Name: Italian Christmas Cookies (Anginetti) Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 rounded tbsp baking powder; ⅛ tsp Kosher salt; 1 cup granulated sugar; 6 tbsp unsalted butter; 1 large egg; 1 tsp almond extract; ½ tsp pure vanilla extract; ¾ cup whole milk; 1 cup confectioners’ sugar; 1 tsp almond extract; 1 tsp pure vanilla extract; Red and green liquid food coloring (optional); Non-pareil sprinkles (optional)

Jump to Recipe

Introduction

Italian Christmas Cookies, or Anginetti, are soft, tender cookies flavored with almond and vanilla extracts, perfect for holiday celebrations. These festive treats are lightly decorated with a sweet glaze and colorful sprinkles, bringing joy to any cookie platter.

A white cake stand holds a stack of six round cookies with three different colored icing layers dripping down the sides: bright green, soft pink, and creamy white. Each cookie is thick and fluffy with a light golden color beneath the icing. The icing layers are smooth with a slightly glossy finish and are topped with small round sprinkles in red, green, and white evenly scattered over the surface. The cookies are arranged closely together, some overlapping, on the white cake stand, which sits on a surface with a white marbled texture that is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 rounded tbsp baking powder
⅛ tsp Kosher salt
1 cup granulated sugar
6 tbsp unsalted butter
1 large egg
1 tsp almond extract
½ tsp pure vanilla extract
¾ cup whole milk
1 cup confectioners’ sugar (for icing)
1 tsp almond extract (for icing)
1 tsp pure vanilla extract (for icing)
Red and green liquid food coloring (optional)
Non-pareil sprinkles (optional)

Instructions

Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
Step 2: In a large bowl, sift together the flour, baking powder, and salt to ensure even mixing.
Step 3: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the granulated sugar and butter on medium speed until fluffy and pale yellow, about 2 minutes.
Step 4: Add the egg, almond extract, and vanilla extract to the butter mixture. Beat on low speed just until combined, approximately 30 seconds.
Step 5: Add ¼ cup of whole milk and mix on low speed for about 10 seconds, then add one-third of the dry ingredients and mix again until just combined. Continue alternating adding the remaining milk and dry ingredients in portions until fully incorporated, ending with the dry ingredients. The dough will be sticky.
Step 6: Using a 2-tablespoon scoop or spoon, portion out 12 dough balls. Roll each into a smooth ball and place them about 2 inches apart on one prepared baking sheet. Repeat with the remaining dough on the second sheet.
Step 7: Bake the cookies for 10 to 12 minutes, until the bottoms are lightly golden and the tops show slight cracks. Remove from the oven and transfer cookies to a wire rack to cool completely.
Step 8: While the cookies bake, prepare the icing by combining the confectioners’ sugar, almond extract, and vanilla extract in a medium bowl. Add water slowly, one tablespoon at a time, whisking until the frosting is slightly runny and smooth.
Step 9: If desired, divide the icing into separate bowls and stir in a drop of red or green food coloring for festive colors.
Step 10: To decorate, place the wire rack with cooled cookies over a parchment-lined baking sheet. Dip each cookie into the icing to coat the top and sides, then return them to the rack. Immediately sprinkle with non-pareil sprinkles if using.
Step 11: Allow the icing to dry completely before serving, gifting, or storing the cookies.

Tips & Variations

For extra almond flavor, lightly toast almond slivers and press them onto the sides of the dough balls before baking.
If you prefer a firmer cookie, reduce the milk slightly to make the dough less sticky and easier to handle.
Swap out the almond extract for lemon or orange extract for a different citrus twist.
Use powdered food coloring for a more vibrant frosting color without altering the consistency.

Storage

Store the iced Italian Christmas Cookies in an airtight container at room temperature for up to one week. Make sure the icing is completely dry before stacking to prevent sticking. For longer storage, freeze the cookies in a sealed container for up to three months; thaw at room temperature before serving.

How to Serve

The image shows a white plate filled with soft cookies topped with smooth icing in pastel green, white, and light pink colors. Each cookie is rounded and thick, with the icing covering the top and slightly dripping down the edges. The icing is decorated with small round sprinkles in red, green, and white colors, adding a festive look. One cookie is held above the plate by a woman's hand, showing a bite taken out of it to reveal a light, fluffy, and airy inner texture. The plate rests on a red plaid fabric with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of Kosher salt?

Yes, you can use regular table salt, but reduce the amount to about half since Kosher salt is less dense and less salty by volume.

Is it necessary to use both almond and vanilla extracts?

Both extracts add complementary flavors—almond offers a nutty aroma while vanilla provides warmth. You can use just one if preferred, but the combination creates the classic Anginetti taste.