It’s my favorite time of year again — Italian Christmas cookies season! Or, as most people know it, the holidays! Everyone has special Christmas cookies that define Christmas for them. While I love baking all types of cookies from November to December, this Italian Christmas cookies recipe is the dearest to my heart.
The smells of almond extract and fluffy flour, the light sugary icing — it all draws up memories of baking these Italian cookies in my Nonna’s kitchen as a child. For the holidays she used to make Italian wedding cookies, Italian fig cookies (aka cucidati), ricotta cookies, and amaretti cookies and so many more!
Turn on your favorite holiday soundtrack and let’s get baking!
What I Love About These Cookies
- Twenty minutes from start to finish
- Homey smells and delicious flavor
- Variations to please every palate
- Sprinkles galore!
Italian Christmas Cookies Ingredients
Cookies:
- All-Purpose Flour: I use Gold Medal All-Purpose Flour.
- Sugar: Granulated sugar.
- Milk: I use whole milk.
- Eggs: Large eggs at room temperature.
- Baking powder: Give the cookie some rise. Make sure your baking powder is fresh, or you cookies may turn out flat.
- Vegetable Oil: Any neutral flavored vegetable oil.
Glaze:
- Powdered Sugar: Be sure to sift before using.
- Almond Extract: This is the classic but you can switch it up if you’d like.
- Hot Water
Garnish
- Rainbow Nonpareil Sprinkles
Italian Christmas Cookies Recipe Notes
Italian Christmas Cookies. Sciamellis. Anginette. The name may differ from household to household, but the result is the same: a delicious holiday cookie!
- Baking: If you’ve ever had these cookies and thought they were unimpressive and dry, you’re in good company. But with this recipe, you can create the best version of this awesome cookie.
- Moist and tender, nothing like the dry, crunchy things you may have had in the past. Just make sure you watch your baking time closely.
- The secret to making these cookies and having a wonderful texture is not to overbake them! While that goes for all baked goods, it’s especially important with these babies!
- The tops should not brown. I try to cook them just until they lose their rawness. In my oven, 9 minutes comes out perfectly.
- Icing: The glaze part of my Italian Christmas cookies recipe is optional. If you want to cut back on the sweetness, skip it but remember, these cookies are not that sweet.
- I double glaze these. The first glaze seals them while they’re warm so they have a tender texture. When that cools slightly, I add a second layer of glaze and add the sprinkles.
- When I made the batch in the photos, I added the sprinkles while the cookies were still warm and the sprinkles melt just a little creating this kinda psychedelic look. My kids love them this way.
- I show how to make them the traditional way that is Nonna approved, in the video. Then they come out looking like they’re made in an Italian bakery.
- You’ll want to make sure to add the water into the glaze mixture slowly. You want to get the glaze nice and thick—aiming for that familiar opaque look on the cookie. If the glaze gets too thin it won’t be white.
- Shape: Some versions of traditional Italian Christmas cookies recipes have the shapes coiled or in cones.
- For my recipe, I have you shape the dough into rounded drop cookies due to my dough being a bit wetter than normal. This is how I learned to make them and I love the simplicity of them!
- I use a small cookie cream scoop to form each cookie. This helps to ensure uniformity in size, which is important because the baking time needs to be very precise.
- Remember, if these overbake they’ll be dry. Shaping them consistently enables you to also bake them evenly.
- Space Savers: Thanks to the lack of butter, my Italian Christmas cookies recipe makes a dough that doesn’t spread as much in the oven as other cookies. This means you can fit more cookies per sheet, thereby saving time and space!
- Extract the Flavor: My recipe uses almond extract, but don’t feel limited to that flavor! There are so many delicious variations: orange, peppermint, anise, rum, and more.
How To Make Italian Christmas Cookies
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Whisk together flour, baking powder, and sugar until combined. Make a well in the center and add oil, milk 1 tablespoon almond extract, and eggs. Using a sturdy wooden spoon, mix together until all ingredients are incorporated and smooth.
- Scoop up a one-inch ball of dough, and place on the prepared cookie sheet, with 1 inch between cookies. Slightly flatten tops.
- Bake for 8-10 minutes in the preheated oven until cookies are cooked.
- Make, glaze. Dip warm cookies in glaze, then set on a wire rack and allow to cool. Dip cookies in glaze a second time then sprinkle with rainbow nonpareil sprinkles immediately, while glaze is still wet. Allow to set completely on the rack.
