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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.
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!
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.
How to make Italian Cookies
- 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.
- 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.
- 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.
- 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.
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Italian Cookies
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
PERFECT! Definitely reminds me of my Grandma’s recipe. Thank you so much! 💕
My favorite Italian cookie recipe. I make this one every year!
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???
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!
The same thing happened to me…sooooo sticky, gooey, and could not make into balls
Mine turned out exactly the same way and I bake all the time. Recipe is incorrect and horrible.
We’re so sorry to hear you had a poor experience with this cookie recipe. Thanks for giving it a try!
The same thing happened to me!
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.
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?
These were wonderful! Everyone LOVED them. I made them exactly as written with orange extract. This is a keeper for sure!
These are delicious and so easy to make! Everyone loved them.
I love this recipe, but it is extremely hard to access the instructional video for this without tons of pop-up ads. Thus, I’m trying to use your recipe in my middle school FCS class, and I can’t run it. Do you have your instructional video anywhere else?
The recipe is very precise and easy to understand. The cookies turned out great too. Best recipe ever!!
Just a few comments
These cookies typically use butter not oil.
Personally think butter adds better flavor.
Also I used anise extract but 1tsp is waaaay too much. Unfortunately I can not serve these at Easter becuz the anise flavor is overwhelming.
Loved the ease of making these cookies since I’m not a baker. I used almond extract as my flavoring. They are delicious when paired with a cup of coffee. Glazed or no glaze just yummy!
What size scoop do you use?
I typically use a medium size scoop.
These were so delicious, followed your exact recipe, only addition I made was a splash of Galliano liqueur to the glaze & they came out great. Thank you.
You’re welcome! So glad you enjoyed the cookies!
Can I substitute vegetable oil for another oil?
Absolutely!
Second Christmas making these, yum!
I use vanilla. They disappeared, they were loved so much. Thank you! Keeping this recipe on my cookie list for sure.
I truly do not understand how you can screw this up so badly that your dough is goopy. Just follow the steps. My dough was perfect and the cookies turned out great.
I think this is an excellent recipe. Easy to follow, and quick to make. I just made them for Christmas dessert and I’ve already eaten six of them.
What’s the best way to store them?
It’s different. I used butter instead of oil, almond for both the batter and sugar glaze. My dad hated it, according to him it taste like perfume.
I have made these cookies using this recipe 3 years in a row now for my holiday cookie assortment and they are so simple and so perfect every time!
3rd time making these this month! Absolutely amazing, these are my go to. So quick and easy to make 🙂
On the Italian Wedding Cookies, can I use lemon extract and lemon zest instead of any of the others?
I don’t understand all the positive ratings on this recipe. I followed it to the letter and ended up with a ball of gooey unmanageable dough that ended up in the garbage disposal. Found another recipe that used butter instead of oil and 3 cups of flour instead of 2 and the cookies turned out great.
You definitely did something incorrectly. This recipe makes amazing, light, perfect cookies. I make them often using anise extract, brings me back to my childhood and my Italian grandmother.
I am also sitting here with a pile of unmanageable goo….. I followes this recipe exactly.
My dough was also goopy. I just did drop cookies instead of rolled balls. Followed recipe to the letter.
If the cookies are too wet to work with, you can add a little more flour (1 Tbsp at a time) until you get a manageable consistency. You don’t want to add too much or else they won’t be light and fluffy, but if the dough is gloopy, you can add a bit more until it’s a workable texture.
Found the receipt easy to follow and the Italian cookies were delicious.
I am so disappointed in these cookies! I wasted time and ingredients. They tasted like a ball of flour and I even added almond extract!
Probably an awesome recipe, but can’t use it, because it won’t let me print it out, even though there is a PRINT button above the recipe !!!!!!
Maybe write it down? I just wrote it, I prefer to do it this way, it took about 3 minutes to write. I do this while having my coffee and save the recipes for my kids 🙂
Sorry to hear you are having trouble printing it. Clicking on that printer button should take you to a new tab with a printer-friendly version. From there you should be able to download and send it to your printer.
Can you make these with gluten free flour?
Hoping they come out good!!!!!!! Eill try recipe…thank you.correcting will.
