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–+ servings

Italian Wedding Cookies

These delicate cookies are soft and lightly sweetened with a hint of almond (or your choice of flavor). Topped with a simple sugar glaze and colorful sprinkles, they’re as beautiful as they are delicious.
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Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert
Cuisine Italian
Servings 30 Cookies

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup sugar
  • ½ cup unsalted butter softened (8 tablespoons)
  • 1 ½ teaspoons almond extract or anise extract

For the frosting:

  • 2 cups powdered sugar
  • 2 –3 tablespoons milk
  • 1 teaspoon almond extract or anise extract

For decoration:

  • 4 tablespoons rainbow sprinkles

Instructions

  • Mix Dry Ingredients: Combine flour, baking powder, and salt in a small bowl. Set aside.
    2 ¼ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
  • Cream Butter and Sugar: Using an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 2 minutes.
    ½ cup sugar, ½ cup unsalted butter
  • Add Wet Ingredients: Beat in eggs one at a time, then mix in almond extract (or your chosen flavor).
    3 large eggs, 1 ½ teaspoons almond extract
  • Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  • Shape Dough: Using a tablespoon or cookie scoop, roll the dough into balls and place them on a parchment-lined baking sheet about 1 inch apart.
  • Chill Dough: Refrigerate the cookie dough balls for at least 1 hour to maintain their shape during baking.
  • Bake Cookies: Preheat your oven to 350°F. Bake the cookies for 10–12 minutes, or until they are just set and slightly golden on the bottom.
  • Prepare Frosting: In a small bowl, mix powdered sugar, milk (add 1 tablespoon at a time), and almond extract to make a thick but pourable glaze.
    2 cups powdered sugar, 2 –3 tablespoons milk, 1 teaspoon almond extract
  • Frost and Decorate: Once cookies are completely cooled, drizzle or dip them in the glaze. Sprinkle with rainbow sprinkles while the frosting is still wet.
    4 tablespoons rainbow sprinkles

Notes

The dough is sticky, so lightly wet or spray your hands with cooking spray to make rolling easier.
- Refrigerating the dough helps the cookies keep their tall shape.
- If you prefer a less sweet version, you can roll the cookies in powdered sugar instead of glazing them.
Enjoy these cookies with a cup of coffee or espresso for a classic Italian treat!