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
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 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.
