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
Scale
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.
