If you’re searching for a delightful treat that’s bursting with flavor and charm, look no further. This Italian Sugar Cookies with Almond Glaze and Rainbow Sprinkles Recipe combines the tender, buttery goodness of classic Italian cookies with a luscious almond-infused glaze and a playful pop of colorful sprinkles. It’s a perfect way to celebrate any occasion or to simply satisfy a sweet craving with something truly exceptional. Each bite brings a wonderful balance of soft texture, subtle almond aroma, and a festive crunch that feels like sunshine on a plate.
Ingredients You’ll Need
The beauty of this Italian Sugar Cookies with Almond Glaze and Rainbow Sprinkles Recipe lies in its simplicity. Each ingredient plays a crucial role, whether adding richness, structure, or that lovely hint of almond that ties everything together beautifully.
- Unsalted butter (1 cup, soft room temperature): Provides richness and a tender crumb to the cookies.
- Granulated sugar (¾ cup): Sweetens the dough and helps create a delicate texture.
- Large eggs (3, room temperature): Bind ingredients together while adding moisture and structure.
- Whole milk (3 tablespoons): Adds softness and helps blend flavors smoothly.
- Almond extract (1 teaspoon for dough, ½ teaspoon for glaze): Infuses the cookies and glaze with that signature almond aroma.
- All-purpose flour (2¾ cups): Forms the sturdy base of the cookie dough.
- Baking powder (2½ teaspoons): Provides a gentle rise and lightness to the cookies.
- Salt (½ teaspoon): Balances sweetness and enhances all the flavors.
- Powdered sugar (2 cups, sifted): The base of the smooth, glossy glaze.
- Rainbow-colored nonpareil sprinkles: Adds a festive and cheerful crunch on top.
How to Make Italian Sugar Cookies with Almond Glaze and Rainbow Sprinkles Recipe
Step 1: Cream Butter and Sugar
Begin by beating together the soft unsalted butter and granulated sugar for 1 to 2 minutes until the mixture is light, fluffy, and cloud-like. This step is key for creating cookies with that tender texture you’ll love.
Step 2: Incorporate Eggs, Milk, and Almond Extract
Next, add the eggs one by one, making sure each is fully blended before adding the next. Pour in the whole milk and almond extract, blending everything into a smooth, velvety dough. Don’t forget to scrape the sides of the bowl to keep your dough perfectly mixed.
Step 3: Sift and Add Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gradually introduce this dry mixture into your wet ingredients while mixing on low speed. The dough will thicken quite a bit—this is exactly what you want!
Step 4: Chill the Dough
Cover your dough with plastic wrap and refrigerate it for 30 to 45 minutes. This chilling time helps the dough firm up, making it easier to scoop and shape into smooth balls for baking.
Step 5: Shape and Bake the Cookies
Preheat your oven to 350°F and line three large baking sheets with parchment paper. Scoop out rounded 1½-tablespoon portions of dough and roll each into a smooth ball. Arrange them evenly on the sheets, spacing about 2 inches apart. Bake 10 to 12 minutes until the tops remain pale but the bottoms turn just golden. Allow the cookies to cool slightly before moving them to a wire rack to cool completely.
Step 6: Prepare the Almond Glaze
While the cookies cool, whisk together sifted powdered sugar, almond extract, and whole milk until the glaze is glossy and smooth. The consistency should be thin enough to dip but thick enough to cling to the cookie tops without running down the sides.
Step 7: Glaze and Sprinkle
Dip each cooled cookie top into the almond glaze, letting any excess drip back into the bowl. Place glazed cookies on a wire rack, then immediately sprinkle with rainbow nonpareil sprinkles before the glaze sets. Doing this in small batches ensures the sprinkles stick beautifully without sliding off.
Step 8: Let the Glaze Harden
Allow the cookies to rest at room temperature until the glaze fully hardens. This step is essential to get that perfect glossy finish and to keep your sprinkles perfectly in place.
How to Serve Italian Sugar Cookies with Almond Glaze and Rainbow Sprinkles Recipe
Garnishes
While the sprinkles are the star garnish here, you can also add a few toasted almond slices or a light dusting of additional powdered sugar to elevate the cookies’ look and add a nutty crunch.
Side Dishes
These cookies pair wonderfully with a steaming cup of espresso, a glass of cold milk, or even a fruity herbal tea to cleanse the palate between bites. The almond glaze complements warm beverages beautifully, making snack time feel extra cozy.
Creative Ways to Present
For parties or gifts, stack the cookies on a decorative plate or wrap stacks in clear cellophane tied with a pastel ribbon. You can also organize them around a vibrant fruit platter or nestle them alongside a cheese board for a sweet surprise that brings color and joy to the table.