Amazing! I only look here for recipes! Your the best!! 😃
Very easy and quick to prepare. I was a little skeptical at first after reading some of the bad reviews, but the cookies turned out perfect. I made sure to measure every ingredient exactly as the instructions say. I used an electric hand mixer with a whisk attachment for the wet ingredients and I used the beater attachments to break down the dry ingredients, then folded the rest together with a firm silicone spatula (spreader). The dough is very easy to handle, it doesn’t stick if you handle it gently. I lightly pressed the dough into a 1 TBSP round measuring spoon and left a little dough above the spoon, about a 1/4 tsp, then pulled it out of the spoon, gently rolled it into a ball, and put it on parchment. I chilled them for an hour on a pan covered with plastic wrap. I didn’t trust freezing the dough quite yet. Before I took them out of the fridge, I preheated my oven. Once the oven was ready I threw them in straight from the fridge — of course after taking the plastic wrap off. 9 minutes was definitely not enough time due to using an electric oven and living in high elevation. 13-14 minutes for that measurement of dough was perfect for me, but how you can tell they’re done is when the tops start to just barely crack a little and they are perfectly round and matte white. The frosting measurement was perfect, didn’t need to add anymore milk. Will definitely be doing this one again, but with almond extract next time. The kids loved them. Thanx for sharing!
You’re welcome!! Thank you for sharing your experience and what you did! So glad you enjoyed the cookies!
I substituted 1 TBS French vanilla coffee creamer. for 1 TBS milk. Very good! ❤
Always use this recipe always works out. Delicious thank you
I love this recipe and just made a large batch for a Valentine’s Day Family Social. Pink whipped icing and glitter pink sparkles with my Grandmother ‘Nanni Amelia’s’Large Metal Heart Cookie Cutter. I hope I can quit sharing them with my friends before the event, so I best make another 2 batches. Everyone raves about the creamy deliciousness of the moist delights!! Thank you so much for sharing your Lil Luna Recipes and keep them coming!!
Just great as part of a mixed cookie tray.
My first time making these from your recipe online and tasted great perfectly❣️❣️
Glazed came out awesome ❤️
P.S
Wondering how many calories for 3 cookies??
Thank You
for sharing your
wonderful recipe cookies ❣️❣️
Kara your recipe is very easy to understand and follow and the cookies come out amazing I’m going to give a little secret out and I’m probably going to regret it and it’s probably not really that much of a secret you probably already know this but the best way to get the moist cookies is by adding a little extra butter or if there’s no butter in the recipe add a little bit of butter but I find that butter makes the biggest difference when it comes to moist cookies moist chewy cookies I should say thank you and have a good day
Perfect recipe
Family loved them
I dont know if its something I did but cookies were VERY dry.
These are the Italian cookies I was hoping & searching for. I was so lucky to find this recipe a while back on my first attempt! After several perfect batches, I tried a few other recipes to see what I was missing (ricotta added, etc) and nope! This recipe cannot be improved upon. We also do not like anise so we use lemon. This recipe gives me grandma vibes and I was so happy to find it as I don’t have my husband’s late grandmother’s recipe. Thanks so much! Five stars for sure!
They came out like the pictures but the cookie could be a bit sweeter
Fantastic cookies! I used avocado oil. I made the cookies for my 2-year-old grandson. I did not even need to frost them. They were perfect. I loved them without the icing. They did not need the extra sugar.
Yummy
I used a one inch scoop and they definitely did not cook in 9 minutes, unless I read the time wrong. All of them were doughy in the middle so I couldn’t tell if they’d be good because I was turned off from the raw dough. I tried to put them back in the oven but that didn’t work. I ended up throwing them all out. 🙁
I am sorry they didn’t turn out. Thank you for trying them!
Sorry- I didn’t care for these at all. The dough was dry and I had to add more oil. I much prefer the Italian cookie recipe by wishesndishes.
Thanks for the feedback and for giving the recipe a try.
We absolutely love these cookies! We make them for Christmas and after the glaze sprinkle on red, white and green nonpareils. A family favorite for sure. I had an old recipe that used cream of tartar and it was fussy. Thank you for an easy, foolproof one. Merry Christmas!
We absolutely love these cookies! We make them for Christmas and after the glaze sprinkle on red, white and green nonpareils. A family favorite for sure. I had an old recipe that used cream of tartar and it was fussy. Thank you for an easy, foolproof one. Merry Christmas!
You should really put what kind of oil because there are people like my dumb@$$ self who dont know if veggie or coconut or peanut or canola is supposed to do the trick…
A lot of the oils are interchangeable, so you can use what you have and prefer. I typically use canola or vegetable oil when baking, but coconut is a great option too!
I made these cookies yesterday. They are wonderful. I had been searching for the recipe my grandmother used at Christmas and this recipe is pretty darn close. Also in the glaze, instead of milk I used amaretto coffee creamer, it was amazing.
