Italian Sprinkle Cookies (Italian Wedding Cookies)

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These Italian sprinkle cookies (also known as Italian wedding cookies) are delicious, soft cookies dunked into a sweet glaze and topped with colorful sprinkles. You’ll be looking for any excuse to make and serve these sweet little bites.

They look even better than they taste, and that’s saying something because these are showstoppers.

Italian sprinkle cookies pinterest image

Italian Wedding (Sprinkle) Cookies

If you’ve never had Italian sprinkle cookies, you are in for a treat! They are basically soft sugar cookies in ball form that have been submerged in a sweet glaze and topped with sprinkles. As my queen, Ina Garten, would say, “How bad can that be?”

From what I understand, traditional Italian sprinkle cookies are made with anise, which is the taste of black licorice. I feel like that is a flavor you either love or hate – and I am not a fan.

You’ll notice in my recipe that I used almond, lemon, and vanilla extract instead. This creates a really delicious flavor combo that I can certainly get behind. Sorry, anise.

plates of Italian wedding cookies

Frequently Asked Questions about Italian Wedding Cookies

Before we get to the Italian wedding (sprinkle) cookies recipe, here are some questions people often ask about it. If you don’t see your question in this list, please leave it in the comments.

Why are they called wedding cookies?

These are some of my favorite types of cookies to place on a wedding cookie table. A wedding cookie table is a Pittsburgh-area tradition that started in the early 20th century when Italian and Greek immigrants brought their traditions with them to Pennsylvania.

At Italian and Greek weddings, large platters of cookies are very common. My Italian wedding cookies are delicate, white, and topped with festive sprinkles.

Can you freeze Italian wedding cookies?

Yes, you can freeze these cookies. I suggest freezing them before you add the glaze and sprinkles. Bake them and let them cool completely. Then, place them in a single layer on a baking sheet and put the baking sheet in the freezer.

After the cookies are completely frozen, transfer them to a zip-top freezer bag and keep them in the freezer for up to 6 months.

When you are ready to eat them again, let them thaw in the refrigerator and then add the glaze and sprinkles.

Are Italian wedding cookies the same thing as Mexican wedding cookies?

They are very similar but come from different areas in the world. Both Mexican and Italian wedding cookies are round and white and served at weddings.

Mexican wedding cookies are made with butter, sugar, vanilla, and flour and often include chopped nuts. Then, they are covered in a dusting of powdered sugar.

Italian wedding cookies are made with powdered sugar, not granulated sugar, and flavored with almond and lemon extract. Then, they are covered in a sweet glaze.

Do Italian wedding cookies have nuts?

Nuts in Italian wedding cookies are completely optional. I used almond extract instead of adding chopped almonds.

sprinkle covered sugar cookie balls

Ingredients:

I used ingredients that are easy to find, so you can just go shopping and make these delicious wedding cookies whenever you want. Here’s what you need to have when you make them.

Cookie Ingredients

  • Eggs: These are the emulsifier in the recipe and keep all the ingredients together.
  • Flour: Use all-purpose flour or 1:1 gluten-free flour.
  • Confectioners’ Sugar: This is what gives the cookies the melt-in-your-mouth texture.
  • Baking Powder: The baking powder enhances the overall texture of the cookies, making them lighter.
  • Shortening: This is the fat that creates an undeniably smooth cookie. I prefer Crisco – it’s the best!
  • Almond and Lemon Extract: I replaced the traditional anise flavor with a combination of almond and lemon extract.

Glaze Ingredients:

  • Confectioners’ Sugar: I always use powdered sugar in my buttercream frosting or glaze recipes because it creates the ideal consistency.
  • Whole Milk: Make sure the milk is warmed.
  • Almond and Vanilla Extract: This combination mirrors the flavors in the cookie dough.
  • Kosher Salt: Salt enhances all the other flavors.
  • Colored Nonpareils: Use your favorite colors for the decorations.
Italian wedding sprinkle cookies

These sprinkle Italian wedding cookies are really simple to make too. The dough comes together quickly – there’s no chilling time required. Then, you dip the cookies into the icing right out of the oven. The longest waiting period is allowing that sweet glaze to cool.

