Italian Wedding Cookies

It isn’t an Italian-American celebration without a pile of Italian wedding cookies. You’ll see a pile of them on the cookie table at weddings (yes, an entire table just for cookies!), and served around holidays and other gatherings, usually made by friends or family. But you don’t need to get married or even throw a party to enjoy these sweet Italian cookies with sprinkles. Make a big batch for a Christmas cookie swap, as a potluck dessert or just to freeze to have on hand.

What are Italian wedding cookies?

Do a deep dive into the origins of the Italian wedding cookie recipe, and you’ll see Italian cookie versions tied in knots (a similarly glazed cookie known as Italian Easter cookies, or uncinetti) or some that resemble Mexican wedding cookies or Russian tea cakes. Our version is closer to anginetti, a beloved cookie with a soft cakelike texture, slight lemon and almond flavors, a simple glaze and charming rainbow sprinkles. Our Italian wedding cookies recipe is perfect with afternoon coffee, tea or a sip of amaretto.

Ingredients for Italian Wedding Cookies

• Eggs: Eggs are essential for the cakelike texture of an Italian sprinkle cookie. For the best results, bake with room-temperature eggs.
• All-purpose flour: All-purpose flour provides structure to cookie dough.
• Confectioners’ sugar: These Italian cookies with sprinkles are sweetened with confectioners’ sugar instead of granulated sugar. Confectioners’ sugar also plays a role in the cookies’ structure and is used as the base of the glaze, making it sweet and thick.
• Baking powder: Baking powder helps the Italian wedding cookies recipe rise while baking.
• Shortening: This Italian sprinkle cookie recipe uses shortening instead of butter, which gives the cookies a richer flavor and texture.
• Extracts: A combination of lemon and almond extract flavors the Italian sprinkle cookie recipe. You’ll also use almond extract and vanilla extract to flavor the glaze.
• Milk: You’ll need 2% milk for the glaze. The more milk, the thinner the glaze. You can use whole milk if you don’t have 2% milk.
• Sprinkles: Rainbow sprinkles are a classic topping for an Italian wedding cookie. They’re added right after glazing, which allows them to stick to the top. Rainbow nonpareils are typical, but you could use any type of sprinkles.

Directions

Step 1: Beat the eggs

Preheat the oven to 350°F. Using a heavy-duty mixer, beat the eggs at high speed until light and foamy, about five minutes. Set aside.

Step 2: Mix all the ingredients

In a large bowl, combine the flour, confectioners’ sugar and baking powder. On low speed, gradually beat in the shortening and extracts until the mixture resembles fine crumbs. Gradually add the beaten eggs. The dough will be stiff.

Step 3: Bake the cookies

Roll the dough into 1-inch balls. Place the balls 2 inches apart on ungreased baking sheets. Bake for 12 to 14 minutes. The tops of the cookies will not brown, but the bottoms should brown slightly.

Step 4: Glaze the cookies

In a small bowl, combine the confectioners’ sugar, milk and extracts until smooth. When you remove the cookies from the oven, quickly dip two or three cookies at a time into the glaze. Remove the cookies from the glaze with a slotted spoon or tongs. Place the dipped cookies on wire racks to drain. Immediately top with sprinkles. Let the cookies dry for 24 hours before storing them in airtight containers.

Recipe Variations

• Use another extract: A combination of almond and lemon extracts gives the Italian wedding cookies recipe a light, lovely flavor. However, you could skip those flavor additions and use another option instead. You can also make these cookies with anise extract for a light, sweet licorice-like flavor.
• Roll in sugar: These Italian cookies with sprinkles are similar to Mexican wedding cookies, which get rolled in confectioners’ sugar. Skip the glaze and sprinkles, and try rolling the cookies in confectioners’ sugar for a sweet, powdery coating.
• Sprinkle with nuts: The rainbow sprinkles make an Italian wedding cookie festive for any occasion, but nuts are another great option if you’d prefer to skip sprinkles. Sprinkle the tops with crushed pistachios, chopped pecans or slivered almonds.

How to Store Italian Wedding Cookies

To maintain the texture and flavor of the cookies, store them in airtight containers or zip-top storage bags.

How long do Italian wedding cookies last?

If stored properly, the Italian sprinkle cookie will last at room temperature for up to one week and in the fridge for up to two weeks.

Can you freeze Italian wedding cookies?

To freeze cookies, omit the glazing step. This will help the Italian wedding cookies recipe retain its texture and flavor better. If you plan to freeze glazed cookies, stack them with layers of waxed paper in between. Store them in an airtight container in the freezer for up to two months.

Can you make Italian wedding cookies ahead of time?

If you need to prepare plenty of cookies for a special occasion, you can make the dough for this Italian wedding cookie recipe and store it in the fridge for up to three days before baking. You could also freeze the unbaked dough for up to one month, or freeze the baked, unglazed cookies for up to two months and then glaze them before serving.

Italian Wedding Cookie Tips

How do you get sprinkles to stick to cookies?

The key to getting the tiny sprinkles to stick to an Italian sprinkle cookie is all in the glaze. The glaze acts like glue, adhering the sprinkles to the cookies as the glaze dries.

If you’d prefer to have unglazed Italian cookies with sprinkles, gently brush the cookies with a thin layer of water or milk to provide a “glue” for the sprinkles. This will allow the sprinkles to stick to the cookies without affecting the overall taste.

How do you keep the sprinkles from bleeding into your cookie?

Some sprinkles can melt when they come in contact with high heat, as when baking in the oven. To avoid color bleeding, it’s best to add the sprinkles for these cookies after they have been baked and glazed. If you want to add a pop of color inside the cookie, use food coloring or sanding sugar.

Do you have to glaze Italian wedding cookies while warm?

Yes, one important step in making this Italian wedding cookies recipe is glazing the cookies while they’re still warm. This allows the glaze to dry while the cookies cool, creating an exterior coating similar to a glazed donut. Cookies could also be glazed once they’re cool, but the glaze would be thicker and stickier.