Warm your kitchen with the aroma of these Best Italian Christmas Cookies.
A classic recipe my mother has made for years, they're perfect for gifting or enjoying with loved ones during the holidays, or any time you crave a taste of Italy.
These are a basic cookie recipe flavored with lemon then topped with sweet powdered sugar glaze and fun sprinkles.
Let me show you how to make one of our family's favorite Christmas cookie recipes with you!
These soft, lemon-filled cookies are topped with a sweet glaze and colorful sprinkles – a delightful and festive treat!
They make the perfect addition to your Christmas cookie spread. They're sure to be a hit with everyone who tries them.
Whether you're hosting a cookie exchange, need thoughtful gifts, or want a delicious treat for your family, these cookies are a fantastic choice.
Table of Contents
- Christmas Cookie Recipes
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions
- Step-by-Step Directions
- Baking Instructions
- Cooling Tips
- Prepare the Cookie Glaze
- Before You Begin!
- Recipe Tips that Worked for Me
- How to Store Italian Christmas Cookies
- Recipe FAQ's
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Christmas Cookie Recipes
This is my mother's cookie recipe. She makes them for all our family gatherings, parties, weddings, etc.
Every Christmas she bakes these cookies along with her Pizzelle Cookie Recipe and Italian Ricotta Cookies and gives them as gifts to her hairdressers.
Her hairdressers started calling them, "Italian Lady Cookies" because, well my mom is Italian.
These cookies aren't just for Christmas! Their delicious flavor and customizable sprinkles make them perfect for any occasion. We love them at bridal showers and birthday parties.
Simply switch up the sprinkle colors to match your celebration – the possibilities are endless!
Helpful Kitchen Tools
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Recipe Substitutions
- You can substitute the lemon extract with anise or orange extract. You can even use pure vanilla extract if you want.
- This recipe can be served any time of year! Simply change the type of sprinkles you use to decorate like I do with my Easter Italian Cookies Recipe.
Step-by-Step Directions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Whisk the dry ingredients in a bowl and set aside. In a mixer, cream the butter and sugar, then beat in the eggs one at a time and add lemon extract. Slowly mix in the dry ingredients until fully combined.
Step 2: Prepare your baking sheets by lining them with parchment paper. Use a small cookie scoop to form the cookies and place them on the prepared baking sheets.
Baking Instructions
Step 3: Bake the cookies in your preheated 350°F (175°C) oven for 7-10 minutes. Start checking them around the 7-minute mark, and look for a light golden brown color on the bottoms. They're ready when the bottoms are set and the edges look firm but not dry.
Cooling Tips
Step 4: Once the cookies are baked, carefully transfer them from the baking sheet to a wire rack. Let them cool completely before applying the glaze.
Prepare the Cookie Glaze
Step 5: Prepare the glaze by combining the ingredients in a small bowl. If you find that the glaze is too thick, add another few tablespoons of milk.
Step 6: Dip the tops of the cookies in the glaze and immediately add the nonpareils, sprinkles or Crushed Candy Cane Pieces.
Step 7: The glaze hardens pretty quickly so if you wait too long, the sprinkles, nonpareils or crushed candy cane pieces will not stick. Let the cookies set until dried completely before storing in an air-tight container.
Before You Begin!
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Recipe Tips that Worked for Me
- Start checking them around the 7-minute mark, and look for a light golden brown color on the bottoms.
- These cookies are meant to be soft and cake-like. Take them out of the oven as soon as the bottoms start to lightly brown. Overbaking will dry them out and change the texture.
- It's important to wait until the cookies have fully cooled, otherwise the glaze will melt and soak into the cookie, making them less visually appealing.
- I like to keep the container of cookies in the back of my pantry where it’s cool and dark. Stored this way, they stay fresh for up to 10 days.
- If you're going to freeze the cookies, freeze them without the glaze. Then add the glaze after they've been defrosted.
How to Store Italian Christmas Cookies
Room Temperature: Once the cookies have dried completely, store them in an airtight container. Cookies will remain fresh if stored in a cool, dry place.
Freezer: Flash freeze the cookies on a baking tray and then once frozen, place in an airtight container or in large plastic freezer safe bags. These cookies will last in the freezer for up to a month or two.
Thawing Tips: Remove the cookies from the freezer and let them defrost overnight in the refrigerator. The next morning prepare the glaze and following the instructions above for adding the glaze and sprinkles.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
You can make the dough a few days ahead of time and store it in an air-tight container in the refrigerator for up to 5 days.
Christmas cookies typically last 3-7 days at room temperature, 2-3 weeks in the fridge, or 8-12 months in the freezer. To keep them fresh, store them cooled completely in airtight containers, separating layers with wax paper.
More Recipes to Love
📖 Recipe Card
Best Italian Christmas Cookies
Ingredients
Equipment
Video
Method
- Preheat oven to 350 degrees.
- In a large bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of your KitchenAid mixer beat together the sugar and butter.
- Add the eggs, one at a time.
- Beat in the lemon extract.
- Lower the speed of the mixer and gradually beat in the flour mixture until all is blended.
- Using a small cookie scoop, place the cookies on a baking tray that's been lined with parchment paper.
- Bake for 7 to 10 minutes in a preheated 350 degree oven or until the bottoms are a light golden brown.
- Remove the cookies from the baking tray to a wire rack to cool completely.
- Prepare the glaze by combining the ingredients in a small bowl. If you find that the glaze is too thick, add another few tablespoons of milk.
- Dip the tops of the cookies in the glaze and immediately add the nonpareils or crushed candy cane pieces. The glaze hardens pretty quickly so if you wait too long, the sprinkles will not stick.
- Let the cookies set until dried completely.
Pat says
can you freeze without frosting and frost later.
them and will they taste as good
Lois says
Yes, just freeze them without the glaze. Thanks for visiting.
Heather says
TBH I'm a little afraid to make these b/c I might not share!
Lois says
LOL, they are addictive! Thanks for joining!
Susan says
They look amazing. Can you substitute lemon juice for lemon extract?
Lois says
No, you can substitute vanilla extract for the lemon extract but do not use lemon juice. Thank you for visiting!
Sarah @ The DIY Mommy says
These look so yummy! Love trying new Christmas cookie recipes, will have to try these for sure!
Beverly says
Lois,
Wow, these cookies look amazing. Congratulations, you are being featured at Over The Moon Linky Party. I hope you stop by.
Hugs,
Bev
Patricia Knight says
These sound amazing. My friends in Mexico will love having them for their holiday. Thanks for sharing.
Lois says
I hope they enjoy the recipe!