Italian Christmas Sprinkle Cookies

These Italian Christmas Sprinkle Cookies are pillowy soft, delicately sweet treats that bring festive joy to any holiday gathering. With a cake-like texture and colorful sprinkles, these Italian Christmas cookies are ready in just 27 minutes, making them the perfect quick addition to your Christmas cookie platter. Celebrate the season with this traditional recipe that balances almond and lemon flavors in every bite, ensuring memorable moments at your next holiday party.

I first discovered Italian Christmas Sprinkle Cookies at our neighborhood holiday cookie exchange, when my Italian neighbor offered me one and I was instantly hooked by the tender crumb and subtle almond scent. After baking them myself, I realized just how easy it was to recreate the magic of an Italian bakery at home using this classic cookie recipe. Now my family requests these festive treats every December, and it has become an essential part of our annual holiday baking traditions.

Gather Your Ingredients

• 3 large eggs, room temperature: Essential for emulsifying the dough, room temp eggs create a lighter, fluffier texture and blend more evenly; let them sit out for 30 minutes.
• 2 1/2 cups all-purpose flour, spooned and leveled: The base for soft, cake-like cookies; spoon and level to ensure accuracy and avoid dense results. If needed, substitute with whole wheat pastry flour for extra fiber.
• 1 cup confectioners' sugar for the dough: Adds melt-in-your-mouth sweetness and smoothness; sift before using to prevent lumps in the dough.
• 1 tablespoon plus 1 teaspoon baking powder: Provides the signature lift and cakey crumb; be sure to use fresh baking powder for best results.
• 1/2 cup shortening (such as Crisco): Creates the tender texture unique to these cookies; can substitute with an equal amount of unsalted butter if preferred, but the texture will be slightly different.
• 1 1/2 teaspoons almond extract: Brings traditional Italian flavor; for almond allergies, use extra vanilla or orange extract as a swap.
• 1 teaspoon lemon extract: Brightens the cookie and adds depth to the flavor profile; can use anise extract as a regional Italian variation.
• 2 cups confectioners' sugar for the glaze, sifted: Ensures a smooth, shiny finish without clumps in the glaze; always sift before mixing.
• 1/3 cup whole milk, warmed: Helps the glaze dissolve and coat cookies evenly; milk alternatives can be used for dairy free adaptations.
• 1 teaspoon almond extract for the glaze: Reinforces the cookie flavor in the sweet glaze; swap with vanilla for a milder option.
• 1 teaspoon vanilla extract for the glaze: Adds depth to the glaze, giving it a rounded flavor; use pure extract for best results.
• Pinch kosher salt: Balances sweetness and brightens all the flavors; do not skip for optimal taste.
• Colorful sprinkles for decorating: Essential for the classic festive look; use traditional Christmas colors or swap for any celebration.

How to Make Italian Christmas Sprinkle Cookies

Prepare the Oven and Pans:

Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Having everything prepared in advance saves time and helps the cookies bake evenly, ensuring quick cleanup and preventing sticking.

Mix Dry Ingredients:

In the bowl of a stand mixer, combine the all-purpose flour, 1 cup confectioners' sugar, and baking powder. Mix on low speed until thoroughly combined for a smooth, lump free dry base which ensures consistent cookies every time.

Incorporate Shortening and Flavorings:

Gradually add the shortening, 1 1/2 teaspoons almond extract, and lemon extract. Beat until the mixture is fine and crumbly, resembling coarse sand, with no visible chunks. This builds the unique tender structure of Italian Christmas cookies.

Add the Eggs:

In a small bowl, whisk the eggs until light and foamy, then slowly beat them into your flour-shortening mixture. The dough will become stiff yet pliable, a key texture cue. Mixing on low prevents overworking and keeps cookies soft.

Shape the Cookies:

Use about 1 tablespoon of dough for each ball, rolling into 1 inch rounds, and arrange them spaced 2 inches apart on the prepared sheets. For uniform size, use a small cookie scoop, which ensures even baking and a professional appearance.

Bake to Perfect Texture:

Bake at 350 degrees F for 10 to 12 minutes, rotating the sheet pans halfway. The tops will stay pale, and the bottoms will barely brown. They should feel set but soft to the touch; overbaking can dry the cookies, so check at 10 minutes.

Prepare the Glaze:

While cookies bake, whisk 2 cups sifted confectioners' sugar, 1/3 cup warm milk, 1 teaspoon almond extract, 1 teaspoon vanilla, and a pinch of kosher salt until smooth. The glaze should be thick but pourable, coating a spoon and dripping off slowly.

