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Italian Cookies

Italian Soft Almond Cookies

Soft Italian cookies with a delicate almond flavor, topped with a smooth glaze and colorful sprinkles. Perfect for parties, holidays, and classic cookie trays.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course cookie, Dessert
Cuisine Italian
Servings 36 people
Calories 129 kcal

Equipment

  • 1 stand mixer with paddle attachment or hand mixer
  • 3 baking sheets lined with parchment paper
  • 1 cookie scoop 1½ tablespoon size
  • 1 wire rack
  • 1 medium bowl

Ingredients
  

  • 1 cup unsalted butter soft at room temperature
  • ¾ cup granulated sugar
  • 3 large eggs room temperature
  • 3 tablespoons whole milk
  • 1 teaspoon almond extract
  • 2 ¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups powdered sugar sifted
  • ½ teaspoon almond extract
  • 2 to 3 tablespoons whole milk
  • Rainbow-colored nonpareil sprinkles

Instructions
 

  • Cream butter and sugar in mixer on medium speed until light and fluffy, about 1-2 minutes.
  • Add eggs one at a time, mixing well after each addition, then blend in milk and almond extract.
  • Sift together flour, baking powder, and salt in a separate bowl.
  • On low speed, gradually add dry ingredients until fully combined and dough is thick.
  • Cover dough with plastic wrap and refrigerate for 30-45 minutes until firm enough to scoop.
  • Preheat oven to 350°F and line baking sheets with parchment paper.
  • Scoop dough with 1½-tablespoon cookie scoop, roll gently into balls, and place 2 inches apart on sheets.
  • Bake 10-12 minutes until tops remain pale and bottoms are lightly golden. Cool on sheets 5 minutes.
  • Transfer cookies to wire rack to cool completely before glazing.
  • Mix powdered sugar, almond extract, and 2 tablespoons milk until smooth; add extra milk if needed for glaze consistency.
  • Dip cooled cookie tops in glaze, let excess drip, return to rack, glaze 2-3 more cookies, then add sprinkles.
  • Repeat glazing and decorating all cookies, then allow glaze to harden at room temperature before storing.

Notes

  • Store in airtight container up to 5 days; separate layers with parchment.
  • Dough can be refrigerated up to 24 hours before baking.
  • Freeze unglazed cookies for 2 months; thaw before glazing.
  • Use room temperature ingredients for even mixing.
  • Do not overbake to maintain soft texture.
  • Add sprinkles soon after glazing to prevent sliding.