Italian Sprinkle Cookies
Total TimePrep: 25 min. Bake: 15 min./batch + standing
Makesabout 7 dozen
- 6 large eggs, room temperature
- 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
- 3-3/4 cups confectioners' sugar
- 1/2 cup warm whole milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Colored sprinkles
- 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).
- 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).
- 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 2 or 3 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.
Test Kitchen Tips
Nutrition Facts1 cookie: 87 calories, 3g fat (1g saturated fat), 13mg cholesterol, 49mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.
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Jun 25, 2019
Little clouds of deliciousness. It's a two person process but worth it. I like a little smaller cookie so refrigerate dough to ease in rolling balls.
Feb 22, 2019
For Stacy, 2.5 tbsp b sling powder isn't bcc slot for 5 c flour!
Dec 20, 2018
I don’t know if extract goes bad or if there is just too much, but they looked great and tasted terrible.
Dec 14, 2018
My family loves this cookie. It is worth the time.
Dec 9, 2018
I have made these twice for my neighborhood cookie exchange. They are a winner. I do half the recipe as 7 dozen is a bit much for my family of 3 even with the cookie exchange.
Dec 8, 2018
I use anise instead of almond flavoring as well. Here's a Boston story about Italian Sprinkle Cookies: Poor Luigi was laying upstairs in his bed. He had a good life but unfortunately he was sick and dying. As he was laying in bed, suddenly he could smell cookies baking and knew immediately they were his favorite Italian Sprinkle cookies. He knew his wife Maria was making these as an act of love. He struggled to get out of bed and made his way down the stairs. Painfully, he made his way down step by step to the kitchen. He was weak and could barely walk. In front of him to his amazement was a counter full of cookies freshly made and cooling off. The sight brought tears to his eyes . His withered and shaking hand reached out to get a cookie. Suddenly his hand was hit by a wooden spoon and his wife yelled: "Hands off Luigi those are for your funeral!!"
Nov 25, 2018
I gebve it 5 stars even though I haven't made this recipe. I have a similar recipe but I use anise flavoring because thats what my Italian mother and all her friends used. I usually make half with Anise flavoring and half with Lemon flavoring.
Jan 18, 2018
I was hesistant to add 2 tablesppons plus 1 1/2 teaspoon of baking powder but seeing this recipe had such great reviews and shows it was verified, I did. The cookies came out of the oven and looked so fluffy and I loved how they glazed so nicely and it hardened but when we bit into them, all we could taste was baking powder and had to throw them away.
Jan 1, 2018
Melt-In-Your-Mouth like Silk!!!! Well worth the time and effort. Everyone we share with compliments the texture and taste. My family has been making these incredibly delicious cookies for almost 10 years and we thoroughly and especially enjoy the dipping and sprinkling time!
Dec 5, 2017
Very good recipe