If you are looking to brighten your cookie jar and delight your taste buds, the Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe is your perfect match. These cookies bring together a tender, buttery base that’s infused with almond extract and topped with a luscious almond glaze that sets just right. The vibrant rainbow sprinkles add a playful, joyful burst of color and crunch that makes each bite feel like a celebration. This recipe is a warm hug of classic Italian flavors married with a cheerful finish, making it a standout treat for any occasion or casual coffee break.
Ingredients You’ll Need
Though the ingredient list might look long at first glance, each component is simple and essential, contributing uniquely to the cookie’s perfect taste, texture, and colorful allure. From the soft butter that gives richness to the delicate almond extract bringing aromatic allure, every addition is worth its spot in the recipe.
- 1 cup unsalted butter (soft room temperature): Ensures a tender crumb and rich flavor.
- ¾ cup granulated sugar: Provides sweetness and helps achieve that light, fluffy dough texture.
- 3 large eggs (room temperature): Bind the ingredients and add moisture, critical for the cookie structure.
- 3 tablespoons whole milk: Adds a touch of creaminess for a softer dough.
- 1 teaspoon almond extract: The star flavor, offering a fragrant, nutty essence.
- 2¾ cups all-purpose flour: The body of the cookie, giving shape and bite.
- 2½ teaspoons baking powder: Provides lift and lightness to the dough.
- ½ teaspoon salt: Balances sweetness and enhances the flavors.
- 2 cups powdered sugar (sifted): For the glaze, it lends a smooth, sweet coating.
- ½ teaspoon almond extract: In the glaze to echo the cookie’s lovely flavor.
- 2-3 tablespoons whole milk: Creates the right glaze consistency—thin but not runny.
- Rainbow-colored nonpareil sprinkles: For that festive, eye-catching crunch on top.
How to Make Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe
Step 1: Cream the Butter and Sugar
Begin by creaming the softened butter with the granulated sugar using a stand mixer or hand mixer. Beat them together for 1 to 2 minutes until the mixture is light, fluffy, and beautifully pale. This step is essential to ensure your cookies have a soft, tender texture and the sugar is well incorporated for even sweetness.
Step 2: Incorporate the Eggs, Milk, and Almond Extract
Add the eggs one at a time, making sure each is fully blended before adding the next. Then pour in the whole milk and almond extract. Keep mixing until everything looks consistent, scraping down the sides of your bowl if needed, so no pockets of unmixed ingredients remain.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures your dry ingredients are evenly distributed and light, which helps the cookies rise properly and keeps them from being dense.
Step 4: Mix Dry Ingredients into Wet
Slowly add the sifted flour mixture to your wet ingredients with the mixer on low speed. The dough will become thick and slightly stiff. Use a spatula to scrape the bowl thoroughly, blending all the flour evenly into the dough for a perfect texture.
Step 5: Chill the Dough
Cover the dough with plastic wrap and chill in the refrigerator for 30 to 45 minutes. This step firms up the dough, making it easier to handle and helps the cookies keep their shape during baking.
Step 6: Prepare to Bake
Preheat your oven to 350°F and line three large baking sheets with parchment paper. This prevents sticking and allows for even baking.
Step 7: Form the Cookies
Using a 1½-tablespoon cookie scoop, portion the dough. Roll each scoop gently in the palm of your hand to create smooth, even balls. Place them on the prepared sheets, spacing them about 2 inches apart to allow for gentle spreading.
Step 8: Bake the Cookies
Bake the cookies in the center of your oven for 10 to 12 minutes. You’ll know they’re ready when the tops remain pale and the bottoms are just starting to turn a delicate golden color. If you have limited oven space, bake a sheet or two at a time and keep the remaining dough chilled until baking.
Step 9: Cool Completely
Allow the cookies to rest on the pan for about 5 minutes before transferring them to a wire rack to cool fully. Full cooling is key to gluing the glaze to the cookie surface without melting it.
Step 10: Prepare the Almond Glaze
Whisk together the sifted powdered sugar, almond extract, and 2 tablespoons of milk until smooth. You want the glaze to be the consistency of honey—fluid enough to dip but thick enough to cling nicely. Add the third tablespoon of milk here only if it’s too thick.
Step 11: Glaze and Sprinkle
Dip the top of each cooled cookie carefully into the almond glaze and let the excess drip off. Set the cookies back on the wire rack. After glazing 3 or 4 cookies, sprinkle the tops with rainbow-colored nonpareils. This timing allows the glaze to partially set, helping the sprinkles stay put without sliding off.
Step 12: Let the Glaze Harden
Allow the glazed cookies to sit at room temperature until the glaze fully hardens. This final touch will make your Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe truly irresistible and ready for sharing or storing.
