Italian Cookies: a kitchen method

A plate of Italian cookies with a bite taken out of one.

These Italian cookies are soft, almond flavored cookies topped with icing and colorful sprinkles. A classic dessert that’s reliable for the holidays or any other special event.

When the winter months roll around, I find myself baking up plenty of dessert recipes including eggnog cake, thumbprint cookies, Oreo stuffed cookies, peppermint patties, peanut brittle and these delightful little Italian cookies.

These Italian cookies are a traditional recipe that never goes out of style. How could anyone resist soft pillowy cookies dipped in icing and showered with sprinkles?

Feel free to switch up the sprinkle colors to decorate them for Christmas or any other occasion. You can serve them with some of my go-to holiday treats like reindeer chow, buckeye balls, peppermint bark and pizzelles.

Italian Cookies Ingredients

To make Italian cookies make sure you have butter, sugar, eggs, vanilla extract, almond extract, flour, baking powder and sprinkles. For the frosting you will need powdered sugar, vanilla extract, almond extract and cream.

How Do You Make Italian Cookies?

To make Italian cookies first make the dough by beating together butter and sugar with a stand mixer or electric mixer. Add eggs, vanilla extract and almond extract and mix it all together. Next add the flour and baking powder, and mix until it is just combined. With the dough complete, scoop it out and roll it into balls with your hands. Let the balls chill in the freezer to prevent them from spreading too much during baking. The dough goes into the oven for a few minutes until the edges are lightly browned. Let the cookies cool on a wire rack. When the cookies are cool, they are ready for frosting.

Make an straightforward frosting by whisking together powdered sugar, cream, vanilla extract and almond extract in a medium bowl. Dip the cookies in this frosting and add a few sprinkles. When the frosting dries the cookies are ready to eat!

Tips For The Reliable Italian Cookies

When scooping the dough, use a cookie dough scoop or measuring spoon to make sure cookies are all the same size.
When you shape your dough into balls, make sure your hands are a little damp, but not wet.
Let the glaze harden for about an hour before serving the Italian cookies.

Quick Tip

Make sure the balls of dough are completely smooth to get minimal cracking during baking.

Recipe FAQs

Can you freeze cookies?

You can freeze these Italian cookies in an airtight container or bag for up to 2 months. I recommend freezing the cookies before you’ve frosted them, then thaw and add the frosting and sprinkles right before serving.

Can you freeze cookie dough?

Go ahead and freeze this cookie dough in balls for up to 2 months. Just thaw them overnight in a refrigerator and bake them as stated in this recipe when you are ready to serve them.

How long do Italian cookies last?

You can store these Italian cookies in an airtight container at room temperature for up to 4 days.

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Italian cookies covered in frosting and rainbow sprinkles.

Flavor Variations

While these Italian cookies are tasty as-is, you can change up the flavor to suit your taste.

Flavorings: You can use your go-to flavor extracts such as anise or lemon instead of almond extract. Try adding some almond paste, cinnamon, orange zest or even a little honey for extra flavor.
Chocolate Chips: Feel free to add some mini chocolate chips to the cookie dough.
Coloring: You can add a little food coloring to the frosting for a fun twist on the classic recipe.
Nuts: Finely chop nuts like pistachios, pine nuts, walnuts or almonds and mix them in the dough.

These cute little treats are always a hit with kids and adults alike. I make these every year for Christmas with red and green sprinkles and everyone always asks me for the recipe!

More Cookie Recipes You’ll Enjoy

Red Velvet Cookies

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Chocolate Covered Oreos

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Peanut Butter Blossoms

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No Bake Peanut Butter Cookies

10 mins

A close up of an avalanche cookie with a bite taken out of it.

Avalanche Cookies (No Bake)

6 mins

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Add as Google preferred source Authorthe Makdob kitchen A plate of Italian cookies with a bite taken out of one.

These Italian cookies are soft, almond flavored cookies topped with icing and colorful sprinkles. A classic dessert that's reliable for the holidays or any other special event. Time Prep Time15 minutes
Cook Time15 minutes
Chilling Time20 minutes
Total Time50 minutes

Course Dessert
Cuisine Italian
Serves 18

Ingredients

For the cookies

1/2 cup butter softened
1/2 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all purpose flour
1 tablespoon baking powder
1/4 cup rainbow sprinkles

For the frosting

2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 tablespoons heavy cream can also use milk

Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or nonstick silicone baking mats.
Place the butter and sugar in the bowl of a mixer, then beat for 2-3 minutes or until light and fluffy.
Add the eggs, vanilla extract and almond extract. Beat until smooth.
Add the flour and baking powder to the bowl. Beat until just combined.
Use lightly damp hands to roll 2 tablespoons of dough into a smooth ball. Repeat with remaining dough.
Place the cookies 2 inches apart on the baking sheets.
Place the sheets of cookies in the freezer to chill for 20 minutes.
Bake each pan of cookies for 9-11 minutes, or until edges are lightly browned.
Transfer the cookies to a rack and cool completely.
For the frosting, place the powdered sugar, vanilla extract, almond extract and cream in a bowl, then whisk until smooth.
Dip the top of each cookie into the frosting, then add the sprinkles on top of the cookies.
Let the cookies sit for 1 hour for the frosting to harden, then serve.

Notes

Make sure the balls of dough are completely smooth to get minimal cracking during baking.
When scooping the dough, use a cookie dough scoop or measuring spoon to make sure cookies are all the same size.
When you shape your dough into balls, make sure your hands are a little damp, but not wet.