Save on Pinterest

Italian Cookies

My 100% Italian husband will tell you these are his favorite cookies. I make them often, and definitely every Christmas (if not, people get upset). They're good with or without icing and sprinkles. —Marie Forte, Raritan, New Jersey
  • Total Time
    Prep: 20 min. Bake: 10 min./ batch + cooling
  • Makes
    7 dozen


  • 1/2 pound butter, softened
  • 1/2 cup sugar
  • 6 large eggs
  • 2 teaspoons vanilla or anise extract
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • ICING:
  • 3-3/4 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 5 to 6 tablespoons 2% milk
  • Sweetened shredded coconut or assorted sprinkles


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; gradually add to creamed mixture and mix well.
  • Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
  • For icing, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Dip cookies in icing; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set.
Nutrition Facts
1 each: 73 calories, 3g fat (2g saturated fat), 21mg cholesterol, 40mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • suefalk
    Dec 31, 2016

    A very good Anise cookie, much like my own. But, I do always frost mine (with anise) in the icing too.

  • lbaudler
    Apr 25, 2013

    No comment left

  • squaredancer2825
    Dec 7, 2012

    Without the icing, these cookies taste similar to biscuits. With icing, I still did not care for them.

  • Gina059
    May 6, 2012

    I used a little almond extract and a little vanilla. The batter is very thick and stretchy. Different consistency then most cookie doughs, so don't be alarmed. I found that to get smooth tops, I had to actually roll the dough slightly into a ball, otherwise it would be lumpy when cooked.When I ate these the day I made them, I only thought they were 3 stars. They were way to dry and boring. However, 24 hours later, they tasted much much better! They got moister. So, I would definitely recommend making them a day before you plan to serve them. I dipped the tops in the glaze and wonder if maybe I should have also dipped the bottoms. It's not clear, but maybe that would have made them moister sooner.

  • bobbi61554
    Dec 14, 2011

    I love these cookies, my aunt made them for my bridal shower (many moons ago) and I was hooked. I use water instead of milk in the icing, taste the same and they don't have to go in the fridge.

  • aug2295
    Sep 6, 2011

    These melt in your mouth cookies were really good. They definitely needed the icing though, and I had to store them in the fridge because of the milk, which I didn't really think about before I made them.

  • Ron07
    Jan 8, 2011

    Yummy love them

  • chefforlife
    Jan 8, 2011

    These cookies look great and taste even better!

  • mnotaro
    Jul 3, 2010

    Very easy to make.I generally don't bake so I was happy to try this.I used rainbow nonpareils instead of the coconut.

  • mw68
    Jun 21, 2010

    No comment left