Italian Cookies

These Italian Cookies are a classic, tender cookie with a delicate almond aroma and a sweet, glossy glaze dotted with rainbow nonpareils. The dough bakes up soft in the center with gently golden edges, offering a light crumb that melts on the tongue. The glaze adds a crisp, sugary shell that balances the buttery cookie, while the almond extract gives a fragrant, slightly nutty finish. These cookies are ideal for holiday cookie trays, tea time, or any celebration where you want a simple, pretty treat. If you enjoy easy, crowd-pleasing cookies, you might also like a simple take on sugar cookies such as 3-ingredient sugar cookies for another fast option. These Italian Cookies are forgiving to make and perfect for making ahead, slicing into gift tins, or sharing at potlucks.

Ingredients

• 1 cup unsalted butter, soft, room temperature
  Provides richness, tenderness, and flavor to the cookie base.

• 0.75 cup granulated sugar
  Sweetens the dough and helps create a light texture when creamed with butter.

• 3 large eggs, room temperature
  Add structure, moisture, and help bind the dough.

• 3 tablespoons whole milk
  Keeps the dough tender and adds a touch of richness.

• 1 teaspoon almond extract
  Gives a distinct nutty, aromatic flavor classic in Italian-style cookies.

• 2.75 cups all-purpose flour
  The primary structure for the cookies; measure by spooning and leveling for accuracy.

• 2.5 teaspoons baking powder
  Leavens the dough slightly so cookies rise and stay tender.

• 0.5 teaspoon salt
  Balances sweetness and enhances flavor.

• 2 cups powdered sugar, sifted
  For the glaze, provides smooth sweetness and a glossy finish.

• 0.5 teaspoon almond extract (for glaze)
  Reinforces the almond flavor in the finished cookie.

• 2 to 3 tablespoons whole milk (for glaze)
  Adjusts glaze consistency for dipping or drizzling.

• Rainbow colored nonpareil sprinkles (for garnish)
  Adds color, texture, and festive appeal.

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, scraping the bowl sides once. Tip: Use room temperature butter for the best creaming result.

2. Add the eggs one at a time, incorporating each fully before adding the next. Mix in 3 tablespoons whole milk and 1 teaspoon almond extract until the mixture is smooth and uniform.

3. In a separate bowl, sift together the 2.75 cups all-purpose flour, 2.5 teaspoons baking powder, and 0.5 teaspoon salt. Gradually add the dry mixture to the wet mixture, mixing until just combined and a soft dough forms.

4. Cover the dough and refrigerate for 30 to 45 minutes. Chilling firms the dough, making it easier to scoop and helping the cookies hold their shape while baking.

5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and promotes even browning.

6. Scoop portions of dough and roll them into balls, placing them on the prepared baking sheets with space between each cookie so they bake evenly.

7. Bake the cookies for 10 to 12 minutes until the tops are pale and the edges show a light golden color. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This brief rest allows the cookies to set so they do not break when moved.

8. For the glaze, whisk together the 2 cups sifted powdered sugar, 0.5 teaspoon almond extract, and 2 to 3 tablespoons whole milk until smooth. Adjust the milk to reach a thick but dipable glaze.

9. Dip the cooled cookies in the glaze and immediately sprinkle with rainbow nonpareil sprinkles. Allow the glaze to harden completely before storing the cookies in an airtight container.

You can find variations on rolling and portioning techniques in recipes for other cookie styles such as bakery peanut butter cookies for more shaping ideas.

Recipe Details

• Prep Time: 15 minutes active, plus 30 to 45 minutes chilling
• Cook Time: 10 to 12 minutes per batch
• Total Time: Approximately 1 hour 15 minutes (including chilling and baking)
• Servings: About 30 cookies
• Calories: Approximately 160 kcal per cookie

Tips, Storage & Variations

• Tip: For uniform cookies, use a small cookie scoop and roll dough between your palms to form even balls.
• Tip: If your kitchen is warm, chill the scooped dough on the tray for 10 minutes before baking to prevent spreading.
• Storage: Store glazed cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment to prevent sticking.
• Freezing: Freeze unglazed dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator before baking. Baked, unglazed cookies freeze well for up to 2 months; glaze after thawing.
• Flavor variations using only the provided ingredients: Add a touch more almond extract to the dough for a stronger almond note, or stir 1 additional tablespoon of milk into the glaze for a thinner coating. For a bolder glaze flavor, use the 0.5 teaspoon almond extract in the glaze and reduce milk to keep a thicker finish.
• For inspiration on spiced or flavored cookie ideas that pair well with these, see a cozy take on autumn cookies like apple spice chocolate chip cookies.

