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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
  • 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)

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

Find it online: https://daytasty.com/italian-cookies/