Italian Wedding Cookies

These rainbow sprinkled, doughy cookies will brighten your day with one bite!

Want to give this recipe a try? Here is the step-by-step angel finger cookie recipe shared by our lovely sister, Vic!

What You Need:

• For the dough

  • 2 1/4 cup all purpose flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 3 large eggs

  • 1/2 cup sugar

  • 1/2 cup unsalted butter, softened (DO NOT MELT THE BUTTER)

  • 1.5 teaspoons almond extract

• For the frosting

  • 2 cups powdered sugar

  • 2-3 tablespoons milk

  • 1 teaspoon almond extract

• For decoration

  • sprinkles

Steps:

1. For the cookie dough, mix baking powder, salt and flour in a small bowl and set aside.

2. Using an electric mixer, combine the eggs, sugar, butter, and extract on medium speed for about 2 minutes until light and fluffy.

3. Add the flour/baking powder and combine slowly just until mixed.

4. Using a tablespoon, roll the dough into balls and place onto a parchment lined baking sheet, about 1 inch apart.

5. Chill in the refrigerator for at least an hour.

6. When ready to bake, preheat the oven to 350℉, and then bake for 10-12 minutes.

1. For the frosting, mix the ingredients. Add the milk one tablespoon at a time.

2. Use a teaspoon and pour a bit of frosting over the cookies or dunk cookies into the frosting to frost.

3. Make sure that the cookies are completely cooled before frosting otherwise, the frosting will just drip off.

4. Add sprinkles while the frosting is still wet or they won't stick. Frost a few at a time and then decorate so the frosting doesn't dry.

Note: the dough can be a little sticky. You can wet your hands a bit to help with rolling or if you have cooking spray, spray your hands lightly to help facilitate rolling the cookies.

Ta-da! Here you have the Italian Wedding Cookies! Leave a comment or reach out to Vic to let her know about your experience with these rainbow sprinkled cookies!