Frequently Asked Questions

1. How long will these cookies stay fresh?
   They stay fresh in an airtight container at room temperature for up to 5 days.

2. Can I skip chilling the dough?
   Chilling is recommended to make the dough easier to handle and to reduce spreading, but you can bake immediately if short on time.

3. How do I fix a glaze that is too thin?
   Add a little more sifted powdered sugar, a tablespoon at a time, until it thickens to the desired consistency.

4. Can I use margarine instead of butter?
   Butter provides the best flavor and texture. Margarine will change the taste and texture and is not recommended.

5. Will these cookies spread too much while baking?
   If dough is properly chilled and you use the recommended oven temperature, spreading should be minimal.

6. How can I make the glaze shinier?
   Ensure the powdered sugar is well sifted and stir the glaze until completely smooth before dipping.

People Also Ask

1. What makes a cookie "Italian style"?
   Italian style cookies often feature almond extract, a tender crumb, and a simple glaze or powdered sugar finish.

2. Can I use almond flour instead of all-purpose flour?
   This recipe is developed for all-purpose flour, so substituting almond flour will change texture and may require recipe adjustments.

3. Are nonpareil sprinkles necessary?
   No, sprinkles add color and texture, but you can leave them off for a plain glazed finish.

4. How do I prevent cracked glaze?
   Dip fully cooled cookies and allow the glaze to dry at room temperature; avoid stacking until fully set.

5. Is it better to use powdered sugar that is pre-sifted?
   Sifting powdered sugar removes lumps and ensures a smooth glaze; sift before measuring if clumpy.

6. Can I bake these cookies at a different temperature?
   350°F is recommended for even baking; significant temperature changes will alter bake time and texture.

7. Should glaze be refrigerated?
   Glazed cookies do not need refrigeration. Store in an airtight container at room temperature.

8. How thick should I make the dough balls?
   Make them roughly 1 to 1.25 inches in diameter for consistent baking.

Conclusion

These Italian Cookies are a delightful mix of buttery softness and sweet, almond-scented glaze. They are ideal for gatherings, gifts, or a comforting afternoon treat. If you want more classic takes on Italian cookie varieties, check this collection of Italian Cookies – Sugar Spun Run for inspiration, and for a broader look at traditional recipes try the roundup 26 Old-World Italian Cookie Recipes Your Grandmother Made. I hope you enjoy baking and sharing these; please come back and tell me how they turned out.

Italian Cookies

Print Recipe

Classic tender Italian cookies with a sweet almond aroma and glossy glaze, perfect for any celebration.

• Author: swift-tastywpadmin
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 75 minutes
• Yield: 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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• 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 light and fluffy, scraping the bowl sides once.
2. Add the eggs one at a time, incorporating each fully before adding the next. Mix in 3 tablespoons whole milk and 1 teaspoon almond extract until the mixture is smooth.
3. Sift together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined.
4. Cover the dough and refrigerate for 30 to 45 minutes.
5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Scoop portions of dough and roll them into balls, placing them on the prepared baking sheets.
7. Bake for 10 to 12 minutes until the tops are pale and edges show a light golden color. Cool for 5 minutes before transferring to a wire rack.
8. Whisk together the sifted powdered sugar, almond extract, and whole milk until smooth for the glaze.
9. Dip the cooled cookies in the glaze and sprinkle with rainbow nonpareil sprinkles. Allow the glaze to harden before storing.

Notes

For uniform cookies, use a small cookie scoop. Store in an airtight container at room temperature for up to 5 days.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg

Keywords: Italian cookies, almond cookies, holiday treats, dessert recipes, easy cookies