Italian Cookies
I learned this Italian cookie recipe from a neighbor who baked them for every neighborhood gathering. They’re simple, buttery, and lightly almond-scented — a perfect little bite that disappears fast. These cookies are the kind you make for a bake sale, holiday platter, or an afternoon with coffee. They’re forgiving, quick to whip up, and endlessly customizable with different frostings or sprinkles.
For another soft Italian-style cookie with a tender crumb, try this ricotta version: Italian ricotta cookies.
Why you’ll love this dish
This recipe delivers classic, old-world flavors without fuss. You get a buttery cookie base brightened by vanilla and almond extracts, and a thin powdered-sugar glaze that keeps the texture light. It’s a smart pick when you need:
- Fast baking for holiday trays or last-minute guests.
- A kid-approved treat (they love frosting and sprinkles).
- A budget-friendly cookie that uses pantry staples.
“Light, nostalgic, and perfect with an espresso — everyone asks for the recipe.” — a neighbor who can’t keep them on the platter
These cookies are also great for batch baking: they freeze well (unfrosted) and can be decorated later, which makes them ideal for party prep.
How this recipe comes together
This is a straightforward drop-cookie method. First you’ll mix the dry ingredients, then cream butter and sugar. Eggs and extracts join next, followed by the dry mix until just combined. You’ll drop tablespoon-sized rounds onto a lined sheet and bake until the edges barely color. Once cooled, a simple powdered sugar glaze and sprinkles finish them.
Expect about 24–30 cookies depending on exact scoop size. Total active time is roughly 20–30 minutes, plus cooling.
Gather these items
What you’ll need:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup powdered sugar (for frosting)
- 1 tablespoon milk (for frosting)
- Sprinkles (for decoration)
Substitution notes:
- For dairy-free: use 1/2 cup vegan butter and substitute non-dairy milk for the frosting.
- For a boozy note: replace half the milk in the frosting with a teaspoon of Amaretto.
- If you don’t have almond extract, use an extra 1/2 teaspoon vanilla or 1/2 teaspoon anise extract for a more traditional Italian flavor.
If you like nut-forward cookies, these pair well with other Italian cookie ideas such as simple peanut-butter variations — see a quick peanut-butter option here: 3-ingredient peanut butter oatmeal cookies.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer.
- Beat in the eggs, one at a time, then stir in the vanilla and almond extracts until combined.
- Gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together — don’t overwork it.
- Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until cookies are set and the bottoms are lightly golden.
- Cool the cookies on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whisk the powdered sugar with milk until smooth. Spoon or dip the tops of cooled cookies into the glaze. Add sprinkles while the glaze is wet.
- Let the glaze set, then enjoy.
Pro tip: Use a small cookie scoop for even sizes and consistent bake times.
Best ways to enjoy it
These cookies are small, sweet, and versatile. Try:
- Serving on a dessert platter with biscotti and amaretti for an Italian cookie assortment.
- Pairing with espresso, sweetened tea, or a milky cappuccino.
- Decorating for events — use colored icing and themed sprinkles for birthdays or holidays.
- Tucking a few into a lunchbox or cookie tin for gifting.
For a simple after-school swap, plate them with fresh fruit and milk for a balanced snack.
How to store & freeze
Short-term storage:
- Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days.
- If you stack frosted cookies, separate layers with parchment to prevent sticking.
Long-term storage:
- Freeze unfrosted cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe bag for up to 3 months.
- Thaw at room temperature, then frost after thawing.
Food safety:
- Keep at room temperature; don’t refrigerate unless your frosting contains perishable dairy or has been left out too long in hot weather. Refrigeration can dry cookies.
Pro chef tips
- Room-temp butter: Let butter soften on the counter for 30–45 minutes; it should yield slightly when pressed but not be greasy.
- Don’t overbeat after adding flour: Overmixing develops gluten and makes cookies tough.
- Measure flour correctly: Spoon flour into the cup and level it off. Too much flour makes dense cookies.
- Even browning: Rotate the baking sheet halfway through the bake if your oven has hot spots.
- Make-ahead: Bake and freeze unfrosted cookies; frost after thawing to keep icing fresh.
- Texture tweak: For crisper edges, flatten dough slightly before baking; for softer cookies, leave them taller.
Want another simple cookie idea to rotate into your baking queue? Try this classic 3-ingredient peanut butter cookie recipe: 3-ingredient peanut butter cookies.
Creative twists
- Citrus zest: Add 1 teaspoon lemon or orange zest to the dough for a bright note.
- Chocolate dip: Dip half the cooled cookie in melted dark chocolate instead of a powdered-sugar glaze.
- Anise or anisette: Swap almond extract for 1 teaspoon anise extract for a more traditional Italian flavor.
- Almond joy: Press a slivered almond into the center before baking for a nutty top.
- Gluten-free: Use a 1:1 gluten-free flour blend, but expect slightly different texture.
These variations let you adapt the basic recipe to seasons, holidays, or dietary needs.
Your questions answered
Q: How long do these cookies take from start to finish?
A: Active prep is about 20–30 minutes. Baking and cooling add 30–40 minutes, so plan for roughly 1 hour total.
Q: Can I make the dough ahead?
A: Yes. Refrigerate the dough in an airtight container for up to 24 hours. Let it sit at room temperature 10–15 minutes before scooping. For longer storage, freeze scooped dough balls on a sheet, then transfer to a bag for up to 3 months.
Q: Can I skip the almond extract?
A: Yes. Replace with additional vanilla or 1/2 teaspoon anise extract for a different twist.
Q: Are these safe to leave at room temperature?
A: Yes, if unfrosted or glazed with a simple powdered sugar frosting. Store in an airtight container and consume within 3 days. If your toppings contain perishable ingredients (cream cheese, buttercream), refrigerate.
Q: Why did my cookies spread too much?
A: Likely causes are too-warm butter, too little flour, or dough being too thin. Chill the dough 10–15 minutes next time and make sure butter is soft but not melted.
Conclusion
If you want more context, variations, or traditional takes on this style of cookie, these resources are great references: explore a step-by-step version at Italian Cookies – Sugar Spun Run, browse nostalgic family recipes in the collection Italian Cookie Recipes: 31 Old-World Treats Your Grandmother Made, or compare a simple classic at Italian Cookies (Vanilla or Anisette) – Cooking with Mamma C.
Enjoy baking — these cookies are forgiving, festive, and perfect for sharing.
Italian Butter Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer.
- Beat in the eggs, one at a time, then stir in the vanilla and almond extracts until combined.
- Gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together — don’t overwork it.
- Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until cookies are set and the bottoms are lightly golden.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, whisk the powdered sugar with milk until smooth. Spoon or dip the tops of cooled cookies into the glaze. Add sprinkles while the glaze is wet.
- Let the glaze set, then enjoy.
