Description
Classic Italian Cookies are tender, buttery delights glazed with a smooth almond-scented icing and topped with colorful sprinkles—perfect for festive occasions or everyday treats. These soft cookies are easy to make with simple pantry ingredients, chilled dough for easy shaping, and baked to a delicate golden finish, then dipped in a luscious glaze for an irresistible finish.
Ingredients
Scale
Cookies
- 1 cup unsalted butter (soft room temperature)
- ¾ cup granulated sugar
- 3 large eggs (room temperature)
- 3 tablespoons whole milk
- 1 teaspoon almond extract
- 2¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Glaze & Topping
- 2 cups powdered sugar (sifted)
- ½ teaspoon almond extract
- 2-3 tablespoons whole milk (start with 2 tablespoons then add the third if needed for consistency)
- Rainbow-colored nonpareil sprinkles
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar for 1-2 minutes until the mixture is light and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the whole milk and almond extract until well combined, scraping down the sides of the bowl as needed.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Combine Dough: With the mixer on low speed, slowly add the sifted dry ingredients to the wet mixture until all flour is fully incorporated. The batter will be thick. Scrape the bowl thoroughly to ensure even mixing.
- Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for 30 to 45 minutes until the dough is firm enough to scoop and shape easily.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C). Line three large baking sheets with parchment paper and set aside.
- Shape Cookies: Using a 1½-tablespoon cookie scoop, portion out dough, then gently roll each portion into a smooth ball by hand. Place the balls on the prepared baking sheets about 2 inches apart, twelve per sheet.
- Bake Cookies: Bake the cookies in the center rack of the oven, one or two sheets at a time depending on oven size, for 10-12 minutes. The cookies are done when their tops remain pale and the edges of the bottoms are just slightly golden.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies must be fully cooled before glazing.
- Prepare Glaze: In a medium bowl, whisk together powdered sugar, almond extract, and 2 tablespoons milk until smooth. Add an optional 3rd tablespoon of milk if glaze needs thinning. The glaze should be pourable but thick enough to hold shape on the cookie.
- Glaze and Decorate Cookies: Dip the top of each cooled cookie into the glaze, letting excess drip back into the bowl. Place back on the wire rack. After glazing 2-3 cookies, sprinkle with nonpareil sprinkles to ensure glaze sets enough for sprinkles to stick without sliding off. Repeat with remaining cookies.
- Set Glaze: Allow the glazed cookies to sit at room temperature until the glaze has hardened completely before serving or storing.
Notes
- Make sure butter and eggs are at room temperature for best results and easier mixing.
- Chilling the dough is essential to prevent the cookies from spreading too much during baking.
- If baking one sheet at a time, keep the other shaped cookies refrigerated to maintain firmness.
- The glaze consistency is crucial: too thin and sprinkles will slide off; too thick and it will be hard to dip.
- Store cookies in an airtight container once glaze has set to maintain freshness.
