Description
Soft, pillowy, and reminiscent of a classic Italian bakery, these almond-infused cookies are a holiday essential. With a tender, cake-like texture and a sweet double-dipped glaze, they offer a delicate and aromatic treat for any festive occasion.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 3 large eggs, lightly beaten
- 2 teaspoons almond extract
- 2 cups confectioners’ sugar
- 3-4 tablespoons warm water
- 1 teaspoon almond extract (for glaze)
- Rainbow nonpareils or sprinkles
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the flour, baking powder, and sugar until well combined and aerated.
- Create a well in the center of the dry ingredients and pour in the vegetable oil, milk, beaten eggs, and almond extract.
- Mix with a sturdy wooden spoon until the dough is smooth and uniform; the dough will be slightly sticky.
- Using a small cookie scoop, drop tablespoon-sized balls onto the prepared baking sheets, spacing them 1 inch apart.
- Slightly flatten the tops of the dough balls with your fingers.
- Bake for 8 to 10 minutes until the bottoms are lightly set but the tops remain pale; do not let them brown.
- Whisk the confectioners’ sugar, warm water, and additional almond extract in a small bowl until thick and smooth.
- Dip the tops of the warm cookies into the glaze, let them set briefly, then dip a second time and immediately add sprinkles.
Notes
To ensure the most tender crumb, avoid over-mixing the dough once the flour is incorporated. If the cookies are sticking to your hands during shaping, you can lightly coat your palms with a bit of oil. These treats are best stored at room temperature in an airtight container, where the glaze will continue to lock in moisture over time.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian