The holiday season in our home is always filled with the sweet scent of freshly baked treats wafting through the kitchen.
One cherished tradition that has stood the test of time is the making of MANY batches of our traditional Italian Christmas cookies. This beloved recipe has been passed down through generations and is now a new family favorite for many from my YouTube family as well.
Watch the video online HERE, or click and watch below:
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
These moist cookies are dipped in a lemon or anise glaze and then topped with sprinkles of your choosing. They have the delicious and traditional anise flavor, or lemon if you’re not an anise fan like most of my kids. I grew up having both, so I always make a small batch of anise cookies just for me. Hey at least I know I will always have my batch.
The best part is they’re easy to make and a great addition to any cookie no matter what time of year it is. Besides Christmas, I also like making them for Easter. It’s always fun to change out the sprinkles to match the holiday or event.
My Best Tips:
Measure ingredients accurately so use a knife to spread off excess flour from the measuring cup. No heaping cups.
Do not overbake your cookies. Each oven is different. I noticed with my oven they can bake up to two minutes longer.
Store in airtight containers so they stay moist.
Wait until the cookies have cooled and reached room temperature before applying the icing to this recipe.
Dip the tops of the cookies into the glaze, then quickly add sprinkles before the glaze sets up.
The Traditional way to form the dough is to tie it into bows. My mom still makes them this way. I frankly don’t have the patience or time so since I’ve learned how to make these cookies, I roll them into small balls. This process is certainly faster during the busy holiday season.
This recipe makes about 30-40 cookies depending on how much dough you use, because of the baking powder they do puff up a bit. I always end up doubling this recipe because of everyone’s love for them and they’re great to pass out as gifts, especially neighbor, work, and teacher gifts.
How To Store Italian Cookies:
The cookies are best eaten within a day or two after they are glazed, but if stored in an airtight container they can last up to a week and still be moist. After a while, the color from the sprinkles starts to bleed but it’s no big deal.
Make them ahead of time! Freeze them after they are baked and cooled without the glaze and add the glaze to them the day before you serve them.
What I Use:
*Amazon affiliate links are below.
Bosch Universal Plus Stand Mixer: https://amzn.to/3TGoHnQ
Nordic Ware Half Baking Sheet: https://amzn.to/458v4Dx
Anise Extract: https://amzn.to/48vFpu4
McCormick Pure Lemon Extract: https://amzn.to/47a8xWR
Wilton Bulk Nonpareils Christmas Sprinkles: https://amzn.to/3NN7vcj
Our family Italian Christmas Cookies are so delicious, moist and everyone’s favorite! No matter what time of year you make these cookies, they’re going to be a hit!
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