Traditional Italian Christmas Cookies (Soft Anise Cookies)

What Are Italian Christmas Cookies?

Italian Christmas Cookie are also known as Anginetti or Tarallucc dolci. They are classic holiday cookies with a light, fluffy texture and a delicious flavor. They are usually enhanced with anise extract or vanilla flavor. I love to make them topped with a sugar glaze and colorful sprinkles, making them as beautiful as they are delicious.

In Italian households, these cookies have been passed down through generations. And each family has its own unique twist. Some cookie versions use lemon or almond extract, while the others are filled with nuts or dried fruit. No matter how you decide to make them, they’re always delicious and meant to be shared.

Key Ingredients & Substitutions for Italian Christmas Cookies

Butter: Provides richness and helps create that soft, tender crumb. Unsalted butter works best, but salted butter can be used if you omit the added salt.

Powdered Sugar: Used in both the cookie dough and glaze for a smooth, melt-in-your-mouth texture.

Eggs: Essential for structure and that fluffy, cake-like consistency.

Anise Extract: The traditional flavor for these cookies. If you’re not a fan of anise, try vanilla, lemon, or almond extract instead.

Flour: All-purpose flour gives the best results, but a 1:1 gluten-free flour blend can be substituted for a gluten-free option.

Milk: Adds moisture to the dough and thins the glaze for easy spreading.

Festive Sprinkles: Adds a festive touch! Use nonpareils, colored sugar, or even crushed candy canes for decoration.

Equipment You’ll Need

• Stand Mixer or Hand Mixer: Makes creaming the butter and sugar effortless.
• Mixing Bowls: For preparing the dough and glaze.
• Cookie Sheet: Lined with parchment paper for even baking.
• Piping Bag or Spoon: For drizzling the glaze neatly.
• Cooling Rack: To cool the cookies evenly before decorating.

Step-by-Step Instructions for Perfect Italian Christmas Cookies

Step 1: Make the Dough

1. Cream Butter and Sugar: In a large bowl, beat ½ cup (115g) softened butter and ½ cup (60g) powdered sugar until light and fluffy.
2. Add Eggs and Flavoring: Beat in 2 large eggs, one at a time, followed by 1 tsp anise extract (or your preferred flavor).
3. Mix Dry Ingredients: In a separate bowl, whisk together 2 cups (250g) flour, 1 tsp baking powder, and a pinch of salt.
4. Combine: Gradually add the dry ingredients to the butter mixture, alternating with 2 tbsp milk, until a soft dough forms. Cover and chill for 30 minutes.

Step 2: Shape and Bake

5. Preheat the Oven: Preheat your oven to 350°F (175°C).
6. Shape Cookies: Roll the dough into 1-inch balls or scoop with a small cookie scoop. Place on a parchment-lined cookie sheet, leaving about 2 inches between cookies.
7. Bake: Bake for 10-12 minutes, or until the bottoms are lightly golden. Transfer to a cooling rack.

Step 3: Decorate

8. Prepare the Glaze: In a bowl, mix 1 cup (120g) powdered sugar with 2 tbsp milk and ½ tsp anise extract until smooth.
9. Glaze the Cookies: Dip the tops of the cooled cookies into the glaze or drizzle it over with a spoon.
10. Add Sprinkles: Immediately sprinkle with festive sprinkles before the glaze sets.

Expert Tips for the Best Italian Christmas Cookies

Don’t Overbake: These cookies should stay soft and fluffy, so bake just until the bottoms are golden.

Chill the Dough: Chilling makes the dough easier to handle and helps the cookies hold their shape while baking.

Adjust the Glaze Consistency: If the glaze is too thick, add a little more milk. If it’s too thin, mix in more powdered sugar.

Flavor Swaps: Experiment with different extracts like lemon, almond, or vanilla to create your own twist on the classic recipe.

Serving Suggestions

Serve Italian Christmas Cookies with a hot cup of coffee, tea, or a festive glass of Italian hot chocolate. They also make a wonderful addition to a holiday cookie platter or a charming homemade gift. Wrap them in decorative boxes or cellophane bags tied with ribbon for a thoughtful holiday treat.

Make-Ahead and Storage

• Make-Ahead: Prepare the dough up to 2 days in advance and store it in the fridge.
• Storage: Keep the cookies in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze undecorated cookies for up to 3 months. Thaw, glaze, and decorate before serving.

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