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
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
- 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
