Italian cookies with frosting are perfectly sweet and tender cookies with a simple vanilla glaze. Lovely Italian Cookies topped with a sweet glaze and colorful sprinkles for any occasion!

It’s impossible to eat just one, but thankfully this Italian cookie recipe makes such a large batch, you can enjoy as many as you want!

I got this recipe for Italian cookies from my grandmother, and to me, they will always be “her cookies.” She was the master at making Italian cookie shapes on the pan! I tend to take the easy route and make little balls. These cookies always graced our tables at family gatherings and holidays and now I’m passing on the tradition to my kids and sharing the recipe with you.

Things to remember about this Italian cookies recipe

The recipe is quite simple! You want the dough to be firm and not sticky, which is why the amount of flour varies from 5-6 cups. Chill the dough first, then add more flour if necessary to shape the cookies.

You also want the glaze to be runny but not too thin. Too thin and it won’t coat the cookie adequately, but too thick and it’s won’t spread enough.

How many cookies does this recipe make?

You may have noticed the large measured amounts of ingredients in this cookie recipe and been wondering how many cookies this one batch could possibly make. I’ll have you know that it makes several dozen! While it does hugely depend upon the size of the cookie dough balls you put on the pan, you can still manage to get a ton of them in one go. For example- I counted, and this time, my recipe made 85 cookies.

How long do Italian cookies last?

After the cookies have been baked, you can store them at room temperature in an airtight container for up to 3 days before they begin to dry out.

What are the ingredients in the Italian cookies?

-4 eggs

-3/4 cup oil

-1 tsp vanilla

-1 tsp almond extract

-3/4 cup milk

-1 cup of sugar

-5-6 cups of flour

-4 tsp baking powder

How to make Italian Cookies

In a large bowl mix together the eggs, oil, extracts, milk, and sugar.

Add in the 5 cups of flour and the baking powder.

Place your dough in the fridge to chill for 30 minutes.

Coat your hands in flour and start shaping the dough and placing it onto a prepared baking sheet.

Bake at 350 degrees for 10-14 minutes until lightly golden brown on the bottom.

Let cookies cool before topping with glaze.

Make the glaze, dip the cooled cookies in it and then add sprinkles if desired.

Italian Cookies

Italian cookies with frosting are perfectly sweet and tender cookies with a simple vanilla glaze. Lovely Italian Cookies topped with a sweet glaze and colorful sprinkles for any occasion!

Print Pin Rate

Course: Dessert

Cuisine: Italian

Keyword: Italian Cookies

Prep Time: 10

Chill Time: 30

Servings:

Calories: 65kcal

Author: Jessica & Nellie

Ingredients

Italian cookies

4 eggs
3/4 cup canola oil
1 tsp vanilla extract
1 tsp almond extract
3/4 cup milk
1 cup sugar
5-6 cups flour
4 tsp baking powder

powdered sugar glaze

1 cup powdered sugar
1 tsp vanilla
small amount milk

Instructions

To make the cookies

In a large bowl, mix together the eggs, oil, extracts, milk, and sugar.
Add in 5 cups of flour and baking powder. The dough should be firm and not sticky. If necessary, add in more flour.
Chill your bowl full of dough for 30 minutes to cool and turn the dough out onto a floured surface. Add flour to your hands and begin shaping your cookies. If your dough is sticking to your hands add in more flour.
Place your dough onto a prepared baking sheet and bake at 350 degrees F for 10-14 minutes. When finished cookies will be lightly golden brown on the bottom. Cool.

To make the glaze

In a small bowl, mix together the powdered sugar, vanilla, and milk and stir until well combined and there are no lumps. If needed, add in more powdered sugar to get a good consistency so that the glazes coats the cookies, dripping down gently on the sides.
Dip your cookies in the glaze and lay them back on the baking sheet to set. If desired, you can top with sprinkles while the glaze is wet. Store cookies in an airtight container.

