Italian Wedding Cookies w/ Sprinkles (Anginetti Recipe)
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Italian wedding cookies are light, sweet, and melt-in-your-mouth delicious. Make them with pantry staples, then top with glaze and sprinkles! Find out how simple it is to make this traditional Italian cookie that is perfect for special occasions and holidays. Check out the printable recipe card below for all the details. Happy baking!
While these are clearly a staple at many weddings, you can serve them at any event or make a batch just for yourself!
This recipe is nut-free aside from the almond extract. If allergies are a concern, simply use an imitation extract instead. (a lemon extract would also be a fun addition!)
If you love the flavor of these Italian butter cookies, try pecan shortbread rounds or mini sugar cookie bites instead! Both have a nutty flavor that really puts them over the top.
Or, take a look through the dozens of other cookie recipes on the site – there’s sure to be something to suit any occasion!
And if you just can’t get enough of my Italian desserts, also try my homemade meringue buttercream frosting, pizzelle cookies, and cuccidati cookies!
I love the colorful sprinkles added to the top of this Italian wedding cookie recipe. I literally cover the tops of the cookies because the bright colors add a bit of fun.
Table of Contents
Italian Wedding Cookies
While the name might suggest something different, these Italian sprinkle cookies are great for all occasions.
You can make this easy recipe for baby showers, tea parties, holidays, and more! I love to pair the almond flavor with a cup of coffee and just put up my feet and relax.
Read the recipe card below and follow the simple steps to learn how to make the perfect cookie!
Italian Wedding Cookies – Tips and Tricks
- Use room temperature ingredients. Rest the eggs on the counter while you soften the butter.
They will incorporate more evenly into the dough and give the treats a better texture. - Measure carefully. Stir the flour in the bag or container before spooning it into a measuring cup.
Then, swipe a knife across the top to level it out. Over-measuring the flour will cause the Italian cookies to come out tough and dry. - Cold dough is best. If you find that it’s too soft to form into balls, chill it in the refrigerator in a large bowl for about 30 minutes first.
You will still need to chill it in the freezer after rolling it into balls or it won’t hold its shape in the oven. - Prevent sticking. I highly recommend using a cookie scoop to portion out the dough. If you don’t have one, spray your hands with a little cooking spray before forming the balls.
- Don’t like sprinkles? Roll the treats in powdered sugar instead. It’s just as delicious and is perfect for more elegant events.
You could also add a bit of texture and add chocolate chips for a beautiful finish.
While this is the typical topping for these Mexican wedding cookies, it’s still a fun and yummy option and they’ll look great on a serving plate.
Kitchen Tools You Will Need
- Stand mixer or large mixing bowl with hand mixer
- Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
- Baking Sheet – You can add a piece of parchment paper for easy cleanup.
- Shallow Bowl for dipping the Italian butter cookies in glaze
- Cooling Racks – I like these because you can cool a lot of treats without taking up a lot of counter space.
FAQ – Common Recipe Questions
Rainbow nonpareils are the traditional choice. They look like tiny little balls and can be found wherever baking supplies are carried.
If you prefer something a little more elegant, try a solid color sanding sugar or use a few different colors to match your decorations.
The bottoms of the baked cookie will be lightly browned while the tops will be white with a matte sheen. You will also notice them start to crack just a tiny bit towards the end.
Keep them in an airtight container at room temperature for up to 5 days. Or, freeze them for up to 3 months and thaw on the counter before serving.
If you will be freezing a large batch, add a piece of parchment or wax paper between each layer to prevent them from sticking to each other.
The best way to make these melt-in-your-mouth cookies all the same size is to use a small cookie scoop. This way, you can scoop out the little cookies from the dough and have the unbaked cookies all similar in size for the baking process.
While a sweet glaze and random sprinkle colors are on most Italian cookie recipes, that doesn’t mean you can’t change it up.
Turn this into the type of cookie that you want, and add a powdered sugar coating instead. Powder sugar is still really sweet, and a fun way to add a burst of flavor to these traditional Italian wedding cookies.
Just be sure to let the warm cookies cool before adding anything to the top. If you try to add toppings to these soft Italian cookies while they’re still warm, everything will melt right off the soft cookie, making a mess.
Keep in mind that this tender cookie also has quite a delicious flavor as it is. Some people don’t even add a topping to this delicate cookie, letting the golden brown goodness and simple ingredients be the star of the show.
Enjoy!
With love, from our simple kitchen to yours.
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Italian Wedding Cookies w/ Sprinkles (Anginetti Recipe)
Ingredients
- 4 tablespoons unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 2 teaspoons light corn syrup
- 4 tablespoons heavy cream
- Rainbow non-pareils
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, beat together butter, oil, and granulated sugar until fluffy and combined.
- Add in eggs and almond extract and beat for 2-3 minutes. Mixture will be runny.
- Stir salt and baking powder into the flour and then add mixture to the dough at once.
- Beat until combined.
- Use a 1 1/2 tablespoon cookie scoop to scoop even balls of dough. Place the balls about 1 ½ “ apart on parchment lined cookie sheets.
- Roll each scoop between the palms of your hands to form smooth balls from the dough and place balls back onto cookie sheet.
- Place cookie sheet in the freezer to chill the cookie balls for 10-15 minutes.
- Bake for 9-10 minutes or until the cookies are lightly browned on the bottom and puffed and set on the tops.
- Allow cookies to cool for 3-4 minutes before transferring to a cooling rack.
- While cookies are cooling, whisk together the powdered sugar, almond extract, and corn syrup in a shallow bowl. Add heavy cream 1 tablespoon at a time, whisking mixture smooth, until desired consistency is reached. You want a fairly thick glaze, but thin enough that you can dip the cookies in to coat the top.
- Dip the top of each cookie halfway into the glaze, then lift and set onto a cookie sheet or cooling rack. Sprinkle with rainbow non-pareils. Glaze will set up in a few minutes.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021, updated and republished March 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
These are so nice and soft, and they are beautiful cookies! There doesn’t have to be a wedding to have these!
The recipe I had called for 2 cups of flour and 1. Up of powdered sugar instead of 3 cups of flour. Your recipe comes out better!❤️
These Italian wedding cookies are absolutely delightful! So easy to make and the taste is divine. Thanks, Donna and Chad!
Hi Nova!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn
These italian wedding cookies recipe was a breeze to follow! I added a pinch of cinnamon for some extra warmth, and they turned out fantastic.
Hi Jennifer!
I’m glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn