Italian Christmas Cookies

Italian Christmas Cookies
Italian Christmas cookies always seem to wind up in your cookie exchange collection, and they’re such a welcome sight. Some versions of the cookie have a powdered sugar coating. For our version, we did a light glaze, topped with sprinkles.
  • Yield: 24 cookies
  • Prep Time: 10 minutes
  • Cook Time: 12–15 minutes



  • 1 (8-ounce) can crushed pineapple in juice
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon baking soda
  • ½ cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 1½ teaspoons confectioners’ sugar
  • ½ teaspoon salt
  • ¼ teaspoon vanilla extract
  • Sprinkles or Demerara sugar (optional)


  1. For the cookies: Preheat the oven to 350ºF. 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).
Enter Your Log In Credentials
Send this to a friend