Italian Cookies

These Italian Cookies are a tender, almond-scented classic that feel like a hug in cookie form. The crumb is soft and slightly cakey, with a melt-in-your-mouth texture from butter and the lift of baking powder. A simple almond glaze adds a delicate sweetness and a glossy finish that sets firm enough for easy stacking. The aroma as they bake is warm and buttery with a bright hint of almond. These cookies are ideal for holiday platters, cookie exchanges, afternoon tea, or anytime you want a light, elegant cookie that pairs well with coffee or dessert wine. If you enjoy Italian bakery flavors, you might also like exploring variations inspired by other favorites like classic cannoli cookies for different fillings and textures.

Ingredients

• 1 cup unsalted butter, soft, room temperature — Use real unsalted butter for the best flavor and control of salt content.
• 0.75 cup granulated sugar — Adds sweetness and helps create a tender crumb.
• 3 large eggs, room temperature — Eggs enrich the dough and provide structure; room temperature helps them blend smoothly.
• 3 tablespoons whole milk — Adds moisture and makes the dough easy to mix; whole milk gives a richer flavor.
• 1 teaspoon almond extract — Gives the cookies their characteristic almond aroma and flavor.
• 2.75 cups all-purpose flour — The main structure for the cookies; spoon and level the flour for accuracy.
• 2.5 teaspoons baking powder — Leavens the dough so the cookies stay light and slightly cakey.
• 0.5 teaspoon salt — Balances sweetness and enhances flavor.
• 2 cups powdered sugar, sifted — Used for the glaze; sifting prevents lumps and creates a smooth finish.
• 0.5 teaspoon almond extract (for glaze) — Reinforces the almond flavor in the glaze.
• 2 to 3 tablespoons whole milk (for glaze) — Adjust to reach a pourable but not runny glaze consistency.
• Rainbow colored nonpareil sprinkles (for garnish) — Adds color and a bit of crunch; press on immediately after glazing so they stick.

Step-by-step Instructions

1. In a mixing bowl, cream together the softened butter and granulated sugar for 1 to 2 minutes until light and fluffy. Tip: Use room temperature butter so it creams evenly and traps air for a lighter cookie.
2. Add the eggs one at a time, mixing after each addition until incorporated. Then add the 3 tablespoons of whole milk and 1 teaspoon of almond extract and mix until smooth.
3. In a separate bowl, sift together the 2.75 cups all-purpose flour, 2.5 teaspoons baking powder, and 0.5 teaspoon salt.
4. Gradually mix the dry ingredients into the wet mixture until fully combined, scraping the bowl as needed so no streaks of flour remain.
5. Cover the dough and refrigerate for 30 to 45 minutes. Chilling firms the dough and makes it easier to scoop and shape.
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even browning.
7. Scoop portions of dough, roll them into balls, and place on the baking sheets, leaving space for very slight spread.
8. Bake for 10 to 12 minutes or until the cookies are pale with barely golden edges. They will look slightly underbaked in the center but will set as they cool.
9. Prepare the glaze by whisking together 2 cups sifted powdered sugar, 0.5 teaspoon almond extract, and 2 to 3 tablespoons whole milk until smooth. Start with 2 tablespoons and add more milk if needed to reach a thick, pourable consistency.
10. Dip cooled cookies into the glaze, allowing excess to drip off, then immediately sprinkle with rainbow colored nonpareil sprinkles so they adhere.
11. Let the cookies sit until the glaze hardens before storing in an airtight container. This helps maintain the glaze appearance and prevents sticking.

Recipe Details

• Prep Time: 20 minutes active, plus 30 to 45 minutes chilling
• Cook Time: 10 to 12 minutes per batch
• Total Time: About 1 hour 5 minutes including a 30 minute chill
• Servings: Makes about 24 cookies
• Calories: Approximately 200 calories per cookie

