If you have a soft spot for delightful treats that capture the warmth and joy of an Italian kitchen, this Italian Cookies Recipe is exactly what you need. Perfectly tender, subtly almond-flavored little delights, these cookies are wonderfully simple yet irresistibly charming. They boast a lightly crisp exterior balanced by a tender inside, topped with a glossy glaze and vibrant rainbow sprinkles that add a fun burst of color. Whether you’re serving them at a family gathering or simply craving a sweet nibble with your coffee, this Italian Cookies Recipe feels like a warm hug from the heart of Italy itself.
Ingredients You’ll Need
Gathering your ingredients for this Italian Cookies Recipe is straightforward, and each one plays a vital role in creating those signature flavors and textures. From the rich butter that gives a tender crumb to the almond extract that brings that classic nutty aroma, every element is essential in crafting perfection.
- Unsalted butter (1 cup, soft room temperature): Provides richness and helps create a tender texture in the cookie.
- Granulated sugar (¾ cup): Sweetens the dough and helps with browning for subtle crisp edges.
- Large eggs (3, room temperature): Adds structure and moisture to keep cookies soft yet sturdy.
- Whole milk (3 tablespoons total): Adds moisture and tenderness; split between dough and glaze for the perfect consistency.
- Almond extract (1 teaspoon in dough, ½ teaspoon in glaze): Infuses the cookies with that unmistakable nutty fragrance.
- All-purpose flour (2¾ cups): Forms the base of the dough and balances texture.
- Baking powder (2½ teaspoons): Gives a gentle rise, keeping the cookies light and airy.
- Salt (½ teaspoon): Enhances the sweetness and rounds out flavors.
- Powdered sugar (2 cups, sifted): The key to a silky, luscious glaze.
- Rainbow-colored nonpareil sprinkles: Adds a festive and colorful finishing touch.
How to Make Italian Cookies Recipe
Step 1: Creaming Butter and Sugar
Start by creaming the butter and granulated sugar until light and fluffy. This step is crucial because it introduces air into the dough, resulting in tender cookies with just the right crumb. Use a stand mixer with a paddle attachment or a hand mixer on medium speed for about 1 to 2 minutes.
Step 2: Incorporate Eggs, Milk, and Almond Extract
Add the eggs one at a time to ensure they’re fully mixed in before the next addition. Follow up with the whole milk and almond extract, blending everything evenly. Remember to scrape down the sides of the bowl to keep the mixture uniform and silky smooth.
Step 3: Mix Dry Ingredients Separately
Sift together the flour, baking powder, and salt in a separate bowl. Sifting ensures there are no lumps and that the baking powder is evenly distributed for a consistent rise.
Step 4: Combine Dry Ingredients with Wet
On low speed, gradually add the flour mixture to the wet ingredients. Because the dough will be thick, take your time to scrape the sides and bottom of the bowl so every bit of flour is incorporated, preventing dry patches in your dough.
Step 5: Chill the Dough
Cover your bowl with plastic wrap and pop it in the fridge for 30 to 45 minutes. Chilling the dough makes it easier to handle, especially for rolling into those perfect little balls that form the foundation of your Italian Cookies Recipe.
Step 6: Preheat Oven and Prepare Baking Sheets
Set your oven to 350°F and line three large baking sheets with parchment paper. This careful preparation will help you bake cookies evenly without sticking or burning on the bottoms.
Step 7: Shape the Cookies
Use a 1½-tablespoon cookie scoop to portion out the dough. Roll each scoop into a smooth ball by gently rolling between your palms. Place each dough ball onto the baking sheets, spacing them about two inches apart to give them room to spread just slightly.
Step 8: Bake to Perfection
Bake the cookies for 10 to 12 minutes or until the tops remain pale but the edges turn just golden. Remember, if your oven can fit one or two trays at a time, rotate accordingly for even baking. Cool them on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
Step 9: Prepare and Apply the Glaze
Make the glaze by whisking powdered sugar, almond extract, and 2 tablespoons of milk until smooth. Add the third tablespoon if needed for a honey-like consistency that’s perfect for dipping. Dip the top of each cooled cookie into the glaze, let the excess drip back into the bowl, then place the cookie back on the rack.
Step 10: Decorate with Sprinkles
While the glaze is still tacky, sprinkle the rainbow nonpareils on top. Working in batches of 2 to 3 cookies allows the glaze to set enough that the sprinkles stick, but don’t slide off. Let the glaze harden fully at room temperature before stacking or serving.
How to Serve Italian Cookies Recipe
Garnishes
While the rainbow sprinkles add a cheerful pop of color, you can also experiment with chopped toasted almonds or a light dusting of powdered sugar as alternative toppings. These make excellent garnishes that highlight the almond flavor and lend added texture.
Side Dishes
Italian cookies pair beautifully with an espresso or a robust cup of cappuccino. For a leisurely afternoon treat, serve alongside fresh fruit like berries or a citrus salad to balance the sweetness while refreshing the palate.
