Italian Christmas Cookies

These Italian Christmas Cookies, also known as Anginetti, are a beloved holiday treat with a rich cultural tradition and a delightfully soft, cake-like texture. Lightly flavored with lemon or anise and topped with a simple sugar glaze and colorful holiday sprinkles, these cookies are perfect for festive cookie trays, holiday gifting, or adding a classic Italian touch to your seasonal baking.

Why You’ll Love This Recipe

These cookies are incredibly tender, lightly sweet, and easy to make in large batches—perfect for sharing during the holidays. Their melt-in-your-mouth texture and hint of citrus make them stand out on any dessert table. The simple vanilla glaze and festive sprinkles make them as visually charming as they are delicious. Whether you’re continuing a family tradition or starting a new one, this recipe is sure to become a seasonal favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:

• 3 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 1 cup granulated sugar
• 5 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon extract (or anise extract, if preferred)

For the Glaze:

• 2 cups powdered sugar
• 3–4 tbsp milk
• 1/2 tsp vanilla extract
• Holiday sprinkles, for decorating

Directions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, vegetable shortening, and sugar together until light and fluffy.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each. Stir in the vanilla and lemon (or anise) extract.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a soft, slightly sticky dough forms.
6. Shape Cookies: Using a tablespoon or cookie scoop, form dough into small balls and place them on the prepared baking sheets, spacing them slightly apart.
7. Bake: Bake for 10–12 minutes, or until the bottoms are just lightly golden. Do not overbake. Let cool completely on wire racks.
8. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. The glaze should be thick but pourable.
9. Dip and Decorate: Dip the tops of the cooled cookies into the glaze, letting the excess drip off. Immediately top with holiday sprinkles.
10. Set: Allow the glaze to set completely before storing the cookies in an airtight container.

Servings and timing

• Servings: 36 cookies
• Prep Time: 20 minutes
• Baking Time: 12 minutes
• Total Time: 32 minutes
• Calories: Approximately 145 kcal per cookie

Variations

• Flavor Swap: Use almond, orange, or anise extract for different flavor profiles.
• Colored Glaze: Tint the glaze with food coloring to match your holiday theme.
• Shape Options: Shape into small knots or rings for a traditional look.
• Non-Dairy: Use dairy-free butter and plant-based milk for a dairy-free version.
• Double Glaze: Let the first layer dry, then dip a second time for an extra-sweet coating.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies (without glaze) for up to 1 month. Thaw at room temperature and glaze before serving. These cookies do not require reheating and are best served at room temperature.

FAQs

Can I freeze Italian Christmas Cookies?

Yes, freeze the unglazed cookies in an airtight container for up to 1 month. Glaze after thawing for best results.

Can I use all butter instead of shortening?

Yes, but using half shortening helps maintain the soft, cake-like texture that makes these cookies special.

What does lemon extract add to the cookies?

Lemon extract gives a bright, citrusy flavor that balances the sweetness and adds a festive note. You can substitute with anise or almond for a traditional variation.

Can I use icing instead of glaze?

A powdered sugar glaze is preferred, but you can use royal icing for a firmer finish if desired.

Do I need to refrigerate the dough?

No, this dough does not require chilling and can be used immediately after mixing.

Why is my glaze too thin or too thick?

If the glaze is too thin, add more powdered sugar. If too thick, thin it out with a bit more milk, one teaspoon at a time.

What sprinkles should I use?

Use festive nonpareils or jimmies in red, green, white, or gold for a holiday touch. Pastels also work well for other occasions.

Can I make these cookies smaller or larger?

Yes, adjust the size as needed. Smaller cookies may bake a minute or two faster; larger ones may need a few minutes more.

Are these cookies sweet?

They are lightly sweet with a sugary glaze, making them perfect for pairing with coffee, tea, or hot cocoa.

Are these cookies soft or crisp?

They are soft and cake-like, not crisp or crunchy. The glaze adds a gentle crackle once it sets.

Conclusion

Italian Christmas Cookies (Anginetti) are a timeless holiday tradition that brings charm, flavor, and festivity to every cookie tray. Their soft, pillowy texture and hint of lemon or anise make them stand out among holiday sweets, while the simple glaze and cheerful sprinkles add visual appeal. Whether you’re baking for family, friends, or your own enjoyment, these cookies are a joyful reminder of the season’s sweetest moments.

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