Tips, Storage & Variations

• Baking tip: Use a medium cookie scoop for uniform cookies so they bake evenly. For flatter tops, gently press the dough balls before baking.
• Cooling tip: Allow cookies to cool completely on the sheet for a minute, then transfer to a wire rack to finish cooling before glazing.
• Storage: Store glazed cookies in a single layer in an airtight container at room temperature for up to 4 days. Place parchment between layers to prevent sticking.
• Freezing: Freeze unglazed 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. You can also freeze baked cookies in a single layer wrapped tightly for up to 2 months.
• Flavor variations using only existing ingredients: Increase the almond extract by a tiny amount in the glaze for a stronger almond finish. For a simpler look, skip the sprinkles and dust with a very light sift of powdered sugar. For a slightly richer cookie, brush a little of the glaze over the top twice, letting it set between coats.
• For complementary holiday ideas, try a bright citrus twist inspired by recipes such as cranberry orange cookies or pair these with a crunchy sweet on your cookie tray like Christmas Crack Cookies.

FAQ

1. Can I make the dough ahead of time?
   Yes. You can refrigerate the dough for up to 24 hours before shaping and baking, or freeze portions for longer storage.

2. Do I have to sift the powdered sugar for the glaze?
   Sifting helps remove lumps and creates a smooth glaze, so it is recommended.

3. Can I use margarine instead of butter?
   Butter gives the best flavor and texture. Margarine may change flavor and spread.

4. Why did my glaze stay sticky?
   You may need less milk or more powdered sugar. Let the glaze dry fully at room temperature to harden.

5. Will these cookies spread a lot while baking?
   No, these cookies bake with minimal spread, but chilling the dough helps maintain shape.

People Also Ask

1. How do I prevent cookies from browning too much?
   Bake until pale with barely golden edges and use parchment paper to reduce direct heat.

2. Is almond extract necessary in both dough and glaze?
   Almond extract adds depth; using it in both brightens the overall almond flavor.

3. Can I use a different milk for the glaze?
   Yes, but whole milk gives a richer texture; lower fat milks will work but may be thinner.

4. What is the best way to keep sprinkles from bleeding into the glaze?
   Apply sprinkles immediately after dipping while the glaze is still wet so they set on top.

5. Can I make the cookies larger or smaller?
   Yes. Adjust bake time slightly; larger cookies need a minute or two more, smaller cookies less.

6. Are these cookies suitable for gift boxes?
   Yes. Once the glaze is fully set, they stack well with parchment between layers.

7. How do I fix grainy glaze?
   Whisk vigorously and sift powdered sugar first. If still grainy, add a tiny bit more milk and whisk until smooth.

8. Can I double the recipe easily?
   Yes, double all ingredients and mix in a larger bowl. Chill time remains the same.

Conclusion

These Italian Cookies are an elegant, easy-to-make treat that deliver soft texture and a bright almond finish, perfect for gatherings and homemade gifts. If you want inspiration for other Italian-style treats to pair with these cookies, check a classic round-up of favorites at Italian Cookies – Sugar Spun Run. For more old-world cookie ideas that feel nostalgic and celebratory, this collection is a lovely resource 26 Old-World Italian Cookie Recipes Your Grandmother Made. Enjoy baking, and please share how your batch turns out.

Italian Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Italian Cookies are a tender, almond-scented classic with a melt-in-your-mouth texture and a glossy almond glaze.

• Author: emma-brooks
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 65 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)

Cook Mode Prevent your screen from going dark

Instructions

1. Cream together the softened butter and granulated sugar for 1 to 2 minutes until light and fluffy.
2. Add the eggs one at a time, mixing after each addition until incorporated.
3. Mix in the 3 tablespoons of whole milk and 1 teaspoon of almond extract until smooth.
4. Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
5. Gradually mix the dry ingredients into the wet mixture until fully combined.
6. Cover the dough and refrigerate for 30 to 45 minutes.
7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop portions of dough, roll them into balls, and place on the baking sheets.
9. Bake for 10 to 12 minutes or until the cookies are pale with barely golden edges.
10. Whisk together the powdered sugar, almond extract, and milk for the glaze until smooth.
11. Dip cooled cookies into the glaze, allowing excess to drip off and sprinkle with nonpareil sprinkles.
12. Let the cookies sit until the glaze hardens before storing in an airtight container.

Notes

Store glazed cookies in an airtight container for up to 4 days. You can freeze unglazed dough balls for up to 3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 200
• Sugar: 15g
• Sodium: 100mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 40mg