Grandma’s Italian cookies recipe is a delicious family tradition that dates back many generations. Add seasonal colors to your dessert table and create long-lasting memories. Making these cookies is a fun activity to do with kids, too. They’ll love getting their hands messy as they help to form the dough into balls, and then press their thumb into the center of each ball to create an indentation. Once the cookies are baked and cooled, they can have fun decorating them with colorful icing and sprinkles. [Read: Best Wedding Gift Ideas | 25 Kitchen Gifts for Couples]
Since this recipe makes quite a few cookies, it's perfect for family gatherings or to have on hand for impromptu visitors during the holidays. Be sure to have a plate of Grandma's Italian Cookies ready when friends and family drop by for your special event or holiday. They're sure to be a hit!
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Italian Desserts
1
- 4 cups flour (sift with two tablespoons cornstarch)
- Four teaspoons of baking powder
- 1 cup granulated sugar
- Three eggs
- 1 cup butter, softened
- 1–1/2 teaspoons pure vanilla extract
- 1/2 teaspoon pure anise extract
- Approx. 1/2 cup whole milk
- 1/4 teaspoon of salt
Traditional Italian cookies are some of the best cookies
2
- 3 cups confectioner’s sugar
- 5 tablespoons heavy cream (6–7 tablespoons if you prefer a thinner icing)
- 1–1/2 teaspoons pure CLEAR vanilla extract for a true white icing
- Pinch of salt
Italian butter cookie recipe
3
Dessert Sprinkles & Decorations
- Special occasion dessert sprinkles are available at many retailers, including Williams Sonoma, Amazon, and Target
- Choose your occasion or holiday theme and color palette
- Coordinate with your serving ware
- Or, consider mixing and matching for a more Boho-inspired gathering
What do they call cookies in Italy? Biscotti is the plural of biscotto, the Italian word for cookie.
4
- Preheat oven to 350° degrees
- Line baking sheets with parchment paper. Set aside.
- In a medium bowl with electric mixer, beat eggs.
- Add vanilla, anise and milk and beat until smooth.
Electric Mixer
- In a large bowl use an electric mixer to combine all of the dry ingredients including the flour sifted with cornstarch, baking powder and granulated sugar.
- Blend dry ingredients with butter / shortening until mixture is similar to cornmeal.
- Next, make a well in the center of the dry ingredients, place shortening / butter and blend until mixture is similar to cornmeal using an electric mixer.
- Add the liquid mix (eggs, vanilla & milk) with the mixer placed at the lowest speed. Mix until thoroughly combined, and the dough becomes soft and pliable. If necessary, add a splash of milk for the right consistency.
- Turn the dough onto your floured work surface, scraping the sides of the bowl. Divide the batter in half and knead each piece until blended (do not over knead).
- Next, divide the dough into approximately 30 pieces for small cookies.
- I like to place the dough in the refrigerator for 10 minutes to cool the batter down – it’s easier to form cookie shapes.
- Use themed cookie cutters or simply form into the shape of a ball.
Baking and Cooling
Nonna cookies recipe – baking and cooling.
5
- Place cookie shapes on the lined cookie sheet and bake for 14-18 minutes until lightly golden. Baking time will vary on the size and thickness of the cookies.
- If cookie shapes are on the smaller side, check cookies at the 10 minute mark to gauge how quickly they are baking.
Remove from the Oven
- Remove the cookie sheet(s) from the oven
- Let cookies cool on the sheet for five minutes
- Gently remove cookies and place on cooling racks.
- Refrigerate until cooled.
- To make clean up easy, leave the decorated cookies on the cooling rack and place them on a parchment-lined baking sheet.
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Cookie icing instructions
6
- Using a spoon or rubber spatula, blend in the confectioners’ sugar, cream, vanilla extract and salt until well blended and smooth.
- Although you want the glaze thicker than heavy cream, it still has to be thin enough to spread and drizzle without clumping.
- Adding cream a drop at a time will adjust the consistency if needed.
Grandma’s Italian Cookies Recipe to create holiday and special event memories.
7
Sprinkles
- With cookies on the cooling rack drizzle the cookie icing onto the cookies.
- Allow the icing to lightly “set” for a minute and then add the desired sprinkles or decoration.
- If placing sprinkles before the icing has a chance to “set” the decorations will also drip as icing drips on parchment paper.
We Would Love to Hear from You!
We would love to hear about your favorite family recipes and traditions. Please share in the comments below or on social media, and be sure to tag us so we can see them too! In the meantime, we hope you’ll give our Italian cookies recipe a try – it’s sure to become a new family tradition. Buon appetito!
We think you will enjoy reading: Home Decorating | The Ultimate Guide to Get the Results You Want
- Total Time: 0 hours
- Yield: 18 1x
Description
As I mentioned earlier, my grandmother’s recipe is highly versatile. I just love the variation below featuring Grandma’s Old World Easter Egg Baskets.
