Italian cookies are a soft baked delicious classic cookie. Also, called Italian Christmas cookies, this cookie is welcomed year-round in my house.
This version is gluten-free and dairy-free and every bit as tasty!
Plus, included is an easy fantastic frosting recipe! Plus, lots of tips!
This recipe comes from a relative’s recipe tin that I am lucky enough to have. I have converted this recipe to gluten-free and dairy-free, but it could also be easily made the traditional way. I’ll give details below.
A favorite at the holidays, it’s one of the first desserts to disappear! It’s just the perfect size and is a great addition to a holiday cookie plate.
How to make Italian cookies:
- Gather and measure the ingredients.
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
Below is a photo of the ingredients for the Italian cookies. The frosting recipe is below and included in the recipe card.
Step 4: Whisk the dry ingredients together in a medium-sized mixing bowl. (Flour, baking powder, salt). Set aside.
Step 5: Cream the sugar and palm shortening in an electric mixer.
Step 6: Add the eggs and vanilla extract to the creamed sugar/palm shortening. Mix to combine.
Step 7: To the electric mixer, now add the flour mixture and mix to combine.
Step 8: At this point, you could add and stir in chopped nuts, raisins, or chopped chocolate bits or mini chocolate chips. I usually make without, but this is a note in the original recipe card.
Step 9: Using a small ice cream scoop to measure the dough, roll into balls the size of walnuts in your hand. Then put on the parchment-lined baking sheet.
Step 10: Bake for about 12 minutes until the cookie is firm and bottoms are slightly golden.
Step 11: Cool completely on a cooling rack.
Step 12: While the cookies are baking, start on the frosting. Gather and measure the confectioner’s sugar, palm shortening, and milk.
Step 13: Using an electric mixer, add the confectioner’s sugar, palm shortening, and one tablespoon of milk. Mix to combine several minutes until the ingredients resemble creamy silky frosting. If too thick to spread on cookies, add a bit more milk and blend for several minutes. Be careful, all it takes is a bit too much milk for the frosting to become too liquid. In that case, add a bit more confectioner’s sugar.
Tip: For this recipe, I often double the frosting recipe because I like to put it on thick!
Step 14: Before the frosting sets add some sprinkles to the tops of the cookies if using.
Recipe/Baking Tips:
- Try to have all ingredients at room temperature.
- You can refrigerate this recipe before baking if you choose. Put the dough in an airtight container in the refrigerator for several hours.
- I would imagine this recipe would work with flax eggs, but I have not tried this substitute.
- Optional: to the dough, you can add chopped walnuts, raisins, mini chocolate chips, or chopped chocolate bits.
- Store the cookies in an airtight container in the refrigerator. These freezer-friendly cookies can be stored for up to 3 months.
Frosting Tips:
- Mix the ingredients for several minutes before adding additional milk.
- Add additional milk slowly as it doesn’t take much for the frosting to get to a liquid.
- If the frosting is too liquid in texture, add a bit more confectioner’s sugar.
- If adding sprinkles, make sure to top the cookies as soon as you frost them so the sprinkles “stick”.
The original recipe:
The original recipe from the recipe tin was written in a traditional way. Before I was gluten and dairy-free, this is the way I always enjoyed them. I’m so glad to have this new version to enjoy.
However, most of my family does not follow a special diet, and to make this recipe for them, I simply use All-purpose flour for the gluten-free flour and either shortening or butter for the palm shortening.
For the frosting, the traditional recipe calls for confectioner’s sugar, shortening or butter, and milk using the same measurements in the recipe.
Other cookies recipes to try:
Italian cookies are a soft baked delicious classic cookie. Also, called Italian Christmas cookies, this cookie is welcomed year-round in my house. This version is gluten-free and dairy-free and every bit as tasty! Plus, included is an easy fantastic frosting recipe! Plus, lots of tips!
- 3/4 cup palm oil shortening
- 3 cups flour (I use Bob's Red Mill Gluten-Free 1:1 Flour)
- 1/2 cup sugar
- 3 eggs (large)
- 2 teaspoons vanilla
- 4 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3 cups confectioners sugar
- 3 tablespoons palm oil shortening
- 2 tablespoons milk (I use dairy-free milk)
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
-
In a medium-sized bowl, add the dry ingredients and whisk together. (Flour, sugar, baking powder, salt) Set aside.
-
Using an electric mixer, cream the shortening and sugar together. This will take a few minutes.
-
Then add the eggs, one at a time, mixing after each one.
-
Then add the vanilla extract and mix together.
-
Add the flour mixture and mix until combined. You can also
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You can also add chopped walnuts, raisins, or chopped chocolate bits to the cookie dough if desired.
-
You can cover and refrigerate this dough if you choose. I usually bake up the cookies right away.
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Using a small ice cream scoop, roll the dough into the size of a walnut. Place cookies on the baking sheet a few inches apart.
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Bake for about 10-12 minutes until cookies are slightly golden at edges.
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Take out of the oven and cool completely before frosting.
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To make the frosting, add the confectioner's sugar to an electric mixer along with the shortening and a tablespoon of milk.
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Beat for a few minutes and add milk as needed to get a creamy silky frosting.
-
Using an icing spatula, swirl the frosting on the top of the cookies. Keep plain or add sprinkles.
Recipe/Baking Tips:
- Try to have all ingredients at room temperature.
- You can refrigerate this recipe before baking if you choose. Put the dough in an airtight container in the refrigerator for several hours.
- I would imagine this recipe would work with flax eggs, but I have not tried this substitute.
- Optional: to the dough, you can add chopped walnuts, raisins, mini chocolate chips, or chopped chocolate bits.
- Store the cookies in an airtight container in the refrigerator. These freezer-friendly cookies can be stored for up to 3 months.
Frosting Tips:
- Mix the ingredients for several minutes before adding additional milk.
- Add additional milk slowly as it doesn't take much for the frosting to get to a liquid.
- If the frosting is too liquid in texture, add a bit more confectioner's sugar.
- If adding sprinkles, make sure to top the cookies as soon as you frost them so the sprinkles "stick".
The original recipe:
The original recipe from the recipe tin was written in a traditional way. Before I was gluten and dairy-free, this is the way I always enjoyed them. I'm so glad to have this new version to enjoy.
However, most of my family does not follow a special diet, and to make this recipe for them, I simply use All-purpose flour for the gluten-free flour and either shortening or butter for the palm shortening.
For the frosting, the traditional recipe calls for confectioner's sugar, shortening or butter, and milk using the same measurements in the recipe.
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