Creative Ways to Present
Try stacking the cookies in neat little towers tied with delicate ribbons for festive occasions, or arrange them on decorative platters with sprigs of fresh herbs like rosemary for an elegant touch. Presenting them in colorful glass jars also makes for fabulous edible gifts!
Make Ahead and Storage
Storing Leftovers
Your Italian Cookies Recipe stays fresh in an airtight container at room temperature for up to 5 days. Keeping the glaze set, but cookies soft, storing them with parchment paper layered between stacks prevents sticking and keeps them looking lovely.
Freezing
You can freeze both the unbaked dough balls and fully baked cookies. For dough, freeze the shaped balls on a tray before transferring them to a sealed bag to keep from clumping. Baked cookies freeze best once the glaze is set; thaw at room temperature before serving.
Reheating
If you prefer warm cookies, reheat them gently in a low oven (about 300°F) for 5-7 minutes. This refreshes their softness without melting or damaging the beautiful almond glaze and sprinkles on top.
FAQs
Can I substitute almond extract with vanilla extract?
Yes, you can substitute vanilla extract if you prefer, though almond extract gives these cookies their characteristic nutty and fragrant profile that’s central to this Italian Cookies Recipe.
How big should the cookies be?
Using a 1½-tablespoon scoop is ideal to keep the cookies uniform and ensure even baking. They should be about 1.5 inches in diameter before baking.
Can I use light or dark brown sugar instead of granulated sugar?
While granulated sugar is recommended to achieve the light texture, you can experiment with brown sugar for a deeper, caramel-like flavor—just expect a slightly softer cookie with a richer taste.
Will the sprinkles melt in the glaze?
The glaze sets quickly enough that sprinkles do not melt or slide off as long as you apply them within a few minutes of dipping the cookie. The technique mentioned in the recipe helps ensure the sprinkles adhere beautifully.
Are these cookies suitable for freezing after glazing?
Yes, once the glaze is fully hardened, place the cookies in an airtight container and freeze. This helps maintain the glaze’s texture and the cookie’s freshness until you’re ready to enjoy them.
Final Thoughts
This Italian Cookies Recipe is like a little treasure, capturing the warmth and sweet simplicity that makes Italian baking so beloved. From the delicate almond flavor to the playful glaze and sprinkles, every bite brings a smile. I truly hope you give these cookies a try—they’re a lovely way to share a delicious tradition with friends and family, brightening any occasion with a bit of homemade magic.
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 a delightful treat featuring a tender, buttery base with a sweet almond glaze topped with colorful rainbow sprinkles. Perfect for holiday celebrations or any festive occasion, these cookies combine a soft, cakey texture with a smooth, sweet icing, creating a deliciously nostalgic dessert.
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
- 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, making sure each is fully incorporated before adding the next. Then add the whole milk and almond extract, mixing until fully combined. Scrape the bowl and beater as needed to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Mix Dry Ingredients into Wet: With the mixer on low speed, gradually add the sifted dry ingredients until fully incorporated. The batter will be very thick. Scrape the sides and bottom of the bowl to ensure all flour is blended evenly.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate for 30-45 minutes until the dough is firm enough to scoop and roll smoothly.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line three large baking sheets with parchment paper and set aside.
- Shape the Cookies: Using a 1½-tablespoon cookie scoop, scoop a level amount of dough, place it in the palm of your hand, and roll into a smooth ball. Place each dough ball onto the prepared baking sheets spaced about 2 inches apart. Each baking sheet should hold 12 cookies.
- Bake: Bake in the center of the oven, one or two sheets at a time depending on your oven size, for 10-12 minutes or until the tops are still pale and the bottoms are just barely golden around the edges. If baking one sheet at a time, refrigerate remaining shaped cookies until ready to bake.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Ensure the cookies are completely cool before glazing.
- Prepare Glaze: In a medium bowl, whisk together powdered sugar, almond extract, and 2 tablespoons of milk until smooth. Add a third tablespoon of milk if needed to achieve a consistency similar to honey – thin enough to dip but thick enough to hold shape on the cookies.
- Glaze and Decorate: Dip the top of each cooled cookie into the glaze, letting excess drip back into the bowl. Place the cookie back on the wire rack. Work in small batches of 2-3 cookies, then add rainbow nonpareil sprinkles to the glaze before it sets. Continue until all cookies are glazed and sprinkled.
- Set Glaze: Allow the cookies to sit at room temperature until the glaze fully hardens before serving or storing.
Notes
- Make sure the eggs and butter are at room temperature to ensure smooth batter.
- Chilling the dough makes it easier to handle and helps maintain cookie shape while baking.
- Do not overbake; cookies should be pale on top and slightly golden on the bottom for a tender texture.
- The glaze consistency is key — too thin and it will run off, too thick and it will be difficult to dip.
- Store the glazed cookies in an airtight container at room temperature for up to one week.
