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.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop
- Refrigerator
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!
- 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!