Description
These classic Italian Cookies are delightfully soft and buttery with a sweet almond glaze and vibrant rainbow sprinkles. Perfect for festive occasions or everyday treats, these cookies offer a tender texture with a deliciously smooth glaze that hardens to a perfect finish. This recipe yields 36 cookies and involves baking with a simple, straightforward preparation process.
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 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, cream together the softened butter and granulated sugar for 1-2 minutes or until light and fluffy. This incorporates air into the mixture for a tender cookie texture.
- Add Eggs and Flavorings: Add the eggs one at a time, fully incorporating each before adding the next. Then mix in the whole milk and almond extract until all ingredients are combined evenly, scraping the bowl as needed.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure a smooth, lump-free mix.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients into the wet mixture. Mix until thick dough forms, scraping sides and bottom of the bowl to evenly incorporate.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30-45 minutes until firm enough to handle for shaping into balls.
- Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line three large baking sheets with parchment paper.
- Shape Cookies: Using a 1½-tablespoon cookie scoop, scoop dough portions and roll gently into smooth balls. Place on prepared baking sheets, spacing each ball about 2 inches apart. Each baking sheet should fit 12 cookies.
- Bake: Bake in the center of the preheated oven, 1-2 sheets at a time, for 10-12 minutes until the tops are still pale and the bottoms are slightly golden at the edges. If baking one sheet at a time, refrigerate the rest of the shaped dough.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- Prepare Glaze: Whisk powdered sugar, almond extract, and 2 tablespoons milk in a medium bowl until smooth. Add a third tablespoon of milk if needed to achieve a glaze consistency similar to honey or maple syrup.
- Glaze Cookies: Dip the top of each cooled cookie into the glaze, letting excess drip off. Place back on wire rack. Dip 2-3 cookies before adding sprinkles, allowing the glaze to set slightly so sprinkles adhere without sliding off.
- Add Sprinkles: Sprinkle the tops of the glazed cookies with rainbow-colored nonpareil sprinkles immediately after dipping. Repeat until all cookies are glazed and decorated.
- Set Glaze: Let the cookies sit at room temperature until the glaze fully hardens, then they are ready to serve or store.
Notes
- Ensure butter and eggs are at room temperature to create a smooth batter.
- Chilling the dough makes shaping easier and helps maintain cookie shape during baking.
- Glaze should be thin enough for dipping but thick enough to hold sprinkles; add milk gradually.
- Store cookies in an airtight container at room temperature for up to one week.
- For an almond flavor boost, you may add a few drops of almond extract to the dough or glaze as preferred.
