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Our version of traditional Italian cookies is flavored with almond extract and covered in a simple sweet glaze that everyone loves.

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Italian Cookies topped with glaze and sprinkles with one missing a bite.

Italian Wedding Cookies

These Italian wedding cookies are a family favorite cookie reminiscent of our Mexican Wedding Cookies. Italian cookies are traditionally flavored with anise, but we love vanilla and almond extracts more (common substitutes for a more Americanized version) and typically use that instead.

There are so many reasons to love this easy cookie recipe (other than it being simple), but it also makes a ton and is perfect for special occasions and holidays ( be sure to check out our Italian Christmas Cookies too)!

For more giftable cookies try Spritz Cookie Recipe, Sugar Cookies, and our classic Christmas Cookies.

WHY WE LOVE IT:

  • Classic. This is a popular traditional cookie in Italy – we’ve heard they taste just like your Nonna’s!
  • Flavorful. Make the Americanized version with almond, or the traditional with anise – or try your favorite extract!
  • Simple ingredients. Just a few pantry staples and you have one cute (and delicious) cookie!
Egg on a kitchen table.

Ingredients

PREP TIME: 1 hour 10 minutes

COOK TIME: 10 minutes

  • 2 eggs – Room temperature eggs incorporate better than cold ones.
  • 6 tablespoons vegetable oil – or avocado or olive oil
  • ½ cup granulated sugar
  • 1 teaspoon almond extract – For other flavors, try vanilla, orange, lemon extract, or ½ teaspoon anise extract (black licorice flavor).
  • 2 cups all-purpose flour – How to Measure Flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • optional mix-ins – Mix up to 1 cup of chopped nuts (almond or walnuts) or mini chocolate chips into the dough. 

Glaze

  • 2 cups powdered sugar – sifted to remove lumps
  • 1 teaspoon almond extract – If using a different extract to make the dough, use it to make the glaze. You can also add lemon zest or orange zest.
  • 1 pinch salt
  • 3-4 tablespoons heavy whipping cream or milk, warmed
  • optional sprinkles – We love the classic nonpareils but any type of sprinkles, including holiday shapes or sugar crystals work.
Mixing Italian cookie batter in a bowl.
Forming cookie dough balls with a cookie scoop.
Cookie balls on a sheet pan ready for baking.
Dipping Italian Cookies into the glaze.

How to make Italian Cookies

  1. COOKIE DOUGH. In a large bowl, whisk 2 eggs, 6 tablespoons oil, ½ cup sugar, and 1 teaspoon almond extract in a mixing bowl. Then use an electric mixer to mix in 2 cups flour, 2 teaspoons baking powder, and a pinch of salt.
  2. CHILL. 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.
  3. BAKE. Bake in the oven at 350°F for about 9 minutes, or till the tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to a wire rack and cool completely.
  4. GLAZE. Combine 2 cups powdered sugar 1 teaspoon almond extract, 1 pinch salt, 3-4 tablespoons heavy cream in a small bowl and mix till smooth, adding enough warm cream to get a thin but creamy consistency.
    • Dip the tops of the cookies in the glaze, then top with sprinkles.

Make Different Shapes

  • Flat. Place the dough balls on the baking tray and use a glass cup dipped in flour or powdered sugar to gently press the tops of the balls a bit flat.
  • “S” or knot. Roll the dough balls into a short rope and form it into a squat “s” shape or tie it into a knot.  
Topping Italian cookies with glaze and sprinkles.

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4.98 from 467 votes

Italian Cookies

By: Kristyn Merkley
Our version of traditional Italian cookies is flavored with almond extract and covered in a simple sweet almond glaze.
Servings: 30 cookies
Prep: 1 hour 10 minutes
Cook: 10 minutes
Total: 1 hour 20 minutes

Ingredients 

  • 2 eggs
  • 6 tablespoons vegetable oil
  • ½ cup sugar
  • 1 teaspoon almond extract, vanilla extract or ½ teaspoon anise extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt

Glaze

  • 2 cups powdered sugar
  • 1 teaspoon almond extract, or vanilla extract
  • 1 pinch salt
  • 3-4 tablespoons cream or milk, warmed

Instructions 

  • Whisk 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°F for about 9 minutes, or till the tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.

Glaze

  • Combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
  • Dip the tops of the cookies in the glaze, then top with sprinkles.

Video

Notes

“S” shape. Roll the dough into ropes ½-inch thick and 5-6 inches in length, then form it into a squat “S” shape or tie it into a knot.
Elevation. You may need to add a few minutes to the baking time at higher elevations. Bake until tops are matte and bottoms are lightly browned.
Store the dough by wrapping it in plastic and refrigerating it for up to 4 days or freeze it. See How to Freeze Cookie Dough for tips.
Store the cookies in an airtight container at room temperature for up to a week. Baked cookies can be frozen for 2-3 months, wait to add glaze right before serving. 
  

Nutrition

Calories: 106kcal, Carbohydrates: 17g, Protein: 1g, Fat: 3g, Cholesterol: 11mg, Sodium: 8mg, Potassium: 48mg, Sugar: 11g, Vitamin A: 20IU, Calcium: 20mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Store the dough?

Fridge. Roll the dough into a ball, wrap it tightly with plastic wrap, and refrigerate for up to 4 days.
Freezer. Wrap in log form, or freeze cookie dough balls. See How to Freeze Cookie Dough for tips.

How to store?

Store cookies in an airtight container at room temperature for up to a week. If freezing baked cookies, wait to add glaze right before serving. 

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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4.98 from 467 votes (404 ratings without comment)

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Recipe Rating




146 Comments

  1. Happy in Rhode Island says:

    5 stars
    PERFECT! Definitely reminds me of my Grandma’s recipe. Thank you so much! 💕

    Reply
  2. Leah G says:

    5 stars
    My favorite Italian cookie recipe. I make this one every year!

    Reply
    1. Kathy wecker says:

      So, I made this recipe and measured everything correctly and all I got was a sloppy, oily mess that I couldn`t even drop from my cookie scoop. As I spooned it out, the just run to a flat squatty mess. What Did I do wrong???

      Reply
      1. Lil'Luna Team says:

        I’m sorry to hear that! I’m not sure what went wrong if you measured everything correctly. There are some tips for measuring flour that could help: https://lilluna.com/how-to-measure-flour/. Sorry again to hear they didn’t turn out. Thanks for giving the recipe a try!

      2. GLORIA VAL VERDE says:

        The same thing happened to me…sooooo sticky, gooey, and could not make into balls

      3. AG says:

        Mine turned out exactly the same way and I bake all the time. Recipe is incorrect and horrible.

      4. Lil'Luna Team says:

        We’re so sorry to hear you had a poor experience with this cookie recipe. Thanks for giving it a try!

      5. Stephanie Smith says:

        The same thing happened to me!

  3. Pam Cirincione says:

    This was not what I expected. It is not buttery. There is no butter in the recipe. It was good, but reminded me of a snickerdoodle.

    Reply
  4. Julia says:

    Still struggling with showing the video to my students. The school does not allow pop-ups. Is it possible you could send me the video?

    Reply
  5. Summer says:

    5 stars
    These were wonderful! Everyone LOVED them. I made them exactly as written with orange extract. This is a keeper for sure!

    Reply

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