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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.
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?