italian wedding cookies

Italian Easter Cookies are super soft and decorated with pastel colors and sprinkles – perfect for Easter! Not only do these simple almond cookies look festive, they taste incredibly delicious and are so easy to make!

Italian Easter Cookies

all-purpose flour

baking powder

salt

sugar

unsalted butter (softened)

vanilla extract

almond extract

milk

eggs (room temperature)

milk (or cream)

almond extract (vanilla extract

liquid food coloring and sprinkles

Preheat oven.

Preheat the oven to 350F°. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Dry ingredients.

In a medium bowl, whisk together the all purpose flour, salt and baking powder.

Wet ingredients.

In a large bowl or the bowl of a stand mixer, combine the softened butter, granulated sugar and both the vanilla and almond extracts and beat on medium high speed until the mixture is light and fluffy.

Add eggs.

Add one egg at a time, mixing on medium-low speed until the egg is incorporated until adding the next egg.

Combine.

Slowly add the flour mixture to the wet ingredients, mixing just until combined. Be careful to not over mix.

Scoop cookies.

Use a medium cookie scoop (about 1 ½ tablespoons of cookie dough) and use your hands to shape into balls. Place the balls about an inch apart on the prepared baking sheets.

Bake.

Bake for 12 to 15 or until an inserted toothpick comes out clean. Let the cookies rest on the baking sheets for about 5 minutes before transferring to a cooling rack. Let cookies cool completely before glazing.

Make glaze.

Whisk together the powdered sugar, milk and almond extract in a small bowl until smooth and no lumps remain.

Add color.

Divide the glaze equally into 3 bowls (or however many colors you want) and tint with food coloring.

Dip cookies.

Carefully dip the cooled cookies in the glaze and decorate with sprinkles. Allow them to set up on a plate before serving. (Consider double dipping the cookies for a deeper glaze color.)

Italian Cookies Glaze

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

vegetable oil

eggs

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.

Pecan puffs are soft, slightly sweet butter cookies, packed with pecans! This easy cookie recipe is the bite-sized cookie to bake for a Christmas cookie exchange or holiday dessert platter.

Pecan Puffs Cookies

pecans (finely chopped)

Preheat oven to 300°F (yes, 300°).

In medium bowl, cream together butter and granulated sugar until well blended.

Stir the pecans and the flour into butter mixture.

Roll the dough into small balls (I like to use a small scoop to help make them uniform). Place balls on non-stick baking sheet or baking sheet lined with a silicone baking mat.

Bake for 30 minutes (yes, 30 minutes) until set and lightly browned.

Cool slightly so you don&#39;t burn yourself, about 2 minutes. Roll warm cookies in powdered sugar. To glaze, put the baking sheet back into the oven for one minute.

Remove cookies to a cooling rack to cool completely.

Serve or store at room temperature in an airtight container for up to a week or up to three months in the freezer.

Top 3 italian wedding cookies recipes from across the web

The most viewed italian wedding cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Italian Easter Cookies

Italian Wedding Cookies

Pecan Puffs Cookies

Top 3 italian wedding cookies recipes from across the web

The most viewed italian wedding cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Easter Cookies

Italian Wedding Cookies

Pecan Puffs Cookies

The most viewed italian wedding cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine