Name: Classic Italian Iced Sprinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian
Ingredients: 1 cup unsalted butter, softened; ¾ cup granulated sugar; 3 large eggs; 3 tablespoons whole milk; 1 teaspoon almond extract; 2¾ cups all-purpose flour; 2½ teaspoons baking powder; ½ teaspoon salt; 2 cups powdered sugar, sifted; ½ teaspoon almond extract (for glaze); 2–3 tablespoons whole milk (for glaze); Rainbow nonpareil sprinkles (or seasonal-themed sprinkles)

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These Classic Italian Iced Sprinkle Cookies are soft, buttery, and delicately flavored with almond — just like the ones I remember from holiday trays growing up. With their sweet glaze and bright rainbow sprinkles, they bring a pop of color and nostalgic flavor to any celebration. Whether it’s Christmas, Easter, or a casual get-together, I love baking a batch of these to share with family and friends.

Classic Italian Iced Sprinkle Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Cookies:

1 cup unsalted butter, softened

¾ cup granulated sugar

3 large eggs

3 tablespoons whole milk

1 teaspoon almond extract

2¾ cups all‑purpose flour

2½ teaspoons baking powder

½ teaspoon salt

Glaze:

2 cups powdered sugar, sifted

½ teaspoon almond extract

2–3 tablespoons whole milk

Garnish:

Rainbow nonpareil sprinkles (or season‑themed sprinkles)

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl or stand mixer, I cream together the butter and sugar until light and fluffy, about 1–2 minutes.

I add the eggs one at a time, mixing well after each addition. Then I stir in the milk and almond extract until everything is fully combined.

In a separate bowl, I whisk together the flour, baking powder, and salt.

With the mixer on low, I gradually add the dry mixture to the wet ingredients until a thick dough forms.

Using a tablespoon, I scoop rounded portions of dough and place them on the prepared baking sheets, leaving about 2 inches between each.

I bake for 10–12 minutes, just until the edges are lightly golden and the cookies are set. Then I let them cool for a few minutes before transferring to a wire rack.

While the cookies cool, I prepare the glaze by whisking together the powdered sugar, almond extract, and 2–3 tablespoons of milk until smooth.

Once the cookies are cool, I drizzle or spread the glaze on top and quickly add sprinkles before the glaze sets.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: Approximately 36 cookies

Calories per cookie: ~140 kcal

Variations

I sometimes swap out the almond extract for vanilla or lemon extract to change up the flavor. For the holidays, I use themed sprinkles — red and green for Christmas, pastels for Easter, or even gold and silver for New Year’s. If I want a richer cookie, I’ve also tried adding a tablespoon of sour cream to the dough for extra moisture.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I need to keep them longer, I freeze them (unglazed or glazed) in layers separated by parchment paper for up to 2 months. To enjoy from frozen, I let them thaw at room temperature. If I’m reheating, a quick 10-second zap in the microwave brings them back to that fresh-from-the-oven softness.

FAQs

How do I keep the glaze from running off the cookies?

I make sure the cookies are completely cool before glazing. If the glaze feels too thin, I add a bit more powdered sugar to thicken it.

Can I make these cookies ahead of time?

Yes, I often bake the cookies a day or two ahead and store them without glaze. I glaze and decorate them the day I plan to serve them for the best appearance and texture.

Can I freeze the dough?

Absolutely. I scoop the dough into tablespoon-sized balls and freeze them on a tray. Once frozen, I transfer them to a bag or container and store for up to 2 months. When ready to bake, I add an extra minute or two to the bake time.

What kind of sprinkles should I use?

I like using nonpareils because they stick well and give a satisfying crunch. Seasonal or themed sprinkles also work great depending on the occasion.

Can I substitute almond extract?

Yes, if almond isn’t your thing or you have allergies, I’ve used vanilla or even lemon extract with great results. It changes the flavor but still keeps the cookie delicious.

Conclusion

These Classic Italian Iced Sprinkle Cookies are a timeless treat that brings a little joy to any occasion. With their soft, buttery texture and colorful glaze, they’re as fun to look at as they are to eat. Whether I’m making them for a party or just to fill the cookie jar, they never last long — and they always make me smile.

📖 Recipe:

Classic Italian Iced Sprinkle Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: Approximately 36 cookies
Diet: Vegetarian

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Description

Classic Italian Iced Sprinkle Cookies are soft, buttery, cake-like cookies with a hint of almond flavor, topped with a sweet glaze and colorful sprinkles — perfect for holidays and celebrations.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together the butter and sugar in a large bowl or stand mixer until light and fluffy, about 1–2 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the milk and almond extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture with the mixer on low speed until a thick dough forms.
Using a tablespoon, scoop rounded portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and cookies are set.
Let cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Prepare the glaze by whisking together powdered sugar, almond extract, and 2–3 tablespoons of milk until smooth.
Once cookies are completely cool, drizzle or spread glaze on top and quickly add sprinkles before the glaze sets.