Italian Cookies
Soft Italian cookies with a light anise flavor, finished with a smooth glaze and rainbow sprinkles. These classic Italian cookies stay tender thanks to a butter and shortening dough and are perfect for cookie trays, Christmas, and Easter baking.
Servings 75 to 100 cookies
Calories 120kcal
Equipment
- measuring cups and spoons Accuracy helps keep dough soft, not dry.
- mixing bowls Separate wet and dry.
- Sieve Even rise, lighter cookies.
- hand mixer or stand mixer. Smotth butter and sugar base.
- baking sheet Pale tops, lightly browned bottoms.
- cooling rack Prevents soggy bottoms.
- kitchen scale (optional). Consistent cookie size.
Ingredients
Cookies:
- 3 cups (375 g) all-purpose flour
- 5 tsps (20 grams) baking powder
- ½ tsp (3 grams) table salt
- 8 tbsps (112 g) butter
- ¼ cup (48 g) shortening
- ¾ cup (150 grams) granulated sugar
- 4 large eggs room temperature
- 2 tsps (10 ml) anise extract can also use vanilla, almond, lemon or orange extract.
Glaze:
- 3-4 tbsps (45-60 ml) milk
- 2 cups (240 g) confectioners' sugar
- 1 tsp (5 ml) anise extract use the same flavor extract you used in the cookie recipe.
- nonpareils sprinkles make sure you have enough on hand for all the cookies.
Instructions
- Sift the flour, baking powder, and salt together in a bowl and set aside.3 cups (375 g) all-purpose flour, 5 tsps (20 grams) baking powder, ½ tsp (3 grams) table salt
- Melt the butter and shortening together until just melted, then beat until smooth. Add the granulated sugar and mix until fully combined. Add the eggs one at a time, mixing after each addition until the mixture is smooth, then stir in the anise extract.8 tbsps (112 g) butter, ¼ cup (48 g) shortening, ¾ cup (150 grams) granulated sugar, 4 large eggs, 2 tsps (10 ml) anise extract
- Gradually add the flour mixture and mix just until the dough comes together. Do not overmix. The dough should feel soft and slightly tacky. If it’s too sticky to roll, add a small amount of flour, but keep the dough on the softer side.3 cups (375 g) all-purpose flour
- Roll the dough into small balls and place them on ungreased baking sheets, leaving space between each one. Bake at 375°F for 8 to 10 minutes. The bottoms should be lightly golden, while the tops should stay pale. If the tops start to brown, the cookies have baked too long and will lose their soft texture.
- Transfer the cookies to a wire rack and let them cool completely before glazing.
- For the glaze, stir the milk into the confectioners' sugar along with the anise extract until smooth. The glaze should be thick enough to coat the top of the cookies without running off.3-4 tbsps (45-60 ml) milk, 2 cups (240 g) confectioners' sugar, 1 tsp (5 ml) anise extract
- Dip the tops of the cooled cookies into the glaze, let the excess drip off, then immediately add the nonpareils. Set the cookies aside and let the glaze dry completely before serving.nonpareils sprinkles
Video
Notes
- Keep the dough soft. If too much flour is added, the cookies will lose their tender texture.
- The tops should stay pale. If they brown, the cookies have baked too long and will not be as soft.
- Do not skip the shortening. The butter and shortening combination is what gives these cookies their classic texture.
- Anise is traditional, but vanilla, almond, lemon, or orange extract can be used if preferred.
- Let the cookies cool completely before glazing or the glaze will slide off.
- The glaze should be thick enough to coat the top without running down the sides.
- For consistent sizing, weigh the dough and divide evenly. This helps the cookies bake at the same rate.
Nutrition
Serving: 22g | Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 45mg | Potassium: 25mg | Sugar: 9g | Vitamin A: 80IU | Calcium: 15mg | Iron: 1mg