If you’re craving a treat that bursts with nostalgia and joy, this Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe is going to become your new favorite! These cookies offer a perfect balance of tender crumb and that delightful almond-scented glaze topped with colorful rainbow sprinkles. Each bite invites a playful crunch from the sprinkles and a smooth sweetness from the glaze, making them irresistible for gatherings, holidays, or whenever you need a little extra happiness on your plate.
Ingredients You’ll Need
These classic Italian cookies shine because of their simple yet thoughtfully chosen ingredients. Each one plays a crucial role in creating the ideal texture, flavor, and color — from the rich butter to the fragrant almond extract, everything works together to make something truly special.
- 1 cup unsalted butter (soft room temperature): Provides richness and tenderness to the cookies.
- ¾ cup granulated sugar: Sweetens and helps create that soft texture.
- 3 large eggs (room temperature): Adds structure and moisture.
- 3 tablespoons whole milk: Keeps the dough soft and moist.
- 1 teaspoon almond extract: Infuses the cookies with that signature nutty aroma.
- 2¾ cups all-purpose flour: Forms the base of the cookie and gives structure.
- 2½ teaspoons baking powder: Lightens the dough to keep the cookies soft and fluffy.
- ½ teaspoon salt: Balances the sweetness and enhances flavors.
- 2 cups powdered sugar (sifted): Main ingredient for the smooth almond glaze.
- ½ teaspoon almond extract (for glaze): Intensifies the glaze’s delicate almond flavor.
- 2-3 tablespoons whole milk (for glaze): Adjusts the glaze to perfect dipping consistency.
- Rainbow-colored nonpareil sprinkles: Adds cheerful color and a light crunch.
How to Make Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe
Step 1: Prepare the Cookie Dough
Start by creaming together the soft butter and granulated sugar for a minute or two until the mixture is fluffy and pale. This step is key to achieving that melt-in-your-mouth texture. Then add the eggs one at a time, fully incorporating each before moving on. Follow with the whole milk and almond extract for that irresistible nutty note.
Step 2: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting ensures even distribution and prevents lumps, which is vital for a smooth dough.
Step 3: Mix wet and dry ingredients
Slowly add the dry ingredients into the wet mixture while mixing on low speed. The dough will turn thick and slightly stiff, which is perfect for rolling. Be sure to scrape down the sides and bottom of your bowl to get a fully combined dough.
Step 4: Chill the Dough
Cover the dough with plastic wrap and refrigerate for 30 to 45 minutes. This chilling step not only firms up the dough for easier handling but also helps develop flavors and prevents cookies from spreading too much during baking.
Step 5: Shape the Cookies
Preheat your oven to 350°F and line baking sheets with parchment paper for easy cleanup. Using a 1½-tablespoon cookie scoop, portion out the dough, then gently roll each scoop into smooth balls. Arrange the dough balls on the sheets, spaced about 2 inches apart to allow for light spreading during baking.
Step 6: Bake the Cookies
Bake the cookies in the center of the oven for 10 to 12 minutes until the tops remain pale and the bottoms develop a delicate golden edge. If baking in batches, keep the extra dough chilled to maintain shape and consistency.
Step 7: Cool Completely Before Glazing
Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks. It’s important they’re completely cool before adding glaze, so it sets beautifully without melting.
Step 8: Make the Almond Glaze and Add Rainbow Sprinkles
Whisk powdered sugar, almond extract, and two tablespoons of milk until smooth. Adjust with a third tablespoon of milk if needed—you want a dip-ready glaze that’s not too runny. Dip each cooled cookie’s top into the glaze, let the excess drip off, then return to the wire rack. Work in small batches of 3-4 cookies before sprinkling the vibrant rainbow nonpareils on top, so the glaze is sticky but set enough to hold the sprinkles perfectly.
How to Serve Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe
Garnishes
Besides the classic rainbow sprinkles, you might try chopped toasted almonds or even a light sprinkle of edible glitter to add extra festive flair. These simple touches elevate the charming visual appeal and can suit any celebration or cozy afternoon tea.
Side Dishes
Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe pairs wonderfully with a warm cup of espresso or a delicate herbal tea. For a richer accompaniment, a small bowl of fresh berries or a soft Italian ricotta spread complements the almond flavors beautifully.
Creative Ways to Present
Try stacking the cookies in a decorative glass jar filled with colored tissue paper for a kitchen centerpiece, or arrange them on a tiered dessert tray for parties. Packaging them in pretty cellophane bags tied with satin ribbons makes a heartfelt homemade gift perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Store your baked and fully glazed cookies in an airtight container at room temperature. They’ll stay fresh and tender for up to one week, perfect for nibbling throughout the week or sharing with friends.
Freezing
If you want to keep these delicious Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe longer, freeze the unglazed cookies on a baking sheet, then transfer them to a freezer-safe container or bag. When ready, thaw and glaze freshly. This helps maintain the best texture and glaze appearance.
