Description
Classic Italian Cookies with a tender, buttery texture and a sweet almond-flavored glaze topped with colorful sprinkles. These delightful cookies are perfect for festive occasions or everyday treats, featuring a simple dough chilled and baked to perfection, then dipped in a smooth glaze to add a bit of sweetness and sparkle.
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, cream the butter and granulated sugar together on medium speed for 1-2 minutes until the mixture is light and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well to fully incorporate each before adding the next. Then add the whole milk and almond extract, mixing until fully combined. Scrape the bowl and beater as needed to ensure even mixing.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and salt.
- Combine Dry and Wet Ingredients: With the mixer on low speed, slowly add the sifted dry ingredients to the wet mixture until fully incorporated. The dough will be very thick. Scrape down the sides and bottom of the bowl to mix thoroughly.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30-45 minutes, allowing it to firm up for easier handling and shaping.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line three large baking sheets with parchment paper and set aside.
- Shape Cookies: Using a 1½-tablespoon cookie scoop, portion out the dough. Roll each portion gently between your palms to form smooth balls. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart. Each sheet should hold about 12 cookies.
- Bake Cookies: Bake the cookies in the center of the oven for 10-12 minutes, baking 1 or 2 sheets at a time depending on oven size. The cookies are done when tops are still pale and edges just start to turn golden. If baking one sheet at a time, refrigerate remaining dough balls until ready to bake.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The cookies must be fully cooled before glazing.
- Prepare Glaze: In a medium bowl, whisk together the powdered sugar, almond extract, and 2 tablespoons milk until smooth. Add additional milk if needed to achieve a glaze consistency similar to honey or maple syrup—thin enough to dip but thick enough to hold shape.
- Glaze Cookies: Dip the top of each cooled cookie into the glaze, allowing excess to drip back into the bowl. Place the cookies on the wire rack. Dip 3-4 cookies at a time before sprinkling nonpareils on top; this timing allows the glaze to set slightly so sprinkles adhere without sliding off. Repeat until all cookies are glazed and decorated.
- Set Glaze: Allow the glazed cookies to sit at room temperature until the glaze has hardened completely before serving or storing.
Notes
- Use room temperature ingredients for easier mixing and better texture.
- Chilling the dough is essential for shaping and maintaining cookie structure during baking.
- Glaze consistency can be adjusted with milk to ensure it is perfect for dipping and holding sprinkles.
- Store finished cookies in an airtight container at room temperature for up to one week.
- For a nut-free option, omit almond extract and replace with vanilla extract.
