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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.
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!