Good simple cookie, I would like to mention that the dough is bland. Even with the Anise there needed to be a brighter taste. So I added the anise 1/4 teaspoon, 1/2 teaspoon good vanilla. Then added 1 Tablespoon of fresh squeezed lemon juice along with the zest of lemon and I would use a mixer for blending the eggs, oil, flavoring And sugar. Also when mixing added 1/2 cup whole ricotta cheese. For those just starting to bake you might want to use a hand mixer for the sugar, egg, oil and extract. The ricotta lightened up the dough.
Made a test make of just two just to see if my tweak was edible. I can yes melt in your mouth cookie. Thank you for sharing the recipe.
Thanks for the feedback and sharing what you did. Glad you were able to make tweaks that you enjoyed!
Sounds delicious! Can’t wait to make them for Christmas!! Thank you. Have a blessed holiday!! …..Linda
I love these Italian cookies! They remind me of a similar cookie my grandma made when I was a kid so this was delicious and nostalgic for me!
So pretty for Christmas!! These look amazing!
Can you freeze them uncooked?
Yes, you could freeze the dough. You may need to slightly adjust the baking time if baking from frozen. Maybe by a couple of minutes.
Hands down taste just like my husbands grandmothers cookies! They bring a little bit of her back to the holiday season 🎄🎅🏻♥️
we loved making these, especially the kids!
This is by far the best dang version of Italian cookies!!! This rating is a 10 out of 5!!!! Love all the descriptive details written in the recipe- so helpful 😊
Oh thank you so much!! I’m so glad to hear you enjoy the cookies!
This is the winner! After trying and trying to get our family recipe from family members, this was the first one I found online. They were perfect! These are my favorite cookies and I always thought it was witchcraft.
I continued to make them several times during Covid closures. Then, I tried other recipes (just to be sure before making them for the holidays). And NOTHING came close. I’ve seen them made with butter, ricotta, etc. etc. Nope. These are the best cookies I’ve ever, ever had and I can’t believe I made them myself.
I did run out of granulated sugar once and used confectioner sugar (in the cookie, not just the icing) and they were nearly identical. So if you are out of granulated sugar, and have confectioner sugar, don’t let that stop you. 😂
This is the recipe to pass down! Thanks so much Kara for posting! We call them “Italian Kara cookies” to differentiate. XO
Aw, that is so awesome!! Thanks so much for sharing. We’re so happy to hear that you love the cookies!! Such a cute name for them too. 🙂
Delish!! Just like my Italian aunts used to make!!
Yay!! So happy to hear you love the cookies!
Could I chill the dough and then scoop out into pans and bake right away
Sure! We typically roll into balls first while the dough is warmer/soft, then chill. But I imagine you could do it the other way around too and it’d work still. 🙂
I want to thank you for your wonderful recipe. It’s brought back fond memories of when my grandmother used to make them. ❤️ I know make them for my customers:)
You’re welcome!! I love when recipes can bring back good memories and take us to happy times. So glad you enjoy these cookies!
I love this. I always enjoyed the wedding cookie and I like this twist. Can’t wait to try it
Yay!! Hope you enjoy these ones!
Nice cookies 🥰😍
Thank you!!
Excellent cookies! Every one loved them!
Thank you!! I’m so glad to hear they were a hit.
These cookies are delicious. They taste like my grandmother’s. They are easy to make if the dough is refrigerated before rolling the cookies and they last at least a week. The recipe makes just the right amount.
Oh I love that they remind you of your grandmother’s recipe! Thanks for sharing. Glad you enjoyed the cookies!
I have made these several times and they are my favorite of all time!
Happy you like them! Thank you for sharing that!
I’m blown away. These cookies were perfect & it was my first time making them. Absolutely perfect. I used fresh lemon juice in place of anise and wow. I experimented, putting some lemon juice in the batter & also the icing. Many people make these a bit dry but these were fabulous. Thank you for a great recipe!
You are so welcome! Thank you for sharing what you did!
Love the cookies. I don’t like anise, can’t use almond due to allergies and didn’t have lemons. So for the glaze i combined the powder sugar with fresh juice from a cara cara orange, orange zest and a bit of vanilla. My family really liked it.
That sounds perfect!! Thank you for sharing that!
Delicious!
Glad you like them! Thank you!
I made the dough, rolled it into balls then froze them for 15 minutes.
I then baked them. It’s still raw in the middle of the cookie
I’m sorry they didn’t turn out the way you had hoped. All freezers are different with how fast they cool and freeze things. Yours may have been a little faster at freezing than mine. Sorry about that!
Do you know the name of these cookies in Italian? My mom called them something like “tadalas”
I wish I did 🙂
Not what I expected unfortunately
I’m sorry. Thank you for trying them!
