without the glaze and decoration.