Soft Italian Sugar Cookies
Soft Italian Sugar Cookies are the ultimate treat for cookie lovers who crave a melt-in-your-mouth texture and a touch of classic Italian flair. These pillowy, tender cookies are enriched with sour cream for extra moisture and flavored with a hint of almond and vanilla extracts for a delicate, aromatic sweetness. Topped with a smooth, glossy glaze and a festive sprinkle of colorful decorations, they are as stunning as they are delicious. Perfect for holiday cookie trays, family gatherings, or as an everyday indulgence, this easy-to-follow recipe comes together in just 30 minutes. With their soft, cake-like texture and customizable finishes, these Italian-style sugar cookies are a nostalgic dessert that will quickly become a household favorite.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 120 grams Sour cream
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 120 grams Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoon Vanilla extract (for glaze)
- 30 grams Sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the room-temperature butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract.
Reduce the mixer speed to low and mix in the sour cream until well incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. The dough will be soft and slightly sticky.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and the tops are slightly puffed but not browned. Do not overbake.
Allow the cookies 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 mixing the powdered sugar, milk, and vanilla extract in a small bowl until smooth. The consistency should be thick but spreadable; add a bit more milk if needed.
Use a spoon or small offset spatula to add a thin layer of glaze on top of each cooled cookie. Immediately decorate with colorful sprinkles before the glaze sets.
Let the cookies rest until the glaze is fully set, about 15 minutes, before serving. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 1926 mg | 84% | |
| Total Carbohydrate | 511.6 g | 186% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 278.4 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 319 mg | 25% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 541 mg | 12% | |
*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.
