In the chaos of holiday preparations—the wrapping, the decorating, the endless string of lights—there is one tradition that brings a quiet, delicious sense of ritual: Christmas cookie baking. And if there is one cookie that defines elegance, simplicity, and irresistible flavor, it is the classic Italian Christmas Cookie. These little snow-white treats, often known as Anginetti, Biscotti Regina, or simply Glazed Drop Cookies, are a must-have on every holiday platter.

Forget fussy cut-outs and complex techniques. This best Italian Christmas cookies recipe is designed to be straightforward and forgiving. It delivers a wonderfully soft, almost cake-like texture, bathed in a crisp, sweet almond or anise glaze and finished with those signature festive nonpareil sprinkles. It’s the kind of cookie that smells like a grandmother’s kitchen and disappears faster than you can say Buon Natale. Let’s bring a little authentic Italian charm and simplicity to your holiday kitchen this year.

Why These Italian Cookies Are the True Holiday MVP

There are hundreds of Christmas cookies recipes out there, but these Italian favorites rise above the rest, especially for busy home bakers.

The Soft, Pillowy Texture: Unlike crunchy biscotti or sturdy shortbread, these cookies are melt-in-your-mouth soft. This is achieved through a specific mixing and chilling process (more on that later!) that ensures they stay tender for days. They are delightfully fluffy—more cake than cookie.
Effortless Elegance: While they look beautiful and festive, the dough requires no rolling, stamping, or tedious decorating. You simply scoop, bake, and dip. The ease of the method is what makes this the best Italian Christmas cookies recipe for large-batch baking.
Signature Flavor: We rely on high-quality extracts—traditionally almond, vanilla, or anise—to give the cookies their distinct, aromatic profile. The flavor is clean, sweet, and perfectly complements the holidays.
Freezer-Friendly Flexibility: Holiday time demands make-ahead options. These cookies are perfect for prepping weeks in advance, allowing you to stockpile your cookie containers long before the main rush begins. They are ideal for any serious cookie exchange.

The Anatomy of a Perfect Italian Cookie

Achieving that signature soft texture and perfect glaze requires attention to a few simple, but crucial, techniques.

The Dough: Soft, Cake-Like Texture is Key

The Butter and Creaming: We start by creaming melted and cooled salted butter with sugar. While many cookies use softened butter, the slightly different structure created by melted butter is key to that dense, tender, cake-like center.
The Flour Measurement Secret: The single biggest mistake in any cookie recipe is improperly measuring flour. If you scoop your measuring cup directly into the flour bag, you compact it, adding too much. Always use the spoon and level method (spoon flour into the measuring cup, then level the top with a straight edge) to ensure your cookies aren’t dry and rock-hard.
The Overmixing Warning: Stop mixing the dough as soon as the flour is just combined. Overworking the dough develops gluten, which leads to tough, chewy cookies—the opposite of what we want for these soft Italian delights.

Flavor and Spices: The Italian Touch

Almond Extract: This is the most popular choice and delivers a gorgeous, subtle nutty aroma. It pairs perfectly with the sugary glaze.
Anise Extract: For a more traditional, pronounced Italian flavor, use anise extract. It has a mild licorice note that is a hallmark of many regional Italian cookies.
Vanilla or Lemon: If you prefer a simpler, cleaner taste, high-quality vanilla extract or fresh lemon zest/extract can be substituted entirely.

The Icing: Thick, White, and Crisp

Consistency is Crucial: The goal is a thick glaze that completely coats the back of a spoon but still drips slowly. It must not be too thin, or it will run off the cookies, and it must not be too thick, or it won’t settle smoothly.
The Milk Trick: Start with powdered (icing) sugar and add the liquid (milk or water) one tablespoon at a time, mixing until you hit the perfect consistency. It’s far easier to add more liquid than to remove it.
The Quick Dip: The cookies must be fully cooled before dipping! Dipping a warm cookie will cause the icing to melt and run.

Step-by-Step: Baking the Classic Italian Cookies

Follow these simple steps for perfect, festive results that will impress everyone at your next cookie exchange.

Preparation Time: 20-30 minutes
Chilling Time: 1 hour
Cooking Time: 8-10 minutes
Total Time: Approx. 1.5 hours (plus cooling)

Part 1: Preparing and Chilling the Dough

Cream and Blend: In a large mixing bowl, use an electric mixer to beat the melted and cooled salted butter until it becomes slightly light. Add the eggs, granulated sugar, and your chosen extract (almond, vanilla, or anise). Continue mixing until the ingredients are well combined. The mixture may look slightly chunky at this stage, which is normal.
Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour (spooned and leveled!) and baking powder.
Mix Gently: Gradually add the flour mixture to the wet ingredients. Mix on low speed until the ingredients are just combined. Stop immediately when no dry flour streaks remain to avoid overworking the dough.
Chill: Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This makes the sticky dough much easier to handle and improves the final texture.

Part 2: Baking and Cooling

Preheat and Scoop: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a small scoop or a tablespoon to measure the dough, then quickly roll it into balls (the dough will still be fairly sticky, but the chilling helps).
Bake: Place the rolled dough balls onto the parchment-lined baking sheet, spacing them about 1 inch apart. Bake for 8-10 minutes. The cookies should be set and the bottoms should be just lightly golden—do not overbake, or they will be dry.
Cool Completely: Transfer the baked cookies to a wire rack and allow them to cool completely. This step is critical before glazing!

