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.
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.
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.