These Traditional Italian Christmas Cookies bring together the soft, buttery texture of traditional Italian cookies with a vibrant holiday twist. Each cookie is elegantly shaped, glazed with a delicate vanilla icing, and sprinkled with festive cheer. Whether for gifting, cookie swaps, or enjoying with family, these treats will become a beloved holiday tradition!
Why You’ll Adore these Traditional Italian Christmas Cookies
- Beginner-Friendly: Easy to make with clear, step-by-step instructions.
- Customizable: Switch up flavors and decorations to match any occasion!
- Perfect for Gifting: Elegant presentation and delightful taste make these cookies a standout holiday gift.
- Make-Ahead Magic: These cookies stay fresh for days and freeze beautifully for stress-free holiday prep.
Tips for Success
- Soften Butter Quickly: Cut butter into small cubes and let sit at room temperature for 10–15 minutes.
- Prevent Sticky Dough: If the dough becomes sticky while shaping, lightly dust your hands with flour or spray them with nonstick cooking spray.
- Monitor Baking Time: These cookies bake quickly, so keep an eye on them to avoid overbaking.
- Cool Before Glazing: Ensure cookies are completely cool to prevent the glaze from melting.
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing: Freeze undecorated cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before glazing.
Creative Variations
- Flavor Twists: Substitute vanilla with lemon, orange, or anise extract.
- Colorful Glaze: Add food coloring to the glaze for a festive palette.
- Nutty Addition: Roll the dough in crushed almonds or pistachios before baking for added texture and flavor.
Frequently Asked Questions
Q: Can I make these cookies gluten-free?
A: Yes! Use a 1:1 gluten-free baking flour. The texture may be slightly different, but they will still taste delicious.
Q: What if I don’t have a piping bag for the glaze?
A: Simply dip the tops of the cookies into the glaze, or use a small spoon to drizzle it over.
Q: How do I keep the cookies soft?
A: Store them with a slice of bread in the container. The bread will help maintain their softness by retaining moisture.
Q: Can I make these vegan?
A: Substitute butter with plant-based margarine, eggs with a flaxseed or chia seed mixture, and milk with almond or oat milk for a vegan version.
Traditional Italian Christmas Cookies
Ingredients
For the Cookie Dough:
- 4 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter softened to room temperature
- 2 teaspoons vanilla or almond extract
- 3 ½ cups all-purpose flour
- 4 teaspoons baking powder
For the Glaze:
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 3 –4 tablespoons milk adjust for consistency
- Nonpareil sprinkles for decoration
Instructions
Prepare the Dough
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large mixing bowl, cream together the butter, sugar, and vanilla extract until light and fluffy.
- Add eggs one at a time, mixing well after each addition until fully incorporated.
- Gradually mix in the flour mixture until combined. Knead the dough gently until it becomes firm and no longer sticky. Avoid adding too much flour, as the dough will firm up after chilling.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Shape and Bake the Cookies
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- For round cookies, roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- For swirl cookies, roll a small piece of dough on a lightly floured surface into a 6-inch rope (about ⅓ to ½ inch thick). Pinch one end and gently twirl the rest of the rope around to form a circular shape. Tuck the end underneath the cookie.
- Arrange the shaped cookies on the baking sheets.
- Bake for 8–10 minutes, or until the bottoms are lightly golden while the tops remain pale.
- Remove from the oven and transfer cookies to a wire rack to cool completely before glazing.
Prepare the Glaze
- In a bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth and runny but thick enough to coat the cookies. Adjust with additional milk or powdered sugar as needed.
Decorate the Cookies
- Dip the tops of the cooled cookies into the glaze, allowing the excess to drip back into the bowl.
- Place the glazed cookies back on the wire rack and immediately sprinkle with nonpareil sprinkles while the glaze is still wet.
- Let the glaze dry completely for 30–60 minutes before serving or storing.
