Description
These classic Italian Cookies are simple, tender, and lightly sweetened, topped with a smooth almond-flavored glaze and colorful sprinkles. With a delightful melt-in-your-mouth texture, they are perfect for holiday celebrations or any time you crave a soft, elegant cookie.
Ingredients
Scale
For Cookies
- 2 large eggs
- 7 tablespoons vegetable oil
- 1/2 cup granulated sugar
- 1 teaspoon almond extract (or vanilla extract)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
For Glaze
- 1 ½ cups powdered sugar
- 1/2 teaspoon almond extract
- 4 tablespoons milk
- 1/8 teaspoon salt
- sprinkles, for topping
Instructions
- Prepare Cookie Dough: In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and almond extract until smooth and well combined. Then, stir in the all-purpose flour, baking powder, and salt until a uniform dough forms.
- Form Dough Balls and Chill: Divide the dough into 18 equal sections, each about 1 ½ tablespoons. Roll each portion into a smooth ball. Place the dough balls on a tray and refrigerate for at least one hour to chill. Alternatively, freeze the dough balls for 20 minutes to speed up chilling.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Place the chilled dough balls onto cookie sheets lined with parchment paper, spacing them evenly. Bake for 8 to 10 minutes, just until the tops are set but still white—avoid overbaking to keep cookies soft. Remove from the oven and let cool completely on the baking sheet.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, almond extract, milk, and salt until smooth and well combined, forming a thick glaze.
- Dip and Decorate: Once the cookies are fully cooled, dip the tops into the glaze, letting any excess drip off. Immediately sprinkle with colorful sprinkles to decorate. Allow the glaze to set before serving.
Notes
- Do not overbake the cookies; they should remain soft and pale on top.
- You can substitute vanilla extract for almond extract if preferred.
- Chilling the dough is important to help the cookies hold their shape during baking.
- Use parchment paper on cookie sheets to prevent sticking and ensure easy removal.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
