Italian Christmas Cookies — also known as biscotti di Natale — are one of the most beloved holiday treats in Italy. And for a good reason! They’re absolutely delicious and have a lovely texture that melts in your mouth.
These Italian Christmas Cookies are delicate, buttery, and full of flavor. They’re covered in a sweet icing that makes them absolutely irresistible. I love making these cookies during the holidays because they’re always the star of the show with my family and friends. However, truth be told, I make them all year round — they’re just that good!
My childhood memories are filled with the smell of cookies like these baking in my grandmother’s oven. Other Christmas cookies are popular worldwide, but these are the ones that have always been my favorite. Soft, a bit crumbly, and with a hint of nuts, they’re everything a cookie should be. I’ve never had another cookie like these!
These Italian Christmas Cookies are versatile and can be enjoyed all year round; Christmas isn’t the only time for them. In fact, they’re great for any occasion. If you really want to get into the holiday spirit, though, make a batch of these Italian Christmas Cookies and enjoy them with a cup of hot chocolate. I promise you, they’ll make your holidays even sweeter!
The best part about these cookies is that they keep well. If you make a batch ahead of time, you can enjoy them for weeks to come. And, of course, they make for great gifts; just package them up in a pretty tin or box, and they’re good to go. Happy baking!Print
Italian Christmas Cookies
These Italian Christmas Cookies will melt in your mouth and they’re just as easy to make as they are to eat!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Bakery
- 1 (8-ounce) can crushed pineapple in juice
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons confectioners’ sugar
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla extract
- Sprinkles or Demerara sugar (optional)
- For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Drain the crushed pineapple, reserving 1 tablespoon of the juice for the glaze. In a medium bowl, sift together the ﬂour, baking powder, ground nutmeg, and baking soda.
- In a stand mixer ﬁtted with the paddle attachment, beat the butter on medium-high speed for 2 minutes until light and ﬂuffy. Add the brown sugar and beat for 2 minutes more. Add the egg and vanilla and mix until well blended. With the mixer running on medium, gradually add the dry ingredients until well mixed.
- Using a cookie scoop, shape the dough into 2-inch balls and place on the prepared baking sheets 2 inches apart. Bake for 12 to 15 minutes until lightly browned.
- Cool completely on wire racks.
- For the frosting/glaze: While the cookies cool, combine the confectioners’ sugar and salt in a medium bowl. Stir in the vanilla and the reserved pineapple juice to make a light glaze.
- Use an offset spatula to smooth some glaze on each cookie. Top with sprinkles or Demerara sugar (optional).
Have you tried this cookie recipe? Perhaps more importantly, do you only bake them around the holidays, or do you sneak a few batches of these treats into your baking throughout the year? I’d love to read your story in the comments.