Classic Italian Cookies with soft, tender centers and sweet icing. Perfect for holiday baking, festive treats, or cookie exchanges. Easy homemade cookie recipe with almond or anise flavor, decorated with colorful sprinkles or nonpareils. Ideal for family-friendly desserts, parties, and special occasions.
Ingredients
For the Cookies:
- ½ cup vegetable shortening, melted and cooled
- ½ cup granulated sugar
- 1 teaspoon almond extract or anise extract (adjust to taste)
- 3 large eggs
- 2 cups all-purpose flour, spooned and leveled
- 3 teaspoons baking powder
- Pinch of salt
For the Icing:
- 1 cup powdered sugar
- ¼ teaspoon almond extract or anise extract
- 2 to 3 tablespoons milk, as needed
- Nonpareils or sprinkles, for decorating
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the melted and cooled shortening with the granulated sugar and chosen extract. Beat with an electric mixer until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Using a small cookie scoop or spoon, shape the dough into 1 to 1½ tablespoon balls and place them about 1 inch apart on the prepared baking sheet.
- Bake for 8–10 minutes, checking after 8 minutes. The tops should crack slightly but remain light in color, and the bottoms should be golden. Transfer the cookies to a wire rack to cool completely.
- For the icing, combine powdered sugar, extract, and 2 tablespoons of milk in a small bowl. Stir until smooth, adding additional milk ¼ teaspoon at a time until the icing reaches a pourable but not watery consistency.
- Once the cookies are fully cooled, dip the tops into the icing, shake off excess, and return to the wire rack. Decorate with nonpareils or sprinkles. Let the icing set at room temperature before serving.
Why You’ll Love This Recipe
- Soft and Light: These cookies stay tender while developing a delicate crackled top.
- Customizable Flavor: Choose between almond or anise extract for a classic Italian taste.
- Fun to Decorate: Perfect for holidays, parties, or anytime you want a festive touch.
- Easy to Make: Simple ingredients and straightforward steps make it beginner-friendly.
Tips
- Ensure the shortening is fully melted and cooled to avoid cooking the eggs.
- Don’t overbake; cookies should be light-colored with golden bottoms.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool completely before icing to prevent the icing from running.
Variations and Substitutions
- Flavor: Swap extracts for vanilla or citrus for a different twist.
- Toppings: Use colored sugar, chocolate chips, or crushed nuts instead of sprinkles.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Egg-Free: Use a vegan egg replacer if needed.
FAQs
Q: Can I make the dough ahead of time?
A: Yes, refrigerate the dough for up to 24 hours. Shape and bake when ready.
Q: How should I store these cookies?
A: Store in an airtight container at room temperature for up to 5 days.
Q: Can I freeze the cookies?
A: Freeze un-iced cookies in a single layer for up to 2 months. Ice after thawing.
Serving
- Serve with coffee, tea, or milk for a classic Italian treat.
- Perfect for dessert platters or cookie exchanges.
Suggestions
- Pair with espresso or hot chocolate for an authentic Italian experience.
- Try double-dipping in chocolate for a decadent twist.
- Decorate with seasonal sprinkles for birthdays or holidays.
Italian Cookies
24
servings20
minutes10
minutesIngredients
For the Cookies:
½ cup vegetable shortening, melted and cooled
½ cup granulated sugar
1 teaspoon 1 almond extract or anise extract (adjust to taste)
3 large 3 eggs
2 cups 2 all-purpose flour, spooned and leveled
3 teaspoons 3 baking powder
Pinch salt
For the Icing:
1 cup 1 powdered sugar
¼ teaspoon almond extract or anise extract
2 2 to 3 tablespoons milk, as needed
Nonpareils or sprinkles, for decorating
Directions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the melted and cooled shortening with the granulated sugar and chosen extract. Beat with an electric mixer until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Using a small cookie scoop or spoon, shape the dough into 1 to 1½ tablespoon balls and place them about 1 inch apart on the prepared baking sheet.
- Bake for 8–10 minutes, checking after 8 minutes. The tops should crack slightly but remain light in color, and the bottoms should be golden. Transfer the cookies to a wire rack to cool completely.
- For the icing, combine powdered sugar, extract, and 2 tablespoons of milk in a small bowl. Stir until smooth, adding additional milk ¼ teaspoon at a time until the icing reaches a pourable but not watery consistency.
- Once the cookies are fully cooled, dip the tops into the icing, shake off excess, and return to the wire rack. Decorate with nonpareils or sprinkles. Let the icing set at room temperature before serving.
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