Italian Sprinkle Cookies, a homemade classic cookie recipe. A tasty orange and almond cookie dipped in a glaze and topped with colorful sprinkles. This easy cookie recipe is a great Christmas or holiday dessert and perfect for cookie trays and cookie exchanges.
Anyone still making cookies for Christmas and the holidays? I think you’re going to want to add these simple Italian Sprinkle Cookies to the list! My Tiramisu Cookies and Cannoli Cookies have been so popular, I thought I’d add another fun Italian cookie to the group.
These cookies are great for the holidays and Christmas, or even at a wedding!
What are Italian Sprinkle Cookies?
So lots of variations of Italian Sprinkle Cookies. Just like every other recipe, right? I’ve had this recipe FOREVER but tweaked it a little this year.
These cookies are a bit crisp, but not hard. Kind of a soft crisp, if that’s a thing? I have always used shortening in the cookies, but some recipes may contain butter instead, or a combination of the two.
There are lots of flavor variations in flavor for these Italian cookies. They may contain a wide range of flavors including lemon, anise, orange, almond, vanilla, or even chocolate. Fiori di Sicilia would also be great in these cookies. I used a combination of a little almond extract and orange zest. I’ve also seen some versions containing alcohol such as Amaretto, Nocello, or Anisette.
After the cookies are baked, they are then dipped in a glaze, or sometimes just frosted on top, then covered with colorful sprinkles or colored sugar.
If you’re Italian you may remember your Grandma or Nonna making these for you. Or maybe you got them at a local Italian bakery. Would love to hear about your family’s version!
You probably have most of these ingredients on hand. If you’re not a fan of almond extract or orange zest, use your favorite flavors. The orange and almond flavor wasn’t strong (or at least I didn’t think so….) so you could even add more or add a little to the glaze.
I dipped the entire cookie in the glaze (even the bottom…) but you can just glaze the top. You could also add less milk to the glaze so it’s more of a frosting consistency, and just frost the top of the cookies.
Italian Sprinkle Cookies Ingredients
Cookie Dough
- Flour
- Baking Powder
- Salt
- Shortening (melted & cooled)
- Powdered sugar
- Eggs
- Almond extract
- Fresh orange zest
Glaze
- Powdered sugar
- Milk
Topping
- Colorful sprinkles or colored sugar
How to Make Italian Sprinkle Cookies
- Preheat oven to 350 degrees F. Line good quality baking sheets with parchment paper or silicone mats.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the cooled melted shortening and 1 cup powdered sugar until light and fluffy. Beat in eggs one at a time until well combined, then beat in almond extract and orange zest. Beat in flour into sugar/shortening mixture until combined.
- Using a medium cookie scoop (about 1.5 Tablespoons) or spoons, divide dough and roll into balls. Place cookie balls onto prepared baking sheets. Remove cookies from oven, and cool on wire racks.
- Bake the cookies about 10-12 minutes or until lightly golden brown on the bottom, but still light on top.
- Meanwhile, whisk together 2 cups of powdered sugar and 2 Tablespoons of milk in a small deep bowl. Add more milk as needed until glaze is fairly thin in consistency.
- Dip cookies in glaze with a fork, letting excess glaze run off as much as possible. Place cookie on parchment paper or silicone mat. Quickly top with sprinkles while glaze is wet. Then set cookies aside for glaze to set.
(Full printable recipe card is at bottom of post.)
Serving Suggestions
- Serve for dessert with a fun drink or cocktail like this Cranberry Limoncello Spritzer or Tiramisu Martini. These cookies are also great with coffee, espresso, or hot chocolate.
- Best served at room temperature, although my husband loves these cookies straight out of the freezer.
- The sprinkles can get a little messy so be sure to serve the cookies on napkins or plates.
Quick Tips for Best Results
- Roll the balls as best as you can without seams for less cracks once baked. They generally will crack anyhow, so don’t worry about the cracks. The glaze and sprinkles will cover most of them.
- Use a fork to gently dip the cookies completely in the glaze and when lifting the cookies out, give them a few seconds for the glaze to drip off. I also like to run the bottom of the cookies along the side of the bowl to remove excess glaze.
- Place the dipped cookies on a silicone mat or parchment paper so that they don’t stick as the glaze sets.
- Top the glazed cookies with the sprinkles as soon as possible before the glaze sets on the cookies.
- You can substitute other flavors for the almond extract and orange zest such as vanilla extract, anise extract, etc. and/or other citrus such as lemon or lime. Or substitute your favorite liqueur.
Italian Sprinkle Cookies FAQ
How should I store Italian Sprinkle Cookies?
I would store the cookies in an airtight container on the counter at room temperature and away from other cookies that may have a strong flavor/odor.
Can I freeze these cookies?
