The Recipe for the Best Italian Sugar Cookies Ever! So easy to make! (2024)

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May 15, 2018 by Garlic Girl 15 Comments

These truly are the best Italian sugar cookies ever. Maybe that’s why they are one of my most popular pins on Pinterest.

I’ve been making these cookies for years and decided to test the recipe and update the photos. Maybe it was just an excuse to make them again, but either way I enjoyed munching on them and photographing them again. Aren’t they the cutest? They kind of look like mini donuts.

I made a few minor tweaks to the recipe to increase the quantity of icing for those who like to create 2-3 colors, but that’s about it.

Best Italian Sugar Cookie

Just to make sure we’re all on the same page when it comes to what the “best” Italian sugar cookie should taste like, here’s my short list. If that sounds like a cookie you’d like, then I totally recommend making these cookies!

Sweetness – The cookie portion is only slightly sweet, but the icing is nice and sweet
Texture – Buttery but not too crumbly or soft
Taste – Buttery with slight almond/anise flavor

Print Recipe

Best Italian Sugar Cookies Ever

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 18 -24 cookies

Ingredients

2 1/4 plus 2 tablespoons cups all purpose flour
1/2 teaspoon salt
2 sticks 1 cup butter, room temperature and cut in cubes
3 cups powdered sugar split
1 egg
1 teaspoon almond extract
optional: 1/2 teaspoon anise seed
1-2 tablespoons milk or half n half
1-2 tablespoons light corn syrup
optional: sprinkles
optional: food coloring

Instructions

Heat oven to 350 degrees F.
In small mixing bowl, whisk together flour, anise seed (if you're using) and salt.
Beat butter for about 3 minutes. Add 1 cup of the powdered sugar and beat for another minute or two until pale yellow and creamy.
Add egg, beat until blended. Add almond extract to mixture. On slow speed, slowly beat in flour mixture until dough comes together, about one minute. Knead in bowl with hands a couple times.
With damp hands, roll about 2 teaspoons of dough to form a small log; attach ends to from lose circle.
Arrange two inches apart on lined cookie sheet.
Bake for 10 minutes, or until the bottom edge are light golden brown; cool completely
See Also
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For icing, beat remaining powdered sugar with1 tablespoon of milk until combined. Add corn syrup and beat until smooth. Add more powdered sugar or milk to acheive desired consistency. Note: I prefer the icing on the thick side - the consistency of Elmer's glue.
If you prefer multiple icing colors, separate icing in small bowls and stir in a drop of preferred coloring.
Dip top of each cookie in icing and add optional sprinkles; let dry.

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Reader Interactions

Comments

Carol
March 31, 2015 at 3:11 pm
These cookies are so easy to make, delicious, and look so nice displayed on a plate. I plan on adding them to our family Easter dessert portion of the meal this and for years to come. Thank you for the many recipes you post and the many beautiful pictures too. Thank you!
Reply
- Garlic Girl
  March 31, 2015 at 3:39 pm
  Thank you for the kind words Carol!
  Reply
  - Christine Schonewolf
    December 17, 2017 at 5:48 am
    Just making this recipe for the first time and I have two questions.
    1. The ingredients list almond but the written portion states vanilla
    2. Where is the 2 tablespoon of milk added – not in written portion
    I assuming almond and vanilla is interchangeable and hoping the milk is for the icing and not the batter.
    Thank you in advance for your clarification.
    Reply
    - Garlic Girl
      December 17, 2017 at 3:28 pm
      Hi there. Either one works, but I mostly use almond extract. And yes, the milk is for the icing. I will update later today – thank you!
      Reply
      See Also
      Ina Garten Mac and Cheese (Easy Recipe)
Dory
June 7, 2015 at 8:28 pm
Beautiful cookies! Can’t wait to try em….obsessed with Italian cookies lately.
Reply
Sandra Richards
June 10, 2015 at 6:43 am
These look great. Can these cookies be frozen? I am thinking freeze before the icing, then ice prior to serving. Thoughts?
Reply
- Garlic Girl
  June 22, 2015 at 4:10 pm
  I freeze cookies all the time. And I agree that it would be best to frost before serving and after completely defrosted (which doesn’t take very long). Good luck!
  Reply
Carol
December 3, 2016 at 4:18 pm
Have been looking a recipe like this. Does it really make only 18 cookies?
Reply
- Garlic Girl
  December 9, 2016 at 3:04 pm
  Hi Carol, I think it just depends on how much dough you use per cookie. You can make more smaller cookies.
  Reply
Judi
April 28, 2017 at 8:17 pm
Hi Garlic Girl:
Will you please tell me if this recipe should have almond or vanilla extract used in it?
Recipe says almond in “ingredients” and vanilla in “instructions” but I think either would be good.
Thank you very much,
Judi
Reply
- Garlic Girl
  May 10, 2017 at 3:52 pm
  Hi Judi,
  It should say almond in both places. I will go in and make the correction – thank you for pointing that out. And you’re right, either would be fine.
  GG
  Reply
Aleka
August 4, 2017 at 7:49 pm
Looks yummy! And yes I am currently procrastinating painting my bathroom! lol it was my summer goal and I have 3 weeks left now! Anyway, I’ll try these soon!!! Thanks!
Reply
Carol Scarcello
March 24, 2019 at 6:38 pm
In my family these cookies are known as Italian wedding cookies. They are quickly devoured @at receptions😘
Reply
Christy
December 4, 2020 at 10:47 am

Fantastic cookies, I really recommend making these!
Reply
- Garlic Girl
  December 4, 2020 at 1:21 pm
  I’m so glad you enjoyed them! And thanks for sharing!
  Reply