Befanini: The Sweet Taste of an Italian Epiphany

Soft, buttery, and sprinkled with color, Befanini cookies offer a joyful bite of Tuscan tradition. Originating from the charming towns of Lucca and Versilia, these festive treats come to life every year in celebration of La Befana, Italy’s beloved gift-giver of the Epiphany.

While January 6th marks the official end of the holiday season, Italians see it as one final, magical celebration. At the heart of this moment? A warm plate of freshly baked Befanini. Their golden tops shine with egg wash and sugar, and their cheerful shapes, stars, hearts, animals, and sometimes even whimsical witches bring smiles to children and adults alike.

More Than a Cookie -It’s a Family Tradition

Befanini are more than just cookies; they’re a holiday ritual. Year after year, families gather in the kitchen to roll out dough, cut playful shapes, and decorate together. The process gets a little messy, but that’s part of the fun, flour on the table, sprinkles on the floor, and laughter in the air.

Even better, the recipe is wonderfully simple. You won’t need anything fancy, just pantry staples and a few flavorful touches. Think vanilla, lemon zest, maybe a splash of rum or anise, and a big helping of love.

From start to finish, Befanini cookies bring people together through tradition, through flavor, and through the shared joy of baking something meaningful.

Befanini (Christmas Cookies) — La Befana is an Italian folklore tradition about an old woman who delivers gifts to children on the night before Epiphany:

La Befana: Italy’s Good Witch of the Epiphany

So, who is La Befana? She’s a beloved figure in Italian folklore, a kind, broom-flying woman who delivers sweets and gifts to children on Epiphany Eve, January 5th.

Yes, she looks a bit like a witch. But don’t be fooled. She’s more like a magical Nonna. Wrapped in a shawl, covered in chimney soot, and full of heart, she rewards good children with candy. Naughty ones? They get coal though it’s usually sugar, too.

According to legend, the Three Wise Men once asked La Befana for directions to Bethlehem. She said no, too busy sweeping. Later, she changed her mind and set out to find the baby Jesus. She never did. Now, she visits every child, hoping one of them might be Him.

That’s why on Epiphany, stockings hang by the fireplace, and the smell of Befanini fills the house. It’s the last sparkle of the season and one of its sweetest.

Whether you’re keeping an old tradition alive or starting a new one, Befanini cookies bring a little Tuscan magic to your table. They’re fun to bake, perfect to share, and full of meaning.

Simple Ingredients, Rich Tradition

Befanini may be festive and colorful, but their charm lies in their simplicity. The dough comes together with ingredients most people already have on hand—flour, sugar, eggs, butter, and a touch of baking powder to give them a soft, cake-like lift. They're humble, homey, and full of warmth, just like the holiday they’re made for. Some families add a splash of anise liqueur, a drop of vanilla extract, or even a hint of rum.

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Prep Time 25

Cook Time 12

Chill Time (optional) 30

Total Time 1 7

Servings: 28 cookies

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

2¾ cups all-purpose flour
¾ cup granulated sugar
1½ tsp baking powder
½ cup unsalted butter, softened
Zest of 1 lemon or orange
2 large eggs (1 for dough, 1 for egg wash)
3 tbsp milk (only if needed to bind the dough)
⅛ tsp pinch of salt
1 tsp vanilla extract or anise extract (optional)

Decorating

1 egg yolk + 1 tbsp milk (for egg wash)
Multi-colored sprinkles (nonpareils or confetti)

Equipment

Holiday Shapes Cookie Cutters (stars, hearts, animals, etc.)

