Italian Christmas Cookies are soft, tender, lightly sweet holiday cookies covered with a creamy vanilla glaze and festive sprinkles. These traditional Italian cookies, often called “Italian Ricotta Cookies” or “Italian Wedding Cookies,” bake up pillowy and moist with a delicate crumb that melts in your mouth. The glaze hardens just enough to give a smooth, glossy finish while still staying soft when you bite into it. They are simple to make, beautifully festive, and perfect for cookie trays, gifting, or holiday gatherings. Whether you grew up eating these classic Italian cookies or are trying them for the first time, they bring a nostalgic warmth and old-fashioned charm to any Christmas celebration.
Why You’ll Love These Italian Christmas Cookies
You’ll love these cookies because they’re incredibly soft, moist, and almost cake-like. The dough comes together quickly, requires no chilling, and bakes evenly every time. The light vanilla or almond glaze adds a sweet, delicate finish that perfectly complements the soft cookie base. Additionally, they stay fresh for days, making them ideal for gifting, shipping, or preparing ahead of holiday events. Their festive versatility means you can decorate them with colorful sprinkles, crushed peppermint, or holiday sugar to match any Christmas theme.
Why You Should Try This Recipe
If you’re searching for a holiday cookie that feels classic, nostalgic, and universally loved, these Italian Christmas Cookies are a must-bake. They suit every occasion—from cookie exchanges to family dinners—and appeal to both kids and adults because of their soft texture and gentle flavor. The recipe is incredibly forgiving, making it perfect for beginners. Plus, you can easily adapt the flavor by using lemon, almond, anise, or vanilla extract, giving you a customizable cookie that never disappoints.
Ingredients You’ll Need
For the Cookies: ½ cup unsalted butter (softened), ¾ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla or almond extract, 1½ teaspoons baking powder, 2 cups all-purpose flour, ½ teaspoon salt, ½ cup ricotta or sour cream (optional but highly recommended for moisture).
For the Glaze: 2 cups powdered sugar, 2–3 tablespoons milk, 1 teaspoon vanilla or almond extract, optional drop of food coloring.
For Decoration: Christmas sprinkles, festive sugar pearls, crushed peppermint, or edible glitter.
How to Make Italian Christmas Cookies (Step-by-Step)
Step 1 – Make the Dough: Beat butter and sugar until creamy. Add eggs and vanilla; mix until smooth. In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the wet mixture. Stir in ricotta or sour cream until a soft dough forms.
Step 2 – Shape the Cookies: Scoop 1-tablespoon portions and roll into smooth balls. Place on a lined baking sheet 2 inches apart.
Step 3 – Bake: Bake at 350°F (175°C) for 9–12 minutes, or until bottoms are lightly golden and tops are set. Cool completely before glazing.
Step 4 – Make the Glaze: Whisk powdered sugar, milk, and extract until smooth. The glaze should be pourable but thick enough to coat the cookies.
Step 5 – Dip and Decorate: Dip each cooled cookie into the glaze. Add sprinkles immediately before the glaze begins to set.
Step 6 – Let Set: Allow cookies to rest on parchment until the glaze firms enough for stacking.
Tips for the Best Italian Christmas Cookies
Use room-temperature butter for smooth mixing. Add ricotta or sour cream for extra softness. Don’t overmix—stop when the dough just comes together. Keep cookies small so they bake evenly. Let cookies cool fully before glazing. Add sprinkles immediately—the glaze sets quickly. For thicker glaze, add more powdered sugar. For shinier glaze, add ½ teaspoon corn syrup. Store cookies with parchment between layers. Double the batch—these cookies disappear fast.
Variations & Substitutions
- Classic Almond: Use almond extract in both dough and glaze.
- Lemon Version: Add lemon zest + lemon extract.
- Anise Cookies: Add ½ teaspoon anise extract for authentic Italian flavor.
- Ricotta Cookies: Add ricotta for extra moisture.
- Gluten-Free: Use 1:1 gluten-free flour.
- Chocolate Drizzle: Drizzle melted chocolate over the tops.
- Colored Icing: Tint glaze with red or green food coloring.
- Festive Mix: Use multiple sprinkle styles for variety.
- Coconut Twist: Add shredded coconut to the glaze.
- Peppermint Finish: Sprinkle crushed candy canes on top.
What to Serve With Italian Christmas Cookies
Serve alongside hot chocolate, cappuccino, espresso, or a warm holiday latte. Add them to Christmas dessert boards, cookie exchange boxes, or festive tins filled with biscotti, snowball cookies, gingerbread, or chocolate crinkles. Pair them with holiday brunch spreads, afternoon tea, or Christmas Eve treats. They also complement fruit platters, truffles, and other Italian favorites like cannoli dip.
Storage & Freezing Tips (Step-by-Step)
- To Store: Keep the cookies in an airtight container for 5–6 days. Place parchment between layers to protect the glaze.
- To Freeze (Baked Cookies): Freeze glazed or unglazed cookies up to 2 months. Thaw at room temperature; if needed, refresh glaze with a light drizzle.
- To Freeze the Dough: Roll dough into balls and freeze for 2 months. Bake from frozen, adding 1–2 minutes to the cooking time.
Recipe FAQs
- Are these cookies soft or crunchy? They’re soft, tender, and cake-like.
- Can I make them without ricotta? Yes—they’ll still be soft, just slightly less moist.
- Can I use almond extract? Absolutely, it adds classic Italian flavor.
- Why did my glaze crack? Glaze may be too thick—add a bit more milk.
- Can I make them ahead? Yes, they stay soft for several days.
- Do they freeze well? Yes—freeze baked or unbaked.
- Can I make them gluten-free? Use 1:1 gluten-free flour.
- Can I color the glaze? Yes, use gel food coloring.
- Why did my cookies spread? The dough may be too warm—chill briefly.
- Can kids help decorate? Definitely—it’s a fun, family-friendly cookie.