These soft, tender Italian Christmas Cookies are a festive classic—pillowy vanilla-anise cookies dipped in a sweet, glossy icing and finished with colorful holiday nonpareils. They’re the kind of old-fashioned holiday cookie everyone remembers from childhood: simple, melt-in-your-mouth, and endlessly nostalgic.
What makes these cookies so special is their texture: light, cakey centers with just a hint of sweetness, balanced beautifully by the sugary glaze on top. Whether you grew up eating Italian cookies during the holidays or you’re discovering them for the first time, this recipe delivers bakery-perfect results with very little effort.
They’re ideal for Christmas cookie platters, holiday cookie exchange parties, teacher gifts, and any December celebration. And since the dough is easy to mix and roll, they’re also a great cookie to make with kids—sprinkles and all. The best part is that you can make them any time of year and use rainbow nonpareils instead!
Why You’ll Love These Italian Christmas Cookies
- They are soft and cakey, and they have a signature texture that’s light, tender, and not overly sweet.
- They have that classic Italian flavor- vanilla + anise extract creates a warm, authentic holiday taste.
- These are easy-to-decorate cookies! Just dip, sprinkle, and let them set—no piping bags required. They remind me of Italian-style Christmas Lofthouse Cookies.
- They’re perfect for gifting. They stay soft for days and pack beautifully.
- They’re a Christmas tradition- they often show up on festive trays full of a variety of Christmas cookies.
What You’ll Need
For the Cookies
- All-purpose flour and baking powder: Gives the cookies their signature cakey lift.
- Butter and sugar: Creates that soft, melt-in-your-mouth crumb (like Christmas shortbread cookies!)
- Eggs: Add richness and structure.
- Vanilla and anise extracts: Classic Italian cookie flavor—warm, aromatic, unforgettable.
For the Glaze
- Rainbow nonpareils: Traditional decoration (red and green for a Christmas version).
- Powdered sugar + milk: Makes a smooth, shiny icing.
- A touch of anise extract: Enhances the flavor without overwhelming.
How to Make Italian Christmas Cookies
Here’s an overview before you jump to the recipe card:
- Mix the Dough: Cream the butter and sugar until smooth, then mix in the eggs and extracts. Add the dry ingredients and blend just until a soft dough forms.
- Shape and Bake: Roll the dough into 1-inch balls, place them on parchment, and gently flatten the tops. Bake just until lightly golden around the edges.
- Glaze: Dip cooled cookies into a simple powdered-sugar icing and sprinkle immediately with nonpareils.
- Set: Allow the glaze to dry completely before storing.
Recipe Tips
- Don’t overbake. Remove them when the bottoms are just lightly golden—they should stay soft.
- Use fresh anise extract. Old extract loses flavor and won’t deliver that classic Italian bakery taste.
- Dip while they’re cool. Warm cookies absorb glaze and get soggy.
- Add sprinkles immediately. The icing sets quickly.
- Let them dry fully before storing. This keeps the icing smooth and prevents sticking.
- Make-ahead: Bake a day ahead and glaze right before serving for best texture.
- How to store: Store in an airtight container at room temperature for up to 5 days (with waxed paper between layers).
- Freezing instructions: Freeze un-iced cookies for up to 2 months. Thaw and glaze fresh.
Flavor Variations
Try these fun twists:
- Lemon: Swap anise extract for lemon extract and add zest. They’ll be similar to my lemon ricotta cookies.
- Almond: Replace anise with almond extract. And you might also like my almond cream cheese snowball cookies.
- Vanilla-only: Use vanilla for a milder, kid-friendly cookie.
- Glaze color: Tint the icing pastel pink, green, or white for holiday flair.
What to Serve With Italian Christmas Cookies
These pair perfectly with:
- Hot chocolate
- Espresso
- Peppermint latte
- Holiday dessert trays
- Christmas brunch
They’re also stunning in cookie exchange boxes since they hold their shape beautifully.
Note from RecipeGirl
“I always say these cookies are edible Christmas cheer. They pack beautifully, stay soft for days, and look like they came straight from a festive Italian bakery. Perfect for gifting, sharing, and nibbling while wrapping presents. Make a batch and spread the joy!” -RecipeGirl
Italian Christmas Cookies
Ingredients
COOKIES:
- 3 cups all purpose flour
- 3 teaspoons baking powder
- ½ cup (1 stick) salted butter, at room temperature
- ½ cup granulated white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
ICING:
- 2 cups powdered sugar
- 3 tablespoons milk
- ½ teaspoon anise extract
- nonpareils (rainbow or holiday colors)
Instructions
- Preheat the oven to 350℉. Line baking sheets with parchment paper.
MAKE THE COOKIES:
- In a medium bowl, whisk together the flour and baking powder.
- In a large bowl, use an electric mixer to combine the butter and sugar until smooth and creamy. Beat in the eggs, one at a time. Then beat in the extracts. Stir in the dry ingredients until well-blended.
- Roll dough into 1-inch balls and place on the baking sheet, 2-inches apart. Flatten each ball just slightly with the palm of your hand. Bake for 8 to 10 minutes, until golden around the edges. Remove from the oven and let the cookies cool on a rack.
ADD THE ICING:
- In a medium bowl, whisk together the powdered sugar, milk and anise extract. Dip the tops of the cooled cookies in the icing, and set back on the wire rack. Sprinkle with nonpareils. Let them cool completely. Store in a sealed container, with pieces of waxed paper between layers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
