The next time you have a hankering for a cookie, try these simple Italian sprinkle cookies. Decorate them with sprinkles to go with whatever holiday you're celebrating.
I'm a sucker for almond extract in baked goods. We had almond cake at our wedding and I love a vanilla and almond combo. It doesn't get much better than that to me!
The almond extract is in the cookie dough as well as the icing. We decorated ours for Christmas, but choose sprinkle colors to go along with whatever you're celebrating!
Italian cookies are such a fun holiday cookie recipe, so we had to go Christmas themed! They're just like Italian wedding cookies, with a holiday spin.
Ingredient Notes
- Unsalted butter: the base of this recipe is butter, so make sure you get a quality brand.
- Granulated sugar: we're using a small amount here because we don't want the cookies to spread much.
- Confectioners sugar: the bulk of the sweetness comes from powdered sugar, which helps the cookies keep their shape and stay really soft.
- Eggs: use room temperature eggs so they mix into the batter easier.
- Extracts: we're using almond and vanilla extract, but feel free to experiment with lemon or anise.
- All purpose flour: use the spoon and level method to measure properly. We also tested these with 1:1 gluten free flour and they worked well.
- Baking powder: there's a lot of baking powder in this recipe to help the cookies rise and keep their shape.
- Salt
- Sprinkles: we used assorted red, green and white sprinkles, but rainbow sprinkles for birthdays, pink and red sprinkles for Valentine's Day or pastel sprinkles for Easter would be great.
How to Make Italian Sprinkle Cookies
Make the dough
- Preheat the oven to 350°F. Line two large baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and sugars together until light and fluffy, 2-3 full minutes. Start the mixer on low so the powdered sugar doesn't fly every everywhere then turn it up to high speed to beat.
- Add the eggs, vanilla, and almond extract and beat again for 2-3 minutes, until all of the eggs are incorporated, scraping down the bottom and sides of the bowl as needed. The mixture will be very loose and somewhat lumpy, this is ok.
- Turn the mixer down to low speed and slowly add the flour, baking powder and salt. This helps prevent the flour from flying everywhere. Once it's incorporated turn the mixer up to medium-high and incorporate the dry ingredients fully.
after you add the eggs the mixture will be runny the dough will be light and fluffy
Scoop, chill and bake
- Use a medium cookie scoop or tablespoon to scoop the dough out and place it on the prepared baking sheet. Repeat the process with all of the cookie dough. It's ok if the cookies are close together on the pan right now, because we're going to freeze them first.
- Dampen your hands with warm water and roll the dough into smooth balls. Continue to damped as the cookies start to stick to your palms.
- Place the cookie dough in the freezer for 20 minutes to help prevent them from spreading.
- After they're frozen, transfer some of the dough to the other cookie sheet 2-3 inches apart. Bake in the preheated oven for 9-11 minutes or until the tops are set and the edges turn slightly golden brown. Allow them to cool on the baking sheet for a few minutes then transfer them to a wire rack to cool completely.
drop by the large tablespoon or use a cookie scoop wet your hands and roll into smooth balls
Glaze and sprinkle
- While they're all cooling, make the icing. Whisk together all of the ingredients in a medium bowl until smooth. Dip the top of the cooled cookies into the icing then place it back down on the cooling rack.
- Top the cookies with your favorite sprinkles. I like the place the cooling rack back over a parchment-line cookie sheet to catch any extra drips or sprinkles. Let the frosting set and harden for about 1 hour before serving.
whisk the glaze ingredients dip the tops into the glaze top with sprinkles while they're wet
Storage Instructions
Allow the cookies to cool completely and store them, without icing, in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw overnight, if frozen, and add the glaze and sprinkles before serving.
Dietary Modifications
- Gluten free: swap the all-purpose flour for a 1:1 baking flour, like Bob's Red Mill or King Arthur's.
- Dairy free: use a vegan butter, like Myokos, instead of butter and make sure to use almond milk or non-dairy milk in the icing.
More Cookie Recipes
- Gingerbread snowflake cookies
- Frosted eggnog cookies
- Chocolate chip pudding cookies
- Gluten free chocolate crinkle cookies
- Gluten free almond biscotti
Italian Sprinkle Cookies
The next time you have a hankering for a cookie, try these simple Italian sprinkle cookies. Decorate them with sprinkles to go with whatever holiday you're celebrating.
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Servings: 32 cookies
Calories: 156kcal
Ingredients
For the Cookies
- 1 cup 2 sticks unsalted butter softened to room temperature
- ¼ cup granulated sugar
- 1 ½ cups powdered sugar
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 cups all purpose flour, spooned and leveled (1:1 gluten free flour works too)
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sprinkles
For the Icing
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 tablespoons milk or almond milk
Instructions
Make the cookies
- Preheat the oven to 350°F. Line two large baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and sugars together until light and fluffy, 2-3 full minutes. Start the mixer on low so the powdered sugar doesn't fly every everywhere then turn it up to high to beat.
- Add the eggs, vanilla, and almond extract and beat again for 2-3 minutes, until all of the eggs are incorporated, scraping down the bottom and sides of the bowl as needed. The mixture will be very loose and somewhat lumpy, this is ok.
- Turn the mixer down to low and slowly add the flour, baking powder and salt. This helps prevent the flour from flying everywhere. Once it's incorporated turn the mixer up to medium-high and incorporate the dry ingredients fully.
- Use a medium cookie scoop or tablespoon to scoop the dough out and place it on the prepared baking sheet. Repeat the process with all of the cookie dough. It's ok if the cookies are close together on the pan right now, because we're going to freeze them first.
- Dampen your hands and roll the dough into smooth balls. Continue to dampen as the cookie dough stick to your palms. Place the cookie dough in the freezer for 20 minutes to help prevent them from spreading.
- After they're frozen, transfer some of the dough to the other cookie sheet 2-3 inches apart. Bake in the preheated oven for 9-11 minutes or until the tops are set and the edges turn slightly golden brown. Allow them to cool on the baking sheet for a few minutes then transfer them to a wire rack to cool completely. Repeat with the rest of the dough.
Make the Icing
- While they're all cooling, make the icing. Whisk together all of the ingredients in a medium bowl until smooth. Dip the top of the cooled cookies into the icing then place it back down on the cooling rack and top them with your favorite sprinkles.
Nutrition
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 23.3g | Protein: 1.9g | Fat: 7g | Cholesterol: 33.5mg | Sodium: 45.4mg | Fiber: 0.3g | Sugar: 13.5g
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