Italian Cookies

Name: Italian Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 cup unsalted butter, softened; 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 classic Italian Cookies are tender, buttery, and lightly sweet with a hint of almond that makes them feel festive without being overly rich. The texture is soft in the center with gently golden edges, and the powdered sugar glaze adds a crisp, sweet shell that pairs perfectly with the playful crunch of rainbow nonpareil sprinkles. The aroma while baking is warm and comforting, with buttery notes and a subtle almond perfume that fills the kitchen. These cookies are ideal for holiday cookie trays, afternoon tea, bake sales, or anytime you want a simple, crowd-pleasing cookie that looks as joyful as it tastes. If you enjoy simple butter-based recipes, you might also like this take on basic butter cookies for more ideas on shaping and presentation.

Ingredients

1 cup unsalted butter, soft, room temperature
Provides richness and a tender crumb. Make sure it is fully softened for easier creaming.
0.75 cup granulated sugar
Adds sweetness and helps with browning. Measure by spooning into the cup for accuracy.
3 large eggs, room temperature
Bind the dough and add structure. Room temperature eggs incorporate more easily.
3 tablespoons whole milk
Adds moisture and helps thin the dough slightly for a tender texture.
1 teaspoon almond extract
Gives a warm, nutty aroma that defines the cookie flavor.
2.75 cups all-purpose flour
The primary structure of the cookies. Spoon and level for best results.
2.5 teaspoons baking powder
Provides lift for a light, tender cookie.
0.5 teaspoon salt
Enhances flavor and balances sweetness.
2 cups powdered sugar, sifted
For the glaze, sifted to ensure a smooth, lump-free coating.
0.5 teaspoon almond extract (for glaze)
Echoes the cookie flavor in the glaze for consistency.
2 to 3 tablespoons whole milk (for glaze)
Adjust as needed to reach a smooth dipping consistency.
Rainbow colored nonpareil sprinkles (for garnish)
Adds color and a tiny crunchy texture on top of the glaze.

If you prefer a chewier texture to the final cookie, check out this version of chewy sugar cookies for technique ideas.

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. Scrape the sides of the bowl during creaming to ensure even mixing.
Tip: Use a paddle attachment or a sturdy whisk and stop once the mixture is pale and airy.
Add the eggs one at a time, mixing well after each addition. Then mix in the 3 tablespoons of whole milk and 1 teaspoon almond extract until smooth and evenly combined.
In a separate bowl, sift together the 2.75 cups all-purpose flour, 2.5 teaspoons baking powder, and 0.5 teaspoon salt. Sifting avoids lumps and helps distribute the leavening agent.
Gradually add the dry ingredients into the wet mixture, mixing until fully combined. Do not overmix. Stop as soon as the dough comes together and no streaks of flour remain.
Cover the dough and refrigerate for 30 to 45 minutes. Chilling firms the dough, which helps with scooping and keeps the cookies from spreading too much.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the dough into balls and place them on the prepared baking sheets, leaving space between each cookie for slight spreading. A tablespoon or small cookie scoop works well for uniform cookies.
Bake for 10 to 12 minutes until the cookies are pale and the edges turn a light golden color. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together the 2 cups sifted powdered sugar, 0.5 teaspoon almond extract, and 2 to 3 tablespoons whole milk until smooth. Adjust milk amount to reach a thick but dippable consistency.
Dip the cooled cookies into the glaze and immediately sprinkle with rainbow nonpareil sprinkles. Let the glaze harden completely before storing.
Tip: If the glaze thickens as you work, add a few drops of milk to loosen it.

For a fun shaping suggestion and alternative presentation ideas, see how other cookie types finish in this chocolate crinkle cookies post.

Recipe Details

Prep Time: 20 minutes active, plus 30 to 45 minutes chilling
Cook Time: 10 to 12 minutes per batch
Total Time: About 1 hour including chilling and cooling
Servings: Makes about 36 cookies (depending on scoop size)
Calories: Approximately 130 kcal per cookie

Tips, Storage & Variations

Tips: Use room temperature eggs and fully softened butter for a smooth, well-emulsified dough. Chill the dough as instructed to improve shape and texture. For uniform cookies, use a cookie scoop.
Storage: Store cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers to prevent sticking.
Freezing: Freeze baked and glazed cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature. You can also freeze unbaked dough balls on a sheet, then transfer to a bag and freeze for up to 3 months; bake from frozen, adding a minute or two to the baking time.
Flavor variations using only existing ingredients:
- Double the almond extract to 2 teaspoons in the dough for a more pronounced almond flavor.
- Use 2 tablespoons milk in the glaze for a thicker coating, or 3 tablespoons for a thinner, shinier finish.

For playful filling or hybrid cookie ideas, you might draw inspiration from this collection on brown sugar pop tart cookies.

Frequently Asked Questions

How do I prevent these cookies from spreading too much while baking?
Chill the dough for 30 to 45 minutes before baking and use properly softened butter, not melted butter.
Can I skip the glaze and sprinkles?
Yes, the cookies are delicious plain. The glaze adds sweetness and a slightly crisp exterior.
What is the best way to measure flour for this recipe?
Spoon the flour into the measuring cup and level it off with a knife for accurate measurement.
Can I use a different extract instead of almond extract?
You can use another extract, but the recipe and glaze are written for almond extract only.
Will these cookies keep their texture if stored in a container?
Yes, stored in an airtight container at room temperature they remain tender for about 4 days.

Conclusion

I hope you enjoy making these Italian Cookies as much as I do. They are easy to prepare, bring a cheerful touch to any gathering, and are wonderfully adaptable with just the ingredients listed here. For more inspiration on Italian cookie styles and presentation, you can compare variations with the classic Italian Cookies – Sugar Spun Run or browse a wider collection of traditional recipes in 26 Old-World Italian Cookie Recipes Your Grandmother Made. Share your results and any tweaks you tried for a cozy, tasty conversation.

Italian Cookies

Print Recipe

These classic Italian Cookies are tender, buttery, and lightly sweet with a hint of almond, perfect for holiday trays or afternoon tea.

Author: hannah-reed
Prep Time: 20 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, softened
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 the eggs one at a time, mixing well after each addition.
Mix in the milk and almond extract until smooth.
Sift together the flour, baking powder, and salt in a separate bowl.
Gradually add the dry ingredients into the wet mixture, mixing until fully combined.
Cover the dough and refrigerate for 30 to 45 minutes.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the dough into balls and place on the prepared baking sheets.
Bake for 10 to 12 minutes until the cookies are pale and the edges turn light golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Whisk together the powdered sugar, almond extract, and milk for the glaze until smooth.
Dip the cooled cookies into the glaze and immediately sprinkle with nonpareil sprinkles.