Why Are My Italian Christmas Cookies Dry?
If your Italian Christmas cookies are dry there is only ONE reason. They’re over-baked! Remember, baking times are always approximate. Every single oven runs at different temperatures. Sadly, even if you have an oven thermometer, it can be seriously off. Honestly, even if you have it professionally calibrated! I learned this unfortunate fact from an appliance repairman.
What I generally do, when I’m testing or trying a new recipe, I take the suggested bake time and check the cookies 1 or 2 before they’re supposed to be done, for doneness. The more you bake, the better you will know how your own oven runs so you can adjust this or any other recipes accordingly!
This recipe is tried and true by generations of my husband’s family. It should NEVER have dry cookies. There are many comments confirming that fact on the site.
If this recipe is new to you, please bake one batch and taste them, when they’re completely cooled. If they’re dry, I promise your oven is running hot and you need to reduce the baking time!
Storing + Freezing + Make Ahead
- Room Temperature: They can be stored in an airtight container at room temperature for two to three weeks.
- How Long Can You Keep This In The Fridge? They will last 2 months in an airtight container in the refrigerator.
- Can You Freeze This? 8-12 months. When storing them in the freezer I would opt for storing them in 1 gallon resealable bags with as much air as possible removed.
- Food Safety: If you’d like more food safety info check out this article.
Serving Recommendations
After serving Christmas dinner, it’s time to bring out these cookies and serve them with a large, cold glass of milk or sip a glass of Apple Pie Moonshine or a cup of spiked hot chocolate!
More Italian Cookie Recipes
- Almond Crescent Cookies
- Italian Wedding Cookies
- Anise Cookies
- Pignoli Cookies
- Almond Biscotti Recipe
- Chocolate Biscotti
See all of my Christmas Cookie Recipes!
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Italian Christmas Cookies
Ingredients
Cookies:
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup whole milk
- 2 large eggs lightly beaten
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 1 tablespoon almond extract
Glaze:
- 3 cups powdered sugar
- 1 tablespoon almond extract
- 1 1/2 tablespoon hot water more as needed
Decorations:
- rainbow nonpareil sprinkles
Instructions
- Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper.
- Whisk together flour, baking powder, and sugar until combined. Make a well in the center and add oil, milk 1 tablespoon almond extract, and eggs. Using a sturdy wooden spoon, mix together until all ingredients are incorporated and smooth.
- Using a small cookie scoop, scoop up a one-inch ball of dough, and place on the prepared cookie sheet, with 1 inch between cookies. Slightly flatten tops. Bake for 8-10 minutes in the preheated oven until cookies are cooked. They will not brown.
- Meanwhile, make, glaze. In a small mixing bowl, whisk together powdered sugar, almond extract, and hot water until smooth. The glaze should remain thick like the consistency of molasses.
- Place a wire baking rack over a rimmed cookie sheet. Dip warm cookies in glaze, then set on a wire rack and allow to cool. Dip cookies in glaze a second time then sprinkle with rainbow nonpareil sprinkles immediately, while glaze is still wet. Allow to set completely on the rack.
Fans Also Made:
Notes
- Do not overbake. The tops should not brown.
- Add the water into the glaze mixture slowly. If the glaze gets too thin it won’t be white.
- I don't suggest using flavoring oils instead of extracts.
Nutrition
Rita Jamil says
Can you use Almond flour instead of all purpose flour?
Kathleen says
Hi, Rita. Yes you can, the ratio is 1:1. Kindly check out the tips on using almond flour in type2diabetes
Thank you!
Agnes Leandri-Taffuri says
Living in Tanzania where I am from I wanted to surprise my Italian husband with this recipe….he didn’t know about Italian Christmas cookies so I assume this recipe must be from the American/Italian:-) He loved it, we all did at home but I’d probably reduce the amount of the baking powder. When the cookies initially come out of the oven you can almost taste the baking powder but later on, it’s not as bad especially after adding the glaze on top but yet still I’d reduce the baking powder:-)
Kathleen says
Hi, Agnes! I’m glad you and your husband liked these cookies 🙂 We have some more Italian recipes you can try 🙂 Enjoy!
Julia says
These are so easy to make! We’re ready for Christmas 🙂 Thanks for your notes about the glaze!
Kathleen says
You’re so welcome, Julia! Enjoy!?
