Description
Traditional Italian cookies with a tender, buttery texture topped with a delicate almond-flavored glaze and colorful sprinkles. These delightful cookies are perfect for festive occasions and everyday treats, combining simple ingredients into a classic, crowd-pleasing dessert.
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 Topping
- 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
- Prepare the Cookie Dough: 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 Flavors: Add the eggs one at a time, fully incorporating each before adding the next. Then mix in the whole milk and almond extract until combined, scraping the bowl as needed for even mixing.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture until fully incorporated. The dough will be thick; scrape the bowl to ensure even mixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30-45 minutes until firm enough to scoop and roll smoothly.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line three large baking sheets with parchment paper.
- Shape Cookies: Using a 1½-tablespoon cookie scoop, scoop dough and roll into smooth balls in your hand. Place them on the prepared baking sheets, spacing about 2 inches apart, 12 cookies per sheet.
- Bake Cookies: Bake 1-2 sheets at a time in the center of the oven for 10-12 minutes, until the tops are pale and bottoms are slightly golden around edges. Refrigerate unbaked dough balls if baking in batches.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Glaze: In a medium bowl, whisk together powdered sugar, almond extract, and 2 tablespoons milk until smooth. Add the 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 back into the bowl. Place glazed cookies on the wire rack.
- Add Sprinkles: Every 2-3 dipped cookies, sprinkle rainbow nonpareils on top so the glaze sets enough to hold sprinkles without sliding off. Repeat until all cookies are glazed and decorated.
- Set the Glaze: Allow the glazed and sprinkled cookies to sit at room temperature until the glaze fully hardens before storing or serving.
Notes
- Ensure butter and eggs are at room temperature for best mixing results.
- Do not overbake; cookies should remain pale for a tender texture.
- Refrigerate dough if not baking all cookies at once to maintain shape.
- Use a cookie scoop for uniform size and even baking.
- Let glaze set completely to avoid smudging or sticking when stacking cookies.
