Italian Sprinkle Cookies Recipe

4.5 40 41
Italian Sprinkle Cookies Recipe
Italian Sprinkle Cookies Recipe photo by Taste of Home
Publisher Photo

Italian Sprinkle Cookies Recipe

Read Reviews
4.5 40 41
Publisher Photo
These cookies take some time, 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
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + standing
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + standing

Ingredients

  • 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 whole milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Colored sprinkles

Directions

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 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

Nutritional Facts

2 each: 176 calories, 6g fat (1g saturated fat), 31mg cholesterol, 82mg sodium, 28g carbohydrate (16g sugars, 0 fiber), 3g protein.

  • 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 whole milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Colored sprinkles
  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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Reviews forItalian Sprinkle Cookies

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walkerjo User ID: 7514182 266257
Reviewed May. 23, 2017

"These are heavenly!"

MY REVIEW
pmppigpark@yahoo.com User ID: 1303238 258276
Reviewed Dec. 18, 2016

"I make a somewhat similar recipe handed down through generations of Italian family for Christmas every year. Butter and sugar instead of shortening and confectioners sugar. Vanilla & Anise extract instead of almond & lemon extract. I use a small baking painters brush to frost cookies 2 or 3 at a time and then add sprinkles. Also make different shapes by rolling small pieces of dough into logs and then twist into "S", ribbon or spiral shapes. Everyone raves and can't wait for their share. Time consuming but well worth it in the end with a soft cookie eaten by itself or dunked in coffee (my Mom's favorite way to eat with no frosting)."

MY REVIEW
DecadentDessertLady User ID: 7347634 258270
Reviewed Dec. 17, 2016

"I think they came out fantastic. I was worried about the extract combinations but absolutely love them. I only had one stick of Crisco butter flavored shortening so I used a stick of butter with it. The glaze dries pretty quick so have someone else put the sprinkles on! I ended up drizzling more glaze on some so I could add sprinkles since I didn't have help. I think 12-14 minutes is way too long so watch them carefully."

MY REVIEW
Meesh233 User ID: 272245 258267
Reviewed Dec. 17, 2016

"I am an experienced baker and these were AWFUL. I tasted the batter and thought they were gross, but went ahead and baked one tray hoping the finished product would be better. NOPE. They were dry and crumbly with an overwhelming almond flavor (and I love almond). Waste of ingredients."

MY REVIEW
SimplyJoan User ID: 7556471 251695
Reviewed Jul. 21, 2016

"Taste as good as they look! My daughter helped -dipping and sprinkling quickly is much easier working together. Make it a bonding experience. She took half the recipe to work and receive rave reviews and they looked so professional!"

MY REVIEW
Inessa1103 User ID: 8190760 240817
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!"

MY REVIEW
swaide911 User ID: 2628526 239945
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."

MY REVIEW
Dellast User ID: 4180994 239900
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."

MY REVIEW
egtimmons User ID: 6718860 239879
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."

MY REVIEW
bevsq55 User ID: 3403536 239836
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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