If you have a sweet tooth and a love for tradition, this Italian Cookies Recipe will quickly become one of your favorites. These delightful treats boast a tender, buttery texture with a subtle almond flavor that melts in your mouth and a charming glaze topped with rainbow sprinkles for a cheerful finish. Perfect for festive gatherings or simply brightening your day, these Italian cookies capture the essence of classic baking with a fun, colorful twist that’s sure to impress both young and old. Trust me, making and sharing this Italian Cookies Recipe will fill your kitchen with delicious happiness and warm memories.
Ingredients You’ll Need
The beauty of this Italian Cookies Recipe is in its simple, well-chosen ingredients that work together in perfect harmony. Each component plays a vital role, from the creamy butter lending richness to the almond extract adding a delicate aroma, and the sprinkles bringing joyful pops of color.
- 1 cup unsalted butter (soft room temperature): Ensures creamy, tender cookies with a rich texture.
- ¾ cup granulated sugar: Sweetens the dough while helping create a light, fluffy base when creamed with butter.
- 3 large eggs (room temperature): Bind ingredients together and provide moisture for a soft crumb.
- 3 tablespoons whole milk: Adds just enough liquid to soften the dough without making it sticky.
- 1 teaspoon almond extract: Offers a subtle, nutty fragrance that is signature to this Italian Cookies Recipe.
- 2¾ cups all-purpose flour: The foundation of the cookie, giving structure and body.
- 2½ teaspoons baking powder: Lightens the dough for a tender, cakey texture.
- ½ teaspoon salt: Balances sweetness and enhances overall flavor.
- 2 cups powdered sugar (sifted): Creates the sweet, glossy glaze that perfectly crowns the cookies.
- ½ teaspoon almond extract (for glaze): Echoes the cookie’s almond hint in the icing for flavor harmony.
- 2-3 tablespoons whole milk (for glaze): Adjusts glaze thickness to just the right consistency for dipping.
- Rainbow-colored nonpareil sprinkles: Add a festive, playful touch that makes each cookie pop with color and joy.
How to Make Italian Cookies Recipe
Step 1: Creaming Butter and Sugar
Start by creaming the softened butter and granulated sugar until the mixture is light, fluffy, and beautifully pale. This step is crucial because it incorporates air into the dough, setting the stage for soft, tender cookies that practically melt in your mouth.
Step 2: Adding Eggs and Flavorings
Next up, add the eggs one at a time. Make sure each egg is fully mixed in before adding the next to keep the dough smooth and well combined. Follow up with whole milk and the almond extract, which will fill your kitchen with a wonderful, inviting aroma.
Step 3: Combining Dry Ingredients
Sift the flour, baking powder, and salt together. This ensures even distribution of the leavening agent and salt, preventing any clumps in your dough and helping the cookies bake evenly throughout.
Step 4: Mixing Dry Ingredients into Wet
With the mixer on low speed, gradually add the dry mix to the wet batter. Your dough will be thick—this is perfect. Scrape down the sides of the bowl to incorporate every bit of flour, ensuring uniform texture in every bite.
Step 5: Chilling the Dough
Cover your dough with plastic wrap and refrigerate for 30 to 45 minutes. This chilling step firms the dough, making it easier to scoop and shape into smooth, uniform balls. Plus, it helps the flavors meld beautifully while preventing excessive spread during baking.
Step 6: Forming and Baking the Cookies
Preheat your oven to 350°F and line three baking sheets with parchment paper. Using a 1½-tablespoon cookie scoop, portion the dough, then roll it gently in your hands to form smooth balls. Space them about 2 inches apart on the baking sheets to give them room to rise. Bake for 10 to 12 minutes—look for pale tops and lightly golden edges. Don’t worry if your cookies look pale; that’s exactly how they should be to stay tender.
Step 7: Cooling Before Decorating
Let the cookies cool on the baking sheet for 5 minutes—this helps them set—and then transfer them to a wire rack to cool fully before glazing. A cool cookie ensures the glaze won’t melt and slide off, keeping your Italian Cookies Recipe picture-perfect.
Step 8: Preparing the Glaze
Whisk together powdered sugar, almond extract, and 2 tablespoons of milk in a bowl. The consistency should be thick but pourable, like honey. Add the third tablespoon of milk if needed to reach that perfect dipping consistency. This glaze adds a glossy sheen and a touch of sweetness that complements the almond undertones.
Step 9: Glazing and Adding Sprinkles
Dip the top of each cooled cookie into the glaze, letting any excess drip back into the bowl. Place the dipped cookies back on the rack and, after glazing a few, sprinkle the rainbow-colored nonpareils on top. This approach allows the glaze to set just enough to hold the sprinkles beautifully in place.
Step 10: Setting the Glaze
Let your cookies rest at room temperature until the glaze fully hardens. This final touch ensures a delightfully crisp surface that contrasts perfectly with the soft cookie beneath.
How to Serve Italian Cookies Recipe
Garnishes
While the rainbow sprinkles give these cookies their cheerful sparkle, feel free to experiment with finely chopped almonds or a light dusting of extra powdered sugar for a more elegant presentation. Fresh edible flowers or tiny bits of candied citrus peel can also add a unique, fresh flair.
