Italian Sprinkle Cookies
Soft, buttery, and bursting with festive charm, Italian Sprinkle Cookies are a timeless treat perfect for holidays, celebrations, or everyday indulgence. These delicate cookies are made with a tender, vanilla- and almond-scented dough, baked until irresistibly light, and finished with a glossy powdered sugar glaze. Topped with colorful rainbow sprinkles, they add a cheerful pop of sweetness to any dessert table. Quick to prepare with just 20 minutes of prep time, this recipe yields a generous batch of 36 cookies, making them ideal for sharing. Whether you're looking to embrace your Italian heritage or simply add a touch of whimsy to your baking, these crowd-pleasers are sure to delight.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Granulated sugar
- 3 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Almond extract
- 375 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 150 grams Powdered sugar
- 2 tablespoons Milk
- 100 grams Rainbow sprinkles
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Using a small cookie scoop or tablespoon, portion out the dough and roll each piece into a ball about 2.5 cm (1 inch) in diameter. Place the balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake in the preheated oven for 8-10 minutes, or until the bottoms are lightly golden but the tops remain pale. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and milk in a small bowl until smooth. The glaze should be thick but pourable; add a tiny splash more milk if needed.
Dip the top of each cooled cookie into the glaze, allowing any excess to drip off, then immediately sprinkle with rainbow sprinkles.
Let the cookies sit on the wire rack until the glaze sets, about 30 minutes.
Serve and enjoy your festive Italian Sprinkle Cookies!
Nutrition Facts
Calories |
4136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 689.1 g | 251% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 376.5 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 181 mg | 14% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