The recipe I worked from to create these Italian sprinkle cookies made seven dozen. Yikes – that’s a lot of cookies. So, I pared it down to three and a half dozen. That said, if you want a batch of seven dozen, just double the ingredients in the recipe card below, and you’ll be good to go.

Colorful Italian dessert for weddings on a plate

I also made a Christmas version of this recipe. (Don’t get too excited, I just changed the color of the sprinkles.) It’s fun and festive!

If you’ve never made this type of cookie before, do give them a try. And have fun changing up the nonpareil sprinkle colors to suit the celebration, occasion, or holiday.

Now, on to the recipe!

nonpareils on glazed baked cookie dough

Kitchen Tools I Recommend for This Recipe:

Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you are just looking to stock your own kitchen, these are the tools I recommend for this recipe:

Want more? You can find the list of My Ultimate Kitchen Essentials HERE.

Italian sprinkle cookies cooling on a rack

How to Make Italian Wedding (Sprinkle) Cookies:

After making them once, you’ll be a huge fan of how easy they are! Here’s how to make these simple and delicious Italian wedding cookies.

Mix dry ingredients

Begin by preheating your oven to 350 degrees F.

In the bowl of a stand mixer, combine the flour, confectioners’ sugar, and baking powder. Mix on low speed.

ingredients in a stand mixer

Add shortening and extracts

Gradually beat in the shortening, almond extract, and lemon extract until the mixture resembles fine crumbs.

cookie dough in a kitchenaid mixer

Add eggs until dough is stiff

In a small bowl, whisk together the eggs until light and foamy. Slowly add the beaten eggs to the flour and shortening mixture. The dough will be stiff.

raw dough balls on a baking sheet

Bake the cookies

Roll the dough into 1-inch balls and place them 2 inches apart on an ungreased baking sheet.

Bake for about 10-12 minutes. The tops of the cookies will remain white, and the bottoms will be slightly browned.

In a small bowl, make the glaze by whisking together the confectioners’ sugar, milk, almond extract, vanilla extract, and a pinch of salt. Whisk until smooth.

powdered sugar being whisked in a bowl

Glaze the cookies

As soon as you remove the cookies from the oven, glaze them. Working in batches of about four cookies, add them to the bowl of glaze, turn them around with a fork, and then remove them from the glaze.

dunking cookie dough in lemon glaze

Use the fork to place the cookies on a cooling rack to drain. Immediately top this set of cookies with sprinkles. Repeat with the remaining cookies.

adding sprinkles to Italian wedding cookies

When glazing your cookies, I recommend placing a piece of wax paper under your cooling rack to make for easy clean-up.

sprinkle cookies for weddings on a cooling rack

Store the cookies

Once the cookies are cool and the glaze is set, pack them in an airtight container.

close up on round sprinkles on cookie balls

And That’s a Wrap on These Italian Sprinkle Cookies!

Trust me on this one, they look as delicious as they taste. While these are perfect for the holidays and other celebrations, I also love them just as much when served with a cup of coffee or tea. It’s the perfect combination and just enough of a treat to satisfy any sweet tooth.

Happy Baking!

table of cookies and coffee

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shiny glazed Italian wedding cookies with sprinkles on a plate
Italian Sprinkle Cookie on a plate.

