soft and crumbly cookies
Here’s another recipe that I have been wanting to make forever – Italian wedding cookies! Honestly, I don’t know what the real name is for these cookies since I don’t think they originate from my mom’s region in Italy.Regardless, I finally made a batch, and these cookies are soooo good. Definitely a keeper! They are soft, almost like a cross between a cake cookie and a traditional crispy cookie.
Growing up, it seemed that everyone’s mom or grandmother made a version of these cookies. They go by a number of different names. Italian wedding cookies, Italian christmas cookies, or Anise cookies (…but mine are almond flavored.) Sometimes, when the baker would add too much flour, these cookies would taste quiet dry – but those were good for dunking in coffee!
Flavoring
As a kid, I did not like anise-flavoring. My mom would make pizzelles the traditional way with anise as the flavoring and I’d always beg her to make them vanilla or lemon flavored instead. She eventually came around:) But this is a very versatile recipe as far as flavorings go – feel free to substitute the almond or anise with vanilla, lemon, orange, or whatever flavoring appeals to you.
Decorating these cookies
The traditional way to decorate these is to top them with a simple drizzle of frosting and then add the rainbow non-pareils, which are usually widely available at the grocery store (at least they are around here).
how to keep these cookies in the ball-like shape during baking
When making this cookie, it’s important to refrigerate them for at least an hour in order for the cookie to bake in its characteristic tall shape. If you don’t refrigerate, they will come out flatter, more like a traditional drop cookie. Still good, but I love how they bake up if you refrigerate the dough.
dough consistency
Please note that this dough is a little sticky. I know everyone’s definition of “a little” can vary but here is a photo of the mixed dough; hope this helps to visualize the finished dough. Here you can see that I didn’t soften the butter too much for this particular batch:
Like these cookies? Try other popular Italian cookies:
italian wedding cookies (almond or anise flavored)
Ingredients
For the cookie dough:
- 2 1/4 cups flour (all purpose)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup sugar
- 1/2 cup unsalted butter , softened (DO NOT MELT THE BUTTER (8 tablespoons))
- 1.5 teaspoons almond extract (or anise [licorice flavor])
To make the frosting:
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon almond extract (or anise extract)
To decorate
- 4 tbsp non-pareils or sprinkles
Instructions
To make the cookie dough
- Mix the baking powder, salt, and flour in a small bowl and set aside
- Using a electric mixer, combine the eggs, sugar, butter, and extract on medium speed for about 2 minutes until light and fluffy
- Add the flour/baking powder and combine slowly just until mixed.
- Using a tablespoon, roll the dough into balls and place onto a parchment lined baking sheet, about 1 inch apart.
- Chill in the refrigerator for at least an hour
- When ready to bake, preheat oven to 350F, and then bake for 10 to 12 minutes.
To Frost
- Mix the ingredients for the frosting, adding the milk one tablespoon at a time
- I prefer to use a teaspoon and pour a bit of frosting over the cooled cookies but some like to dunk their cookies in the frosting to frost
- Make sure that the cookies are completely cooled before frosting otherwise, the frosting will just drip off
- Add sprinkles/non-pareils while the frosting is still wet or they won't stick. I usually frost a few at a time and then decorate so the frosting doesn't dry before I have a chance to decorate
Megan says
I made these and they came out great. But in just a few hours, the nonpareils bled into the icing. I need to make a big batch for a fundraiser and they need to be turned in two days before the event. Any thoughts on how to stop the bleeding? They looked so awesome at first and now they just look sad (still taste great though!).
Marie says
This has never happened to me! I searched the internet and come up with this possibility. Basically either change brand or try storing in a different way…I wonder if it was either an unusually humid day. I’m gonna dig deeper to see if I can help further
Miss J says
Made this recipe today , used almond extract. they came out great. I do agree possibly using crisco it a tiny bit more butter to make sure is moist, but will be fantastic with coffee.
Dee says
Can these cookies be made into a chocolate flavor, but hope they won’t be dry then. I love the way people are saying how good they are, but I’m looking for a chocolate cookie with just about the texture these cookies have. Any help will be appreciated. Thanx.
Marie says
Honestly, I’m not sure? There are fantastic chocolate cookies called mostaccioli that you might want to make instead? My mom makes a slightly different version than those in the link and I hope to post them sometime soon.
Frank says
Wheres the Orange Juice???
Lyle says
Awesome recipe! As someone commented already I did substitute lemon extract for the almond and they were sensational. Next time I may experiment with maple extract.
Shirlie says
Recipe very close to my husbands grandmother from Sicily.
All our family waits for these to be baked.
Best result is to refrigerate
Patricia Palermo says
The absulute best!
Barb says
These cookies were delicious!!…and very easy to make! I want to make them for Christmas, birthdays, weddings, or any occasion! It took my butter, eggs and sugar longer than 2 minutes to get fluffy because my eggs were cold and hardened my butter into chunks – so the only thing I’d do different is let my eggs get to room temp 🙂
Marie says
Thanks for the tip Barb! Glad you liked them
Sammi says
Delicious cookies but a tip for everyone use crisco instead of butter!!!! SO MOIST AND PERFECT.
Roe says
Made these tonight followed recipe and used abuse they came out perfect. I did refrigerate dough about 3 hours… try them they are easy and you can use imagination in combinations next time I will use lemon zest in batter and lemon juice in frosting with yellow non Parelis
Daniela says
Hello! Would it change the end result if the cookie adding a little bit more sugar?
Marie says
I’ve never tried so I couldn’t say but I would guess they’d come out sweeter
edith says
Made these for the first time yesterday. Followed your recipe exactly (used anise flavoring), and instructions. Best tip was to refrigerate dough balls before baking off. They came out perfectly, and are delicious. My girls and I made these together, and the group effort was appreciated in the frosting and decorating step. It made it go quickly and smoothly. These cookies will now be in the yearly line-up of Christmas cookies. Thanks so much for sharing!
Fran Brennen says
I have been looking for years for a milk-free recipe that duplicates my grandma’s anise cookies…and I believe I have finally found it! These cookies were simple to make, I followed your instructions exactly, and they are perfect. I used water instead of milk in the frosting, but they are still delicious. I wonder if you have any experience with shipping these cookies…I made the mistake of telling my niece what I was doing and now she wants me to ship her a batch!
Marie says
I’m sorry I wish I could give you some advice…ive never shipped cookies
Patricia Palermo says
I shipped from Ohio to Denver. Packaged in cookie tin and bubble wrap. They arrived in perfect condition.
Mary says
SENSATIONAL!!!
Followed the recipe to the letter with no issues.
Made them for Christmas gifts. (I don’t buy, I bake.)
Thanks for the recipe.
Deb says
I made these and the were so easy and delicious! Just one question….how can I store them for 3 days?
Marie says
Just leave them in an airtight container 🙂