How to Serve Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe
Garnishes
While the rainbow sprinkles add their own charm, you can also consider a light dusting of powdered sugar for a snowy effect or a few slivered almonds for an extra almond crunch that pairs beautifully with the glaze.
Side Dishes
These cookies are delightful on their own but are also perfectly paired with a steaming cup of espresso, a creamy cappuccino, or even a glass of dessert wine. Their light, nutty sweetness balances wonderfully with rich beverages.
Creative Ways to Present
For a festive party, arrange the cookies on a beautiful platter lined with colored parchment or doilies that match the rainbow sprinkles. You can also stack them into little towers tied with pastel ribbons, perfect as charming edible gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
When stored in an airtight container at room temperature, these cookies stay fresh and chewy for up to five days. Make sure the glaze is fully set before stacking to prevent stickiness.
Freezing
You can freeze both the unbaked dough balls and the fully baked, cooled cookies. Freeze dough balls on a tray until solid, then transfer to an airtight container for up to three months. For baked cookies, freeze them in a single layer to avoid smushing the glaze, and thaw at room temperature before serving.
Reheating
Reheat cookies gently in a low oven (around 300°F) for 5 minutes if you prefer a freshly baked warmth. Avoid microwaving, which can soften the glaze excessively and make sprinkles slide off.
FAQs
Can I substitute almond extract with vanilla extract?
While vanilla extract can be used in a pinch, almond extract is truly the heart of this recipe’s flavor profile. Using vanilla will give you a different taste, but the cookies will still be delicious.
What if I don’t have rainbow-colored sprinkles?
Any small, colorful sprinkles work wonderfully, or you could also try chopped nuts, miniature chocolate chips, or even edible glitter for a different look and texture.
Why do I need to chill the dough?
Chilling the dough firms it up so it’s easier to handle and prevents the cookies from spreading too much while baking, which helps maintain their perfect, round shape.
Can I make the glaze ahead of time?
Yes! You can prepare the glaze a few hours ahead. If it thickens too much, thin it out with a teaspoon of milk before dipping your cookies.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends, keeping in mind the texture might vary.
Final Thoughts
This Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe has brought me so much joy, from mixing to sharing these charming bites with loved ones. The balance of buttery dough, fragrant almond glaze, and cheerful sprinkles is pure magic. I hope you enjoy baking and eating these cookies as much as I do—they are sure to become a new favorite in your kitchen!
Print
Italian Cookies with Almond Glaze and Rainbow Sprinkles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight in these classic Italian Cookies, featuring a buttery, tender cookie base topped with a sweet almond-flavored glaze and colorful rainbow sprinkles. Perfect for sharing at gatherings, these cookies are crisp on the edges with a soft center and beautifully decorated for a festive touch.
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 Decoration
- 2 cups powdered sugar, sifted
- ½ teaspoon almond extract
- 2–3 tablespoons whole milk (start with 2 tablespoons, add the 3rd 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 the softened butter and granulated sugar together 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 mix in the whole milk and almond extract until everything is thoroughly combined. Scrape the bowl and beaters as needed for even mixing.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry: With the mixer on low speed, slowly add the sifted dry ingredients to the wet mixture. The dough will be very thick. Scrape the sides and bottom of the bowl to ensure all the flour is incorporated evenly.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 to 45 minutes, until firm enough to scoop and roll smoothly.
- Prepare for Baking: Preheat the 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, scoop dough and roll each portion into a smooth ball with your hands. Place dough balls on the prepared sheets, spacing them about 2 inches apart. Each sheet should hold 12 evenly spaced dough balls.
- Bake: Bake in the center of the preheated oven for 10-12 minutes, or until the tops remain pale and the bottoms are just turning golden. Bake one to two sheets at a time depending on oven capacity. Refrigerate any additional prepared dough balls until ready to bake.
- Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack 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 milk until smooth. If needed, add the third tablespoon of milk to achieve a honey- or maple syrup-like consistency—thin enough for dipping but thick enough not to run off.
- Dip and Decorate: Dip the top of each cooled cookie into the glaze, letting excess drip off before placing back on the wire rack. Dip 3-4 cookies at a time, then quickly sprinkle rainbow nonpareils on top to allow glaze to partially set for best adherence. Repeat until all cookies are glazed and decorated.
- Set Glaze: Let the cookies sit at room temperature until the glaze hardens completely before serving, plating, or storing.
Notes
- Ensure butter and eggs are at room temperature for better mixing and cookie texture.
- Use a cookie scoop to keep cookies uniform in size for even baking.
- Refrigerating dough helps achieve a better shape and prevents spreading during baking.
- Allow cookies to cool completely before glazing to prevent melting the glaze.
- Adding sprinkles while glaze is slightly setting helps them stick without sliding off.
- Store cookies in an airtight container at room temperature for up to 5 days.
