My Great-Grandmother's 80-Year-Old Italian Christmas Cookie Recipe Is an Absolute Classic

When I was growing up, the start of the holiday season wasn’t something we circled on a calendar; it was something we smelled coming from the kitchen, a soul-warming scent that filled the entire house. It was the aroma of warm vanilla, instantly recognizable as my great-grandmother’s Anginetti cookies.

Around our table, though, we never used the fancy name; we simply called them “sponge cookies.” They weren’t called that because they were delicate or high-brow, but rather for their thick, tender texture, which was perfect for dipping into a tall glass of cold milk or a mug of warm tea or coffee, each bite soft and lightly glazed.

Year after year, they claimed their spot on the holiday cookie platter: round little domes, softly puffed, cloaked in a thick white glaze, finished with just a scattering of colorful sprinkles for an extra bit of cheer.

At first glance, they may resemble the soft, iced Italian cookies you see all over social media, but there’s a profound difference. While modern recipes rely on rich butter or creamy ricotta to give the cookie its unique texture, my family’s recipe is built on an ingredient that feels almost rebellious in today’s artisanal kitchens: a boldly unapologetic cup of Crisco, a choice that whispers of another era.

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That single detail is the quiet heart of this cookie’s story. In Southern Italy, where these treats began, butter was an expensive luxury, and home bakers often relied instead on readily available olive oil or lard.

When my great-grandmother, Filomena Russo, immigrated to America, I can imagine her discovering that blue and white canister of Crisco at the corner market. It was affordable, shelf-stable and surprisingly similar in texture to the solid fats she had always used. It became her unlikely ally, bringing the familiar flavors of Italy into this new kitchen she was learning to call home.

Decades later, her choice to use Crisco continues to guide me. Every Christmas, as I pull out that familiar blue and white can and begin the ritual of creaming it with the sugar, a technique passed down through generations, I’m doing more than baking a cookie.

I’m actively keeping alive the sweetest, simplest traditions of the Old World. Today, our sponge cookies still carry my great-grandmother’s spirit. Soft, simple and unpretentious, they’re meant to be dipped and eaten without ceremony, just as she always intended.

Keep reading to learn exactly how to make this recipe in your kitchen. It just might become a tradition in your family, too.

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What Are Anginetti Cookies?

Anginetti cookies, sometimes called “Italian lemon drop cookies,” “Italian wedding cookies” or simply “glazed Italian cookies,” are soft, rounded-topped holiday treats rooted in Southern Italy. Traditionally flavored with lemon, vanilla or anise, they’re known for their tender, almost cake-like interiors and their signature white glaze that dries to a smooth, porcelain finish.

Unlike crisp biscotti or buttery shortbread, Anginetti were never meant to snap. Their charm lies in their softness: a tender texture that makes them perfect for dipping into coffee, espresso or, as my family does, milk. That pillowy crumb is the cookie’s quiet superpower, the reason it earned its affectionate nickname in our house: “sponge cookie.”

Historically, Anginetti embodies the principles of cucina povera, the “poor kitchen” traditions of Southern Italian home baking. Families made them with simple, affordable ingredients: flour, eggs, sugar and an inexpensive fat, and shaped the dough into dozens of cookies to feed crowds during weddings, feast days and holiday gatherings.

When Italian immigrants brought the recipe to America, the cookies began to evolve. Many families, including mine, replaced hard-to-find or costly fats with Crisco, giving the Anginetti a lightness and lift that felt both comforting and entirely new. Today, Anginetti remains a beloved Italian-American classic: festive, nostalgic, beautifully simple and instantly recognizable on any holiday cookie platter.

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Why You’ll Love My Great-Grandmother’s Anginetti Cookies

My family’s version carries the softness of the traditional Italian recipe, but with a unique and nostalgic flavor that decades of family adaptations have created. Here’s why they win people over every single time:

They’re unbelievably soft

Bite into one and you’ll understand immediately why my family calls them “sponge cookies.” They’re soft, light and airy.

The glaze sets like porcelain

The icing dries to a glossy, thick shell that cracks ever so slightly when you take a bite. It’s simple, sweet and perfectly balanced with notes of vanilla.

They honor Italian tradition, but with an immigrant’s ingenuity

These cookies carry the soul of Southern Italy, yet they also tell the story of a woman adapting to a new country, a new kitchen and new ingredients. My great-grandmother’s clever use of Crisco, a resourceful stand-in for the lard or olive oil she grew up with, gives them an unmistakably tender texture modern versions of the cookie rarely capture.

They taste like home, even if it’s not your home

There’s something universally comforting about these cookies. They’re humble, welcoming and deeply nostalgic, the kind of dessert that makes even first-time tasters feel like they’ve stepped into someone’s family holiday. These Anginetti aren’t just a recipe. They’re a legacy: soft, simple and sweet enough to become part of your own family’s traditions.

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Ingredients Needed for Anginetti Cookies

This recipe calls for common pantry ingredients. To make the cookies, you’ll need:

• Vegetable shortening
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder

For the glaze, you’ll need to grab:
• Butter
• Powdered sugar
• Sprinkles

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How To Make My Family’s Anginetti Cookies

To make this my family recipe, start by beating 1 cup of shortening with 1 cup of sugar until the mixture turns pale and creamy. Add 8 eggs, one at a time, letting each disappear fully into the batter before adding the next one, then stir in 2 tablespoons vanilla, which gives the cookies their warm, nostalgic sweetness.

In a separate bowl, whisk together 4 cups sifted flour and 5 tablespoons baking powder. Sifting is key here, not just tradition. It aerates the flour, removes any lumps and ensures the cookies bake up with their signature soft, even crumb.

Fold half of the dry mixture into the batter, then add the remaining half, beating until the dough is combined and stiff. You’ll know it’s the right texture if a spatula can stand up on its own in the dough.

Drop mounds of dough by the heaping teaspoonful onto a greased or Silpat-lined baking sheet (resist the urge to flatten them). Their rounded shape is what creates the cookie’s signature soft, puffed top. Bake at 375° until light golden, which should take 10 to 12 minutes.

While they’re still warm, finish them with a simple glaze made by whisking 2 egg whites, 4 tablespoons melted butter and about 1 pound of powdered sugar over low heat until smooth and glossy. Be sure the glaze isn’t too runny or too thick. It should fall off the whisk in thick ribbons (see below).

Spoon a small amount of the glaze on each warm cookie, letting it settle naturally on top and drip down the sides slightly. If you prefer, you can dip the tops of the cookies in the glaze instead.

Sprinkle each cookie with decorating sugar while the glaze is still soft, so they adhere before the icing sets. (You can also dip the cookies into the decorating sugar, if that process works better for you.)

And keep in mind you’re going to be doing this for a while. In true Italian-American fashion, this cookie recipe makes a lot—80 to 90 cookies to be exact. (If you want to make fewer cookies, you can halve the recipe.)

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6 Tips for Perfect Anginetti Cookies

1. Keep an eye on them

The key to soft, tender Anginetti is not overbaking the cookies. Pull them out of the oven before the bottoms start to brown.

2. Cool before glazing

Let the cookies cool slightly so the icing clings instead of dripping all the way down the sides.

3. Sprinkle quickly

Add sprinkles immediately before the glaze sets, so they stick.

4. Use a light hand

A little icing goes a long way. You want the cookies to be coated with a thin coating of glaze so the ratio of icing to cookie is just right.

5. Thin the glaze as needed

If the glaze starts to thicken between batches, warm it gently over low heat, stirring often.

6. Store with care

Stack the cookies in an airtight container or cookie tin with wax paper between the layers to protect the icing.

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