If you are searching for a delightful treat that perfectly balances simple ingredients with vibrant flavors, this Italian Cookies Recipe is going to become your new best friend in the kitchen. These cookies offer a tender, buttery crumb enhanced by a subtle hint of almond extract and topped with a glossy sweet glaze speckled with colorful rainbow sprinkles. They are as fun to make as they are to eat, bringing a festive splash of color and rich tradition to your cookie platter. Whether you’re baking for a holiday, a family gathering, or just because you deserve a sweet reward, this Italian Cookies Recipe delivers pure joy in every bite.
Ingredients You’ll Need
Gathering these ingredients is straightforward, and each one plays a vital role—whether it’s building the perfect texture, infusing flavor, or creating that beautiful icing finish. Let’s dive into what makes this recipe come alive.
- 1 cup unsalted butter (soft room temperature): The base of the dough, giving the cookies their rich and tender crumb.
- ¾ cup granulated sugar: Sweetness that balances the buttery richness without overpowering.
- 3 large eggs (room temperature): Help bind ingredients together while adding moisture and richness.
- 3 tablespoons whole milk: Adds softness and a slight creaminess to the dough.
- 1 teaspoon almond extract: Gives these Italian cookies their signature aromatic, nutty flavor.
- 2¾ cups all-purpose flour: The structure to hold everything together with just the right firmness.
- 2½ teaspoons baking powder: A gentle lift that ensures the cookies stay light and fluffy.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- 2 cups powdered sugar (sifted): The key to a smooth, creamy glaze finish.
- ½ teaspoon almond extract (for glaze): Ties the glaze flavor back to the cookie for harmony.
- 2-3 tablespoons whole milk (for glaze): Adjusts glaze to a perfect dipping consistency.
- Rainbow-colored nonpareil sprinkles: Adds that joyful, playful pop of color and texture on top.
How to Make Italian Cookies Recipe
Step 1: Cream Butter and Sugar
Start by creaming together the soft unsalted butter and granulated sugar. Use a stand mixer with the paddle attachment or a hand mixer on medium speed and beat for about 1-2 minutes until the mixture is light and fluffy. This step is crucial for incorporating air and setting the perfect base for your cookie dough.
Step 2: Add Eggs and Flavorings
Next, add in the eggs one at a time. Make sure each egg is fully incorporated before adding the next, so your dough stays smooth and well blended. Follow with the whole milk and almond extract, mixing everything together thoroughly. Don’t forget to scrape down the sides of the bowl to capture every bit of flavor.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting not only removes lumps but also aerates the flour, helping to keep your cookies tender and light.
Step 4: Mix Dry into Wet Ingredients
With the mixer on low speed, gradually add the sifted flour mixture to the wet ingredients. This slow addition prevents flour from flying everywhere and ensures an even, thick dough forms. Scrape the bowl thoroughly to mix all the flour in, resulting in a dough that’s firm yet soft enough to shape.
Step 5: Chill the Dough
Cover your bowl tightly with plastic wrap and refrigerate for 30 to 45 minutes. This chilling step firms up the dough so it’s easier to scoop and form into smooth balls, which will help your cookies bake evenly with the perfect shape.
Step 6: Shape and Bake Your Cookies
Preheat your oven to 350°F and line three large baking sheets with parchment paper. Using a 1½-tablespoon cookie scoop, portion out the dough and roll each portion in your palm to create smooth balls. Space them about two inches apart on the sheets to avoid crowding. Bake 10-12 minutes, watching carefully for pale tops and just barely golden edges, so they stay soft and delicate inside.
Step 7: Cool Before Glazing
Let your cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This cooling period is vital because the glaze needs a cool surface to set properly without melting or running off.
Step 8: Make and Apply the Glaze
Whisk together powdered sugar, almond extract, and 2 tablespoons of milk until smooth. Add the third tablespoon of milk only if needed to get a honey-like consistency—thin enough to dip, thick enough to stay put. Dip each cooled cookie top into the glaze, allowing excess to drip off, then arrange back on the rack. Working in small batches to apply sprinkles while the glaze is still soft ensures each cookie gets a perfect coating.
Step 9: Let the Glaze Harden
Allow the glazed cookies to stand at room temperature until the icing hardens completely. This final step seals in flavor and creates a delightful crunch contrasting the soft cookie underneath.
How to Serve Italian Cookies Recipe
Garnishes
While the classic rainbow-colored nonpareil sprinkles add a beautiful, festive touch, you can also experiment with crushed pistachios or slivered almonds for a more rustic flavor and texture contrast. A light dusting of powdered sugar just before serving is another charming option.
Side Dishes
These Italian cookies pair wonderfully with a hot cup of espresso or a cozy mug of milk. For a special occasion, serve alongside a rich mascarpone cream or a scoop of gelato for an indulgent Italian-inspired dessert experience.
Creative Ways to Present
Consider stacking these cookies into charming towers wrapped with colorful ribbons for gifting. You can also place them in decorative tins with layers of parchment paper to keep them fresh and beautiful. Serving them on a vibrant, patterned Italian ceramic plate will highlight their celebratory colors and make your presentation irresistible.