Make Ahead and Storage
Storing Leftovers
Store these Italian Sugar Cookies with Almond Glaze and Rainbow Sprinkles Recipe cookies in an airtight container at room temperature. They stay fresh and soft for up to 4 days, making them perfect for an easy grab-and-go treat throughout the week.
Freezing
If you want to keep them longer, freeze the cooled, unglazed cookie dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. When ready, bake from frozen, then glaze and sprinkle as instructed. Alternatively, freeze fully glazed cookies between layers of parchment paper for up to 2 weeks.
Reheating
For a freshly baked feel, gently warm the cookies in a low oven at 300°F for about 5 minutes. Avoid microwaving, as it can soften the glaze too much and make the sprinkles slide off.
FAQs
Can I use other extracts instead of almond extract?
Absolutely! While almond extract gives this recipe its signature flavor, you can experiment with vanilla or even a hint of lemon extract for a different, but equally delicious, twist.
Why do I need to chill the dough before baking?
Chilling firms the dough, making it easier to shape and preventing cookies from spreading too much during baking. This results in tender, perfectly round cookies every time.
How do I get the glaze consistency just right?
The glaze should be like honey in thickness—thin enough to dip but thick enough to hold its shape. Add milk one tablespoon at a time to avoid it becoming too runny.
Can I make these cookies gluten-free?
With some caution, yes. Substitute the all-purpose flour with a gluten-free blend designed for baking and adjust moisture as needed. The texture might vary slightly but will still be delightful.
Do the cookies taste better fresh or after a day?
While these cookies are delicious fresh out of the oven, letting them sit overnight actually lets the flavors meld beautifully, especially the almond glaze. Just keep them in an airtight container!
Final Thoughts
These Italian Sugar Cookies with Almond Glaze and Rainbow Sprinkles Recipe are more than just cookies—they’re little bites of happiness wrapped in buttery, almond-scented magic and topped with joyful color. Whether you’re baking for family, friends, or yourself, I promise these cookies will bring smiles and maybe even a little dance in the kitchen. So grab your ingredients, have fun with the process, and enjoy every delightful bite!
Print
Italian Sugar Cookies with Almond Glaze and Rainbow Sprinkles Recipe
- Total Time: 55 minutes
- Yield: 36 cookies 1x
Description
Classic Italian Cookies with a tender, buttery texture, lightly sweetened and glazed with an almond-flavored powdered sugar glaze and topped with rainbow sprinkles, perfect for festive occasions or a delightful everyday treat.
Ingredients
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
- 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 a stand mixer fitted with the paddle attachment or using a hand mixer, cream together the soft unsalted butter and granulated sugar 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 after each addition to fully incorporate. Then add the whole milk and almond extract, mixing until completely combined. Scrape the bowl as needed to ensure even mixing.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients until fully incorporated. The dough will be very thick. Scrape down the sides and bottom of the mixing bowl to ensure all flour is mixed in.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30-45 minutes until firm enough to scoop and shape into smooth balls.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line three large baking sheets with parchment paper and set them aside.
- Scoop and Shape Cookies: Using a 1½-tablespoon cookie scoop, scoop dough and roll each portion gently in your palm into smooth balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Each sheet should hold 12 cookies.
- Bake Cookies: Bake in the center of the oven, one or two sheets at a time, for 10-12 minutes until the tops remain pale and the bottoms are just beginning to turn golden at the edges. If baking one sheet at a time, keep remaining unbaked cookies refrigerated.
- Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Cooling fully is essential before glazing.
- Prepare Glaze: In a medium bowl, whisk together powdered sugar, almond extract, and 2 tablespoons of whole milk until smooth. Add the third tablespoon of milk if needed to reach a consistency similar to honey or maple syrup, thin enough for dipping but thick enough to hold shape.
- Glaze Cookies: Dip the top of each cooled cookie into the glaze, letting excess drip back into the bowl. Place dipped cookies on a wire rack. Work in small batches of 2-3 cookies to dip, then immediately sprinkle the tops with rainbow nonpareil sprinkles to prevent sliding.
- Set Glaze: Allow the glazed cookies to sit at room temperature until the glaze hardens completely before serving or storing.
Notes
- Ensure the butter and eggs are at room temperature to achieve a smooth dough.
- Chilling the dough is crucial for easy handling and maintaining the cookie shape during baking.
- Do not overbake; cookies should be pale on top and only slightly golden underneath for the perfect texture.
- Use a cookie scoop for uniform size and baking evenness.
- Allow glaze to set completely before stacking cookies to avoid sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