Side Dishes
These Italian cookies are the perfect partner for a robust cup of espresso or a glass of sweet dessert wine like Vin Santo. For a cozy afternoon, a scoop of vanilla gelato served alongside these cookies creates a delectable Italian-inspired dessert experience.
Creative Ways to Present
Present your Italian Cookies Recipe on a fun, colorful platter for parties or stack them tied with a pretty ribbon as charming edible gifts. You can even sandwich a dollop of limoncello-flavored mascarpone between two cookies for a delightful twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed preserves their buttery softness and keeps the glaze from drying out or absorbing unwanted odors.
Freezing
If you want to make these Italian cookies ahead of time, you can freeze the dough balls before baking by placing them on a parchment-lined tray until firm, then transferring to a freezer-safe bag. Bake straight from frozen, adding a couple extra minutes to the baking time. Alternatively, freeze baked cookies in an airtight container separated by parchment to avoid sticking for up to 3 months.
Reheating
Warm cookies gently in a 300°F oven for 5 to 7 minutes to soften and revive that fresh-baked glow. Avoid microwaving as it can make them chewy or cause the glaze to melt unevenly.
FAQs
Can I substitute almond extract for vanilla?
Yes, you can use vanilla extract if almond isn’t your favorite, but almond extract is what gives this recipe its signature flavor, so you’ll lose a bit of the classic Italian cookie character.
How do I make sure the cookies don’t spread too much while baking?
Chilling the dough is key. It firms up the fat and limits spreading. Also, avoid using melted butter, which causes more spreading—softened room temperature butter is ideal.
What’s the best way to get a smooth glaze?
Sift your powdered sugar before mixing, and add milk slowly to control the consistency. Whisk until smooth and lump-free before dipping the cookies.
Can I use a different type of sprinkles or toppings?
Absolutely! Nonpareils work beautifully, but you can experiment with sanding sugar, chopped nuts, or even edible glitter to match the occasion or your personal style.
Are these cookies soft or crunchy?
They are tender and soft with just a hint of delicate crispness on the edges. The glaze adds a subtle firm contrast that makes every bite delightful.
Final Thoughts
Making this Italian Cookies Recipe is like inviting a slice of Italian tradition right into your kitchen. The combination of simple, wholesome ingredients and the joyful finishing touch of sprinkles makes these cookies a winning treat for any occasion. I encourage you to give this recipe a try—you’ll soon see why it’s a beloved classic passed down through generations, perfect for sharing with friends and family or enjoying all by yourself. Happy baking!
Print
Italian Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Italian Cookies are tender, buttery treats with a delicate almond flavor, topped with a sweet glaze and colorful sprinkles. Perfect for celebrations or everyday indulgence, they feature a soft dough chilled for easy shaping and baked until just golden. The lovely almond glaze creates a glossy finish that holds the vibrant nonpareil sprinkles beautifully.
Ingredients
Cookie Dough
- 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 and Decoration
- 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 or using a hand mixer on medium speed, 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, fully incorporating each before adding the next. Mix in the whole milk and almond extract until well combined, scraping the sides and bottom of the bowl as needed to ensure even mixing.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: With the mixer on low speed, slowly add the sifted dry ingredients to the wet mixture. Mix until the batter is thick and fully incorporated, scraping the bowl to ensure there are no flour pockets.
- Chill Dough: Cover the dough with plastic wrap and refrigerate it for 30-45 minutes or until firm enough to scoop and roll into balls easily.
- Preheat and Prepare Baking Sheets: Preheat your 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 the dough. Roll each portion gently in your palms to form smooth balls. Place them on the prepared baking sheets, spacing each 2 inches apart. Each sheet should hold 12 dough balls.
- Bake Cookies: Bake in the center of the oven for 10-12 minutes, one or two sheets at a time depending on your oven capacity. Cookies are done when the tops remain pale but the bottoms have just begun to turn golden on the edges.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Cookies must be fully cooled before glazing.
- Prepare Glaze: In a medium bowl, whisk together the sifted powdered sugar, almond extract, and 2 tablespoons of whole milk until smooth. Add a third tablespoon of milk if needed to achieve a honey-like consistency—thin enough for dipping but thick enough to hold shape.
- Glaze Cookies: Dip the top of each cooled cookie into the glaze, allowing excess glaze to drip back into the bowl. Return the cookies to the wire rack.
- Add Sprinkles: Work in batches of 3-4 cookies: after glazing, immediately sprinkle rainbow nonpareil sprinkles on top. This timing allows the glaze to set enough so sprinkles stick without sliding off.
- Set Glaze: Allow the glazed cookies to sit at room temperature until the glaze hardens completely, then they are ready for serving or storage.
Notes
- Use room temperature eggs and butter for easier mixing and better texture.
- Chilling the dough is essential to handle and shape the cookies properly.
- If baking one sheet at a time, refrigerate the remaining shaped cookies to keep dough firm.
- Ensure the cookies are completely cooled before glazing to prevent the glaze from melting.
- The glaze consistency is key; too thin and the glaze will run off, too thick and it won’t coat well.
- Use a light hand with sprinkles for the best appearance and to avoid dislodging the glaze.
