Italian Wedding Cookies Recipe

Ben Carraoli

Italian Wedding Cookies Recipe

I just finished baking a batch of these incredible Italian Wedding Cookies, and my kitchen smells heavenly! They are so soft, delicate, and just sweet enough. These little treats, also known as Anginetti, remind me of celebrations and family gatherings. They are surprisingly simple to whip up with basic ingredients.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 30

Course: Dessert

Calories: 95

Ingredients Method

Ingredients

For the Cookies:
2 ¼ cups all-purpose flour: This provides the main structure for the cookies. Make sure to spoon and level it for an accurate measurement.
2 teaspoons baking powder: This is the leavening agent that gives the cookies their light cakey texture.
¼ teaspoon salt: A small amount of salt enhances the other flavors and balances the sweetness.
3 large eggs: Use room-temperature eggs as they mix more evenly into the batter.
½ cup sugar: Granulated sugar provides the right amount of sweetness without being overpowering.
½ cup unsalted butter softened: Softened butter creams better with sugar, creating a fluffy base. Using unsalted butter allows you to control the salt content.
1 ½ teaspoons almond or anise extract: This is where the signature flavor comes from. Almond extract gives a sweet nutty flavor, while anise provides a subtle licorice note.
For the Frosting:
2 cups powdered sugar: Sift the powdered sugar to avoid lumps and ensure a smooth glaze.
2 –3 tablespoons milk: This thins the glaze to a pourable consistency. Add it slowly until you get the desired thickness.
1 teaspoon almond or anise extract: A little extra extract in the frosting reinforces the cookie's flavor.
For Decoration:
4 tablespoons rainbow sprinkles: These add a festive and colorful touch. You can use any type of sprinkles you prefer.

Method

First, grab a small bowl and combine your all-purpose flour, baking powder, and salt. Whisk them together to ensure everything is evenly distributed. This simple step prevents pockets of baking powder or salt in your finished cookies. Set this bowl aside for now.
In a larger mixing bowl, use an electric mixer on medium speed to cream the softened butter and sugar. Continue mixing for about two minutes until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each addition. Finally, mix in your choice of almond or anise extract.
Now it’s time to bring it all together. Gradually add the dry ingredient mixture to your wet ingredients. Mix on low speed just until the flour is incorporated. Be careful not to overmix, as this can lead to tough cookies. The dough will be quite sticky at this point, which is completely normal.
Using a tablespoon or a small cookie scoop, roll the dough into balls about one inch in size. Place them on a baking sheet lined with parchment paper, leaving some space between each one. Refrigerate the tray of cookie dough balls for at least one hour. This step is crucial for helping the cookies hold their shape while baking.
Preheat your oven to 350°F (175°C). Place the chilled cookies in the oven and bake for 10–12 minutes. You’ll know they are done when they are just set and the bottoms are a very light golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the frosting. In a small bowl, whisk together the powdered sugar, milk, and extract. Add the milk one tablespoon at a time until you have a thick but pourable glaze. Once the cookies are completely cool, you can either dip the tops in the glaze or drizzle it over them. Immediately add the rainbow sprinkles while the frosting is still wet.