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Italian Sprinkle Cookies Recipe

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4 from 8 reviews

Classic Italian Sprinkle Cookies featuring a tender, buttery base topped with sweet vanilla-almond icing and festive colorful sprinkles. These soft cookies are frozen prior to baking to maintain their shape and finished with a smooth glaze and sprinkles for a delightful texture and flavor. Perfect for holiday celebrations or everyday treats.

Ingredients

Cookie Dough

  • 1 cup (2 sticks; 227g) unsalted butter, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 cups (180g) powdered sugar
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 cups (375g) all-purpose flour, spooned and leveled (gluten-free if needed)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sprinkles

Icing

  • 2 cups (240g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 tablespoons (45ml) milk

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside to prepare for cookie placement.
  2. Mix Butter and Sugars: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the room-temperature butter with granulated sugar and powdered sugar together on low speed initially to avoid powder flying, then increase to high. Beat for 2-3 minutes until the mixture is light and fluffy.
  3. Add Eggs and Extracts: Add the eggs one at a time along with the vanilla and almond extracts. Beat for another 2-3 minutes until eggs are fully incorporated, scraping down the bowl as needed. The dough will appear loose and slightly lumpy.
  4. Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the all-purpose flour, baking powder, and salt. Once incorporated, increase speed to medium-high to fully combine the dough.
  5. Scoop and Shape Cookies: Using a medium cookie scoop or tablespoon, portion the dough onto the prepared baking sheets. Dampen your hands to roll the dough into smooth balls, adding moisture as needed to prevent sticking.
  6. Freeze Dough Balls: Place the shaped dough balls on the baking sheets and freeze them for 20 minutes. This step prevents cookies from spreading too much during baking.
  7. Arrange for Baking: After freezing, transfer dough balls to the baking sheets spaced 2-3 inches apart.
  8. Bake Cookies: Bake in the preheated oven for 9-11 minutes until the tops are set and edges are lightly golden. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
  9. Prepare Icing: While the cookies cool, whisk together powdered sugar, vanilla extract, almond extract, and milk in a medium bowl until smooth and creamy.
  10. Decorate Cookies: Dip the top of each cooled cookie into the icing, then place it back on the wire rack and sprinkle with your favorite colorful sprinkles. Let the icing set before serving.

Notes

  • Using room temperature ingredients ensures better mixing and texture.
  • Freezing the dough balls before baking helps the cookies keep their shape and prevents excessive spreading.
  • You can substitute gluten-free flour to make the recipe gluten-free.
  • Use a medium cookie scoop for uniform cookie sizes.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a dairy-free version, substitute butter with a vegan alternative and use plant-based milk for the icing.

Find it online: https://cookedbygrace.com/italian-sprinkle-cookies-recipe/