Italian Holiday Cookies

Italian Holiday Cookies are soft, sweet, and beautifully glazed little treats that bring festive cheer to any cookie platter. Whether I’m making them for Christmas, Easter, or any celebration, these tender, anise- or vanilla-scented cookies always remind me of tradition, family, and the joy of homemade baking.

Why You’ll Love This Recipe

I love these cookies because they’re simple, nostalgic, and versatile. The dough is soft and easy to shape, and the glaze adds just the right amount of sweetness. I top them with colorful sprinkles for that classic holiday look, and they always disappear fast—whether I’m gifting them or setting out a tray at a gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour

• Baking powder

• Salt

• Eggs

• Granulated sugar

• Unsalted butter (softened)

• Milk

• Vanilla extract or anise extract

For the glaze:

• Powdered sugar

• Milk

• Vanilla or anise extract

• Colored sprinkles (optional, for topping)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In another bowl, I beat the eggs and sugar until light and fluffy, then mix in softened butter, milk, and flavoring.

4. I gradually stir in the dry ingredients until a soft dough forms.

5. I scoop small portions of dough and roll them into balls or twist them into small knots, placing them on the baking sheet.

6. I bake for 10–12 minutes, or until the bottoms are lightly golden (the tops should stay pale).

7. While they cool slightly, I whisk together powdered sugar, milk, and extract to make the glaze.

8. I dip the warm cookies in the glaze and top with sprinkles before letting them set on a wire rack.

Servings and timing

This recipe makes about 30 cookies.
Prep time: 20 minutes
Bake time: 12 minutes
Glazing time: 10 minutes
Total time: 42 minutes

Variations

• I sometimes use lemon or almond extract instead of vanilla or anise.

• I tint the glaze with natural food coloring for a festive pop.

• For a grown-up twist, I add a splash of liqueur like amaretto to the glaze.

• I shape the dough into wreaths or S-curves for visual variety.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and tender. For longer storage, I freeze them (unglazed or glazed) and thaw at room temperature before serving. No reheating needed.

FAQs

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 2 days and let it come to room temperature before shaping and baking.

Are these cookies soft or crunchy?

They’re soft and slightly cakey, especially with the glaze setting in. I don’t overbake them to keep that texture.

Can I use a stand mixer?

Yes, a stand mixer makes this even easier, especially when creaming the eggs and sugar.

What kind of sprinkles should I use?

I love using nonpareils or classic rainbow jimmies—they hold up well and give that traditional Italian cookie look.

Can I double the recipe?

Absolutely. These cookies are perfect for gifting or sharing, so I often make a double batch during the holidays.

Conclusion

Italian Holiday Cookies are sweet, nostalgic, and perfect for adding charm to any celebration. I love how easy they are to customize with flavor and color, and how they bring joy with every bite. Whether I’m keeping tradition or starting a new one, these cookies are always a hit.

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