First time making these and I made them because I grew up in an Italian family and these were always my favorite. I used almond instead of anise and they were absolutely perfect and delicious! I froze them overnight, took them out, baked them and frosted them later in the day. They have stayed perfectly in a baggie, did not get stale or hard, absolute perfection! Thank you for this recipe!
HELP! I am attempting these cookies for the first time and the dough is very dry. Crumbly, actually. It won’t hold together.
Did the recipe to a T. Any suggestions??
Hmm..I wish I knew why it isn’t holding together. It should be. Maybe add a splash of liquid. Maybe a teaspoon or 2 of milk. I know sometimes, if my ingredients aren’t fresh, the dough is tougher. Good luck!
You used too much flour
I just made these tonight and followed the instructions except I subbed olive oil instead of vegetable/canola oil (terrible for your health) and spooned the flour into the measuring cup instead of using the measuring cup to scoop the flour. Spooning it is marginally better so it doesn’t get compacted but weighing the flour to 120 grams is the best technique for baking.
I agree with Debbie, you may have added too much flour or the flour sat in the pantry for too long.
This is an excellent recipe! Now I’m waiting for my 1/2 Italian boyfriend to return home to give it a taste test to see if it passes 😉
Hopefully the cookies passed the test! 😉 Glad to hear you enjoyed the recipe!
Tried making these cookies for the first time today. I substituted with avocado oil instead of regular oil and added about a tablespoon of egg whites to the mix. The cookies came out incredible. My mom always used to make these cookies for me. First time trying and I have to say I’m proud of myself.
You should be proud! Way to go 🙂 Thank you for sharing what you did! I will have to try that!
Great recipe! Turned out just like the photos. Made some with almond extract, and some with vanilla extract. I’m not a fan of nuts, so I didn’t like the almond ones much, although my mother liked them a lot, she said they tasted like ones her grandma made), so that’s just my flavour preference. Overall everyone really liked them, and the recipe was very easy to make. I recommend trying them.
Thanks for sharing that!! It’s a versatile recipe, so I am glad you tried it other ways!
Can anisette be used in place of the anise extract? I have a whole bottle & can’t find the recipe i wanted to use it for? If it can be substituted, how much should be used? These cookies look delicious and would be great with my coffee right now!!! Thank you!
I haven’t tried using that. I know the anise is a flavor, but the anisette is a French alcoholic liqueur flavored with anise, so not sure how they would turn out.
Excellent cookie and so easy to make. My husband’s family are Italian cookie makers and they couldn’t stop eating these!
Yay!! I am happy they couldn’t 🙂 Thank you for letting me know!
Ty
You are so welcome!
CAN YOU USE BUTTER INSTEAD OF OIL FOR THE ITALIAN WEDDING COOKIES WITH ICING
I personally haven’t tried, but I am sure it would work. Might turn out slightly different.
Made them 3 x already and they dont last a day, I have to hide them !!! Sooooo good!
LOL!! I love this! Thank you for sharing that!
Hi! Is it best to ice cookies when ready to eat !!? Will the glaze melt if done a couple days before serving
i have always glazed and sprinkled them right after they’ve cooled off. but don’t refrigerate them, that will cause a type of condensation and the color from your sprinkles may run. i pack them in saran wrap in sealed tins or Tupperware, and they keep nicely (if you hide them from everyone, for several days). Glaze shouldn’t melt unless you live somewhere really warm.
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.
You are so welcome! Thank you so much for saying that! I am so glad you tried them & liked them, as much as we do!
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
I thought it was good but I feel like it needed some butter in it
I used the almond extract…….tasty
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!
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
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!
My family has MADe Italian cookies for decades, my mom learned to make them from her mother-in-law, my grandma, who came to the U.S. from Naples as a little girl. these cookies bring back such fond memories, and it was a taste of my youth. this recipe is very similar to our family RECIPE. if you find the dough TOO oily to roll when you first make it, try refrigerating it first, then roll into balls and pop them in THE oven right away. i love anise, but when i used to make these when i was a girl i would use almond for the dough and vanilla for the glaze as no one else in my family likes anise. i don’t suggest using butter in this recipe, it would totally change the flavor, and possibly the texture of the cookies. i stopped making these years ago and my younger sister is the one who now carries on the tradition and she’ll mail me a batch for Christmas every year…now i can go back to making my own! thank you for the recipe!
Thanks for sharing that! Glad you found this recipe & will go back to making them 🙂
You can buy Anise online Amazon better to use pure anise not the extract
That should be almond OR anise extract. They are 2 different kinds.
Almond and anise are 2 different extracts. The recipe was missing a comma between them.
I prefer this version with the almond instead as well!