My first taste of a true Italian Christmas cookie was at my neighbor’s annual holiday open house—a soft, cake-like, lemon-kissed knot, draped in a simple glaze and sparkling with sprinkles. I was determined to learn the secret. In my own kitchen, the scent of lemon zest and anise filled the air, a fragrance that now is Christmas to me. The act of twisting the soft dough into little knots felt both meditative and festive. Pulling the first golden batch from the oven and dipping them while still warm was a ritual of pure joy. These aren’t just cookies; they’re edible memories, soft, sweet, and bursting with holiday spirit.
Why You’ll Love This Recipe
You will love this recipe because it yields cookies with a uniquely soft, cake-like, and tender texture that’s completely different from a crunchy sugar cookie. The process is simple, forgiving, and deeply satisfying, resulting in a beautiful, traditional cookie that looks spectacular on any holiday platter. They’re not overly sweet, and the hint of citrus or anise makes them wonderfully sophisticated, yet they’re still covered in cheerful sprinkles that everyone adores.
Ingredients
For the Cookies:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- ½ teaspoon anise extract (or 1 tsp anise seeds, crushed—trust me on the extract!)
- 4 cups (500g) all-purpose flour, spooned and leveled
- 4 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk, at room temperature
For the Glaze & Decoration:
- 2 cups (240g) powdered sugar, sifted
- 3-4 tablespoons whole milk or lemon juice
- 1 teaspoon vanilla extract
- Multi-colored nonpareils or festive sprinkles
Let’s talk about flavor. The anise extract is traditional and provides that authentic, warm Italian bakery note. If you’re hesitant, start with ¼ teaspoon—it’s subtle and magical, not overpowering. The lemon zest is non-negotiable; it provides the bright, fresh counterpoint. For the glaze, using lemon juice instead of milk adds a fantastic tang that cuts the sweetness. And for the flour, do not pack it into the cup. Spoon it lightly and level it off for the perfect, tender texture.(See the next page below to continue…)