These tender, festive Italian Christmas Cookies bring together almond and anise in every bite, making holiday baking feel like a warm hug from nonna. Irresistibly crisp on the outside and soft inside, they’ll become your go-to festive treat.
Why You’ll Love This Recipe
• Classic holiday baking with an Italian twist – brings tradition to your kitchen
• Almond–anise flavor combo that dances on your tongue
• Dough chills quickly (just 1 hour!), so you’ll be rolling and cutting in no time
• Perfect for gift boxes, cookie exchanges, or a cozy afternoon with cocoa
• Dough is easy to handle—kids and grandkids will want in on the fun
• Customizable shapes and sprinkles make every batch feel new
• Keeps its crisp texture for days (if it lasts that long!)
• No fancy equipment—just a mixer, rolling pin, and cookie cutters
Ingredients
• 3 cups (360 g) all-purpose flour (can swap ⅓ cup gluten-free blend)
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup (226 g) unsalted butter, room temperature (plug in Kerrygold for rich flavor)
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1½ teaspoons pure anise extract (or 1 tablespoon finely ground anise seeds)
• 1 teaspoon almond extract
• Zest of 1 small orange (optional but delightful)
• Colored sanding sugar or nonpareils, for decorating
• Confectioners’ sugar, for dusting (optional)
Directions
1. Preheat the Oven and Prep Pans
Preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats—this helps cookies slide off easily, no sticking drama.
- Whisk Dry Ingredients
In a medium bowl, stir together flour, baking powder, and salt until evenly blended. Set aside. - Cream Butter and Sugar
In a large bowl, beat butter and granulated sugar on medium speed until pale and fluffy, about 3–4 minutes—your kitchen should smell sweet and inviting. - Add Eggs, Extracts, and Zest
Crack in eggs, one at a time, beating well after each addition. Stir in anise extract, almond extract, and orange zest; the dough will look silky and aromatic. - Combine Wet and Dry
With mixer on low, gradually add the dry mixture to the wet until a soft dough forms. If it looks crumbly, add 1 tablespoon milk. - Chill the Dough
Flatten dough into two discs, wrap in plastic, and chill at least 1 hour. This resting time helps develop flavor and keeps cookies from spreading. - Roll, Cut, and Decorate
On a lightly floured surface, roll each disc to about ¼-inch thickness. Use festive cookie cutters—trees, stars, bells—and transfer shapes to prepared sheets. Sprinkle with sanding sugar or nonpareils. - Bake to Perfection
Bake one sheet at a time for 8–10 minutes, rotating halfway through. Look for pale golden edges—cookies firm up as they cool. - Cool and Finish
Let cookies rest on sheets for 3 minutes, then move to a wire rack. If you like, dust with confectioners’ sugar once fully cool.
Servings & Timing
• Yield: Makes about 36 medium-sized cookies
• Prep Time: 20 minutes (including zesting and measuring)
• Chill Time: 1 hour
• Bake Time: 8–10 minutes per batch
• Total Time: About 1 hour 30 minutes (including cooling)
Variations
• Lemon-Anise Twist: Swap orange zest for lemon and add a lemon glaze drizzle.
• Nutty Delight: Fold in ½ cup finely chopped pistachios or hazelnuts.
• Gluten-Free Holiday: Use a cup of almond flour plus two cups of gluten-free blend.
• Cocoa Dream: Replace ¼ cup flour with unsweetened cocoa for chocolatey biscotti-style bites.
• Vegan Version: Swap butter for vegan margarine, use flax “eggs” (2 tablespoons flax + 6 tablespoons water), and plant-milk.
• Icing Fun: Mix confectioners’ sugar with a splash of milk and food coloring for royal icing decorations.
Storage & Reheating
Store cooled cookies in an airtight tin at room temperature for up to 5 days—layer with parchment to keep them crisp. For longer life, freeze in a single layer on a tray, then bag for up to 3 months. Thaw at room temperature; no reheating needed.
FAQs
Q: Can I make dough ahead of time?
A: Absolutely—dough keeps in the fridge for 2 days or in the freezer for up to 1 month (thaw overnight).
Q: Why did my cookies spread too much?
A: Probably dough was too warm or flour–liquid ratio off—chill dough thoroughly and measure flour accurately.
Q: What’s better: extract or ground anise?
A: Extract gives consistent flavor; ground seeds add a little texture. Both are delicious, so pick your vibe.
Q: Can I use whole-wheat flour?
A: Yes, swap up to half of the all-purpose with whole-wheat, but expect a slightly denser bite.
Q: How do I keep shapes sharp?
A: Chill cut shapes on the sheet for 10 minutes before baking to maintain crisp edges.
Q: My cookies are too hard—help!
A: Bake a minute less next time, or let them cool fully on the rack; they firm up as they cool.
Q: Are these similar to biscotti?
A: They share Italian roots, but these are soft-centered drop-style cookies rather than twice-baked loaves.
Q: Can I add spices like cinnamon or nutmeg?
A: Sure—up to ½ teaspoon each adds a warm holiday note.
Conclusion
These Italian Christmas Cookies offer that perfect balance of anise and almond, crisp edges and tender middles—just like nonna used to bake. Whether you’re gifting tins or enjoying with a mug of hot cocoa, they’ll become a festive staple. Give them a whirl, share your photos, and let me know which variation is your favorite!
Italian Christmas Cookies
Ingredients
- 3 cups all-purpose flour can swap ⅓ cup gluten-free blend
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1½ teaspoons anise extract or 1 tbsp ground seeds
- 1 teaspoon almond extract
- 1 orange zest optional
- colored sanding sugar for decorating
- confectioners’ sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
- In a bowl, combine flour, baking powder, and salt until evenly mixed.
- Beat butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
- Mix in eggs one at a time, then stir in anise extract, almond extract, and orange zest.
- Gradually add dry ingredients to butter mixture on low speed until a soft dough forms.
- Shape dough into discs, wrap in plastic, and chill in refrigerator for 1 hour.
- On a floured surface, roll dough to ¼-inch thickness, cut with festive cutters, and place on sheets.
- Sprinkle sanding sugar or nonpareils over cutouts before baking.
- Bake for 8–10 minutes until edges just begin to turn golden; cool on wire racks.
