Italian Cookies

Introduction
These Italian Cookies are a simple, comforting treat with a tender, buttery crumb and a bright almond-scented glaze dotted with rainbow nonpareil sprinkles. The cookie itself is soft in the center with just a pale, slightly firm edge, and the glaze adds a sweet, slightly chewy finish that crackles when it sets. The aroma of butter and almond extract fills the kitchen as they bake, making them perfect for holiday cookie trays, afternoon tea, or a comforting bake for company. If you enjoy similar classic treats, try the Italian Toto cookie recipe for a playful variation on traditional Italian flavors.

Ingredients

• 1 cup unsalted butter, soft, room temperature
  Helps create a rich, tender cookie. Make sure it is fully softened for easy creaming.
• 0.75 cup granulated sugar
  Adds the right level of sweetness and helps with lightness when creamed with butter.
• 3 large eggs, room temperature
  Eggs provide structure and moisture. Room temperature eggs incorporate more easily.
• 3 tablespoons whole milk
  Adds moisture and a bit of richness to the dough.
• 1 teaspoon almond extract
  Gives the cookies a warm, nutty aroma and classic Italian flavor.
• 2.75 cups all-purpose flour
  The main structure for the cookies. Measure by spooning into the cup and leveling.
• 2.5 teaspoons baking powder
  Provides lift and a light texture.
• 0.5 teaspoon salt
  Balances sweetness and enhances flavor.
• 2 cups powdered sugar, sifted
  For a smooth, lump-free glaze.
• 0.5 teaspoon almond extract (for glaze)
  Reinforces the almond flavor in the icing.
• 2 to 3 tablespoons whole milk (for glaze)
  Adjust to reach a smooth dipping consistency.
• Rainbow colored nonpareil sprinkles (for garnish)
  Adds a festive, crunchy finish and visual appeal. For a smaller batch of decoration, use sparingly.

For a super-simple butter cookie to pair with these, see this 3-ingredient butter cookies idea.

Step-by-step Instructions

1. In a mixing bowl, cream together the softened butter and granulated sugar for 1 to 2 minutes until the mixture is light and fluffy.
   Tip: Scrape the bowl sides once during creaming to ensure even texture.
2. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the whole milk and almond extract.
   Tip: Beat until the mixture looks smooth and slightly glossy.
3. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
   Sifting prevents lumps and helps the dry ingredients combine evenly.
4. Gradually add the dry ingredients to the wet mixture, mixing until the dough is fully combined and thick.
   Take care not to overmix once the flour is added, to keep the cookies tender.
5. Cover the dough and refrigerate for 30 to 45 minutes to firm it up.
   Chilling makes the dough easier to handle and helps cookies keep their shape.
6. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
   Use an oven thermometer if you are unsure of your oven’s accuracy.
7. Scoop portions of the dough and roll them into balls, placing them on the prepared baking sheets with space between each cookie.
   Aim for uniform-sized balls so the cookies bake evenly.
8. Bake the cookies for 10 to 12 minutes until they are pale and the edges are just barely golden. Allow them to cool on the sheet for 5 minutes before transferring to a wire rack.
   They will continue to set as they cool, so avoid overbaking.
9. To prepare the glaze, whisk together the sifted powdered sugar, almond extract, and whole milk until the mixture is smooth. Adjust the consistency by adding more milk if necessary.
   The glaze should be thick enough to coat but thin enough to dip.
10. Dip the tops of the cooled cookies into the glaze, allowing any excess to drip off. Immediately sprinkle the tops with nonpareil sprinkles.
    Work in small batches so the glaze does not harden before decorating.
11. Let the cookies sit until the glaze hardens. Store them in an airtight container.
    If you like a firmer glaze, allow them to sit at room temperature for at least an hour.

For a playful twist that is still quick and easy, consider pairing them with a simple two-ingredient cookie idea like the 2-ingredient maple pecan cookies.

Recipe Details

• Prep Time: 15 minutes active, plus 30 to 45 minutes chilling
• Cook Time: 10 to 12 minutes per batch
• Total Time: About 1 hour, including chilling and cooling
• Servings: About 24 cookies
• Calories: Approximately 200 calories per cookie

If you want to compare textures and sizes to another classic, you can reference an alternate take on these types of cookies with the Italian Toto cookies.

Tips, Storage & Variations

• Tips:

  • For uniform cookies, use a cookie scoop.
  • If your dough is too sticky to roll, chill it a bit longer.
  • Allow cookies to cool completely before glazing to prevent the glaze from running.

• Storage:

  • Store glazed cookies at room temperature in an airtight container for up to 5 days.
  • If stacking, place a sheet of parchment between layers to protect the glaze.

