Italian Sprinkle Christmas Cookies
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
These Italian Sprinkle Christmas Cookies are a festive take on the classic Italian Sprinkle Cookies (also known as Italian Wedding Cookies). The recipe is the same, but with a change of sprinkles, it feels like a whole new cookie designed just for Christmas.
Italian Sprinkle Christmas Cookies
If you are very observant, you might remember that back in August I shared a recipe that looked really similar to this one. It was for Italian Sprinkle Cookies. When I made that recipe, I decided to make these Italian Sprinkle Christmas Cookies at the same time. How’s that for planning ahead?
For the most part, these two recipes are identical. Both make a delicious, sweet, and soft cookie dunked into a sweet glaze and topped with colorful sprinkles. The only change is the color combination of sprinkles that I used. The classic Italian Sprinkle Cookie used rainbow sprinkles, while the Italian Sprinkle Christmas Cookie has red, green, and white.
Want more Christmas Cookie Recipes? Try these?
- Christmas Tree Gingerbread Cookies
- Pinwheel Christmas Cookies
- Whipped Shortbread Cookies
- Christmas Sprinkle Cookie Cups
- Cream Horn Cookies
- Peppermint Kiss Cookies
You can also find my Ultimate Collection of my Favorite Christmas Cookie Recipes HERE!
The other change I made to this Italian Sprinkle Christmas Cookie recipe was the yield. The previous recipe that I shared made 3.5 dozen cookies, this one makes 7 dozen. Essentially, the recipe is doubled. Since we all have different cookie count requirements, I thought it would be nice to have two different options.
So, with all of that being said, let me walk you through this tasty, festive, cookie recipe!
Making Italian Sprinkle Christmas Cookies:
I’ve included a printable recipe card below for a full rundown of the recipe ingredients and instructions.
While these Italian Sprinkle Christmas Cookies are really easy to make, I will say that making seven dozen of them does take some time. If you don’t need quite that many, you can cut the recipe in half. If you want that already done for you, then be sure to check out my Italian Sprinkle Cookie recipe here. It’s the same recipe but scaled back to make 3.5 dozen.
No matter how many cookies you make, I hope you enjoy this delicious recipe.
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you are just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
How to Make Italian Sprinkle Christmas Cookies:
Begin by preheating your oven to 350 degrees F.
In the bowl of a stand mixer, combine the flour, confectioners’ sugar, and baking powder. Mix on low speed. I’ve included a printable recipe card below for a full rundown of the recipe ingredients and instructions.
Gradually beat in the shortening, almond extract, and lemon extract until the mixture resembles fine crumbs.
In a small bowl, whisk together the eggs until light and foamy. Slowly add the beaten eggs to the flour and shortening mixture. The dough will be stiff.
Roll the dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet.
Bake for about 10-12 minutes. The tops of the cookies will remain white, and the bottoms will be slightly browned.
In a small bowl, make the glaze by whisking together the confectioners’ sugar, milk, almond extract, vanilla extract, and a pinch of salt. Whisk until smooth.
As soon as you remove the cookies from the oven, glaze the cookies. Working in batches of about four cookies, add them to the bowl of glaze, turn them around with a fork, and then remove them from the glaze. Use the fork to place the cookies on a cooling rack to drain. Immediately top this set of cookies with sprinkles. Repeat with remaining cookies.
When glazing your cookies, I recommend placing a piece of wax paper under your cooling rack to make for easy clean-up.
Once the cookies are cool and the glaze is set, pack in an airtight container.
And that’s a wrap on these Italian Sprinkle Christmas Cookies.
Trust me on this one, they look as delicious as they taste and the sprinkles add the perfect festive touch! While these are lovely for the holidays and other celebrations, I also enjoy them just as much when served with a cup of coffee or tea. It’s the perfect combination and just enough of a treat to satisfy any sweet tooth.
Happy Holiday Baking!
Italian Sprinkle Christmas Cookie Recipe:
Italian Sprinkle Christmas Cookies
Ingredients
- 6 large eggs
- 5 cups all-purpose flour
- 2 cups confectioners' sugar
- 2 tablespoons plus 2 teaspoons baking powder
- 1 cup shortening Crisco
- 3 teaspoons almond extract
- 2 teaspoons lemon extract
Glaze:
- 4 cups confectioners' sugar
- 2/3 cup whole milk warmed
- 2 teaspoon almond extract
- 2 teaspoon vanilla extract
- pinch of kosher salt
- Christmas colored nonpareils
Instructions
- Begin by preheating your oven to 350 degrees F.
- In the bowl of a stand mixer, combine the flour, confectioners' sugar, and baking powder. Mix on low speed.
- Gradually beat in the shortening, almond extract, and lemon extract until the mixture resembles fine crumbs.
- In a small bowl, whisk together the eggs until light and foamy. Slowly add the beaten eggs to the flour and shortening mixture. The dough will be stiff.
- Roll the dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet.
- Bake for about 10-12 minutes. The tops of the cookies will remain white, and the bottoms will be slightly browned.
- In a small bowl, make the glaze by whisking together the confectioners' sugar, milk, almond extract, vanilla extract, and a pinch of salt. Whisk until smooth.
- As soon as you remove the cookies from the oven, glaze the cookies. Working in batches of about four cookies, add them to the bowl of glaze, turn them around with a fork, and then remove them from the glaze. Use the fork to place the cookies on a cooling rack to drain. Immediately top this set of cookies with sprinkles. Repeat with remaining cookies.
- Once the cookies are cool and the glaze is set, pack in an airtight container.
I made these for Christmas and they were a hit! I actually just made them again for a baby shower with different sprinkles and everyone gobbled them up!
Yes! Love that! Perfect for any occasion!
xo Michael
Can butter be used instead of shortening?
Thank you
You could use it, but it will affect the flavor and texture of the cookie. I have not tried it myself so I can’t predict the outcome.
xo Michael
Can the Italian Sprinkle Christmas Cookies be made ahead of time and place in the freezer??
Yes. I froze them and they did well.
xo Michael