Reheating
Since these cookies are best enjoyed at room temperature, there’s no need for reheating. If you prefer warm cookies, briefly microwave an unglazed cookie (10-15 seconds) before dipping it in freshly made glaze for that just-baked feeling.
FAQs
Can I substitute almond extract with vanilla?
Absolutely! While almond extract gives these Italian cookies their signature flavor, vanilla extract can be used as a milder alternative if you’re not a fan or have allergies. The cookies will still be delicious and complement the glaze well.
How do I prevent the glaze from running off the cookies?
The key is to chill the cookies completely before glazing so the glaze sets gently on the surface. Also, keeping the glaze thick enough by adjusting powdered sugar and milk ratios helps it stick instead of running down.
Can I use a different type of sprinkles?
Yes! While rainbow nonpareils are traditional and add a festive look, you can experiment with colored sanding sugar, mini chocolate chips, or even themed sprinkles for holidays to customize your cookies.
Why do the cookies need to be refrigerated before baking?
Chilling the dough helps solidify the fats, making the cookies hold their shape better in the oven. It also reduces spreading for a thicker, soft, and chewier texture rather than thin and crispy.
Is it possible to make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend suitable for cookies, but results may vary slightly in texture. Make sure your baking powder is gluten-free as well, and you’ll be able to enjoy these treats without compromise.
Final Thoughts
Crafting these Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe brings such a joyful experience that I hope you feel inspired to bake them soon. They’re perfect to brighten up your day, impress guests, or simply enjoy a heartfelt homemade treat. Once you taste the soft, fragrant cookies with that sweet almond glaze and playful sprinkles, I’m confident this recipe will become a go-to in your baking repertoire for years to come.
Print
Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Classic Italian Cookies that are soft, buttery, and lightly almond-flavored, topped with a sweet glaze and colorful sprinkles. Perfect for holiday gatherings or anytime you want a delightful treat that’s both festive and delicious.
Ingredients
Cookie Dough
- 1 cup unsalted butter (soft room temperature)
- ¾ cup granulated sugar
- 3 large eggs (room temperature)
- 3 tablespoons whole milk
- 1 teaspoon almond extract
- 2¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Glaze and Decoration
- 2 cups powdered sugar (sifted)
- ½ teaspoon almond extract
- 2–3 tablespoons whole milk (start with 2 tablespoons then add the third if needed for consistency)
- Rainbow-colored nonpareil sprinkles
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer on medium speed, cream together the softened butter and granulated sugar for 1-2 minutes until the mixture is light and fluffy.
- Add Eggs, Milk, and Almond Extract: Add the eggs one at a time, fully incorporating each before adding the next. Then mix in the whole milk and almond extract until the dough is fully combined. Scrape the bowl and paddle as needed to ensure even mixing.
- Sift Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking powder, and salt.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture until fully incorporated, resulting in a thick dough. Scrape sides and bottom of the bowl to ensure all flour is mixed in.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate for 30-45 minutes to firm up the dough so it can be easily scooped and shaped.
- Prepare Baking Sheets and Preheat Oven: Preheat the oven to 350°F (175°C). Line three large baking sheets with parchment paper.
- Scoop and Shape Cookies: Using a 1½-tablespoon cookie scoop, portion dough and roll into smooth balls by hand. Arrange on prepared baking sheets, spacing them about 2 inches apart, with 12 cookies per sheet.
- Bake Cookies: Bake in the center of the oven for 10-12 minutes or until the tops remain pale and bottoms are just beginning to golden at the edges. Bake 1-2 sheets at a time, refrigerate any unbaked dough balls if baking in batches.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which is essential before glazing.
- Make Glaze: In a medium bowl, whisk together powdered sugar, almond extract, and 2 tablespoons milk until smooth. Add the third tablespoon of milk if needed to reach a honey-like consistency that is easily dippable but thick enough to hold sprinkles.
- Glaze Cookies and Add Sprinkles: Dip the top of each cooled cookie into the glaze, allowing excess to drip off, then place back on the wire rack. Work in small batches (3-4 cookies) and sprinkle with nonpareil sprinkles before the glaze sets.
- Set Glaze: Allow the glazed cookies to sit at room temperature until the glaze fully hardens before serving or storing.
Notes
- Make sure the butter and eggs are at room temperature to ensure even mixing and a smooth dough.
- Chilling the dough makes shaping easier and prevents cookies from spreading too much during baking.
- Use parchment paper on baking sheets to avoid sticking and get evenly baked bottoms.
- Allow cookies to cool completely before glazing so the glaze adheres properly without melting off.
- If the glaze is too thick, add a little more milk; if too thin, add a bit more powdered sugar.
- Store cookies in an airtight container at room temperature. They keep well for up to a week.
