Description
Classic Italian cookies with a soft, buttery texture and a sweet almond glaze topped with vibrant rainbow sprinkles. These delightful treats are perfect for festive occasions or everyday indulgence, combining the richness of almond extract with a light, tender crumb and a smooth, glossy icing.
Ingredients
Scale
Cookie Dough
- 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 Decoration
- 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, cream together the softened butter and granulated sugar on medium speed for 1-2 minutes until the mixture is light and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time, fully incorporating each egg before adding the next. Then add the whole milk and almond extract, mixing until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry Ingredients Into Wet: With the mixer on low speed, slowly add the sifted dry ingredients to the wet ingredients. Mix until fully incorporated. The dough will be very thick. Scrape the sides and bottom of the bowl to ensure all flour is mixed in evenly.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30-45 minutes or until it is firm enough to be scooped and rolled into balls without sticking excessively.
- Prepare Baking Sheets and Preheat Oven: Preheat your oven to 350°F (175°C). Line three large baking sheets with parchment paper and set them aside.
- Scoop and Shape Cookies: Using a 1½-tablespoon cookie scoop, scoop out level portions of dough. Place each portion into the palm of your hand and gently roll into a smooth ball. Arrange each dough ball on the prepared baking sheets, spacing them about 2 inches apart. Each sheet should hold about 12 cookies.
- Bake Cookies: Bake the cookies in the center of the preheated oven for 10-12 minutes, baking one or two sheets at a time depending on oven size. The cookies are done when the tops are still pale and the bottoms are just beginning to turn golden around the edges. If baking one sheet at a time, refrigerate the remaining unbaked dough to keep it firm.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The cookies must be fully cooled before glazing.
- 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 reach the consistency of honey or maple syrup—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 glazed cookies on the wire rack. Work in small batches of 3-4 cookies before adding sprinkles to allow the glaze to set slightly and help the sprinkles stick without sliding off.
- Add Sprinkles: Sprinkle rainbow-colored nonpareil sprinkles on the glazed cookies while the glaze is still soft. Repeat until all cookies are decorated.
- Set Glaze: Let the cookies sit at room temperature until the glaze hardens fully before serving or storing.
Notes
- Using room temperature ingredients helps ensure smoother mixing and better dough consistency.
- Be careful not to overbake the cookies; they should remain pale on top and only slightly golden underneath for the perfect tender texture.
- Chilling the dough is essential for easy handling and to prevent the cookies from spreading too much during baking.
- If glaze becomes too thick, add milk a little at a time to adjust consistency.
- Store glazed cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free option, substitute almond extract with vanilla extract in both dough and glaze.