Make Ahead and Storage
Storing Leftovers
Leftover Italian cookies can be stored in an airtight container at room temperature for up to one week. Layer cookies between sheets of wax or parchment paper to keep the glaze intact and the sprinkles from sticking together.
Freezing
You can freeze these cookies after they’ve fully cooled and glazed. Arrange them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container separated with parchment sheets. They keep well for up to three months, making it easy to enjoy these treats whenever you like.
Reheating
Since these cookies are best enjoyed soft with a set glaze, it’s not recommended to microwave or heat them directly. If you want to warm them slightly, allow them to come to room temperature from frozen naturally for the best texture and flavor experience.
FAQs
Can I substitute almond extract with vanilla extract?
Absolutely! While almond extract is traditional and gives these Italian cookies their characteristic nutty flavor, vanilla extract works as a lovely substitute if almond is unavailable or if you prefer a different flavor note.
Can I make these cookies gluten-free?
You can adapt this recipe with a gluten-free all-purpose flour blend that includes xanthan gum. Be aware the texture might differ slightly, but the delicious almond-glazed flavor will remain.
How do I achieve the perfect glaze consistency?
The key is to start with 2 tablespoons of milk added to the powdered sugar and almond extract, whisking until smooth. Add the third tablespoon slowly only if the glaze is too thick. It should flow enough to coat the cookie top without dripping down the sides.
Can I skip the refrigeration step?
Refrigerating the dough for 30-45 minutes really helps the dough firm up so you can roll it into smooth balls that hold their shape during baking. Skipping this step may lead to flatter, less uniform cookies.
What’s the best way to store decorated cookies for a party?
Store your glazed and sprinkled Italian cookies in a single layer inside an airtight container at room temperature. Avoid stacking to prevent the glaze and sprinkles from being damaged. If you must stack, use parchment paper between layers.
Final Thoughts
These Italian Cookies Recipe bring a pure slice of joy to any occasion, combining simple ingredients with delightful texture and flavor. I encourage you to roll up your sleeves, sprinkle some fun on top, and make these cookies a new tradition in your kitchen. Once you taste that tender crumb paired with sweet almond glaze and joyful sprinkles, you’ll understand why this recipe is so beloved. Happy baking!
Print
Italian Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: 36 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian
Description
These classic Italian cookies are soft, buttery, and lightly flavored with almond extract. Perfectly tender with a sweet glaze topped with colorful rainbow sprinkles, they offer a delightful treat for any occasion. Chilled dough ensures easy handling and beautiful round shapes, then baked to golden perfection and finished with a smooth almond glaze.
Ingredients
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 and 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 or using a hand mixer on medium speed, cream together the 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, making sure each is fully incorporated before adding the next. Then add the whole milk and almond extract, mixing until well combined. Scrape down the bowl as needed for even mixing.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Add Dry Ingredients to Wet: With the mixer on low speed, gradually add the flour mixture to the wet ingredients until fully incorporated. The dough will be very thick. Scrape the sides and bottom of the bowl to ensure all flour is evenly mixed in.
- Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for 30-45 minutes. The chilling makes the dough firm enough to scoop and roll easily before baking.
- Prepare Baking Sheets and Preheat Oven: 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 into a smooth ball and place on the prepared baking sheets, spacing the cookies about 2 inches apart. Each sheet should hold about 12 dough balls.
- Bake Cookies: Bake the cookies in the center of the oven, one or two sheets at a time depending on oven size, for 10-12 minutes. The tops should remain pale, and the bottoms just barely golden around the edges. If baking one sheet at a time, refrigerate remaining shaped dough until ready to bake.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Ensure cookies are fully cooled before glazing.
- Prepare Glaze: In a medium bowl, whisk together the powdered sugar, almond extract, and 2 tablespoons of whole milk until smooth. Add the third tablespoon of milk if needed to reach a honey-like consistency—thin enough for easy dipping but thick enough to hold on the cookies without running down sides.
- Glaze Cookies: Dip the top of each cooled cookie into the glaze, allowing excess to drip off. Place glaze-side-up on the wire rack. Dip 2-3 cookies at a time before adding sprinkles to allow glaze to begin setting, preventing sprinkles from sliding off.
- Add Sprinkles: Sprinkle rainbow-colored nonpareils over the glazed cookies immediately after dipping. Repeat this process until all cookies are glazed and decorated.
- Set Glaze: Let the glazed cookies sit at room temperature until the glaze has fully hardened, ensuring they are ready to serve or store without damaging the coating.
Notes
- Room temperature ingredients ensure better mixing and texture.
- Chilling the dough is important to maintain cookie shape during baking.
- Use a cookie scoop for uniform cookie sizes and even baking.
- If baking one sheet at a time, keep remaining shaped dough refrigerated to maintain firmness.
- Glaze consistency is key—too thin will run off, too thick will not coat well.
- Work in small batches when glazing and decorating to allow the glaze to set properly.
- Store cookies in an airtight container once glaze hardens to maintain freshness.
