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Italian Cookies Recipe

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Soft, buttery Italian cookies with a sweet vanilla glaze and colorful sprinkles. These classic cookies are perfect for holidays, celebrations, or anytime you need a taste of Italian tradition. Easy to make and absolutely delicious!

Ingredients

Scale

For the Cookies:

  • 4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk

For the Glaze:

  • 3 cups powdered sugar, sifted
  • 4-6 tablespoons milk (adjust for desired consistency)
  • 1 teaspoon vanilla extract
  • Food coloring (optional)
  • Sprinkles for decoration (optional)

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Cream butter and sugar: In a large mixing bowl using a stand mixer or hand mixer, cream together the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale in color. This step is crucial for creating tender cookies, so don’t rush it!
  3. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent is evenly distributed throughout the flour.
  5. Alternate adding dry and wet ingredients: With your mixer on low speed, add about one-third of the flour mixture to the butter mixture, mixing just until combined. Add half of the milk, mix briefly, then add another third of flour, the remaining milk, and finally the last third of flour. Mix just until no dry streaks remain—overmixing will create tough cookies.
  6. Shape the cookies: Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart (they’ll spread slightly). For more uniform cookies, you can roll each portion into a smooth ball with your hands.
  7. Bake to perfection: Bake for 10-12 minutes, or until the bottoms are very lightly golden but the tops remain pale. The cookies should look slightly underdone on top—they’ll continue cooking as they cool. Don’t overbake or they’ll be dry!
  8. Cool completely: Remove from the oven and let cookies cool on the baking sheet for 3-4 minutes, then transfer to a wire cooling rack to cool completely. This is important—if you glaze warm cookies, the glaze will melt right off.
  9. Prepare the glaze: In a medium bowl, whisk together the powdered sugar, 4 tablespoons of milk, and vanilla extract until smooth. The glaze should be thick but pourable—add more milk one teaspoon at a time if needed. If using food coloring, divide the glaze into separate bowls and tint each portion as desired.
  10. Glaze and decorate: Once cookies are completely cool, dip the top of each cookie into the glaze, letting excess drip off. Place back on the wire rack and immediately add sprinkles if using (they need to go on while the glaze is still wet). Let glaze set for at least 30 minutes before stacking or storing.

Notes

  • Room temperature ingredients matter: Butter, eggs, and milk should all be at room temperature for the best texture. Cold ingredients won’t incorporate properly.
  • Don’t overbake: These cookies should remain pale on top. Overbaking creates a dry, crumbly texture instead of soft and tender.
  • Glaze consistency is key: The glaze should be thick enough to coat the cookies but thin enough to settle into a smooth finish. Adjust milk as needed.
  • Multiple glaze colors: Divide your glaze into 2-3 bowls and tint with different food coloring for a festive cookie platter.
  • Flavor variations: Try adding ½ teaspoon almond extract to the dough, or use lemon zest for a citrus twist.

Nutrition

Find it online: https://focialy.com/italian-cookies-recipe/