Classic Italian Anise Christmas Cookies (Anginetti)

The holiday season brings cherished traditions, and for many, that includes the aroma of freshly baked treats. Among Italy’s most beloved festive bakes are italian anise christmas cookies, and Anginetti, with their iconic ring shape and delicate anise flavor, are a quintessential part of the celebration. These soft, cake-like cookies are topped with a sweet, vibrant glaze and sprinkles, promising a taste of holiday joy. Get ready to bake these delightful morsels and create delicious memories!

Exploring the rich cultural heritage of Italian baking traditions, many cherished recipes like Anginetti have been passed down through generations, making them a significant part of holiday festivities. Learn more about Italy’s most famous cookie traditions and their captivating history.

Why You’ll Love These Italian Anise Christmas Cookies

Making italian christmas cookies like Anginetti is incredibly rewarding. This recipe offers a delightful combination of simplicity and traditional charm, perfect for any home baker.

• Taste of Tradition: These cookies carry the authentic flavor of Italian heritage, bringing a classic holiday treat to your table.
• Simple Ingredients: You’ll use everyday pantry staples to create a truly delightful and impressive dessert.
• Perfect for Holidays: Their festive look and delicious taste make them ideal for holiday platters, cookie exchanges, and thoughtful gifts.
• Customizable Fun: Easily change up glazes and sprinkles to match your mood or holiday theme.
• Make Ahead Friendly: Prepare these cookies in advance to save time during the busy holiday season.

Ingredients

Gather these simple ingredients to create a batch of delightful italian christmas cookies:

For the Cookies:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons anise extract
• ½ cup milk (whole or 2% recommended)

For the Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons milk (or water, as needed)
• 1 teaspoon anise extract
• ¼ cup colorful sprinkles, for decorating

Notes & Substitutions

You can easily adapt this recipe to your family’s preferences. For a different flavor, swap anise extract with lemon, vanilla, or almond extract. If you need a dairy-free option, plant-based milk works perfectly in both the dough and the glaze. Using large eggs ensures the right moisture balance for the dough. Always choose good quality, vibrant sprinkles for the prettiest finish; they truly elevate these italian christmas cookies.

Equipment

You won’t need many specialized tools to make these classic cookies. Here’s what will help:

• Two large mixing bowls
• An electric mixer (stand or hand mixer)
• Two large baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack
• Small bowl for the glaze
• Pastry brush or spoon for applying glaze

Instructions

Baking these lovely Anginetti is a straightforward process. Follow these steps for perfect italian christmas cookies every time.

Prepare the Dough:

1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
2. In a separate bowl, beat the eggs until light and fluffy. Stir in the anise extract and ½ cup milk.
3. Gradually add the wet ingredients to the dry mixture, mixing on low speed with an electric mixer until just combined. Do not overmix.
4. Increase speed to medium-low and mix until a soft, pliable dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
5. Cover the dough and chill in the refrigerator for at least 30 minutes. This makes shaping much easier.

Shape the Cookies:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Take a small portion of the chilled dough (about 1 tablespoon) and roll it into a 4-inch rope on a lightly floured surface.
3. Form the rope into a ring, pressing the ends gently to seal. Alternatively, you can shape them into S-shapes or simple rounds.
4. Place the shaped cookies about 1 inch apart on the prepared baking sheets.

Bake the Cookies:

1. Bake for 10-12 minutes, or until the edges are very lightly golden and the cookies are set. They should remain pale on top.
2. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.

Make and Apply the Glaze:

1. While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, 3 tablespoons of milk, and 1 teaspoon of anise extract until smooth. Add more milk, a tiny bit at a time, if the glaze is too thick, or more powdered sugar if it’s too thin. You want a consistency that coats a spoon.
2. Once the cookies are completely cool, dip the tops into the glaze, or use a pastry brush to spread it generously.
3. Immediately after glazing each cookie, decorate with colorful sprinkles. The glaze sets quickly, so work efficiently.
4. Allow the glazed cookies to set on the wire rack for at least 30 minutes before stacking or storing.

Pro Tips & Troubleshooting

Achieving perfect italian christmas cookies is simple with a few helpful hints. Avoid overmixing your dough, as this can develop the gluten too much, leading to tough cookies. Mix only until the ingredients are just combined. To prevent spreading during baking, ensure your dough is properly chilled for at least 30 minutes; this helps the cookies hold their shape. For even baking, rotate your baking sheets halfway through the cooking time. If your glaze is too thick, add milk or water a tiny bit at a time; if it’s too thin, whisk in a tablespoon of powdered sugar until it reaches the right consistency. For make-ahead ease, you can bake the cookies up to a week in advance and then glaze them right before serving.

Serving, Storage & Variations

These charming italian christmas cookies are wonderful for any festive occasion. Serve them alongside a steaming cup of coffee, a rich espresso, or even a glass of sweet Vin Santo for an authentic Italian experience.

