Christmas Italian Cookies
Updated
Updated
These Christmas Italian Cookies bake up with the most tender, melt-in-your-mouth texture. They’re lightly flavored with almond, dipped in a simple icing, and finished with red and green sprinkles. I love how festive they look on my holiday cookie platter—pretty, cheerful, and always the first to disappear.
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Easy Christmas Italian Cookies Recipe
Also called Italian Wedding Cookies, Italian Almond Cookies, or even Anise Cookies, these classic Italian cookies are always such a treat for me—they’re simple, nostalgic, and so delicious every time.
Unlike my sugar cookies, which need to be rolled out and cut with cookie cutters (fun, but definitely more work!), these Christmas Italian Cookies are much easier. I just scoop the dough into little balls and drop them onto the baking sheet. The dough itself is only mildly sweet, which I love, because the icing adds the perfect touch of sweetness on top. They bake up pillowy-soft and tender, and honestly, they practically melt in my mouth.
Christmas Italian Cookies
Ingredients
For the Cookie Dough
- 3 cups all-purpose flour, spooned and leveled
- 3 tsp baking powder
- ⅛ tsp salt
- ¾ cup shortening
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp almond extract
For the Icing
- 2½ cups powdered sugar
- 3-4 tbsp whole milk
- 1½ tbsp light corn syrup
- ½ tsp almond extract
- pinch of salt
- sprinkles or nonpareils
Instructions
- Preheat the oven to 400°F. Line baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking powder, and salt.
- In a large bowl with an electric mixer, beat shortening and sugar together until light and fluffy. Add in eggs and almond extract. Gradually add in the flour mixture until combined.
- Using a cookie scoop for uniformity and consistent baking, shape dough into 1½ inch sized balls. Place on baking sheets at least 1-inch apart (do not flatten.) The balls of dough should be completely smooth to reduce the amount of cracking during baking.
- Bake for 8-10 minutes or until the bottoms are just slightly golden brown. Remove from oven and transfer to wire racks to cool completely before icing.
- For the Icing: in a small bowl, combine the powdered sugar, milk, corn syrup, almond extract, and salt until smooth (add more powdered sugar if it's too thin or more milk if it's too thick. It should be thick, but drizzling consistency.)
- Dip the tops of cookies in the icing; allow excess to drip off. Place back on the parchment paper and top with the nonpareils; let stand until completely set and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Christmas Italian Cookies Step by Step
Get the oven going and prep the baking sheets: Preheat the oven to 400°F and line the baking sheets with parchment paper so the cookies don’t stick.
Combine the dry ingredients: Whisk 3 cups flour, 3 tsp baking powder, and ⅛ tsp salt together in a bowl.
Cream the sugar: Beat together ¾ cup shortening and ¾ cup sugar until light and fluffy. Add in 3 eggs and 1 tsp almond extract. Gradually, stir in the flour mixture.
Form the dough and bake: Using a cookie scoop, shape the dough into 1½ inch sized balls and place them on the parchment-lined baking sheets at least 1 inch apart. Do not flatten the dough.
Bake at 400°F for 8-10 minutes or until the bottoms are just slightly golden brown. Remove from the oven and transfer to wire racks to cool completely.
Make the icing: Combine 2½ cups powdered sugar, 3-4 tbsp whole milk, 1½ tbsp light corn syrup, ½ tsp almond extract, and a pinch of salt in a bowl and mix until smooth. Stir in more powdered sugar if you find it is too thin, or add more milk to thin it out. You want the icing to be of drizzling consistency but not too thick.
Ice the cookies: Dip the tops of cookies in the icing, allowing any excess to drip off.
Sprinkle with nonpareils: Place the cookies back on the parchment paper and top with the nonpareils before they dry; let stand until completely set and enjoy!
Recipe Variations
- Use a different flavor extract. Use anise, almond, vanilla, lemon, or orange flavored extract, depending on your taste preference.
- Add-ins. Mix in a ¼ cup mini chocolate chips or ¼ cup finely chopped almonds.
- Change the color of the icing. Add food dye to the icing to suit your occasion.
- Try sprinkles. Top the icing with sprinkles and change up the colors to match your holiday.
Serving Suggestions
I like making these cookies for my holiday cookie platter, along with a batch of colorful spritz cookies, classic gingerbread cookies, and these adorable reindeer Ritz cracker cookies.
How to Store
The cookies can be stored in an airtight container at room temperature for up to 5 days.
Freeze the cookies, without the glaze, in an airtight container for up to 2 months. Thaw completely and add the glaze the day you serve them.
The raw cookie dough can be frozen in balls for up to 2 months. Just thaw them overnight in a refrigerator and bake them as stated in this recipe.
I want you to know you are my default recipe site. I look no where else! I have made so many things! Love all of them. I found you on TikTok. Thanks so much!
Just made these this morning and can tell they will be my husbands new fav! I used anise and doubled it. Topped it with gold sugar sprinkles and came out so good and very pretty. Happy HolidaysAmy
Just made these this morning and so easy. I doubled the Anise in the batter and the icing. They will certainly be my husbands new fav! Can’t wait to try them with the Almond. Thanks Amy and Happy
Just made these this morning and they were so easy. I doubled the Anise in the batter and icing. I can tell they will be my husbands new fav! Thanks and Happy Holidays Amy
Best sprinkle cookies ever! I do half vanilla/half almond extract and they are perfect for my family. Extra sprinkles, of course!
I am a licorice lover! Imade these last Christmas. These were delicious and the perfect size. Love, love,love! PS they are also good with almond extract.