Video

Nutrition

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How do you keep Italian cookies fresh?

After letting your cookies cool completely, store them in an airtight container at room temperature. If you want to ensure that they stay nice and fresh, you could lay the cookies in layers with a piece of parchment paper in between each layer.

Can you leave cookies out overnight?

Leaving the cookies out overnight won’t do much harm, but it can cause cookies to dry out a little and become stale quicker. Keeping them stored in plastic wrap or an airtight container when not eating is a good way to avoid these issues.

Can you freeze Italian cookies?

you can freeze these cookies for a longer storage solution. Lay them in a single layer on a baking sheet and place in the freezer for 1 hour before transferring to a Ziploc bag. You may also want to keep the cookies layered with parchment paper once in the bag to prevent the icing from sticking the cookies together.

More Cookie recipes:

I hope you enjoyed my grandma’s Italian cookie recipe and that they can add a little more memories to your table or holiday experiences. Italian cookies with frosting are perfectly sweet and tender cookies with a simple vanilla glaze. Lovely Italian Cookies topped with a sweet glaze and colorful sprinkles for any occasion!

Comments

Alexis and Justin says

August 22, 2012 at 2:10 am

My son is 5 and still not exactly what I would call helpful in the kitchen but he does love it! I just have to remind myself that it's ok if they don't turn out exactly right, that it's a good experience for him, and I only do it sometimes when I have the patience. But these look tasty, what is the ending texture like? Flaky or more chewy?

Utah Deal Diva says

August 22, 2012 at 3:44 pm

they ARE tasty! the consistency is more dense- almost like a sugar cookie or even a bread? since they are taller than normal cookies, they are kind of a cookie all their own! let me know how they turn out! 🙂 -amanda
Katherine Johnston says

December 6, 2012 at 12:58 pm

I wonder if these would taste good if dipped in melted white chocolate and sprinkled with crushed candy cane?

Amanda Petersen says

December 7, 2012 at 2:54 pm

@ Katherine, it's worth a shot! I've only had them the traditional way- the cookies are really mildly flavored though… Give it a rry and let us know how it goes!

ForeverDonna says

March 12, 2013 at 7:49 pm

These are Torrell pronounced"ta-dell" and traditionally flavored with anisette. I love making mine into a donut shape, but the pink frosting and sprinkles are a must! Mangia!

MissJoy says

April 26, 2013 at 4:43 pm

Hi Amanda, this recipe is very similar to the Italian Easter Cookie my family makes which we lovingly call "Cadoodies"; from my Sicillian Gramma Minne. The name is what my dad and his siblings called the cookie because they could not say the Sicillian name. The recipie calls for the dough to be wrapped about a raw egg and then baked. I love your rendition! If you or any of your fans

Amanda Petersen says

May 1, 2013 at 3:05 pm

This comment has been removed by the author.

Amanda Petersen says

May 1, 2013 at 3:05 pm

@MissJoy – I only know of that as Easter Bread… Oh, how I miss those treats from my grandma and aunts! Sorry I'm incredibly unhelpful with the official names:-/ Thanks for reading! Amanda Butter with a Side of Bread
Jenn White says

December 31, 2015 at 5:55 am

They are Italian Easter Cookies (Taralli Dolce Di Pasqua)- lightly sweet vanilla cookies usually encased in crisp citrus icing. Perfect compliment to any dessert table.

- Jessica says
  
  January 1, 2016 at 11:53 am
  
  I agree- thank you!!
  
Michelle says

May 20, 2020 at 11:24 am

These cookies are also good with lemon extract or orange extract with chopped up orange peel in them.

- Nellie says
  
  May 21, 2020 at 7:58 am
  
  What a great idea Michelle! I’ll have to try that next time I make a batch!
  
carolyn Mierzwa says

November 8, 2023 at 1:12 pm

These cookies are so good especially with coffee or milk. My mom made these. I will make them for Christmas.

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