• Freezing:

  • Freeze unbaked dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
  • Fully baked and unglazed cookies freeze well in a single layer for up to 3 months. Thaw and glaze before serving.

• Flavor variations using existing ingredients only:

  • Use an extra 0.5 teaspoon of almond extract in the batter for a stronger almond note.
  • Make the glaze thinner with the full 3 tablespoons of milk for a shinier finish, or use 2 tablespoons for a thicker glaze.
  • Leave off the sprinkles for a classic, understated look.

You can also explore another simple butter cookie method for inspiration at 3-ingredient butter cookies.

FAQ

1. How long do these cookies keep their texture?
   They stay soft and tender for about 4 to 5 days when stored in an airtight container at room temperature.

2. Can I skip chilling the dough?
   You can skip chilling, but the dough will be softer and the cookies may spread more in the oven.

3. Can I use vanilla extract instead of almond extract?
   Yes, substitute the almond extract with an equal amount of vanilla extract for a different but pleasant flavor.

4. How do I fix glaze that is too thin?
   Add a little more sifted powdered sugar, a tablespoon at a time, until you reach the desired thickness.

5. Can I bake these on a silicone mat instead of parchment?
   Yes, a silicone mat works well and helps prevent sticking.

6. Are these cookies good for cookie exchanges?
   Yes, they are visually appealing and transport well when stacked with parchment between layers.

People Also Ask

1. What gives Italian cookies their almond flavor?
   Almond extract provides the concentrated nutty aroma typical of many Italian cookie recipes.

2. Can I make the dough ahead of time?
   Yes, prepare the dough, chill it, then refrigerate for up to 24 hours before baking.

3. Do I need to sift powdered sugar for the glaze?
   Sifting powdered sugar prevents lumps and ensures a smooth glaze, especially when mixing by hand.

4. Will the cookies spread if I use melted butter?
   Yes, using melted butter can cause more spread. Stick to softened, not melted, butter as the recipe states.

5. How can I make the glaze set faster?
   Place cookies in a cool, dry spot; avoid humid areas. A short time in the refrigerator can speed setting but may cause condensation if removed too soon.

6. Are nonpareil sprinkles necessary?
   No, sprinkles are optional and used for decoration. The cookies are delicious without them.

7. Can I double this recipe?
   Yes, double the ingredient amounts and bake on separate sheets to avoid overcrowding the oven.

8. What is the best way to prevent cracked glaze?
   Ensure the glaze is smooth and the cookies are fully cooled before dipping, and avoid stacking until the glaze is completely set.

Conclusion

These Italian Cookies are an easy, satisfying cookie to bake for gatherings, holidays, or a cozy afternoon treat. If you would like to compare versions or see another presentation of this classic, check the Italian Cookies recipe at Sugar Spun Run for inspiration. For a wider collection of traditional recipes and old-world favorites to round out your cookie platter, see the Taste of Home collection of old-world Italian cookie recipes. Enjoy baking, and share how yours turn out with friends and family.

Italian Cookies

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These Italian Cookies are a simple, comforting treat with a tender, buttery crumb and a bright almond-scented glaze dotted with rainbow nonpareil sprinkles.

• Author: daniel-kim
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 60 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, soft, room temperature
• 0.75 cup granulated sugar
• 3 large eggs, room temperature
• 3 tablespoons whole milk
• 1 teaspoon almond extract
• 2.75 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 2 cups powdered sugar, sifted
• 0.5 teaspoon almond extract (for glaze)
• 2 to 3 tablespoons whole milk (for glaze)
• Rainbow colored nonpareil sprinkles (for garnish)

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Instructions

1. Cream together the softened butter and granulated sugar for 1 to 2 minutes until the mixture is light and fluffy.
2. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the whole milk and almond extract.
3. Sift together the all-purpose flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until the dough is fully combined and thick.
5. Cover the dough and refrigerate for 30 to 45 minutes to firm it up.
6. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
7. Scoop portions of the dough and roll them into balls, placing them on the prepared baking sheets with space between each cookie.
8. Bake the cookies for 10 to 12 minutes until they are pale and the edges are just barely golden. Allow them to cool on the sheet for 5 minutes before transferring to a wire rack.
9. Whisk together the sifted powdered sugar, almond extract, and whole milk until the mixture is smooth.
10. Dip the tops of the cooled cookies into the glaze, allowing any excess to drip off. Immediately sprinkle the tops with nonpareil sprinkles.
11. Let the cookies sit until the glaze hardens.

Notes

For uniform cookies, use a cookie scoop. If your dough is too sticky to roll, chill it a bit longer. Allow cookies to cool completely before glazing to prevent the glaze from running.

Nutrition

• Serving Size: 1 cookie
• Calories: 200
• Sugar: 14g
• Sodium: 40mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 35mg