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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.
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!