Italian Christmas Cookies
These soft, tender, and beautifully decorated Italian Christmas cookies bring the warmth and tradition of an Italian holiday kitchen right to your home. Passed down through generations, this recipe creates perfect cookies that balance sweet almond flavor with delicate texture.
Easy Italian Christmas Cookies Recipe
The magic of the holiday season comes alive with these authentic Italian Christmas cookies, known in Italy as “biscotti natalizi.” These beloved treats have graced holiday tables for generations, combining simple ingredients into something truly special. What makes these cookies a Christmas tradition in Italian homes is their versatility and the love baked into each batch. Whether you’re creating memories with family or sharing homemade gifts with friends, these cookies carry the essence of Italian holiday hospitality.
THIS RECIPE:
- Creates 36-48 soft, cake-like cookies with delicate almond flavor
- Requires just 15 minutes of prep time using basic pantry ingredients
- Features a signature glossy anise-flavored glaze and festive sprinkles
- Can be customized with various flavorings and decorations
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10-12 minutes |
| Total Time | 35 minutes (plus cooling) |
| Servings | 36-48 cookies |
| Yield | Approximately 3-4 dozen cookies |
These Italian Christmas cookies are remarkably simple to make yet impressive to serve. The soft, cake-like texture pairs perfectly with the sweet glaze, creating a not-too-sweet treat that appeals to everyone from children to grandparents. Even if you’re new to baking, you’ll find this recipe approachable and forgiving, while experienced bakers will appreciate the canvas it provides for creative decorating.
Ingredients for Italian Christmas Cookies
The quality of ingredients makes all the difference in these traditional Italian Christmas cookies. For authentic flavor, select fresh, high-quality components, especially for the key flavorings that define these holiday treats.
For the Cookies:
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- ½ cup whole milk, room temperature
For the Glaze:
- 3 cups powdered sugar, sifted
- ¼ cup whole milk
- 1 teaspoon anise extract (or vanilla extract for a simpler flavor)
- 1 tablespoon light corn syrup (for shine)
- Assorted holiday sprinkles or nonpareils
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Flour | 4 cups all-purpose | Use unbleached flour for better flavor; weigh for accuracy (500g) |
| Butter | 1 cup (2 sticks) | Choose European-style butter for higher fat content and richer flavor |
| Flavorings | 2 tsp vanilla, 1 tsp almond | Use pure extracts rather than imitation for authentic taste |
| Eggs | 4 large | Farm-fresh eggs at room temperature incorporate better |
| Milk | ½ cup whole | Full-fat milk adds necessary richness; avoid substituting low-fat options |
| Sprinkles | As needed for decorating | Choose traditional nonpareils in red and green for authentic look |
How to Make Italian Christmas Cookies
Creating perfect Italian Christmas cookies involves a simple mixing method followed by careful shaping and baking. The process is straightforward, but attention to detail at each stage ensures the classic soft, cake-like texture these cookies are known for.
Prepare your workspace: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Gather all ingredients at room temperature for best results.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This incorporates air for a lighter texture.
Add eggs and flavorings: Beat in the eggs one at a time, incorporating each fully before adding the next. Add the vanilla and almond extracts, mixing until combined. The mixture may look slightly curdled, which is normal.
Incorporate dry ingredients: On low speed, gradually add the flour mixture alternating with milk, beginning and ending with flour (flour-milk-flour-milk-flour). Mix just until combined – overmixing will develop gluten and toughen the cookies.
Shape the cookies: Using a small cookie scoop (about 1 tablespoon), scoop dough and roll into 1-inch balls between your palms. For traditional shapes, roll into 3-inch logs and form into knots, circles, or “S” shapes.
Bake: Place cookies on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes until bottoms are lightly golden but tops remain pale. The cookies should not brown on top.
Cool completely: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
Prepare the glaze: In a medium bowl, whisk together powdered sugar, milk, extract, and corn syrup until smooth. The glaze should be thick but pourable – adjust with more milk or sugar if needed.
Glaze and decorate: Dip the top of each cookie into the glaze, allowing excess to drip off. Place on wire racks and immediately add sprinkles before the glaze sets.
Set the glaze: Allow cookies to rest undisturbed for at least 2 hours until the glaze hardens completely before storing.
Tips for Making Italian Christmas Cookies
Expert Advice for Perfect Results:
- Measure flour by spooning into measuring cups and leveling off for proper consistency
- Handle the dough minimally to maintain tenderness – avoid overworking
- Chill the dough for 30 minutes if it feels too soft to shape properly
- Create uniform cookie sizes for even baking using a cookie scoop
| Technique | Recommendation |
|---|---|
| Mixing | Use paddle attachment on medium-low speed to avoid incorporating too much air |
| Shaping | Lightly flour hands to prevent sticking when rolling cookie shapes |
| Baking | Rotate pans halfway through baking for even color and texture |
| Glazing | Set up a glazing station with racks over parchment to catch drips |
For the signature soft texture, be careful not to overbake these cookies. They should remain pale on top with just a hint of golden color on the bottoms. The centers will be soft and cake-like, while the outside offers a slight resistance when bitten.
