Description
These classic Italian cookies are soft, buttery, and lightly flavored with almond extract, topped with a sweet glaze and colorful sprinkles, perfect for festive occasions or everyday treats.
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 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 butter and sugar: Cream together the butter and sugar for 1-2 minutes until light and fluffy using a stand mixer with a paddle attachment or a hand mixer on medium speed.
- Add eggs and flavoring: 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. Scrape the sides of the bowl as needed.
- Sift dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
- Incorporate dry ingredients: Slowly add the dry ingredients to the wet mixture on low speed until fully combined. The dough will be thick; scrape 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.
- Preheat oven: Set your oven to 350°F (175°C). Line three large baking sheets with parchment paper.
- Scoop and shape cookies: Using a 1½-tablespoon scoop, portion the dough, then roll each portion into a smooth ball and place them on the baking sheets, spacing 2 inches apart. Each sheet holds 12 cookies.
- Bake: Bake in the center of the oven for 10-12 minutes, until the tops are still pale and the bottoms just begin to brown. Bake 1-2 sheets at a time, refrigerating extra dough if needed.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
- Prepare glaze: Whisk together powdered sugar, almond extract, and 2 tablespoons milk until smooth. Add a third tablespoon of milk if needed to achieve a honey-like consistency.
- Glaze cookies: Dip the top of each cooled cookie into the glaze, allow excess to drip off, then place back on the wire rack.
- Add sprinkles: After dipping 2-4 cookies, sprinkle them with rainbow nonpareil sprinkles before repeating the dipping and sprinkling with the remaining cookies.
- Set glaze: Allow the glazed cookies to sit at room temperature until the glaze hardens fully before serving or storing.
Notes
- Make sure the butter and eggs are at room temperature to create a smooth dough.
- Refrigerating the dough helps prevent spreading during baking and makes rolling easier.
- Use parchment paper on baking sheets to ensure easy removal and even baking.
- Adjust glaze thickness by adding milk gradually; it should be thick enough to coat but not drip off.
- Let the glaze fully harden before stacking or storing the cookies to avoid smudging.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