Storage Instructions: Store your cooled and glazed Anginetti in an airtight container at room temperature for up to 5-7 days. Layer them with parchment paper to prevent sticking.

Freezing Guidelines: For longer storage, freeze unglazed baked cookies in an airtight container for up to 3 months. Thaw them at room temperature, then glaze and decorate as desired. You can also freeze the raw dough wrapped tightly for up to a month.

Other Italian Christmas Cookie Ideas: Explore the vast world of Italian holiday treats! Consider making delicate Pizzelle, chewy Amaretti, or rustic Cucidati (fig cookies) to complement your Anginetti.

Flavor Variations: Feel free to get creative with your glaze! Substitute the anise extract with lemon zest and juice for a bright citrusy flavor, orange zest for a warm sweetness, or vanilla extract for a classic, comforting taste. You can also use different colored sprinkles to match various themes or events.

Nutrition

These homemade italian christmas cookies offer a delightful indulgence during the holidays. While specific values vary based on ingredients and portion size, a single cookie typically provides a moderate amount of calories, carbohydrates, and sugar, along with a small amount of fat and protein. Enjoying a homemade treat like this in moderation is a wonderful way to celebrate the festive season. You’re always in control of the ingredients, making them a fresher option than many store-bought alternatives.

Values are approximate and may vary.

FAQ

What are typical Italian Christmas cookies?
Italian Christmas cookies are incredibly diverse, reflecting regional culinary traditions. Many popular types include Anginetti (anise cookies), Pizzelle (waffle cookies), Amaretti (almond cookies), and Struffoli (honey balls). Each offers unique flavors and textures, making Italian holiday baking truly special. Discover more about the variety of traditional Italian Christmas cookies that bring joy to festive tables.

Can I make the dough ahead of time?
Yes, you can! You can prepare the dough up to two days in advance and store it tightly wrapped in the refrigerator. This is a great way to spread out your holiday baking tasks.

Why are my cookies hard/dry?
Common culprits for hard or dry cookies include over-baking or adding too much flour to the dough. Ensure you measure flour correctly and bake only until the cookies are lightly golden on the edges.

What is anise extract?
Anise extract is a flavoring made from the seeds of the anise plant, which imparts a distinct licorice-like taste. It’s a traditional ingredient in many italian christmas cookies, giving them their signature flavor.

Are these cookies gluten-free?
The traditional recipe for Anginetti uses all-purpose wheat flour. However, you can explore using a good quality gluten-free all-purpose flour blend as a substitute for an adapted version.

What else can I use instead of sprinkles?
If sprinkles aren’t your preference, try decorating with finely chopped nuts like pistachios or almonds, a dusting of colored sugar, or even delicate candied fruit pieces for a different look.

Conclusion

Baking Classic Italian Anise Christmas Cookies (Anginetti) is more than just making a treat; it’s about embracing tradition and creating festive moments. These delightful cookies, with their tender crumb and sweet glaze, are perfect for sharing with loved ones and spreading holiday cheer. We hope you enjoy making these timeless italian christmas cookies and creating lasting memories in your kitchen. Happy baking and Buon Natale!

Classic Italian Anise Christmas Cookies (Anginetti)

These traditional Italian Christmas cookies are soft, ring-shaped, and infused with delicate anise flavor. Topped with a glossy glaze and colorful sprinkles, they’re a festive favorite for holiday baking and sharing.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 36 cookies

Course: Dessert

Cuisine: Italian

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp anise extract
• 1/2 cup milk (whole or 2%)
• 2 cups powdered sugar
• 3-4 tbsp milk or water, as needed for glaze
• 1 tsp anise extract (for glaze)
• 1/4 cup colorful sprinkles, for decorating

Equipment

• Large mixing bowls
• Electric mixer
• Baking sheets
• parchment paper or silicone baking mats
• Wire cooling rack
• small bowl (for glaze)
• pastry brush or spoon

Method

 

1. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat eggs until fluffy, then mix in anise extract and milk.
2. Gradually add wet mixture to dry ingredients. Mix until a soft dough forms. Chill dough for at least 30 minutes.
3. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Roll 1 tbsp of dough into 4-inch ropes and form into rings.
4. Place cookies 1 inch apart and bake for 10–12 minutes, until edges are lightly golden. Cool on wire rack.
5. For glaze: whisk powdered sugar, milk, and anise extract until smooth. Dip tops of cooled cookies or brush glaze on.
6. Immediately top glazed cookies with sprinkles. Let glaze set for 30 minutes before storing.

Notes

You can substitute anise with vanilla, almond, or lemon extract for different flavor profiles. Use plant-based milk to make them dairy-free. For best texture, chill the dough before shaping. Decorate right after glazing, as it sets quickly.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com