italian christmas cookies… OK, I know, your mouth’s probably already watering. Picture this: you’re gathered around the table, chatting, laughing, and there’s a plate of these beauties right in the center. The kitchen smells like vanilla and citrus—of course, maybe even a little powdered sugar in the air! I always craved that cozy, festive touch, but for ages I thought those sweet little cookies were way too complicated. Spoiler: they’re actually super simple to make, just fun and a little messy. Oh, and if you ever need a good dessert to go with these, you should totally check out this cookies pie delight recipe or even a hearty creamy Italian white bean soup for cozy nights (kitchen magic combo, trust me). 
About Italian Christmas Cookies
Let’s have a real talk. These italian christmas cookies? They’re basically bite-sized nostalgia. Every family has a slightly different version (Mine? My aunt slides in extra lemon). Soft, tender, not too sweet, usually topped with eye-popping icing and sprinkles. Some people call them anginetti, others just “mom’s cookies.” They show up on family tables all over Italy every Christmas, and honestly, it doesn’t matter if you celebrate or not—you just need a reason to bake.
What makes them stand out among cookies? Well, they’re ridiculously light, almost like cake but in cookie form. The dough’s not fussy either. Your hands will smell like vanilla and lemon zest for hours. There’s a homey vibe to them, old-school but everyone loves them. And there’s something special about a tray of these on the table, as if you have a five-star bakery at home.
This recipe is so easy, my kids help roll the dough. We laugh a lot, and somehow half the sprinkles end up on the floor—but nobody cares because the cookies are so good! — Sarah R.
How to Make Italian Christmas Cookies
Alright, here’s the thing—making these little treats isn’t rocket science. You mix the dough in one bowl (less cleanup, happier you). Most of the ingredients are probably already hiding in your kitchen. And if you’ve never rolled a dough ball in your life, don’t stress! The more imperfect, the better.
Start by creaming together unsalted butter and sugar until it’s, let’s say, fluffy-ish. Add a couple eggs, a glug of milk, a dash of vanilla, and a good bit of lemon zest—fresh if you can swing it. Mix in the flour, baking powder, maybe a pinch of salt. You want dough just firm enough to roll.
Scoop out bits, roll into balls, then plop them on your baking sheet. Bake them till just lightly golden on the edges. Honestly, don’t walk away—I’ve burned more than one batch by getting distracted. Drizzle on the icing when they cool, toss some colorful sprinkles before it sets, and boom, you’ve nailed it.
Trust me, when friends come over, the cookies vanish. Even the ones who “don’t like sweets” (sure).
Ingredients for Italian Christmas Cookies
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- ½ cup unsalted butter, room temp
- ¾ cup sugar
- 3 eggs
- 3 tablespoons milk (regular or any plant milk)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (or orange if you’re wild)
For the glaze:
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla
- Sprinkles. Lots. Like, don’t hold back!
If you want more amazing holiday treats, check out cookies pie delight for a playful twist that pairs perfectly with these cookies. I mean, you can never have too many sweets, right?
Tips for the Perfect Cookies
Getting the perfect batch of italian christmas cookies isn’t hard, but these little things help.
Don’t over-bake. Pull them early; soft centers are everything.
Chill the dough if it’s sticky. Sticky dough is the enemy of neat cookies.
Let kids help. You’ll laugh, the mess ups taste just as great.
Change up the glaze flavor, use juice or extract for extra zing.
One last tip—never skip the citrus zest. It’s totally what makes these cookies taste “special.” (Trust me, I tried once and immediately regretted it.)
Variations
I’m not a kitchen rule-follower, so I love messing with tradition here. You can swap in orange zest for lemon, try almond extract in the dough (classic!), or add a splash of anise if you’re into that grown-up flavor. Gluten-free flour works, if that’s what you need. Some folks dip them in chocolate instead of the usual icing—go crazy! It’s your cookie tray, after all.
And look, if you’re into exploring more Italian desserts or just want something different, this hearty creamy Italian white bean soup for cozy nights might sound odd but it’s a fantastic pairing on chilly nights. Cookies + soup = comfort squared.
Serving Suggestions
- Pile high on a big colorful platter
- Serve with espresso, tea, or leftover holiday cocktails
- Wrap ‘em up in little bags for neighbor gifts
- Sneak a few for breakfast—hey, no judgment
Common Questions
Q: Do italian christmas cookies freeze well?
A: Totally. Just skip the glaze until after you thaw them.
Q: Can I make the dough in advance?
A: Yep! Chill for up to two days. Makes baking day pretty chill.
Q: What if I don’t have lemon?
A: Orange or almond extract works. Don’t skip the flavor!
Q: Are these cookies supposed to be soft or crunchy?
A: Soft is the goal. If they’re crunchy, you probably baked them too long.
Q: Can I use margarine instead of butter?
A: You can, but honestly, nothing beats butter for flavor.
Ready to Bake? Give These Cookies a Try
To wrap this up, you honestly can’t go wrong with italian christmas cookies. They’re simple to whip up, shareable, and crowd-pleasing. I promise, you’ll wow your friends and maybe even impress old-school Italians. For more inspo, check out some stellar version over at Italian Christmas Cookies – Gonna Want Seconds or get cozy with the classic style shown at Italian Christmas Cookies | Ella Claire & Co. For step-by-step guides, I often peek at Italian Christmas Cookies (Anginetti) – Smells Like Home. Alright, dust off your apron and let that sweet, citrusy smell fill the house. Happy baking, and don’t forget the extra sprinkles. 
Italian Christmas Cookies
Ingredients
Method
- Cream together unsalted butter and sugar until fluffy.
- Add eggs, milk, vanilla, and lemon zest, mixing well.
- Mix in flour, baking powder, and salt to form a firm dough.
- Scoop out bits of dough and roll into balls.
- Place on baking sheet and bake until just lightly golden on the edges.
- Let cool before drizzling with icing and adding sprinkles.
