These Italian Christmas Cookies are extremely popular anytime during the year, but especially at Christmas Time. Made with crostata dough (pasta frolla) and cut out into your favourite shapes. Crunchy and buttery they may just become your favourite cookie!
I don’t think there is one household in Italy that doesn’t make cookies with pasta frolla. It is one of the must have pastry dough bases of every Pastry Store in the country. And I am sure everyone has their own recipe and method of making it. This is the dough I learned from my Mother-in-law and it is what I use for all my Italian pies and tarts including one of our favourites, Italian Crostata.
This recipe makes a double pie crust, so whenever I make a single layer pie I always make some cut out cookies with the left over dough.
How to make the dough
In a large bowl (or mixer with paddle attachment or food processor), whisk together the flour, sugar and baking powder, create a well in the middle and add the slightly beaten egg and yolk and butter. Mix together until almost combined.
Move the dough to a slightly floured flat surface and gently knead the mixture to form a soft dough ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Remove the dough from the fridge, divide it in half, roll out (one half of it at a time, the remainder keep chilled), on a lightly floured flat surface to approximately 1/4 inch thickness or less if you prefer. Cut out with your favourite cookie cutters, place the cookies on a parchment paper lined cookie sheet, chill while the oven is pre-heating.
Bake until lightly golden, let cool then dust with powdered sugar, they can also be made into sandwich cookies, top one side of the cookie with your favourite filling, such as hazelnut cream or even jam.
What is Pasta Frolla?
It is a shortcrust pastry which is made of flour, salt, sugar, butter, eggs baking powder and sometimes flavours. It has a soft but compact texture, which allows it to be used to create pastries and biscuits. The pastry is crumbly but also compact.
How to store it
The cookies should be kept in an airtight container or bag. They will keep at room temperature for up to 2 days but can be kept up to 5-7 days if refrigerated. They can also be frozen in a freezer safe bag or container. They will keep for up to 1-2 months.
What can I add to the dough for flavouring?
If you wish you can add the zest of a lemon or even an orange, seeds from a vanilla bean or even some ground cinnamon. Add the additions with the flour.
What to make with Pasta Frolla dough
Besides making cooking this dough makes a delicious base to any pie of choice, such as this Tiramisu Pie, Italian Chocolate Pie, or this Strawberry Pie.
More Delicious Italian Cookies
Pizzicati – Italian Pinch Cookies
So if you are looking to add some delicious cookies to your cookie list this year, I would love if you tried these Italian Christmas Cookies and let me know what you think. Enjoy!
Italian Christmas Cookies / Pasta Frolla
Ingredients
- 1 ¾ cup all purpose flour (227 grams)
- ½ cup sugar (100 grams)
- 1 teaspoon baking powder
- 1 large egg
- 1 large egg yolk
- ½ cup + 1 tablespoon butter (cold/salted) (131 grams)
Instructions
- In a large bowl (or mixer with paddle attachment or food processor), whisk together the flour, sugar and baking powder, create a well in the middle and add the slightly beaten egg and yolk and butter. Mix together until almost combined then move to a slightly floured flat surface and gently knead the mixture to form a soft dough ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Remove the dough from the fridge, divide it in half (roll out a half at a time, the remainder keep chilled), roll out on a lightly floured flat surface to approximately 1/4 inch thickness or less if you prefer. Cut out with your favourite cookie cutters, place the cookies on a parchment paper lined cookie sheet, chill the cookies again while the oven is pre-heating.
- Pre-heat oven to 350F (180C).
- Bake until lightly golden, approximately 10-12 minutes, let cool 5 minutes on cookie sheet, then move to a wire rack to cool completely. Dust with powdered sugar, they can also be made into sandwich cookies, top one side of the cookie with your favourite filling, such as hazelnut cream or even jam. Enjoy!
Michele says
I want to make double the batch and use half now and use the rest in 3 weeks. Would it be OK if I froze half of it until I’m ready to use the rest of it?
Rosemary says
Hi Michele yes you can freeze the dough no problem, it will keep up to 6 months in the freezer, be sure to wrap it well and place in a freezer safe bag.
Elle says
Salted or unsalted butter?
Rosemary says
Hi Elle, salted butter is what I use. If you use unsalted then add a pinch or 2 of salt. Merry Christmas.
Tori Santucci says
How cold should the butter be? Mine was very cold right out of the fridge and it took a lot of kneading for the dough to come together. It’s chilling now – I’m hoping these turn out like yours!!
Rosemary says
Hi Tori, yes the colder it is the longer it will take, although it does make the baked cookie very flaky. Let me know how it goes.
Tori Santucci says
They turned out amazing! We added a teaspoon of orange zest and sandwiched some of the cookies with chocolate hazelnut spread. Definitely making these again for our Christmas Eve celebration – thank you!
Rosemary says
Thank Tori, so glad you enjoyed them. Merry Christmas.