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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.
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!