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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.
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