Ingredients
Units
Scale
- Italian Cookies Recipe – Decorated Easter Cookies Ingredients
- One dozen dyed hard-boiled eggs* using a natural egg dye kit (artificial dye free)
- 4 cups flour (sift with 2 tablespoons cornstarch)
- 4 teaspoons baking powder
- 1 cup granulated sugar
- 3 eggs
- 1 cup butter, softened
- 1–1/2 teaspoons pure vanilla extract
- 1/2 teaspoon pure anise extract
- Approx. 1/2 cup whole milk
- 1/4 teaspoon of salt
- 3 cups confectioner’s sugars
- 5 tablespoons heavy cream (6–7 tablespoons if you prefer a thinner icing)
- 1–1/2 teaspoons pure CLEAR vanilla extract for a true white icing
- Pinch of salt
Easter Sprinkles
- Easter sprinkles are available at many retailers, including Williams Sonoma and Target.
- Choose an Easter or spring theme. Coordinate with your serving ware, favorite color or consider mixing and matching.
Instructions
Italian Cookies Recipe Instructions
- Preheat oven to 350° degrees and line baking sheets with parchment paper. Set aside.
- In a medium bowl with electric mixer, beat eggs. Add vanilla, anise and milk and beat until smooth.
- In a large bowl use an electric mixer to combine all of the dry ingredients: flour sifted with cornstarch, baking powder and granulated sugar.
The Mod Daily’s Italian Cookies Recipe instructions. Step 3: Add dry ingredients. Step 4: Blend dry ingredients with butter / shortening until mixture is similar to cornmeal. - Next, make a well in the center of the dry ingredients, place shortening / butter and blend until mixture is similar to cornmeal using an electric mixer.
- Add the liquid mix (eggs, vanilla & milk) with the mixer placed at the lowest speed. Mix until thoroughly combined, and the dough becomes soft and pliable. If necessary, add a splash of milk for the right consistency.
- Turn the dough onto your floured work surface, scraping the sides of the bowl. Divide the batter in half and knead each piece until blended (do not over knead).
- Next, divide the dough into 16 pieces and shape it into balls (12 for the Italian Easter Cookies with Egg + 6 shaped cookies). I like to place the dough in the refrigerator for 10 minutes to cool the batter down – it’s easier to form cookie shapes.
How to Make the Easter Basket Shape
- Set aside a small piece to use for the basket handle (see photo below). Reshape the larger piece of dough into a ball and place a round metal tablespoon into the center of the dough.
- Place a dyed hard-boiled egg in the center and push down gently. Contour the dough around the shape of the egg (see photo below).
- Next, gently roll the dough set aside for the handle on the pastry mat. Make sure it is long enough to reach from the left to right side of the egg (see photo below). Left-over pieces of cookie dough will be shaped with cookie cutters once your Easter basket cookies are in the oven.
Baking, Cooling
- Place the Easter basket cookie on the lined cookie sheet and bake for 20-25 minutes until lightly golden. Wait five minutes after removing from the oven and place on cooking racks. Refrigerate until cooled. To make clean up easy, leave the decorated Easter cookies on the cooling rack and place them on the parchment-lined baking sheet.
- Using a spoon or rubber spatula, blend in the confectioners’ sugar, cream, vanilla extract and salt until well blended and smooth. Although you want the glaze thicker than heavy cream, it still has to be thin enough to spread and drizzle without clumping. Adding cream a drop at a time will adjust the consistency if needed.
- With cookies on the cooling rack drizzle the Easter cookies icing onto the cookies.
- Allow the icing to lightly “set” for a minute and then add the Easter sprinkles. Otherwise, sprinkles will also drip as icing drips on parchment paper.
- Please remember to refrigerate the cookies immediately for optimal safety (eggs).
Enjoy. Happy Easter and Happy Spring! Shine bright, Gigi
Notes
Baking Supplies and Tools
- Electric mixer
- Silicone pastry mat (lightly flour when needed)
- Cookie sheets, cooling racks, Parchment paper and oven mitts
- Rolling pin and Easter cookie cutters (optional)
- Natural egg dye (I use Earth Paint)
- Decorative serving dish and garnish may include M&M’s speckled eggs and Jelly Belly Spring Mix or Speckled Chocolate Malted Eggs
IMPORTANT SAFETY NOTE
- Eggs: Safe handling to prevent illness from bacteria: “Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. (FDA.gov)
- How long do hard-boiled eggs last unrefrigerated? When it comes to hard-boiled eggs, time and temperature control is key. According to the U.S. Food and Drug Administration (FDA), “Cooked eggs, including hard-boiled eggs, and egg-containing foods, should not sit out for more than 2 hours.”
- Prep Time: 45 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
What do they call cookies in Italy?
Biscotti is the plural of biscotto, the Italian word for cookie.
