Description
These classic Italian Cookies are soft, buttery, and delicately flavored with almond extract. Perfectly glazed with a sweet almond icing and topped with colorful nonpareil sprinkles, they make a delightful treat for any occasion. The dough is chilled for easy shaping, then baked to a tender, just-golden finish, and finished with a smooth, sweet glaze that adds both flavor and festive decoration.
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, add third if needed)
- 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 light and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time, fully incorporating each before adding the next. Then add whole milk and almond extract, mixing until fully combined. Scrape the bowl and beater as necessary for even mixing.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
- Mix Dry Ingredients into Wet: With the mixer on low speed, slowly add the dry ingredients until fully incorporated into a very thick batter. Scrape the sides and bottom of the bowl to ensure even mixing.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 30-45 minutes until the dough is firm enough to scoop and roll smoothly.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line three large baking sheets with parchment paper and set aside.
- Shape Cookies: Using a 1½-tablespoon cookie scoop, portion the dough. Roll each scoop into a smooth ball using your palms. Place on prepared baking sheets 2 inches apart, about 12 per sheet.
- Bake Cookies: Bake in the center of the oven for 10-12 minutes, one or two sheets at a time, until tops remain pale and bottoms turn just barely golden around the edges. Refrigerate unbaked dough balls if baking in batches.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- Prepare Glaze: In a medium bowl, whisk together powdered sugar, almond extract, and 2 tablespoons of milk until smooth. Add the optional 3rd tablespoon of milk to reach a honey-like consistency suitable for dipping.
- Glaze Cookies: Dip the top of each cooled cookie into the glaze, allowing excess to drip off. Place back on the wire rack. Work in small batches of 2-3 cookies before sprinkling to allow glaze to set slightly and hold decorations.
- Add Sprinkles: Sprinkle rainbow-colored nonpareils onto the glazed cookies while the glaze is still soft for them to adhere well.
- Set Glaze: Allow glazed cookies to sit at room temperature until glaze is fully hardened before serving or storing.
Notes
- Use room temperature ingredients for better mixing and texture.
- Chilling the dough helps in shaping and prevents spreading during baking.
- If you do not have almond extract, vanilla extract can be used as a substitute, but the almond flavor is traditional.
- Ensure cookies are completely cooled before glazing to prevent melting the icing.
- Store cookies in an airtight container at room temperature for up to one week.
- The glaze consistency is important: too thin will run off; too thick will not coat well.
