Italian Cookies – these soft round cookies are dipped in creamy glaze, then topped with colorful sprinkles. A fun cookie for any occasion, and especially for holidays.
Italian Cookies aka Italian Wedding Cookies
Have you ever tried Italian Wedding Cookies before?
Italian cookies are traditionally flavored with anise, but no one in my family likes the taste of black licorice, so I used almond instead, which is a common substitute for a more Americanized Italian cookie version. If you don’t like anise or almond, you can also just use vanilla.
We love that these cookies aren’t only simple, but they are tasty and pretty! They’re great to serve for parties or even holiday functions. And who can deny a cookie covered in glaze and sprinkles?
How to make Italian Cookies:
Whisk together the eggs, oil, sugar, and extract in a mixing bowl. Stir in the dry ingredients.
Roll dough into balls. I like to use a small cookie scoop to make sure the cookies are all the same size. After rolling them into balls, chill them for about an hour, or place them in the freezer for 15 minutes. Chilling the dough helps the cookies keep their round shape. Without chilling, they tend to spread.
Bake the cold cookie dough balls at 350° for about 9 minutes, or till the bottoms are lightly brown and the tops are set.
After the cookies are completely cooled, whip up a simple glaze by whisking together powdered sugar, a pinch of salt, extract of your choice, and warmed milk or cream. I just heated my cream in a glass measuring cup in the microwave.
Italian cookie Recipe FAQ
How many cookies does this recipe make? This recipe makes about 30 cookies, but it can easily be doubled. The cookies are best eaten within a day or two after they are glazed. After that the color from the sprinkles starts to bleed.
Can you make the cookies ahead of time? Yes, you can freeze them without the glaze, and add it the day you serve them. Just let them thaw completely before glazing.
How to store Italian Cookies? Keep an air tight container at room temp for up to a week.
Do you have to use anise, if you don’t like licorice flavoring? Of course not. We prefer almond extract and used that for these cookies, but can you also use vanilla too. 😉
Italian Christmas Cookies
We sure do love these cookies, and especially love that you can change up the colors of sprinkles to match any holiday or celebration.
Since Christmas is just around the corner, I sprinkled a few of my cookies with green and red nonpareils. Wouldn’t they be beautiful on a tray of Christmas cookies?
If you don’t like the crunch that comes with nonpareils, you can also use jimmies (softer and longer sprinkles) too.
For more Christmas cookie recipes, check out:
- Chocolate Drizzled Christmas Cookie Sticks
- White Chocolate Dipped Gingersnaps
- Crazy Christmas Cookies
- Snowball Cookies
- Gingerbread Cookies
Italian Cookies Recipe
Italian Cookies - these soft round cookies are dipped in creamy glaze, then topped with colorful sprinkles. A fun cookie for any occasion, and especially for holidays.
Ingredients
- 2 eggs
- 6 Tbsp oil
- 1/2 cup sugar
- 1 tsp almond anise, or vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1 pinch salt
Glaze
- 2 cups powdered sugar
- 1 tsp almond anise, or vanilla extract
- 1 pinch salt
- 3-4 Tbsp cream or milk, warmed
Instructions
Whisk together eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.
Roll dough by tablespoonfuls into balls. Chill balls of dough for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.
Bake at 350° for about 9 minutes, or till tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.
For glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
Dip tops of the cookies in the glaze, then top with sprinkles.
I prefer this version with the almond instead as well!
Where do I find almond anise?????
You should be able to find anise in your baking aisle, near the other extracts. Hope you find it!
Hi, i followed this Recipe step by step and the dough is just INCREDIBLYyy oily? Is there a typo online with how much oil is supposed tO be added? I dont wAnt to give this a poor rating, they look beautIful online! Would love to make these pRoperly 🙁
This is my contributors recipe at, https://www.creationsbykara.com/. You might want to leave her a comment, asking her, since what is shown, is the recipe from her. You will find out faster 🙂
I thought the recipe was right on i didnt think the dough was oily at all
Hi! I have queStions!
What kind of oil is used for this vegetable? OLive?
What is better to use Thr almond or vanilla?
Whats Better cream or milk? And what kind of cream, like heavy cream?
I would use vegetable oil & I personally love almond, but really it’s a preference. And, yes, heavy cream or milk works perfect too. No wrong way 🙂 Hope you like these!
I thought it was good but I feel like it needed some butter in it
I used the almond extract…….tasty
Havent tried your recipe but I will. My family always used lemon flavor in ours and we use it in the cookies not the glaze. I have a distant cousin that used to make them a bunch for the weddings in the area my mom grew up but when I asked for her recipe she either didnt give it to me right(shes weird about giving people her recipes and i swear she intentionally sabotages) or she is losing it and made some errors(shes over 80 so its possible). So I am in the market for a recipe that isnt dry as can be.
I am ok with it being on the oilier side because I really just dont want a dry cookie. I felt like hers were always a bit dry anyway. I will rate it once I make it
This is so good! I followed each step with this Recipe. It came out just like the picture. So easy TO make! Very sUccessfulLy. They taste so great that we finished within 30 mins (i only made half amount of the Recipe). It taste good with or without the sugar coating. This recipe is definitely a keeper. Ill make it again in the Near FuTure. Thank you.