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These Italian wedding cookies are also called Anginetti cookies. They are soft and pillowy with an almond flavor. They are dipped in a creamy almond glaze and topped with fun and colorful sprinkles.
Why We Love These Cookies
Soft, pillowy, cake cookie that melts in your mouth. They are traditionally made with anise but we’ve substituted almond extract so they have a nutty flavor.
Cookie Ingredients
- ½ cup sugar
- ½ cup butter softened at room temperature
- 1.5 teaspoons (6 g) almond extract
- Dash teaspoon salt
- 3 eggs
- 2 ¼ cups flour
- 2 teaspoons baking powder
Glaze Ingredients
- 2 cups powdered sugar
- 3 tablespoons milk
- ½ teaspoon almond extract
Let’s Make Italian Wedding Cookies
- Mix the baking powder, salt, and flour in a small bowl and set aside.
- Using an electric mixer, combine the eggs, sugar, butter, and vanilla extract on medium speed for about 2 minutes until light and fluffy.
- Add the flour mixture 1/4 cup at a time and combine slowly until mixed.
- Using a cookie scoop or a tablespoon, scoop cookies into equal-size balls and place them on a parchment paper-lined baking sheet, about 1 inch apart.
- Chill in the refrigerator for at least 30 minutes.
- When ready to bake, preheat the oven to 350F, and then bake for 10 to 12 minutes.
How to Make Italian Wedding Cookie Glaze
- Mix the ingredients for the glaze, adding the milk one tablespoon at a time.
- Dip the cookies upside down into the glaze and let the excess drip off.
- Place them on a cooling rack.
- Add sprinkles/nonpareils while the glaze is still wet.
Krazy Kitchen Mom Tips
- Use a cookie scoop to scoop the dough into equal-sized cookies.
- If the glaze is too thick, add a bit more milk. If it is too thin, add a bit more confectioner’s sugar.
- To Freeze After Baking: Make and bake the cookies, but do not glaze them. Cool completely and then place them into zip-top bags and freeze for up to 3 months. Thaw at room temperature before glazing.
- To Store the Dough: Roll the dough into a ball, wrap it tightly with plastic wrap and refrigerate for up to 3 days.
- To Freeze the Cookie Dough: Scoop the cookies onto a parchment paper-lined cookie sheet placing them close together, but not touching. Freeze them on the cookie sheet for 2-4 hours. Place the balls of cookie dough into a large zip-top bag and freeze for up to 3 months. Bake them according to the instructions directly from the freezer.
More KKM Cookies Recipes
- Pan-Banging Chocolate Chip Cookies
- Oatmeal Fig Pecan Cookies
- Mexican Hot Chocolate Cookies
- Pumpkin Pie Snickerdoodles
Italian Wedding Cookies
These cookies are soft and pillowy with an almond flavor. They are dipped in a creamy almond glaze and topped with fun and colorful sprinkles.
Ingredients
For the cookies
- 1/2 cup sugar
- 1/2 cup butter softened at room temperature
- 1-1/2 teaspoons almond extract
- 2 eggs
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- dash salt
For the glaze
- 2 cups confectioner's sugar
- 3 tbsp milk
- 1/2 teaspoon almond extract
Instructions
To make and bake the cookies
- Mix the baking powder, salt, and flour in a small bowl and set aside.
- Using an electric mixer or a stand mixer, combine the eggs, sugar, butter, and vanilla extract on medium speed for about 2 minutes until light and fluffy.
- Add the flour mixture 1/4 cup at a time and combine slowly until mixed.
- Using a cookie scoop or a tablespoon, scoop the cookies into equal-size balls and place them on a parchment paper-lined baking sheet about 1 inch apart.
- Chill in the refrigerator for at least 30 minutes.
- When ready to bake, preheat the oven to 350F, and then bake for 10 to 12 minutes.
To make the glaze
- Mix the ingredients for the glaze, adding the milk one tablespoon at a time.
- Dip the cookies upside down into the glaze and let the excess drip off.
- Place them on a cooling rack.
- Add sprinkles/nonpareils while the glaze is still wet.
Notes
Krazy Kitchen Mom Tips
- Use a cookie scoop to scoop the dough into equal-sized cookies.
- If the glaze is too thick, add a bit more milk. If it is too thin, add a bit more confectioner’s sugar.
- To Freeze After Baking: Make and bake the cookies, but do not glaze them. Cool completely and then place them into zip-top bags and freeze for up to 3 months. Thaw at room temperature before glazing.
- To Store the Dough: Roll the dough into a ball, wrap it tightly with plastic wrap and refrigerate for up to 3 days.
- To Freeze the Cookie Dough: Scoop the cookies onto a parchment paper-lined cookie sheet placing them close together, but not touching. Freeze them on the cookie sheet for 2-4 hours. Place the balls of cookie dough into a large zip-top bag and freeze for up to 3 months. Bake them according to the instructions directly from the freezer.
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