Food Gardening Network
Italian Christmas Cookies

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!


  • Cookies
    • 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
  • Frosting/Glaze
    • 1 1/2 teaspoons confectioners’ sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon vanilla extract
  • Sprinkles or Demerara sugar (optional)


  1. For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Cool completely on wire racks.
  6. 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.
  7. Use an offset spatula to smooth some glaze on each cookie. Top with sprinkles or Demerara sugar (optional).