This delicious Italian Cookies recipe is quick and simple to make, perfect for any occasion. With buttery, soft cookies topped with a sweet glaze and festive sprinkles, you can easily customize them with common ingredients. A perfect treat to share with family and friends!
Ingredients Needed
For the Cookies:
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 3/4 teaspoon almond extract
- 3 large eggs, room temperature
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
For the Glaze:
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Red and green non-pareil sprinkles
How To Make Italian Cookies Recipe
- Prepare the dough: In the bowl of a stand mixer with a paddle attachment, beat the sugar, butter, vanilla, and almond extract on medium speed until smooth and fluffy (about 2 minutes). Add the eggs and beat until combined. The mixture may look slightly separated—this is normal.
- Mix in dry ingredients: Gradually add the flour, baking powder, and salt with the mixer on low speed. Mix until the dough comes together. Wrap tightly in plastic wrap and chill for at least 1 hour or up to 4 hours.
- Shape the cookies: Preheat your oven to 350°F. Roll the dough into about 36 balls, each 1 inch in size. Alternatively, roll the dough into 4-inch logs and shape them into coils. Lightly dust your hands with flour if needed. Place cookies on parchment-lined baking sheets, spacing them 1 inch apart.
- Bake the cookies: Bake for 10 to 12 minutes, or until the bottoms are just lightly browned. Transfer the cookies to a wire rack and let them cool completely (about 30 minutes).
- Prepare the glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Glaze and decorate: Dip the top of each cooled cookie into the glaze, allowing any excess to drip off. Sprinkle immediately with red and green non-pareil sprinkles. Let the cookies sit until the glaze hardens, about 30 minutes.
Recipe Tips
- Chill the dough: Chill the dough for at least 1 hour. This helps the cookies keep their shape and not spread too much.
- Use room temperature eggs: Room temperature eggs help mix the dough better and make the cookies softer.
- Roll dough evenly: Roll the dough into even balls or logs so the cookies bake evenly.
- Don’t overbake: Bake the cookies until they are just lightly brown on the bottom to avoid dryness.
- Let the glaze harden: Let the glaze sit for 30 minutes after dipping to make sure it sets properly.
How To Store Leftovers
- Refrigerate: Store leftovers italian cookies in an airtight container for up to 1 week.
- Freeze: Freeze leftovers italian cookies on a baking sheet first, then transfer them to a freezer-safe bag. They’ll stay good for up to 3 months. Thaw them at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 cookie (approximately 1 inch in diameter)
- Calories: 80
- Total Fat: 2 g
- Saturated Fat: 1 g
- Cholesterol: 5 mg
- Sodium: 30 mg
- Potassium: 10 mg
- Total Carbohydrate: 14 g
- Dietary Fiber: 0 g
- Sugars: 10 g
- Protein: 1 g
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Italian Cookies Recipe
Description
This delicious Italian Cookies recipe is quick and simple to make, perfect for any occasion. With buttery, soft cookies topped with a sweet glaze and festive sprinkles, you can easily customize them with common ingredients. A perfect treat to share with family and friends!
Ingredients
For the Cookies:
For the Glaze:
Instructions
- Prepare the dough: In the bowl of a stand mixer with a paddle attachment, beat the sugar, butter, vanilla, and almond extract on medium speed until smooth and fluffy (about 2 minutes). Add the eggs and beat until combined. The mixture may look slightly separated—this is normal.
- Mix in dry ingredients: Gradually add the flour, baking powder, and salt with the mixer on low speed. Mix until the dough comes together. Wrap tightly in plastic wrap and chill for at least 1 hour or up to 4 hours.
- Shape the cookies: Preheat your oven to 350°F. Roll the dough into about 36 balls, each 1 inch in size. Alternatively, roll the dough into 4-inch logs and shape them into coils. Lightly dust your hands with flour if needed. Place cookies on parchment-lined baking sheets, spacing them 1 inch apart.
- Bake the cookies: Bake for 10 to 12 minutes, or until the bottoms are just lightly browned. Transfer the cookies to a wire rack and let them cool completely (about 30 minutes).
- Prepare the glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Glaze and decorate: Dip the top of each cooled cookie into the glaze, allowing any excess to drip off. Sprinkle immediately with red and green non-pareil sprinkles. Let the cookies sit until the glaze hardens, about 30 minutes.
Notes
- Chill the dough: Chill the dough for at least 1 hour. This helps the cookies keep their shape and not spread too much.
- Use room temperature eggs: Room temperature eggs help mix the dough better and make the cookies softer.
- Roll dough evenly: Roll the dough into even balls or logs so the cookies bake evenly.
- Don’t overbake: Bake the cookies until they are just lightly brown on the bottom to avoid dryness.
- Let the glaze harden: Let the glaze sit for 30 minutes after dipping to make sure it sets properly.
Italian Cookies Recipe