Glaze While Warm:

As soon as cookies come out of the oven, start glazing in batches of four. Submerge each cookie in the glaze, turning with a fork to coat fully, then lift out and rest on a cooling rack. Warm cookies absorb more glaze, giving a shiny finish and locked in flavor.

Top with Festive Sprinkles:

While the glaze is still wet, immediately sprinkle with your choice of colorful sprinkles before the surface sets. Always work quickly in small batches so the decorations adhere for that signature Italian cookie look.

Cool Completely and Store:

Let cookies cool on the rack for about 2 hours until glaze is set. Once completely cool, layer in an airtight container with parchment between layers. Proper storage keeps them soft and flavorful for up to 7 days.

I learned to take my time with glazing these cookies from my Italian grandmother, who always said that each cookie deserved attention and care. She would hum classic Christmas carols as she dipped and decorated every piece, and her patience ensured the glaze was silky and bright. Sharing these cookies now, I remember those cherished holiday afternoons and how a simple recipe can bring family together.

Smart Swaps and Variations

Italian Christmas Sprinkle Cookies are wonderfully versatile and can be adapted for any occasion with a few tweaks. Swap the shortening for an equal amount of unsalted butter for a richer, slightly denser cookie; ensure the butter is softened, not melted, before blending into the dough. If almond extract is an allergen, increase the vanilla or try orange extract to change up the flavor profile while keeping the cookies soft and flavorful. For different celebrations, use themed sprinkle colors, or add 1 tablespoon of orange or lemon zest for a bright citrusy twist that stands out on cookie platters all year long.

How to Store and Reheat Italian Christmas Sprinkle Cookies

Store Italian Christmas Sprinkle Cookies in an airtight container at room temperature for up to 7 days, separating layers with parchment paper to prevent sticking. For longer storage, place them in a sealed container in the refrigerator for up to 2 weeks; bring them to room temperature before serving for best flavor and texture. If you plan to freeze, arrange fully cooled, glazed cookies in a single layer on a sheet pan to freeze for 1 hour, then transfer to an airtight freezer safe container with parchment between layers and freeze for up to 2 months; thaw overnight at room temperature before serving for freshly baked taste.

What to Serve with Italian Christmas Sprinkle Cookies

Serve these festive Italian cookies alongside other holiday classics like biscotti, amaretti, or pizzelles for a delicious Christmas dessert board. Pair with espresso for a true Italian treat, or serve with hot chocolate or milk for children at your holiday party. When gifting, include them with a bottle of vin santo or homemade limoncello for a beautiful and memorable Italian themed Christmas basket perfect for friends, teachers, or neighbors.

Nutritional Benefits

While Italian Christmas Sprinkle Cookies are a sweet indulgence, they do provide some nutritional advantages over butter heavy holiday cookies. Each cookie contains about 90 calories and approximately 1.5g protein, thanks to the eggs in the dough, offering a bit more satiety than many traditional Christmas cookies. Shortening provides necessary fat but contains no cholesterol, and the recipe can be adapted using whole wheat pastry flour for added fiber, making it suitable for guests seeking lighter or more mindful holiday options.

Recipe Success Tips

The key to perfect Italian Christmas Sprinkle Cookies is managing the glaze consistency and cookie texture. Glaze should be thick enough to coat cookies but not so thin that it drips off quickly; if too thick, whisk in a drop or two of warm milk. If glaze is absorbed too quickly or runs, allow cookies or glaze to cool slightly before dipping the next batch. For best results, chill dough briefly if it feels sticky for easy rolling and an even bake, and test one cookie with glaze before finishing the rest to guarantee proper shine and set.

These Italian Christmas Sprinkle Cookies bring Old World charm and bright holiday spirit to your celebrations with their pillowy texture and festive sprinkles. I hope they become a treasured part of your Christmas baking, inspiring lasting memories just as they have for my family each year.

Common Questions About This Recipe

→ What is the texture of these cookies?

They are soft and tender with a slightly dense crumb, making them melt-in-your-mouth delicious.

→ How do you achieve the glossy glaze finish?

The warm cookies are dipped in a smooth glaze immediately after baking and before adding sprinkles.

→ Can I substitute shortening with butter?

Butter can be used for a richer flavor, but shortening helps create a softer, cake-like texture.

→ What kind of sprinkles work best?

Classic nonpareil or jimmies sprinkles are traditional and add vibrant color and slight crunch.

→ How should these cookies be stored?

Once cooled and glaze is set, keep them in an airtight container for freshness up to a week.