Italian Sugar Cookies
Soft, buttery, and perfectly sweet, these Italian Sugar Cookies bring a delightful touch of tradition to your baking repertoire. Made with a tender dough flavored with vanilla and a hint of almond, these cookies achieve just the right balance of simplicity and indulgence. Once baked to perfection, they're dipped in a glossy powdered sugar glaze and decorated with whimsical rainbow sprinkles, making them as visually charming as they are delicious. Perfect for holidays, celebrations, or simply as an everyday treat, these cookies are quick to prepare with just 20 minutes of prep time. Their melt-in-your-mouth texture and classic Italian-inspired flavors will leave your family and friends reaching for seconds. Whether you're hosting a festive gathering or enjoying a quiet coffee break, these cookies are the ultimate sweet indulgence that everyone will adore!
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Recipe Information
Ingredients
- 0.75 cup Unsalted butter
- 1 cup Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Powdered sugar
- 3 tablespoons Milk
- 0.25 cup Rainbow sprinkles
Instructions
Preheat your oven to 375°F (190°C) 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 the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.
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. The dough should not be sticky.
Scoop tablespoon-sized portions of dough and roll them into smooth balls. Place the balls about 2 inches apart on the prepared baking sheets.
Using the palm of your hand, gently flatten each dough ball slightly.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. Do not overbake.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the glaze by whisking together the powdered sugar and milk in a small bowl until smooth.
Dip the top of each cooled cookie into the glaze, allowing excess to drip off, and place it back on the wire rack.
Immediately top each glazed cookie with a pinch of rainbow sprinkles before the glaze sets.
Allow the glaze to fully set for about 30 minutes before serving or storing.
Nutrition Facts
Calories |
3630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 660.4 g | 240% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 378.2 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 180 mg | 14% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 622 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.
