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–+ servings

Italian Sprinkle Cookies

A soft buttery cookie filled with lemon and almond topped with a glaze and sprinkles.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Servings 42 cookies

Ingredients
  

cookie

  • 2 ½ cups flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup powdered sugar
  • ½ cup salted butter
  • 1 ¼ teaspoon almond extract
  • zest from 2 lemons

glaze

  • 1 cup powdered sugar
  • 1 tbsp & 2 tsp milk
  • 1 teaspoon lemon juice
  • 1 teaspoon almond extract
  • sprinkles (nonpareils)

Instructions
 

Cookies

  • In the bowl of a stand mixer beat your butter until soft and airy. Add your eggs, almond extract, and lemon zest. mix until combined.
  • Over the same bowl sift in your flour, baking powder, salt, and powdered sugar. Mix until combined.
  • Using a tablespoon, measure out your cookies and roll each cookie into a ball. you should get about 42 cookies.
  • Line a cookie sheet with parchment paper and place your cookie balls onto sheet spacing them out about 1 inch apart. Bake cookies at 325 degrees for 10 minutes.
  • Cookies should still look pale in color when done. take out and let cool.

Glaze

  • In a small bowl whisk together your powdered sugar, milk, almond extract and lemon juice. Dip the top half of each cookie into the glaze, allowing excess glaze to drip off into bowl, then transfer to cookie rack.
  • Before glaze hardens sprinkle some sprinkles over the cookies. i like to do them one by one so the glaze does not harden too fast.
  • Serve and enjoy!
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