Frosted Italian Cookies

5 from 2 votes

Frosted Italian cookies are made with simple, wholesome ingredients—eggs, oil, milk, sugar, and a touch of vanilla and almond extract. Rolled into balls, baked to golden perfection, and finished with a sweet glaze and colorful sprinkles—perfect for any occasion!

Prep Time24

Cook Time15

Chilling Time30

Total Time1 9

Course: Cookies, Dessert

Cuisine: Italian

Keyword: Frosted Italian Cookies

Servings: dozen

Calories: 773kcal

Author: Jessica & Nellie

Ingredients

4 eggs
¾ cup canola oil
1 tsp vanilla extract
1 tsp almond extract
¾ cup milk
1 cup sugar
5 cups flour
4 tsp baking powder

Vanilla Glaze

1 cup powdered sugar
1 tsp vanilla
splash of milk
food coloring if desired

Instructions

In a large bowl, mix together the eggs, oil, both extracts, milk, and sugar.
Add in 5 cups of flour and baking powder. The dough should be firm and not sticky. If necessary, add in a little more flour.
Chill the dough for 30 minutes to cool. Then turn the dough out onto a floured surface, add flour to your hands and begin shaping the cookies. If your dough is sticking to your hands add in more flour.
Place your dough onto a prepared baking sheet and bake at 350 degrees F for 10-14 minutes. When finished cookies will be lightly golden brown on the bottom, let cool before adding the glaze.
In a small bowl, mix together the powdered sugar, vanilla, and milk. Stir until well combined. If needed, add more powdered sugar to get a good consistency so that the glazes coats the cookies, dripping down gently on the sides.
Dip your cookies in the glaze and lay them back on the baking sheet to set. If desired, you can top with sprinkles while the glaze is wet. Let set, serve, & enjoy!

Notes

Italian cookies will stay fresh for about 1–2 weeks when stored in an airtight container at room temperature.

Freeze unglazed cookies for up to three months, thawing and glazing them just before serving.

Nutrition