Pro tip: For the most traditional flavor, add ¼ teaspoon of freshly grated lemon or orange zest to the cookie dough. This subtle citrus note is authentic to many Italian family recipes and brightens the almond flavor beautifully.
Make-Ahead Instructions
These Italian Christmas cookies are perfect for holiday preparation because they can be made well in advance of your celebrations.
Cookie Dough:
- Prepare the dough up to 3 days ahead and refrigerate in an airtight container
- When ready to bake, allow the dough to come to room temperature for about 30 minutes for easier handling
- The chilled dough may need to be kneaded briefly to soften before shaping
Shaped Unbaked Cookies:
- Form cookies and place on parchment-lined baking sheets
- Freeze until solid (about 2 hours), then transfer to freezer bags
- Store frozen for up to 1 month
- Bake directly from frozen, adding 2-3 minutes to the baking time
Baked Unglazed Cookies:
- Bake and cool cookies completely
- Store in airtight containers with parchment between layers for up to 1 week
- Glaze and decorate within 24 hours of serving for the freshest presentation
Pro tip: If making these for holiday gifts, bake the cookies ahead but apply the fresh glaze just before packaging for the most beautiful appearance.
Storing Leftovers
Proper storage ensures these Italian Christmas cookies maintain their delightful texture and flavor throughout the holiday season.
For maximum freshness, store glazed cookies in a single layer in airtight containers at room temperature, placing pieces of parchment paper between layers to prevent sticking. The cookies will stay fresh for up to 7 days when properly stored away from heat and moisture.
If you notice the cookies beginning to harden, place a piece of bread in the container – the cookies will absorb moisture from the bread and soften again. Replace the bread if it becomes dried out.
Never refrigerate these cookies, as the cold air will dry them out and affect their texture. Instead, keep them in a cool, dry place away from direct sunlight, which could cause the glaze to become sticky.
Freezing Italian Christmas Cookies
These Italian Christmas cookies freeze beautifully, allowing you to prepare weeks ahead of holiday gatherings.
For best results when freezing:
- Allow cookies to cool completely and let the glaze harden fully (at least 4 hours) before freezing
- Layer cookies between sheets of parchment or wax paper in airtight, freezer-safe containers
- For additional protection, place the container inside a freezer bag, removing as much air as possible
- Label with the date and freeze for up to 3 months
To thaw frozen cookies:
- Remove from the freezer and keep the container sealed
- Allow to thaw at room temperature for about 2 hours
- Once thawed, open the container to prevent condensation from making the cookies soggy
Pro tip: If freezing unglazed cookies, apply the glaze after thawing for the freshest appearance. The glazed cookies freeze well, but the sprinkles may bleed color slightly when thawed.
Serving Suggestions
Present your Italian Christmas cookies as the centerpiece of your holiday dessert tradition with these elegant serving ideas:
Create a stunning Christmas cookie platter by arranging these cookies alongside other Italian favorites like biscotti, amaretti, and pizzelle. The variety of shapes, colors, and textures makes for an impressive display that invites guests to sample multiple treats.
For an authentic Italian experience, serve these cookies with:
- Espresso or cappuccino for afternoon gatherings
- Vin Santo (Italian dessert wine) for adults after dinner
- Hot chocolate with whipped cream for a family-friendly option
- Anisette liqueur for a complementary flavor pairing
These cookies shine at room temperature when their texture is at its best—soft, tender, and cake-like. Arrange them on a tiered stand decorated with sprigs of fresh rosemary and small ornaments for a festive holiday centerpiece that celebrates Italian tradition.
Pro tip: In Italy, these cookies are often served alongside a bowl of fresh seasonal fruits like clementines and persimmons, creating a beautiful balance of sweet treats and refreshing fruit.
FAQ
Can I make Italian Christmas cookies without almond extract?
Yes, you can substitute additional vanilla extract or use lemon extract for a different but equally delicious flavor profile. Some Italian families also use anise extract for a more traditional licorice-like flavor that’s common in Italian baking.
Why did my cookies spread too much during baking?
Spreading usually occurs when the butter is too warm or there’s not enough flour in the dough. Make sure your butter is softened but still cool to the touch, and that you’ve measured the flour correctly. If your dough seems too soft, refrigerate it for 30 minutes before shaping and baking.
Can I use almond flour to make these Italian Christmas cookies gluten-free?
A straight substitution won’t work because these cookies rely on the structure of wheat flour. For a gluten-free version, use a high-quality cup-for-cup gluten-free flour blend that contains xanthan gum, and add ¼ teaspoon almond extract for enhanced flavor.
How far in advance can I make Italian Christmas cookies for a holiday gathering?
You can make and glaze these cookies up to one week in advance if stored properly in airtight containers at room temperature. For longer storage, freeze the cookies for up to 3 months and thaw 24 hours before serving.
My glaze is too thick/thin – how do I fix it?
For the perfect consistency, the glaze should coat the back of a spoon and slowly drip off. If too thick, add milk a teaspoon at a time. If too thin, add more powdered sugar a tablespoon at a time until you reach the desired consistency.
