These traditional Italian cookies are commonly flavored with anise, but I prefer almond extract. They are lightly sweet, and perfect for holidays, cookie trays, or everyday baking.
You can shape them several ways depending on the look you want, including classic round cookies or traditional S-shaped cookies or a figure 8 shape.
Ingredients for Italian Cookies
Cookie Dough
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- ½ cup granulated sugar
- 3 large eggs, beaten
- 2 teaspoons almond extract (or vanilla/anise)
Almond Icing
- 1 cup confectioners’ sugar
- 2 tablespoons milk (whole or 2%)
- 1 teaspoon almond extract (or vanilla/anise)
- Sprinkles for decoration (traditionally we use nonparelis sprinkles but use whatever you like)
How to Make Italian Cookies
Preheat oven to 350°F. Line baking sheets with parchment paper or lightly grease.
- Sift together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add beaten eggs and mix until combined. Stir in almond extract.
- Gradually mix in dry ingredients until dough forms.
- Cover dough and let rest for 10 minutes.
How to Shape Italian Cookies
- Roll dough into 35–40 balls, about 1 inch each.
Classic Round Cookies
- Keep dough in ball shape and place 1 inch apart on baking sheet.
S-Shaped Cookies
- Roll each ball into a 5–6 inch rope and shape into an “S.”
Baking Instructions
- Bake at 350°F for 8–10 minutes or until bottoms are lightly golden.
- Cool completely on a wire rack before icing.
Almond Icing and Decorating
- Mix confectioners’ sugar, milk, and almond extract until smooth.
- Dip tops of cooled cookies into icing or spread with a spoon.
- Place on a rack and immediately add sprinkles.
- Let icing fully set before storing.
“ The Lord is good to all: and his tender mercies are over all his works.” Psalm 145:9
Stay rooted my friends. 🌱
