Italian Cookies

Name: Italian Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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

These Italian Cookies are a tender, buttery classic that bake up soft with just a hint of almond. The texture is delicate and slightly cakey, with pale golden edges and a melting interior that pairs perfectly with a sweet, smooth glaze. Aromas of warm butter and almond extract fill the kitchen as they bake, making them ideal for holidays, cookie trays, afternoon tea, or any time you want a nostalgic homemade treat. If you enjoy a simple butter cookie with a bright glaze, this recipe builds on a familiar foundation similar to a simple butter cookie base, but finished with a glossy almond-scented icing and cheerful nonpareils for a festive touch.

Ingredients

1 cup unsalted butter, soft, room temperature. Use real unsalted butter for the best flavor and to control salt.
0.75 cup granulated sugar. Adds sweetness and helps tenderize the cookie.
3 large eggs, room temperature. Eggs provide structure and a glossy finish when mixed in.
3 tablespoons whole milk. Adds moisture for a soft crumb.
1 teaspoon almond extract. Gives the cookies their classic almond aroma.
2.75 cups all-purpose flour. The main structure of the cookie, measured by spooning into the cup and leveling.
2.5 teaspoons baking powder. Leavens the dough for a light, tender 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 dip-able consistency.
Rainbow colored nonpareil sprinkles, for garnish. Adds color and a bit of crunch on top of the glaze.

Step-by-step Instructions

In a mixing bowl, cream together the softened butter and granulated sugar for 1 to 2 minutes until light and fluffy. Tip: Start at low speed to combine, then increase to medium to aerate the butter and sugar.
Add eggs one at a time, mixing after each addition until incorporated. Mix in the whole milk and 1 teaspoon almond extract until the batter is smooth and glossy.
In another bowl, sift together the 2.75 cups all-purpose flour, 2.5 teaspoons baking powder, and 0.5 teaspoon salt. Gradually mix the dry ingredients into the wet ingredients until fully combined and no streaks of flour remain.
Cover the dough and refrigerate for 30 to 45 minutes. Chilling firms the dough and makes it easier to scoop and roll.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper so cookies bake evenly and release easily.
Scoop and roll dough into balls, placing them on prepared sheets. Space cookies about 1.5 to 2 inches apart. Tip: For uniform cookies, use a small cookie scoop.
Bake for 10 to 12 minutes until pale and edges are just golden, then cool on a wire rack. The centers should remain soft for a tender bite.
For glaze, whisk together 2 cups sifted powdered sugar, 0.5 teaspoon almond extract for glaze, and 2 to 3 tablespoons whole milk until smooth, adjusting milk a little at a time to reach a dip-able consistency.
Dip cookie tops in glaze and immediately sprinkle with rainbow nonpareil sprinkles. Let glaze harden completely before storing. For a shaping reference and finishing ideas, you may find useful techniques from a chocolate chip cookie shaping guide.

Recipe Details

Prep Time: 15 minutes active, plus 30 to 45 minutes chilling.
Cook Time: 10 to 12 minutes per batch.
Total Time: Approximately 55 minutes to 1 hour 12 minutes, depending on chilling and batch count.
Servings: About 36 cookies, depending on scoop size.
Calories: Approximately 130 calories per cookie, approximate.

Tips, Storage & Variations

Tips: Use room temperature butter and eggs so the dough mixes smoothly. Sift the powdered sugar for a lump-free glaze. If the glaze gets too thin, add a little more powdered sugar; if too thick, add milk by 1 teaspoon increments.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers to keep glaze from sticking.
Freezing: Freeze baked, unglazed cookies in a single layer on a tray until firm, then transfer to a freezer container for up to 3 months. Thaw, then glaze before serving. You can also freeze dough balls on a tray and transfer to a bag once firm; bake from frozen adding 1 to 2 minutes to the bake time.
Flavor variations using existing ingredients only:
- Increase the dough almond extract by 0.25 to 0.5 teaspoon for a stronger almond flavor.
- Make a thicker glaze by using 2 tablespoons milk for a more opaque finish, or 3 tablespoons for a thinner sheen.
- Add extra sprinkles for a festive look, or press a few sprinkles into the glaze for a colorful edge.
For extra chilling technique ideas, see a guide on chilling and rolling for cookies.

FAQ

How long should I chill the dough before baking?
Chill the dough for 30 to 45 minutes as directed to make scooping and shaping easier and to prevent excessive spreading.
Can I skip sifting the powdered sugar for the glaze?
Sifting prevents lumps and creates a smooth glaze, so it is recommended.
How do I know when cookies are done?
They are done when the tops look set, the centers are no longer glossy, and the edges are just beginning to turn pale golden.
Can I use margarine instead of butter?
Unsalted butter gives the best flavor and texture; margarine will change the taste and may affect spread and tenderness.
Will these cookies stay soft?
Yes, when properly stored in an airtight container they remain soft for several days.

Conclusion

I hope you enjoy making these Italian Cookies, a simple and satisfying treat that fills your kitchen with warm almond and butter aromas. For a classic variation and visual inspiration, try the original Italian Cookies – Sugar Spun Run, and to explore more traditional recipes to pair with holiday baking, see this collection of 26 Old-World Italian Cookie Recipes. If you bake a batch, please share your results and any small tweaks that made them your favorite. Enjoy a cozy bake and happy sharing.

Italian Cookies

Print Recipe

Tender and buttery Italian cookies with a hint of almond, finished with a glossy almond-scented icing and colorful nonpareils.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 60 minutes
Yield: 36 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

Cream together the softened butter and granulated sugar for 1 to 2 minutes until light and fluffy.
Add eggs one at a time, mixing after each addition until incorporated.
Mix in the whole milk and 1 teaspoon almond extract until the batter is smooth and glossy.
Sift together the flour, baking powder, and salt in another bowl.
Gradually mix the dry ingredients into the wet ingredients until fully combined.
Cover the dough and refrigerate for 30 to 45 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop and roll dough into balls, placing them on prepared sheets.
Bake for 10 to 12 minutes until pale and edges are just golden.
Whisk together powdered sugar, almond extract for glaze, and milk until smooth.
Dip cookie tops in glaze and sprinkle with nonpareils.