There is something truly magical about the way a simple scent can transport you back to a bustling holiday kitchen. I remember sitting at the counter, watching the flour settle like snow as these tender, cake-like cookies were dipped in sweet glaze and showered with colorful sprinkles. They were always the first to disappear from the holiday tray, their soft texture and gentle almond flavor marking the true arrival of the Christmas season.
These Italian Christmas cookies—often called Anginetti or Ginetti—are more like miniature cakes than crisp cookies. They bake up pale and puffy, serving as the perfect canvas for a rich, sugary glaze and festive nonpareils. Whether you flavor them with traditional anise or the crowd-pleasing almond extract used here, they are a nostalgic heritage recipe that belongs in every baker’s collection.
A Timeless Holiday Favorite
You will fall in love with these cookies because they capture the essence of heritage baking without any fuss. The texture is uniquely soft and pillowy, melting in your mouth with every bite. Unlike rolled cutout cookies that require chilling and precise timing, this dough comes together quickly and uses oil instead of butter, ensuring a moist crumb that stays fresh for days. They are a festive centerpiece that tastes just like the ones from the Italian bakery down the street.
Print
Italian Christmas Cookies
- Total Time: 25 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
These soft, cake-like Italian cookies, also known as Anginetti, feature a pillowy texture and a sweet almond-flavored glaze. Topped with festive rainbow sprinkles, they are a nostalgic holiday staple that stays moist for days thanks to a simple oil-based dough.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 large eggs, lightly beaten
- 1 teaspoon almond extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons warm water (for glaze)
- 1/2 teaspoon additional almond extract (for glaze)
- Rainbow nonpareils or sprinkles
Instructions
- Preheat your oven to 375ºF (190°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, and baking powder, then create a well in the center of the dry ingredients.
- Add the vegetable oil, milk, lightly beaten eggs, and almond extract to the well and stir with a wooden spoon until a smooth but sticky dough is formed.
- Using a small cookie scoop, drop one-inch dough balls onto the baking sheets, spacing them one inch apart, and lightly flatten the tops with your fingers.
- Bake for 8 to 10 minutes until the cookies are set and pale; avoid overbaking as they should not turn brown.
- Remove the cookies to a wire rack and allow them to cool completely.
- In a small bowl, whisk the powdered sugar, warm water, and additional extract together until the glaze is thick and smooth like molasses.
- Dip the tops of each cooled cookie into the glaze and immediately decorate with rainbow sprinkles.
Notes
To ensure the softest texture, remove the cookies from the oven the moment they lose their raw dough shine; they should remain pale on top. For a professional bakery look, dip the cookies into the glaze a second time once the first layer has set before adding your sprinkles.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Pantry Staples for Holiday Joy
One of the joys of this recipe is that it relies on simple, honest ingredients you likely already have in your cupboard. Here is what you will need to fill your cookie jar:
- All-Purpose Flour: The foundation of our cookie, providing structure for that cake-like crumb.
- Sugar: Just enough sweetness to balance the dough without overpowering it.
- Vegetable Oil: This is the secret to the soft, moist texture that keeps these cookies tender longer than butter-based ones.
- Eggs: We use two large eggs to bind the dough and add richness.
- Extracts: Almond extract gives that classic bakery flavor, though vanilla or anise are traditional swaps.
- Baking Powder: Essential for the puffiness we want.
- Glaze Ingredients: A simple mix of powdered sugar, water, and more extract creates the sweet, opaque coating.
How to Bake Memories
Step 1: Mix the Dry Ingredients
Preheat your oven to 375ºF (190ºC) and line your baking sheets with parchment paper. In a large bowl, whisk together the flour, sugar, and baking powder until well combined. Creating a well in the center of the dry ingredients is a classic technique that helps incorporate the wet ingredients evenly.
Step 2: Create the Dough
Pour the vegetable oil, milk, lightly beaten eggs, and almond extract into the well. Using a sturdy wooden spoon, mix everything together. You aren’t looking for a stiff dough here; it should be sticky but smooth. Keep mixing until all the flour is incorporated and the dough looks uniform.
Step 3: Shape and Bake
Using a small cookie scoop, drop one-inch balls of dough onto your prepared baking sheets, spacing them about an inch apart. Gently flatten the tops with your fingers. Bake for 8–10 minutes. Watch them closely—the tops should not brown. You want them just set and pale to ensure they stay soft.
Step 4: Glaze and Decorate
While the cookies cool on a wire rack, whisk the powdered sugar, warm water, and extract in a small bowl until smooth and thick like molasses. Dip the tops of the cooled cookies into the glaze. For a bakery-perfect finish, let the first coat set slightly, then dip again before adding your rainbow sprinkles.
Teresa’s Secrets for Soft Cookies
- Don’t Overbake: This is the golden rule. These cookies are meant to be pale. If they turn golden brown, they may be dry. Remove them from the oven as soon as the shine of the raw dough disappears.
- The Double Dip: For that stark white, opaque look, I recommend dipping the cookies twice. The first layer seals the crumb, and the second layer provides that beautiful white finish.
- Flavor Freshness: While almond is lovely, you can swap it for anise extract for a more traditional “Nonna-approved” flavor. If you love exploring different flavor profiles, check out our Holiday Cookie Celebrations for more ideas.
- Consistency Matters: If your glaze is too thin, it will run right off. Add the water slowly; you want a consistency thick enough to coat the back of a spoon without dripping instantly.
Twists on Tradition
- Citrus Zest: Add a tablespoon of lemon or orange zest to the dough for a bright, fragrant twist that cuts through the sweetness.
- Traditional Knots: If you chill the dough slightly, you can roll ropes and tie them into little knots or circles, a common shape for Italian weddings.
- Chocolate Glaze: For a modern take, dip half the cookie in a simple chocolate ganache instead of the white sugar glaze.
- Anise Flavor: For the purists, replace the almond extract with anise oil. It offers that distinct licorice note found in many Wholesome Cookie Options from the old country.
Sharing the Sweetness
There is no better way to serve these than piled high on a vintage platter, surrounded by family. They are the perfect companion to a strong cup of espresso or a hot mug of cocoa. The sprinkles make them cheerful enough for a party, but their comfort-food nature makes them ideal for a quiet afternoon treat. I love adding them to mixed tins alongside other favorites; you can find more inspiration in our Classic Cookie Recipes collection.
A Tradition to Keep
I hope these Italian Christmas cookies bring a touch of nostalgia to your holiday table. Whether you call them Anginetti or just “those soft sprinkled cookies,” they are a testament to the joy of simple baking. If you are looking for more ways to make your holiday baking special, don’t forget to explore our Cookie Decorating Traditions. I’d love to see your batches—tag us on social media!
For another lovely take on this classic, you might enjoy this version from Gonna Want Seconds, which inspired some of our testing notes.
