November 16, 2023Review Recipe
Table of Contents
These soft Italian cookies with colorful sprinkles and a sweet glaze are so pretty and make a delicious little treat. Easy to make in just under 40 minutes, this simple Italian cookie recipe will be one of your favorites to bake for any occasion.
Italian Cookies Ingredients
For The Cookies:
- 2 eggs
- 1¼ cups of shortening
- ½ cup of sugar
- 1 teaspoon of almond extract
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- ⅛ teaspoon of kosher salt
For The Glaze:
- 2 cups of powdered sugar
- 1 teaspoon of almond extract
- 3 tablespoons of heavy cream
- ⅛ teaspoon of salt
Substitutions And Additions
ALMOND EXTRACT: Almond extract is a strong flavor that some people do not enjoy.
You can eliminate this extract in these delicious cookies and glaze and use vanilla extract instead, or simply reduce the almond extract to ½ or even ¼ teaspoon for just a hint of almond flavor.
SPRINKLES: Use multi-colored nonpareils for your Italian rainbow cookies, white nonpareils for really lovely Italian wedding cookies, red and green sprinkles for Italian Christmas cookies, or any colors that coordinate with the season or occasion.
Nonpareils are usually the best sprinkles to use, but you can also try jimmies, sanding sugar, or crystal sugar.
How To Make This Italian Cookies Recipe
STEP ONE: Prepare a baking sheet by covering it with a silicon baking mat or parchment paper.
STEP TWO: In a large bowl, beat the eggs, shortening, sugar, and almond extract together until light and fluffy.
STEP THREE: Add the flour, baking powder, and salt to the wet ingredients. Stir to combine.
STEP FOUR: Using a 1-tablespoon cookie scoop or measuring spoon, measure out 24 cookie balls and roll them between your palms.
Place each dough ball on the prepared cookie sheet, leaving two inches of space between each cookie dough ball.
Place the cookie sheet in the freezer and freeze for 20 minutes.
STEP FIVE: While the cookie dough is freezing, preheat the oven to 350°F. Place the cookie sheet in the preheated oven and bake for 9 minutes.
The cookies will be done when the bottoms are slightly browned but the tops are still white. They should hold their round shape when baked.
OUR RECIPE DEVELOPER SAYS
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
STEP SIX: Transfer the cookies to a cooling rack to cool them to room temperature.
STEP SEVEN: Warm the heavy cream for a few seconds in the microwave. In a medium bowl, whisk together the powdered sugar, almond extract, warm heavy cream, and salt.
Start by adding three tablespoons of heavy whipping cream, and you can add additional heavy whipping cream one tablespoon at a time until the desired consistency is reached.
The icing glaze should easily coat the cookie and drip down the sides as it sets.
For the glaze, sift the confectioners’ sugar instead of scooping it. If it is scooped, the ratio is slightly off because it is compacted.
STEP EIGHT: Once the cookies are completely cooled, dip the top of each cookie into the prepared glaze, then drop sprinkles over the glazed top.
Once you dip the cookies, place them back on the wire rack with a sheet of parchment paper underneath to catch any drips or sprinkles that escape.
How To Serve
These sweet treats are just perfect for the holidays, a wedding or party, special occasions, or a wonderful afternoon treat with a mug of coffee, tea, or homemade hot chocolate.
IN THE FRIDGE: Store these traditional Italian cookies in an airtight container in the refrigerator for up to three days.
IN THE FREEZER: These Italian Christmas cookies may be frozen without the glaze and sprinkles.
Place the almond cookies into an airtight food storage container or a zip-top freezer bag and freeze for up to three months.
Before serving, thaw the cookies at room temperature, then glaze them as directed.
Italian cookies are so wonderfully sweet and delicate, and you’ll love how they look with rainbow sprinkles or any sprinkles that match the season. They are a staple in the kitchen of every Italian grandmother and will delight your friends and family.
Frequently Asked Questions
You will want to eat these within a couple of days for the prettiest cookies. Store in an airtight container at room temperature.
This easy recipe can be frozen unglazed! Just thaw to room temperature the day you plan to serve them and add the glaze and sprinkles at that time.
The sky is the limit for these Italian sprinkle cookies! These are great because you can decorate them according to the season! Jimmies are another popular type of sprinkle for this type of cookie. They are less crunchy if that is something you might prefer.
Yes, you can substitute vanilla!
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- 2 eggs
- 1¼ cups shortening
- ½ cup sugar
- 1 teaspoon almond extract
- 2 cups flour
- 2 teaspoons baking powder
- ⅛ teaspoon kosher sea salt
- 2 cup confectioners' sugar
- 1 teaspoon almond extract
- 3 tablespoons heavy cream
- ⅛ teaspoon salt
- Prepare a cookie sheet with a silicone baking mat or parchment paper.
- Whisk the eggs, shortening, sugar, and almond extract in a large bowl.
- Add the flour, baking powder, and salt. Stir to combine.
- Using a 1-tablespoon scoop, scoop the cookie dough and roll it between your palms to create 24 cookie balls. Place it on the prepared cookie sheet, leaving 2 inches of space between them.
- Freeze cookie dough for 20 minutes.
- Before freezer time is up, preheat the oven to 350°F.
- Place the cookie sheet in the preheated oven and bake for about 9 minutes. Oven times may vary. The cookies will be done when the bottoms are slightly browned but the tops are still white.
- Transfer the baked cookies on to the cooling rack.
- To make the glaze, warm the heavy cream for a few seconds in the microwave. Combine the confectioners’ sugar, almond extract, warm heavy cream, and salt in a medium-sized bowl.
- Once the cookies are completely cooled, dip the top of each cookie into the prepared glaze. Then drop sprinkles over the glazed top.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
- For the glaze, sift the confectioners’ sugar instead of scooping it. If it is scooped, the ratio is slightly off because it is compacted.
- Once you dip the cookies, place them back on the wire rack with a sheet of parchment paper underneath to catch any drips or sprinkles that escape.