Description
These traditional Italian cookies are soft, buttery, and delicately flavored with almond extract. They are perfectly sweetened and topped with a thin glaze and colorful rainbow sprinkles, making them a festive treat ideal for any occasion. The recipe yields tender cookies baked to a subtle golden finish, then coated with a sweet glaze that adds a lovely shine and a pop of color.
Ingredients
Scale
Cookies
- 1 cup unsalted butter (soft room temperature)
- ¾ cup granulated sugar
- 3 large eggs (room temperature)
- 3 tablespoons whole milk
- 1 teaspoon almond extract
- 2¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Glaze and Topping
- 2 cups powdered sugar (sifted)
- ½ teaspoon almond extract
- 2-3 tablespoons whole milk (start with 2 tablespoons then add the third if needed for consistency)
- Rainbow-colored nonpareil sprinkles
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer on medium speed, cream together the softened butter and granulated sugar for 1-2 minutes until light and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the whole milk and almond extract until fully combined, scraping down the bowl and beater as needed for even mixing.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients into the wet mixture until fully incorporated and forming a very thick batter. Scrape the sides and bottom of the bowl to ensure even mixing.
- Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for 30-45 minutes, or until firm enough to scoop and roll into balls easily.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line three large baking sheets with parchment paper and set aside.
- Shape Cookies: Using a 1½-tablespoon cookie scoop, portion the dough and roll each scoop into a smooth ball with your hands. Place each dough ball on the prepared baking sheets, spacing them about 2 inches apart. Each baking sheet should hold 12 cookies.
- Bake: Bake the cookies in the center of the oven for 10-12 minutes or until the tops are still pale and the bottoms are just starting to turn golden around the edges. You may bake 1-2 sheets at a time depending on your oven size.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Ensure the cookies are completely cooled before applying the glaze.
- Prepare Glaze: In a medium bowl, whisk together the sifted powdered sugar, almond extract, and 2 tablespoons of whole milk until smooth. Add the third tablespoon of milk if needed to achieve a honey-like consistency, thin enough for dipping but thick enough to hold shape.
- Glaze Cookies: Dip the top of each cooled cookie into the glaze, letting excess drip back into the bowl. Place the glazed cookies on the wire rack.
- Add Sprinkles: After glazing 2-3 cookies, sprinkle rainbow nonpareil decorations atop the glaze so they adhere well but do not slide off. Repeat until all cookies are glazed and decorated.
- Set Glaze: Allow the cookies to sit at room temperature until the glaze is fully hardened before plating or stacking for storage.
Notes
- Make sure the butter and eggs are at room temperature for easier mixing and better texture.
- Do not overbake; cookies should be pale on top and just golden at the edges to remain soft.
- Refrigerate the dough fully before shaping to prevent spreading during baking.
- When glazing, dip only the tops and allow excess to drip, to avoid soggy bottoms.
- Work in small batches when glazing and adding sprinkles to ensure the glaze sets properly on each cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
