Classic Italian Butter Cookies
Yield
About 24–30 cookies (depending on size)
Prep Time
20 minutes
Bake Time
10–12 minutes
Total Time
About 45 minutes
Ingredients
Cookies
1 cup unsalted butter, softened to room temperature
¾ cup granulated sugar
3 large eggs, room temperature
3 tablespoons whole milk
1 teaspoon almond extract
2¾ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
Glaze
2 cups powdered sugar, sifted
½ teaspoon almond extract
2–3 tablespoons whole milk
Garnish
Rainbow nonpareil sprinkles
I
nstructions
1. Prepare the Dough
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each addition.
Mix in milk and almond extract until combined.
2. Add Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture.
Mix just until a soft, slightly sticky dough forms.
3. Shape the Cookies
Scoop about 1½ tablespoons of dough per cookie.
Roll into ropes and form knots, rings, or simple logs, or leave as rounded mounds.
Place cookies about 2 inches apart on the prepared baking sheets.
4. Bake
Bake for 10–12 minutes, until the bottoms are lightly golden.
Tops should remain pale—do not overbake.
Remove from oven and let cookies cool completely on a wire rack.
Glaze & Decorate
5. Make the Glaze
In a bowl, whisk powdered sugar, almond extract, and 2 tablespoons milk.
Add the remaining milk a little at a time until glaze is thick but pourable.
6. Finish the Cookies
Dip the tops of cooled cookies into the glaze or drizzle over them.
Immediately sprinkle with rainbow nonpareils.
Let glaze set for 20–30 minutes before serving.
Tips
Substitute vanilla extract if you prefer a milder flavor.
Store cookies in an airtight container for up to 5 days.
These cookies freeze well (unglazed) for up to 2 months.
