Italian Cookies

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4.98 from 467 votes

Our version of traditional Italian cookies is flavored with almond extract and covered in a simple sweet almond glaze.

Prep Time1 10

Cook Time10

Total Time1 20

Course: Dessert

Cuisine: Italian

Servings: cookies

Author: Kristyn Merkley

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

"S" shape. Roll the dough into ropes ½-inch thick and 5-6 inches in length, then form it into a squat “S” shape or tie it into a knot.

Elevation. You may need to add a few minutes to the baking time at higher elevations. Bake until tops are matte and bottoms are lightly browned.

Store the dough by wrapping it in plastic and refrigerating it for up to 4 days or freeze it. See How to Freeze Cookie Dough for tips.

Store the cookies in an airtight container at room temperature for up to a week. Baked cookies can be frozen for 2-3 months, wait to add glaze right before serving.

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