Italian Sugar Cookies

4.88 from 8 votes

Soft and tender Italian Sugar Cookies are easy to make with just a few ingredients. Dipped in icing and topped with colorful sprinkles, these cookies are perfect for the holidays or any occasion.

Prep Time 10

Cook Time 8

Total Time 18

Servings cookies

Author Melissa Williams

Ingredients

For the Cookies

3 cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter
¾ cup granulated white sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract

For the Icing Glaze

2 cups powdered sugar
5 Tablespoons heavy cream or whole milk
2 Tablespoons butter melted
1 teaspoon vanilla or almond extract
sprinkles as desired

Instructions

To make the cookies

Preheat oven to 400°F and line two baking sheets with parchment paper or silicone baking mats and set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
3 cups all purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt
In another large bowl, using a hand mixer on medium, beat together the butter and sugar until light and fluffy, about 2 minutes.
3/4 cup unsalted butter, 3/4 cup granulated white sugar
Beat in eggs and extracts for 30 seconds, then add half of the flour mixture. Beat until fully incorporated, then add remaining half of the flour mixture.
3 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
Use a small cookie scoop (#60, 2 teaspoons) to portion out the cookies onto the prepared baking sheets. For a more smooth appearance, you can roll the cookies into balls but that is optional.
Bake for 8-10 minutes, until just lightly golden and cookies start to crack on top.
Allow cookies to cool completely before frosting.

For the Icing Glaze

Whisk together powdered icing sugar, heavy cream, melted butter, and your choice of flavor extract. Adjust the consistency with additional powdered sugar or milk (or water), it should be thin.
2 cups powdered sugar, 5 Tablespoons heavy cream, 2 Tablespoons butter, 1 teaspoon vanilla or almond extract
Once the cookies are cooled, dip each into the glaze, letting the excess drip off before returning to the parchment paper. Alternatively, you can spoon approximately one tablespoon of icing onto each cookie.
Come back and add sprinkles once the glaze has started to set (so the sprinkles don't just roll off).
sprinkles
Allow icing to set for 30 minutes before serving or storing.

Notes

Traditionally, this recipe would use self-rising flour, but we've adjusted the recipe to use all-purpose flour and baking powder.
For a chewier cookie, replace the 3 teaspoons baking powder with 1.5 teaspoons baking powder + 1.5 teaspoons cream of tartar.
Shortening can be used in place of butter.
Using a small (2 teaspoon) cookie scoop, it made approximately 36 cookies.
Store covered in an airtight container for up to a week.

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