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Italian Cookies

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

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

Notes

Use room temperature ingredients for best results. Store cookies in an airtight container for up to 5 days.

Nutrition

Keywords: Italian cookies, almond cookies, festive treats, homemade cookies, holiday baking

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