Italian Cookies


small round italian cookies topped with pink icing and bright sprinkles

Italian Cookies

36 COOKIES
Prep Time10 MINUTES
Cook Time12 MINUTES
Total Time22 MINUTES
You must make this recipe for Italian Cookies with sprinkles! They are super soft, perfectly sweet and so simple to bake for any occasion.

Equipment

Small cookie scoop
Hand mixer
Cookie Sheets

Ingredients
 

  • 1 stick (½cup, unsalted butter
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 large eggs room temperature
  • 2½ cups(300g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

For the glaze:

  • 1 cup (130g) powdered sugar
  • 1 tablespoon unsalted butter melted
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • food coloring optional
  • sprinkles

Instructions

For the cookies

  • Preheat the oven to 350°F/180°C, and line a baking sheet with parchment paper or a silpat silicone mat.
  • In a bowl, using a hand mixer cream the butter with the sugar until light and creamy (2-3 minutes).
  • Add the extracts and the eggs, and beat for 1 minute. The mixture might look separated and that’s ok.
  • Add the flour, baking powder, and salt. And beat at low speed until just combined.
  • Using a small cookie scoop, scoop out cookie dough balls and then roll them with your hands to create round balls. Place them on the baking sheet 1 inch apart, and bake for 10-12 minutes.
  • Remove from the oven, allow to cool on the pan or on a wire rack completely.

To make the glaze and decorate

  • In a bowl combine all of the glaze ingredients. Adjust the consistency by adding more milk if necessary.
  • Dip each cookie in the glaze, then return to the wire rack (any extra glaze will drip off). Decorate with sprinkles before the glaze sets, I like to glaze a dozen then decorate with sprinkles, then do the rest.

Notes

  • Tinting the icing with food coloring is optional, but a great way to make these cookies extra special. 
  • To Store: Cookies will stay fresh for up to 3 days in an airtight container at room temperature. Avoid stacking them on top of each other, as the glaze will make them stick together. Freeze these cookies for up to 3 months too.

Nutrition

Calories: 55kcal | 
Carbohydrates: 12g | 
Protein: 1g | 
Fat: 1g | 
Saturated Fat: 1g | 
Polyunsaturated Fat: 1g | 
Monounsaturated Fat: 1g | 
Trans Fat: 1g | 
Cholesterol: 16mg | 
Sodium: 62mg | 
Potassium: 8mg |
 Fiber: 1g |
 Sugar: 11g | 
Vitamin A: 34IU | 
Calcium: 17mg | 
Iron: 1mg

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