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Classic Italian anise Christmas cookies (Anginetti) on a festive red plate, soft ring-shaped cookies topped with glossy white glaze and colorful holiday sprinkles, surrounded by pine branches for a traditional Christmas treat.

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.