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
Scale
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.
