Description
Make soft, sweet Italian sugar cookies with a simple glaze and sprinkles on top. This easy drop cookie recipe is perfect for the holidays.
Ingredients
Scale
- 1 cup salted butter (softened)
- 1/2 cup cane sugar
- 1/2 cup powdered sugar
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons salted butter (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1/2 cup nonpareils (give or take)
Instructions
- Before getting started, preheat your oven to 350ºF, and line a large cookie sheet with parchment paper.
- In a large bowl or in the bowl of an electric stand mixer, cream together the butter, cane sugar, powdered sugar, egg, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, baking powder, and salt.
- Add the flour mixture to the butter mixture, mixing ’til well combined.
- Scoop the dough into balls and place on a cookie sheet.
- Bake at 350° F for 8-10 minutes, or ’til the cookies start to turn a slight golden color.
- Using a cookie spatula, remove the cookies to a wire rack to cool.
- In a large bowl, mix together the butter, vanilla extract, and almond extract.
- Add the powdered sugar and milk to the mixture, whisking ’til smooth and creamy.
- Dip the tops of the cooled cookies in the glaze, and immediately sprinkle with nonpareils.
- Place back on the wire rack ’til the glaze dries. Then store in an airtight container.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 208
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Italian Sugar Cookies