Part 3: Glazing and Decorating

Prepare the Glaze: In a bowl, measure out the powdered sugar (sifted for the smoothest result). Add 1 teaspoon of your chosen extract. Begin by adding 2 tablespoons of milk and mix until a thick glaze forms. Add the remaining milk drop by drop until you achieve a thick, smooth consistency that slowly coats the back of a spoon.
Dip and Drip: Once the cookies are cold, hold each one upside down and dip the top directly into the glaze. Turn the cookie right side up and place it on the cooling rack, allowing any excess glaze to drip off.
Sprinkle Immediately: While the icing is still wet, quickly and generously sprinkle the cookies with nonpareil sprinkles. Work fast! Once the glaze begins to set, the sprinkles will not stick properly. Let the glaze set fully (about 30 minutes) before stacking or storing.

Pro-Tips and Storage for Cookie Success

Ensure your large-batch baking is stress-free and perfect every time with these essential tips.

The Room Temperature Advantage: Ensure your eggs are at room temperature. Room temperature eggs emulsify better with the fat, resulting in a smoother, more uniform dough structure and a better final cookie texture.
Glaze Consistency Check: If your glaze looks too thin and transparent, stir in a teaspoon more powdered sugar. If it’s too thick and won’t spread, add a few drops of milk. The perfect glaze should be opaque white and flow slowly.
The Parchment Paper Liner: Always use parchment paper! These cookies are tender and can stick easily. Parchment paper guarantees an easy release and makes cleanup a breeze.
Topping Alternatives: While nonpareils are traditional, feel free to use seasonal colored sanding sugar, crushed pistachios, or finely chopped toasted almonds for decoration.

Storage Instructions for the Holidays

This best Italian Christmas cookies recipe is perfectly suited for make-ahead holiday planning.

Keep Fresh: Once the icing has fully set, store the cookies in an airtight container at room temperature for up to 5 days. Place a piece of wax paper between the layers to keep the frosting from sticking together.
Freeze the Baked Cookie: These cookies freeze remarkably well. After the glaze is completely set, layer them between sheets of wax paper in a freezer-safe container. They will stay fresh for up to 3 months. Thaw them overnight at room temperature.
Freeze the Dough: The raw cookie dough can be frozen for up to 3 months. Form it into a log, wrap it tightly in plastic wrap, and freeze. When ready to use, thaw it in the fridge overnight and let it soften slightly at room temperature before rolling and baking.

Conclusion: Italian Charm in Every Bite

This best Italian Christmas cookies recipe is more than just a sweet treat; it’s a connection to the warmth and generosity of Italian holiday tradition. It proves that the most memorable cookies are often the simplest ones—made with love, great flavor, and minimal fuss. This holiday season, skip the complicated creations and embrace the effortless elegance of these soft, glazed gems. They are guaranteed to be the first cookies to disappear from your festive platter.

Best Italian Christmas Cookies

These soft, cake-like Italian Christmas cookies (Anginetti) are dipped in a sweet almond or anise glaze and topped with festive sprinkles. Simple, elegant, and irresistibly tender — a timeless holiday favorite that’s easy to make and perfect for gifting.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Total Time 1 40

Servings 36 cookies

Calories 110 kcal

Equipment

mixing bowls
electric mixer
measuring cups and spoons
Parchment-Lined Baking Sheet
wire cooling rack
cookie scoop or tablespoon

Ingredients

3 ½ cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
¾ cup salted butter, melted and cooled
1 cup granulated sugar
3 large eggs, room temperature
2 teaspoons almond extract (or anise or vanilla)
¼ cup milk, for dough if needed
2 cups powdered sugar, sifted
3–4 tablespoons milk or water, for glaze
1 teaspoon almond or anise extract, for glaze
¼ cup nonpareil sprinkles, for decorating

Instructions

In a large mixing bowl, beat the melted and cooled butter with sugar until combined. Add eggs and almond (or anise) extract, mixing until smooth.
In a separate bowl, whisk together flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring just until no dry flour remains. Do not overmix. If needed, add a few tablespoons of milk to form a soft dough.
Cover the dough and refrigerate for at least 1 hour. This helps prevent stickiness and improves texture.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop or roll tablespoon-sized portions of dough into balls and place 1 inch apart. Bake 8–10 minutes, or until set and lightly golden underneath. Cool completely on a wire rack.
In a bowl, whisk together powdered sugar, extract, and milk 1 tablespoon at a time until a thick but pourable glaze forms. It should coat the back of a spoon and drip slowly.
Dip the tops of cooled cookies into the glaze, then return to the wire rack to let excess drip off. Immediately sprinkle with nonpareils while the glaze is wet. Let set for about 30 minutes before stacking or storing.

Notes

Flavor Variations: Substitute almond extract with lemon zest or vanilla for a different twist. For traditional Italian flavor, use anise extract.
Storage: Store fully glazed cookies in an airtight container at room temperature up to 5 days, or freeze up to 3 months.
Pro Tip: Always measure flour with the spoon-and-level method to prevent dense cookies. Dip cookies only when completely cool for a smooth glaze.

Best Italian Christmas Cookies: Soft Glazed Almond Cookies for the Holidays