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
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
- 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.
