Description
Delight in these classic Italian Cookies that are soft, buttery, and perfectly sweetened with a smooth almond glaze and colorful sprinkles. The recipe features a tender cookie base chilled for easy shaping and finished with a luscious glaze that hardens to a delightful, decorative shell. Perfect for festive occasions or a charming everyday treat, these cookies yield 36 servings and bake quickly in your oven.
Ingredients
Scale
Cookies
- 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
- 2 cups powdered sugar (sifted)
- ½ teaspoon almond extract
- 2-3 tablespoons whole milk (start with 2 tablespoons and 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 and Flavorings: Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the whole milk and almond extract and mix until just combined, scraping down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and salt.
- Add Flour Mixture to Wet Ingredients: With the mixer on low speed, slowly add the sifted flour mixture until fully combined. The dough will be very thick. Scrape the bowl to incorporate any remaining flour.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate for 30-45 minutes until firm enough to scoop and shape easily.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line three large baking sheets with parchment paper and set aside.
- Scoop and Shape Cookies: Using a 1½-tablespoon cookie scoop, portion out dough, then roll each scoop gently in the palm of your hand into a smooth ball. Place the dough balls onto the prepared baking sheets spaced about 2 inches apart, fitting 12 per sheet.
- Bake Cookies: Bake in the center of the oven for 10-12 minutes, one to two sheets at a time, until the tops remain pale and the bottoms are just beginning to turn golden around the edges. If baking one sheet at a time, refrigerate remaining dough balls until ready to bake.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare Glaze: In a medium bowl, whisk together the powdered sugar, almond extract, and 2 tablespoons milk until smooth. Add the third tablespoon of milk if necessary to achieve a glaze consistency that is pourable but thick enough to coat and hold sprinkles.
- Dip and Decorate: Dip the top of a cooled cookie into the glaze, letting excess drip back into the bowl. Place the glazed cookie on the wire rack. Repeat with 2-3 more cookies to allow the glaze to set slightly.
- Add Sprinkles: After dipping 3-4 cookies, sprinkle rainbow nonpareil sprinkles on the glaze tops so they adhere properly. Continue dipping and decorating all cookies the same way.
- Set Glaze: Allow the glazed cookies to sit at room temperature until the glaze fully hardens before serving or storing.
Notes
- Ensure butter and eggs are at room temperature for smooth batter and better texture.
- Chilling the dough is critical for easy handling and prevents spreading during baking.
- Space cookies adequately on the baking sheets to avoid sticking together as they bake.
- For best results, do not overbake; cookies should be pale with slightly golden edges.
- Allow cookies to fully cool before glazing to ensure glaze adheres properly.
- Adjust glaze consistency with milk to avoid runny or too-thick glaze.
- Store cookies in an airtight container at room temperature for up to 5 days.
