Traditional Italian Christmas Cookies

Italian Christmas Cookies are soft, buttery, fluffy and melt in your mouth delicious. Flavored with a hint of vanilla and a sweet glaze, these tasty treats are a perfect holiday treat. Take them to your next cookie exchange, party or just for fun occasion! These will be perfect on a plate along with some Christmas Gooey Butter Cookies, Christmas Crack and Snow Kiss Cookies for a festive dessert platter. Everyone will love these, and you’ll love how easy they are to make!

Easy Italian Christmas Cookies

These Italian cookies are often made with anise, which is a licorice flavor. Not everyone loves that flavor so I swapped it out for vanilla and topped it with an amazing almond glaze. They are fluffy and decadent and very festive. They are a great cookie for kids to help with. This recipe makes quite a big batch, which is perfect for gift giving and having enough to eat too. You can double the recipe if you need more and you can half the recipe if you’d like less. Perfect!

Ricotta cheese is the secret ingredient for moist tender cookies

Butter: Soften the butter but don’t melt it. Sugar White sugar not brown. Flour: All purpose flour or unbleached flour all work Baking Soda and Baking Powder: Raising agents for fluffiness Ricotta cheese Look for ricotta cheese with other Italian cheeses in the refrigerated section Eggs: Binder for the cookies Vanilla: Delicate flavor

Whipping Up Italian Christmas Cookies

These are quite easy to make, have to love that!

Almond Glaze Ingredients

Powdered Sugar: Base of the glaze Milk: Add slowly so not to make the glaze too runny. Almond Extract: Gives it the almond taste Sprinkles: Pick the color and style you desire

How to Glaze the Cookies

In a small bowl whisk together the powdered sugar, milk and almond extract till you get the desired consistency. Frost and sprinkle the cookies once cooled.

Tips and Variations

These are sure to please any crowd and with these tips and variations they’re a winner!

Glaze: Add a tablespoon of milk one at a time to get the desired consistency instead of all at once. You can make it thick or thin, it’s up to you. Sprinkles: Change the color of the sprinkles for the holiday, or occasion. Example Black and orange for Halloween or pink or blue for a baby shower. You can serve these cookies anytime of the year despite their title! Flavoring: These are very flexible cookies. Change out the vanilla extract for peppermint, almond, coconut, or any other flavoring and add a complimentary flavoring in the icing, orange, cocoa, etc. Don’t Over-bake These shouldn’t be brown on top. If you over bake them, they’ll be dry. Frost: If you glaze the cookies while slightly warm, the glaze can seep into the cookie, yum. Always decorate with your sprinkles right after you glaze so that they’ll stick. Scoop: If you have one use a cookie scoop so they are the same size, they’ll cook easier that way.

Storing Italian Cookies

You probably won’t be able to keep these around for too long, they’re just too fun to eat!

Storing: Let the cookies set for up to 24 hours before transferring to an airtight container to keep for up to a week. Letting them set up will keep the glaze from becoming wet and slimy. Freezing: You can freeze these unglazed once they’ve completely cooled or freeze them glazed. They’ll keep for up to 2 months in a freezer safe container or bag. Just remember freezing the cookies glazed could create the sprinkles to dissolve and the glaze to become melty when thawed. Glaze frozen cookies once thawed.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.