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Italian Sprinkle Cookies Recipe
Italian Sprinkle Cookies Recipe photo by Taste of Home

Italian Sprinkle Cookies Recipe

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4.5 35
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These cookies take some time, effort and equipment, but, believe me, they are well worth it! My husband and I used to operate an Italian-American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + standing
MAKES:42 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + standing
MAKES: 42 servings


  • 6 large eggs
  • 5 cups all-purpose flour
  • 2 cups confectioners' sugar
  • 2 tablespoons plus 1-1/2 teaspoons baking powder
  • 1 cup shortening
  • 3 teaspoons almond extract
  • 1-1/2 teaspoons lemon extract
  • GLAZE:
  • 3-3/4 cups confectioners' sugar
  • 1/2 cup warm milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Colored sprinkles

Nutritional Facts

2 cookies equals 176 calories, 6 g fat (1 g saturated fat), 31 mg cholesterol, 82 mg sodium, 28 g carbohydrate, trace fiber, 3 g protein.


  1. Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
  2. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
  3. Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Yield: about 7 dozen.
Originally published as Italian Sprinkle Cookies in Country Woman November/December 1992, p31

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Reviewed Jan. 1, 2016

"My family loved them, they are not really soft kind cookies but taste great! I jsed lemon extract instead of almond and they were delicious! Nice change to chocolate or sugar cookies!"

Reviewed Dec. 21, 2015

"I wasn't sure about the flavor combination, but it worked very nicely. Italian desserts are not overly sweet, which is sometimes a pleasant change. One question : After they have been glazed, air-dried and placed in an airtight container, can they be frozen and thawed later? I know someone said they froze the dough and it turned out fine."

Reviewed Dec. 21, 2015

"Cut the recipe in half (thank goodness) and made exactly as directed. Sorry, don't like them at all. Funky taste, kind of dry and not sweet. Perhaps too much Almond extract in these. I ended up frosting the tops in an effort to save them. I would not make again."

Reviewed Dec. 20, 2015

"Cisco has butter flavored shortning in sticks. I use that for the shortning. Very easy to measure and makes the cookies light.

You don't have to dip the cookies in the glaze if you don't want to. You can put the glaze on with a small spatula one cookie at a time. Put the sprinkles in a small bowl and then dip the glazed cookies one at a time in the sprinkles. I lay them out on the table on waxed paper to dry. I find this works best for me."

Reviewed Dec. 20, 2015

"I made these for my Christmas cookie trays and I really like the dough. The only thing I would have done different is to make it with all lemon extract or anise extract, because those are the flavors I like best. I will definitely use this recipe again."

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