Cathy S. says
I am Italian and baking is my passion! I always enjoy trying out new recipes! In the description of this cookie it says they are buttery, yet butter is not an ingredient listed in either the dough or the glaze. Just wondering if I could sub butter for the oil — much prefer the taste of butter in a cookie!
Kathleen says
Hi Cathy. I totally agree that the flavor of butter is best. In these cookies, however, I encourage you to make them as they are written. They are one of my most popular cookies and the texture is just like a bakery cookie, I don’t miss the butter flavor in these at all.
angela says
HI Can I use lemon juice in the cookie ?
Kathleen says
Hi, Angela! Yes, you can add lemon juice 😀 You can also check out another Italian cookie, Lemon Ricotta Cookies, for inspo. Happy baking!
Samantha says
Hi Kathleen, my boyfriend and I just made these cookies. They came out great! 8 minutes was perfect in our oven. Next time I think I will add a tiny bit more sugar to the dough. Thank you again, these reminded me of my childhood growing up in NYC and spending Christmas with my big Italian family. Happy Holidays and wishing you great success!
Kathleen says
Thank you Samantha!!
Stacy says
Can you substitute almond milk?
Kathleen says
Stacy, I’m not sure. I hesitate to make that substitution because almond milk is a lot thinner than regular milk.
Julie says
How much lemon extract would I use in place of the almond extract for the cookie and glaze amounts?
Kathleen says
Hi Julie. I would use 2 teaspoons lemon extract in the cookies and omit it in the glaze opting for fresh lemon juice instead.
Theodora Terzian says
I never had these cookies ! My Nonna made the ricotta cheese with almond extract with confectioners sugar icing!
I am definitely going to make your recipe. God Bless our Nonna and mother’s teaching us these recipes.
Kathleen says
I hope you enjoy them, Theodora! Yes, God bless our Nonnas’ and Mothers’<3
Maureen says
Can this dough be shaped other than in a ball?
Kathleen says
Hi Maureen! I only make these as balls. This dough works best with the simple shape <3
Doris says
I made these today, I have used butter in the past, so much easier with the oil and the result just as good, I love them, not only for Christmas, any time I feel like baking, I will make them using your recipe, thanks for sharing, they will be my Easter cookies as well lol! They came out perfect….
Kathleen says
Yay! I’m so happy these worked better for you, Doris. I love this recipe all year long too. Just change the sprinkle colors!! <3
Valerie says
Kathleen, I made these cookies last year and they were absolutely delicious. I made them with lemon extract because the bakeries in the neighborhood I grew up in always flavored them with lemon, and they were my late mother’s favorite. I plan on making them tomorrow, but can’t decide on lemon or anise! Thanks for an outstanding recipe.
Kathleen says
Valerie, I’m so happy you enjoyed these cookies!
Camille Savia says
Can I use canola oil in this recipe?
Kathleen says
Hi Camille, Yes! It will work perfectly <3
Charlotte says
Why does recipe say anise extract and ingredients say almond. Which do i use
Kathleen says
Thanks so much for asking Charlotte! I’m sorry for the confusion. I’ve received a lot of feedback on these cookies since I originally posted. Traditionally they are flavored with anise or almond flavoring. Since most of my readers prefer the taste of almond extract, I wanted our recipe to reflect that. Sorry about the proofing error. I think it’s all fixed now <3
Charlotte Hyatt says
Why does ingredients day almond but directions day anise extraxt
Mary says
I’ve always used the recipe using Rigotta Cheese and almond in the cookies and vanilla in the frosting. I may have to try this one….looks good.
Kathleen says
Hi Mary! I hope you do. It’s a really different cookie. It’s lighter, airy, and tender. 🙂
Jan says
Please advise the amount of almond flavoring one should use. Please email me.
Kathleen says
Hi Jan. 1 Tablespoon in the cookies and 2 1/2 teaspoons in the glaze. <#
amy dunsmore says
The best I have ever made
Kathleen Smith says
Thanks so much, Amy!
Jane parker says
With non stick pans should I lower temperature to 350?
Kathleen Smith says
Hi Jane, yes!
Lataisha says
Ok so is it baking power or baking soda? Because in the ingredients it’s says 1 tablespoon baking powder but in the directions it says to whisk together flour, baking soda and sugar? I’m just a little confused and wanted to make sure I’m using the right ingredients.
Kathleen Smith says
Hi Lataisha. Sorry about that typo. It’s baking powder 🙂