Instructions

Cream the butter and sugar
In a large bowl, beat the softened butter and sugar until light and fluffy—about 2–3 minutes using a hand mixer or whisk.
Add the wet ingredients
Mix in the eggs, one at a time, followed by the zest and vanilla extract (or anise, if using). Beat until smooth and fully combined.
Add dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients. Stir just until a soft dough forms. If it’s too dry or crumbly, add 1–2 tbsp of milk until it holds together.
Chill the dough (optional but helpful)
Wrap the dough in plastic wrap and chill for about 30 minutes. This helps with rolling and shaping, especially if working with kids.
Preheat the oven
Set your oven to 180°C (350°F). Line your baking sheet with parchment or a silicone mat.
Roll and cut
On a lightly floured surface, roll out the dough to about ½ cm (¼ inch) thick. Cut out shapes using your favorite cookie cutters—stars, hearts, animals, or La Befana shapes!
Decorate
Place the cookies on your baking sheet. Brush each one with a mix of egg yolk and milk for shine. Add a sprinkle of rainbow confetti on top.
Bake
Bake for 10–12 minutes, or until the edges are just turning golden. Don’t overbake—Befanini should be soft inside.
Cool
Let the cookies cool on a rack.

Notes

Texture choice: For slightly crisper cookies, roll the dough thinner and bake a minute longer. For soft, cake-like cookies, keep them thicker and just golden on the edges.

Chill the Dough for Best Results: While not strictly required, chilling the dough for 30 minutes makes it easier to roll and helps the cookies hold their shape during baking. Especially helpful for intricate cutters!

Variations with Alcohol

Many traditional Befanini recipes include a splash of alcohol for added depth and aroma. While it’s optional, a little liqueur can elevate the flavor and add a nostalgic touch. Here are a few delicious variations to try:

Rum (Classic)
Why use it? Rum is the most traditional alcohol used in Befanini. It adds a warm, slightly sweet flavor that pairs beautifully with citrus zest.
How much? Add 1 to 2 tablespoons of dark or golden rum to the dough.
Flavor profile: Rich, warm, and slightly spiced.

Anise Liqueur (Authentic & Aromatic)
Why use it? Anise is another classic flavor in Italian desserts, especially in Tuscany. It gives the cookies a subtle licorice-like aroma.
How much? Use 1 tablespoon of anise liqueur like Sambuca or Anisette.
Flavor profile: Herbal, sweet, and distinctly Italian.

Grand Marnier or Cointreau
Why use it? These orange liqueurs complement the lemon or orange zest in the dough, enhancing the citrusy notes.
How much? Add 1 tablespoon for a light, fragrant twist.
Flavor profile: Bright, citrusy, and slightly floral.

Vin Santo or Marsala Wine
Why use it? Both are traditional Italian dessert wines that add richness and a touch of complexity to the dough.
How much? Use 1 to 2 tablespoons in place of rum or anise.
Flavor profile: Sweet, nutty, and elegant.

A Sweet Tuscan Tradition

Befanini Cookies for La Befana are more than just cookies, they’re a beloved Tuscan tradition wrapped in sugar and sprinkles. These cheerful treats are often made by children alongside their families, filling kitchens with laughter and the scent of citrus and butter. For many Italian families, baking Befanini is a ritual passed down through generations, marking the end of the Christmas season with joy and togetherness. Each cookie is brightly decorated with colorful sprinkles, symbolizing hope, celebration, and good fortune for the new year. Shaped into stars, hearts, or playful holiday figures, they reflect the simple magic of Epiphany and the warmth of home.

In true Italian fashion, Befanini aren’t just for eating, they’re for sharing. Traditionally, they’re given as homemade gifts or even left out for La Befana herself, the kind-hearted old woman who visits homes on the night of January 5th, delivering treats to children. Whether you’re reliving childhood memories or discovering this tradition for the first time, Befanini are the perfect way to bring a little Tuscan spirit to your holiday table.

Storing Your Befanini Cookies

Befanini cookies are just as delightful a few days after baking. Once cooled, store them in an airtight container at room temperature for up to 5 days. They’ll stay soft and slightly crisp around the edges, perfect for dipping into milk or coffee. If you’re baking ahead of time, you can also freeze the cookies (undecorated or fully baked with sprinkles) in a sealed container for up to a month. Just let them thaw at room temperature before serving. Whether you’re keeping them for your family or wrapping them up as Epiphany gifts, these cookies hold on to their charm and flavor beautifully.