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
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 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.
