Italian biscuits

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When the winter months come, I find myself baking lots of treats to give gifts, including mint pies, peanut brittle and these delicious little Italian cookies.

These Italian cookies are a traditional recipe that never goes out of style. How could anyone resist the soft frosted and sparkle-covered pillow cookies? You can even change the colors to decorate them at Christmas or any other occasion.

How are Italian cookies made?

To make Italian cookies you need to have the perfect dough. Make the dough by whisking the butter and sugar with a mixer. Add the eggs, vanilla extract, and almond extract and mix everything together. Next, add the flour and baking powder, and mix until combined. With the whole dough, take it out and make it into balls with your hands. Let the balls cool in the freezer to prevent them from spreading too much during cooking. The dough enters the oven for a few minutes until the edges are lightly browned. When the cookies are cold, they are ready to glaze.

Make a simple and easy frosting by mixing powdered sugar, cream, vanilla extract, and almond extract. Dip the cookies in this frosting, add some sparks, and when the frosting dries the cookies are ready to eat.

Tips for Italian cookies

  • You can use your favorite flavor extracts like anise or lemon instead of almond extract.
  • Make sure the dumplings are completely smooth to get a minimum of cracking during cooking.
  • Cookies can be stored in an airtight container at room temperature for up to 4 days.
  • When taking out the dough, use a cookie dough spoon or a measuring spoon to make sure all the cookies are the same size.
  • You can add a little food coloring to the frosting for a fun twist to the classic recipe.

Can you freeze the cookies?

These cookies can be frozen in an airtight container or bag for up to 2 months. I recommend freezing the cookies before you glaze them, then thawing and adding the icing and sprinkles just before serving.

Can you freeze cookie dough?

This cookie dough can be frozen into balls for up to 2 months. Just thaw them overnight in the refrigerator and bake as directed in this recipe when you're ready to serve them.

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These little treats are always a hit with both kids and adults. I make them every year for Christmas with red and green sprinkles, and everyone always asks me for the recipe!

More cookie recipes you will enjoy

  • Red velvet cookies
  • Chocolate covered Oreo cookies
  • Peanut butter flowers
  • Unbaked Peanut Butter Cookies
  • Avalanche cookies (unbaked)

Italian biscuits

These Italian cookies are soft, almond-flavored cookies covered with icing and colorful sprinkles. A classic dessert perfect for the holidays or any other special event.

Preparation time: 15 minutes Cooking time: 15 minutes Cooling time 20 minutes Total time: 50 minutes

Servings: 18 Calories: 225kcal


For the cookies

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons of vanilla extract
  • 1/2 teaspoon of almond extract
  • 3 cups all-purpose flour
  • 1 tablespoon of baking powder
  • 1/4 cup rainbow sprinkles

For the frosting

  • 2 cups powdered sugar
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of almond extract
  • 3 tablespoons of heavy cream can also use milk


  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or nonstick silicone mats.
  • Place butter and sugar in mixer bowl, then beat for 2-3 minutes or until fluffy.
  • Add eggs, vanilla extract, and almond extract. Beat until smooth.
  • Add flour and baking powder to bowl. Whisk until combined.
  • Use slightly damp hands to roll 2 tablespoons of dough into a soft ball. Repeat with the remaining dough.
  • Place cookies 2 inches apart on cookie sheets.
  • Put the cookie sheets in the freezer to cool for 20 minutes.
  • Bake each cookie sheet 9-11 minutes, or until edges are lightly browned.
  • Transfer the cookies to a wire rack and cool completely.
  • For the frosting, place the powdered sugar, vanilla extract, almond extract, and cream in a bowl, then beat until smooth.
  • Dip the top of each cookie in the frosting, then add the sparks on top of the cookies.
  • Let the cookies sit for 1 hour for the frosting to harden, then serve.


Calories :: 225kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 58mg | Potassium: 100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 234 IU | Calcium: 39mg | Iron: 1 mg

Italian cookies

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