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.
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Servings: 2 dozen
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.