italian butter cookies

Italian wedding cookies are light, sweet, and melt-in-your-mouth delicious. Make them with pantry staples, then top with glaze and sprinkles!

Italian Wedding Cookies

unsalted butter (softened)

vegetable oil

sugar

eggs

almond extract

all-purpose flour

salt

baking powder

corn syrup

heavy cream

Rainbow non-pareils

Preheat oven to 350°F.

In a large mixing bowl, beat together butter, oil, and granulated sugar until fluffy and combined.

Add in eggs and almond extract and beat for 2-3 minutes. Mixture will be runny.

Stir salt and baking powder into the flour and then add mixture to the dough at once.

Beat until combined.

Use a 1 1/2 tablespoon cookie scoop to scoop even balls of dough. Place the balls about 1 ½ “ apart on parchment lined cookie sheets.

Roll each scoop between the palms of your hands to form smooth balls from the dough and place balls back onto cookie sheet.

Place cookie sheet in the freezer to chill the cookie balls for 10-15 minutes.

Bake for 9-10 minutes or until the cookies are lightly browned on the bottom and puffed and set on the tops.

Allow cookies to cool for 3-4 minutes before transferring to a cooling rack.

While cookies are cooling, whisk together the powdered sugar, almond extract, and corn syrup in a shallow bowl. Add heavy cream 1 tablespoon at a time, whisking mixture smooth, until desired consistency is reached. You want a fairly thick glaze, but thin enough that you can dip the cookies in to coat the top.

Dip the top of each cookie halfway into the glaze, then lift and set onto a cookie sheet or cooling rack. Sprinkle with rainbow non-pareils. Glaze will set up in a few minutes.

These Italian Butter Cookies are tender, melt-in-your-mouth bakery-style cookies that pipe beautifully and hold their shape when baked. This recipe has been thoroughly tested and perfected, and it’s essential to follow each step closely to ensure your cookies turn out perfectly soft, buttery, and delicious every time.

Italian Butter Cookies

unsalted butter, room temperature ((softened but not melted))

vanilla extract

all purpose flour ((280 grams))

chocolate

Before starting, make room in your refrigerator for the sheet pans. The piped cookies will need to chill before baking.

In a large bowl, use an electric mixer to beat together the butter and sugar until it is light and fluffy; about 2 minutes. Add in the egg, vanilla, and almond extract, and beat until well combined, about 1 minute.

Mix in the flour and salt and mix until the dough comes together and is smooth and evenly combined. Your dough should be smooth but doesn&#39;t form a ball.

Fit a piping bag with a large open star piping tip. Spoon half of the dough into the bag. Pipe 2-inch long sections of dough onto a parchment paper lined baking sheet, leaving about 1 inch between each cookie.

Place the trays of cookies in the refrigerator to chill for at least 30 minutes. (Don&#39;t skip this step or your cookies will spread and lose their shape when the bake!) When ready to bake, preheat oven to 350 degrees.

Bake in the oven until the cookies are set up on top and golden around the edges, about 12 minutes. Cool on sheet trays then transfer to wire rack to cool completely.

Place the chocolate in a microwave safe bowl and microwave on low heat, stopping to stir every 30 seconds, until completely melted. Dip each cookie into the melted chocolate, coating halfway. Place on a parchment lined baking sheet and top with sprinkles. Allow the chocolate to set completely before moving.

If not using almond extract do you only use 1 teaspoon of vanilla or 1 and half teaspoon of vanilla.  And how can you bake them without using a star tip and pastry bag?   Thanks

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Italian Wedding Cookies

Italian Butter Cookies

Top 2 italian butter cookies recipes from across the web

The most viewed italian butter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Wedding Cookies

Italian Butter Cookies

The most viewed italian butter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine