Description
These classic Italian cookies are delightfully soft and buttery with a hint of almond extract. Perfectly sized for serving at gatherings or enjoying with a cup of coffee, they feature a smooth, sweet glaze topped with colorful rainbow sprinkles that add a festive touch. Easy to prepare with simple ingredients, these cookies bake to a tender texture and are chilled before baking to ensure perfect shape and consistency.
Ingredients
Scale
Cookie Dough
- 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 in a large bowl using a hand mixer, cream together the unsalted butter and granulated sugar on medium speed for 1-2 minutes until the mixture is light and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate. Then add the whole milk and almond extract, mixing until completely combined. Scrape down the bowl and paddle to ensure even mixing.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients until fully incorporated. The dough will be very thick. Scrape the bowl and paddle to ensure all flour is mixed in evenly.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 to 45 minutes until firm enough to scoop and roll into balls easily.
- Prepare Baking Sheets: Preheat the 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 the dough, then roll each portion into a smooth ball with your hands. Place each dough ball on the prepared baking sheets, spacing them about 2 inches apart. Each baking sheet holds 12 cookies.
- Bake Cookies: Bake in the center of the preheated oven for 10-12 minutes or until the tops are still pale and bottoms are just barely golden around the edges. If baking one sheet at a time, refrigerate the remaining dough balls.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Wait until cookies are fully cooled before glazing.
- Prepare Glaze: In a medium bowl, whisk together the sifted powdered sugar, almond extract, and 2 tablespoons of milk until smooth. Add the optional third tablespoon of milk if needed to achieve a honey-like consistency—thin enough to dip but thick enough to stay on cookies.
- Glaze Cookies: Dip the top of each cooled cookie into the glaze, letting excess drip back into the bowl. Place glazed cookies back on the wire rack.
- Add Sprinkles: After glazing 2-3 more cookies, sprinkle rainbow nonpareils on top while glaze is still soft so sprinkles stick well without sliding off. Repeat until all cookies are coated and decorated.
- Set Glaze: Allow the glazed and decorated cookies to sit at room temperature until the glaze fully hardens before serving or storing.
Notes
- Use room temperature butter and eggs for easier mixing and better texture.
- Chilling the dough is essential to prevent spreading and for easy shaping.
- Do not overbake; cookies should remain light in color with only the edges slightly golden.
- The glaze consistency is key: it should coat the cookies without dripping off completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, omit the almond extract and use vanilla extract instead.
