BEST Italian Wedding Cookie

The simple sugar and milk glaze on top of these traditional Italian cookies is decorated with bright sprinkles. For Christmas, Easter, and weddings, they make cookies that are just right.


– ½ cup granulated sugar – ¼ cup butter, softened – 3 large eggs, room temperature – 1 ½ teaspoons lemon extract (or flavor with pure vanilla,orange, almond, or anise extracts) – 2 cups all-purpose flour – 1 ½ teaspoons baking powder – ⅛ teaspoon salt Glaze – 2 cups confectioners' sugar – 3 tablespoons milk – 1 teaspoon lemon extract (or extract or choice)


Preheat oven to 350°F. Wrap two cookie sheets in parchment and set aside. Mix butter and sugar with a hand mixer in a large bowl. Add eggs and lemon extract and mix well.

Step 1

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Sift in flour, baking powder, and salt; mix again on low speed until combined. Soft, sticky dough is ideal. Refrigerate 30 minutes. Use a small cookie scoop to drop 1-inch dough balls onto baking sheets, 2 inches apart.

Step 2

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Bake cookies for 12 minutes until firm and lightly browned. Cool cookies on wire racks after removing from cookie sheets. Mix confectioners' sugar, milk, and lemon extract until smooth for glaze.

Step 3

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Use the glaze to cover each cookie. Add sprinkles on top. Tip: Just before serving, dip the cookies in the glaze and cover them with sprinkles. Wait until the cookies are dry to stack them. Put in a container that won't let air in.

Step 4

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also see

also see

Heart Thumbprint Cookies Recipe with Jam