Italian Sprinkle Cookies

These Italian Sprinkle Cookies (also known as Italian Wedding Cookies) are delicious, sweet, and soft cookies dunked into a sweet glaze and topped with colorful sprinkles. You’ll be looking for any excuse to make and serve these sweet little bites.
4.80 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Italian
Keyword: cookies, Italian Sprinkle Cookies, sprinkle cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 42 cookies
Calories: 89kcal

Ingredients

Instructions

  • Begin by preheating your oven to 350 degrees F.
  • In the bowl of a stand mixer, combine the flour, confectioners’ sugar, and baking powder. Mix on low speed.
  • Gradually beat in the shortening, almond extract, and lemon extract until the mixture resembles fine crumbs.
  • In a small bowl, whisk together the eggs until light and foamy. Slowly add the beaten eggs to the flour and shortening mixture. The dough will be stiff.
  • Roll the dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet.
  • Bake for about 10-12 minutes. The tops of the cookies will remain white, and the bottoms will be slightly browned.
  • In a small bowl, make the glaze by whisking together the confectioners’ sugar, milk, almond extract, vanilla extract, and a pinch of salt. Whisk until smooth.
  • As soon as you remove the cookies from the oven, glaze the cookies. Working in batches of about four cookies, add them to the bowl of glaze, turn them around with a fork, and then remove them from the glaze. Use the fork to place the cookies on a cooling rack to drain. Immediately top this set of cookies with sprinkles. Repeat with remaining cookies.
  • Once the cookies are cool and the glaze is set, pack in an airtight container.

Video

Notes

When glazing your cookies, I recommend placing a piece of wax paper under your cooling rack to make for easy clean-up.

Nutrition

Calories: 89kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 16mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Calcium: 22mg | Iron: 1mg

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Recipe Rating




21 Comments

  1. Aside from store bought, ready to make cookie dough that you just break apart and bake, this was the easiest recipe I have ever made! And I bake A LOT! Not to mention they are SO good! I was skeptical about using lemon extract but it gave them almost a refreshing flavor! This is definitely going into my cookie rotation!

  2. Wow!! Super easy and yummy, and yet also fancy (who doesnt like pretty cookies? I ended up balling the dough, freezing it, and baking a few days later and they were sooooo good! Definitely going on my yearly Christmas cookie list for my daycare and co-workers. So glad I stumbled across this website.

  3. Could the glaze be made with water or non-dairy milk related to a milk allergy? I was very pleased to see the basic dough did not contain butter for the same reasons. Perhaps I shall need to experiment.
    These look delicious. thank you again for a great recipe.

    1. Yep! I don’t see why not. I would use a non-dairy milk to give it a little something extra. Almond would be lovely since that extract is in the cookies.

      xo Michael

  4. Hello – these look great and I will be making them for my daughter’s wedding!

    Can they be frozen? If so can the glaze and the nonpereils freeze as well?

    Thank you!

    1. This is the way I make them. I haven’t tried a different way. You’re welcome to give it a go. I’d love to know how it turns out.

      xo Michael

  5. Presentation is wonderful. Taste is great and everyone loved these cookies especially my grandkids. Can’t wait to make them again. Thank you for a great recipe

  6. The glazing was not white, as shown in the picture – it was yellow and I don’t e en think I actually tasted it. Next time I’ll have e to make it thicker or could I just make this with egg whites only. The yel.ow is not attractive

    1. There are no ingredients in the glaze that would make it yellow. I’m not sure what you added that would have done that. ?? As with any confectioners’ sugar glaze, you can just add more of the confectioners’ sugar to thicken it up.

      xo Michael

  7. Good morning Michael!

    Thank you for making me hungry…….again! 🙂
    Your presentations are always so gorgeous.
    I do have a question about the beautiful, simplistic, classic cups and saucers……..I love pure white dishes!!
    Would you mind sharing your purchase place?
    Thank you for the delicious recipes you always deliver!
    Blessings on your day!
    Pam

  8. I am an anise lover with fond childhood memories of those sweet Springerlies from my Swiss grandparents. How much anise should I use in this recipe & would using it in both the dough & glaze be overwhelming? I cannot use almond extract due to family allergies.

    1. I haven’t made them with anise, so I’m not 100% sure. I think you could just use it in place of the almond extract, but again I’m not positive.

      xo Michael

  9. Ooohhhh these look so good! Not a fan of anise either, so I appreciate your modification, and you can change the color of the sprinkles to fit the occasion – that’s a twofer.