Yes! I froze a batch and they were fine. If you’re going to freeze them, I’d suggest waiting for the glaze and sprinkles to set. Place the cookies on a parchment paper or silicone lined baking sheet, freeze until solid, then carefully put in a resealable bag and remove as much air as possible. Freezing them individually first before bagging helps prevent the cookies from sticking to each other.
How long will the cookies last?
They’ll last at least a few days if well wrapped at room temperature or freeze them if you want them to last longer.
Substitutions?
Instead of the almond extract and orange zest you can use your favorite extract or flavoring, or even a liqueur. You can also use your favorite sprinkles or colored sugar.
Can I use low-fat ingredients?
I don’t think so. You could try a low-fat butter/shortening substitute but I think the results are going to be quite different.
What else can I add to this recipe?
You can add your favorite extracts or flavorings. You can also add a little extract or flavoring to the glaze. A little liqueur in the glaze would also be a good touch.
Didn’t turn out, what went wrong?
Make sure you followed the recipe exactly and didn’t substitute ingredients. Check out my How to Bake Cookies (tips & tricks) for more information. A nonstick pan may have different results (my pan was not nonstick).
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – You could try an egg substitute in the cookie dough but not sure how it will turn out. For the glaze, you can use your favorite milk substitute like almond milk or coconut milk.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a lower-carb sugar substitute.
Gluten-Free – You might be able to use a gluten-free flour that has a 1:1 substitute ratio.
Other Cookie Recipes You May Enjoy
- Mudslide Cookies – Fun twist on the chocolate cocktail.
- Buckeye Thumbprints – A great combo of chocolate and peanut butter!
- Chai Shortbread – Perfect cookie for the holidays and winter.
- Lemon-Lime Snowdrop Cookies – For citrus lovers!
Hope you enjoy this Italian Sprinkle Cookie recipe. Tell me in the comments if you substituted anything for the almond extract and orange zest.
Be sure to check out these Italian Christmas Cookies and Favorite Christmas Cookies list for more great cookie recipes! Or the other versions of this cookie including my Italian Anise Cookies and Italian Lemon Cookies.
Italian Sprinkle Cookies
Ingredients
Cookie Dough
- 2 1/2 cup all-purpose flour
- 3 3/4 teaspoons baking powder (1 Tablespoon + 3/4 teaspoon)
- 1/4 teaspoon salt
- 2/3 cup shortening melted & cooled
- 1 cup powdered sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon fresh orange zest
Glaze
- 2 cups powdered sugar
- 2 Tablespoons milk - 4 Tablespoons milk
Topping
Instructions
- Preheat oven to 350 degrees F. Line good quality baking sheets with parchment paper or silicone mats.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the cooled melted shortening and 1 cup powdered sugar until light and fluffy. Beat in eggs one at a time until well combined, then beat in almond extract and orange zest. Beat in flour into sugar/shortening mixture until combined.
- Using a medium cookie scoop (about 1.5 Tablespoons) or spoons, divide dough and roll into balls. Place cookie balls onto prepared baking sheets. Remove cookies from oven, and cool on wire racks.
- Bake the cookies about 10-12 minutes or until lightly golden brown on the bottom, but still light on top.
- Meanwhile, whisk together 2 cups of powdered sugar and 2 Tablespoons of milk in a small deep bowl. Add more milk as needed until glaze is fairly thin in consistency.
- Dip cookies in glaze with a fork, letting excess glaze run off as much as possible. Place cookies on parchment paper or silicone mat. Quickly top with sprinkles while glaze is wet. Then set cookies aside for glaze to set.
Notes
Make sure your shortening is fairly cool, but still liquid, before mixing with the sugar. The cookies may crack during baking which is totally normal. Be sure to not overbake the cookies. They should be just slightly browned on the bottom. I just used a little almond extract and orange zest but you can add more to bump up the flavors if you'd like. SNAPPY SUBSTITUTIONS:
Instead of almond extract and orange zest, you can use your favorite extract and flavorings, or even a liquer. Instead of sprinkles, you can use colored sugar.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Kim says
Hi! I would love to try these for the holidays this year. I just have a little question; I’m from the Netherlands, and the stores here don’t sell shortening. And if they do, it’s really expensive. Can I substitute it with butter or something along those lines? <3
Lisa Huff says
Hi Kim! Yes butter should work fine. The cookies might just have a slightly different taste and texture.
Neha says
Loving the texture of these Italian cookies! All those cute sprinkles take them ove the top.
Irina says
I am in love with Italian desserts. Your cookie recipe is worth trying during this holiday season. Something new and delicious!
Erika says
These look delicious. I know my kids would enjoy making these with me.
jack says
These cookies are delicious, a great recipe to make with the kids.
Bintu | Recipes From A Pantry says
These cookies look delicious and absolutely perfect for this time of year!