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.
PRINT RECIPE
PIN RECIPE
Servings: 32 cookies
INGREDIENTS
For the Cookies
- 1 cup (2 sticks; 227g) unsalted butter at room temperature
- 1/4 cup (50g) granulated sugar
- 1 1/2 cups (180g) powdered sugar
- 3 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 cups (375g) all purpose flour, spooned and leveled gluten-free if needed
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sprinkles
For the Icing
- 2 cups (240g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons (45ml) 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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
