Ah, the allure of Italian cookies—it’s like stepping into a cozy, bustling Italian bakery where the aroma of freshly baked goodness wraps around you like a warm hug. Remember when you were a kid, sneaking a biscotti from the countertop and savoring the crunch? These recipes bring back that nostalgia, yet with a twist for every occasion, from festive celebrations to a simple afternoon with coffee. And honestly, who could resist the charm of a perfectly imperfect cookie?
Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy.
- Add the eggs to the butter-sugar mixture and mix until well incorporated. Then, stir in the milk, vanilla extract, and a pinch of salt until everything is blended smoothly.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually incorporate this dry mixture into the wet ingredients, adding more flour as needed until the dough is firm enough to roll into balls or shape as desired.
- Shape the dough into balls or other forms, and place them on the prepared baking sheet, ensuring there is space between each for even baking.
- Bake the cookies on the center rack of the preheated oven for 8 minutes. Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- For the glaze, whisk the powdered sugar and milk in a small bowl until the mixture is smooth and thin. Brush this glaze over the cooled cookies, then sprinkle with nonpareils or sprinkles if desired.
- Let the glaze set completely before enjoying your cookies.
Ingredients
- 10 Tablespoons (142 g) softened salted butter
- ¾ cup (150 g) granulated sugar
- 3 large eggs, preferably at room temperature
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 cups (375 g) all-purpose flour (plus up to 1 additional cup if shaping into designs)
- 3 ½ teaspoons baking powder
- ½ cup (65 g) powdered sugar
- 1 ½ – 2 Tablespoons milk
- Nonpareils or sprinkles (optional)
Nutritional Values
Calories: 3410 kcal | Carbohydrates: 495 g | Protein: 55 g | Fat: 110 g | Saturated Fat: 55 g | Polyunsaturated Fat: 11 g | Monounsaturated Fat: 55 g | Trans Fat: 5.5 g | Cholesterol: 825 mg | Sodium: 2200 mg | Potassium: 715 mg | Fiber: 11 g | Sugar: 220 g | Vitamin A: 4290 IU | Calcium: 1265 mg | Iron: 22 mg
FAQ
- Why do I need to adjust the amount of flour in the recipe?
- The amount of flour you use depends on how you want to shape your cookies. For a traditional round shape, use 3 cups (375g) of flour. If you prefer more intricate shapes like pretzels or knots, you might need to add up to an extra cup of flour so the dough holds its form better.
- Can I try different flavor extracts in the cookies?
- Absolutely! Feel free to experiment with different extracts such as lemon, almond, peppermint, or anise. Each will give a unique twist to your Italian cookies, and I’d love to hear which flavors you enjoy most!
- Are these Italian cookies suitable for freezing?
- Yes, these cookies freeze very well. Simply store them in an airtight container and place in the freezer for several months, making them a perfect treat to prepare in advance for the holiday season.
- Is it possible to substitute margarine for butter in this recipe?
- Yes, margarine can be used in place of butter if desired. This recipe is quite forgiving, and using margarine will still give you delicious cookies. Just remember, if you switch to unsalted butter, you’ll need to add a bit more salt to maintain flavor balance.
Tips
- Room Temperature Eggs: Ensure your eggs are at room temperature before incorporating them into the batter. This helps them mix more evenly with the other ingredients. If you forget, you can quickly bring them to room temperature by placing them in a bowl of warm water for a few minutes.
- Adjusting Flour for Shapes: If you plan to shape your cookies into fun designs like pretzels or knots, add up to an additional cup of flour to achieve the right dough consistency. Be aware that more flour will result in a drier and less sweet cookie.
- Avoid Over-Baking: Italian cookies should remain pale even when fully baked. If they turn golden brown around the edges, they are overdone and will lose their intended texture and flavor.
- Glaze Consistency: Ensure your glaze is thin enough for a light coating. Use a pastry brush to apply it to the cooled cookies and add sprinkles immediately if desired, allowing it to set before serving.
Equipment
- Electric mixer
- Parchment paper
- Pastry brush
