Tender Italian Sugar Cookies Recipes

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ITALIAN SUGAR COOKIES



Italian Sugar Cookies image

Soft and tender Italian Sugar Cookies are easy to make with just a few ingredients. Dipped in icing and topped with colorful sprinkles, these cookies are perfect for the holidays or any occasion.

Provided by Melissa Williams

Categories     Dessert

Time 18m

Number Of Ingredients 13

3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegetable shortening
3/4 cup white sugar
3 Eggs (at room temperature)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups powdered icing sugar
4 Tablespoons whole milk or heavy cream
2 Tablespoons butter (melted)
1 teaspoon vanilla or almond extract
sprinkles (as desired)

Steps:

  • Preheat oven to 400°F and line two baking sheets with parchment paper or silicone baking mats and set aside.
  • In a small bowl, whisk together the flour, baking soda and salt. Set aside.
  • In another large bowl, using a hand mixer on medium, beat together the shortening and sugar until light and fluffy, about 2 minutes.
  • Beat in eggs and extracts for 30 seconds, then add half of the flour mixture. Beat until fully incorporated, then add remaining half of the flour mixture.
  • Use a cookie scoop to portion out the cookies onto the prepared baking sheets. For a more smooth appearance, you can roll the cookies into balls but that is optional.
  • Bake for 8-10 minutes, until just lightly golden and cookies start to crack on top.
  • Allow cookies to cool completely before frosting.
  • Whisk together powdered icing sugar, milk, melted butter, and your choice of flavor extract. Adjust the consistency with additional powdered sugar or milk, it should be thin.
  • Spoon approximately one tablespoon of icing onto each cookie. Come back and add sprinkles once the glaze has started to set (so the sprinkles don't just roll off).
  • Allow icing to set for 30 minutes before serving or storing.

Nutrition Facts : ServingSize 1 g, Calories 157 kcal, Carbohydrate 23 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 19 mg, Sodium 54 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 4 g

TENDER ITALIAN SUGAR COOKIE



Tender Italian Sugar Cookie image

I found these delicious little cookies in my Taste Of Home magazine..I am making them again tomorrow to freeze for Christmas..They are so soft and delicious...

Provided by Cassie *

Categories     Cookies

Time 25m

Number Of Ingredients 13

3/4 c shortening
3/4 c sugar
3 eggs
1 tsp vanilla extract
3 c all purpose flour
3 tsp baking powder
1/8 tsp salt
ICING
1/4 c milk
2 Tbsp butter, melted
1/2 tsp vanilla extract
2 1/2 c confectioners' sugar
food coloring and colored sugar, optional

Steps:

  • 1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  • 2. Shape dough into 1 1/2 in. balls. Place 1 inch apart on ungreased baking sheets. Bake at 400 degree for 8 - 10 minutes or until lightly browned. Remove to wire racks to cool.
  • 3. For Icing: In a small bowl, combine the milk, butter, vanilla and confectioners' sugar until smooth. Tint with food coloring if desired. Dip the tops of cookies in icing; allow excess to drip off. Sprinkle with colored sugar if desired. Place on waxed paper; let stand until set.

ITALIAN CHRISTMAS SUGAR COOKIES



Italian Christmas Sugar Cookies image

I can't even remember where I learned this recipe, I have been making them for 20 + years, every christmas, my family loves them. Using ricotta in the batter makes them so soft and almost cake like..

Provided by paula payne

Categories     Cookies

Time 30m

Number Of Ingredients 10

1 c soft butter (2 sticks)
2 c sugar
2 tsp vanilla extract
1 15 oz container of ricotta cheese
4 c all purpose flour
1 tsp salt
1 tsp baking soda
1 container of vanilla frosting
christmas sprinkles
3 eggs

Steps:

  • 1. Combine : butter, sugar, eggs , vanilla then add ricotta and mix well.
  • 2. Add the dry ingredients flour, salt, baking soda. Mix well and drop by tablespoons onto a cookie sheet lined with parchment paper, or a greased cookie sheet.
  • 3. Bake 350* 10 minutes or so, just barely lt golden on the edges..remove to cooling rack.. Cool completely before putting vanilla frosting on top, then add sprinkles, if you have any left store in fridge...

ITALIAN SUGAR COOKIES



Italian Sugar Cookies image

aka Italian White Christmas Cookies. I have had this simple recipe for years. This makes a basic soft cookie that can be iced and decorated for the holidays

Provided by Dave5003

Categories     Drop Cookies

Time 43m

Yield 120 large cookies

Number Of Ingredients 10

4 cups sugar
2 cups vegetable shortening (such as Crisco)
6 eggs
2 cups buttermilk
4 teaspoons vanilla or 4 teaspoons anise extract
2 teaspoons cream of tartar
2 teaspoons baking soda
7 1/2 cups flour (see instructions below)
icing (optional) or nuts (optional)
colored sugar sprinkle (optional)

Steps:

  • Cream shortening and sugar with electric mixer.
  • Add eggs one at a time and beat well.
  • Add buttermilk, flavor extracts, baking soda and cream of tarter and blend well.
  • Now by hand with a wooden spoon, add flour 1 cup at a time until the mixture is stiff.
  • Drop from heaping tablespoons onto a lightly greased cookie sheet 2 to 3 inches apart. If not icing you may press on the nuts or sprinkles now (or you can ice or frost and decorate with sprinkles after baking).
  • Bake in a preheated 375F oven, center oven rack, 10 to 13 minutes or until cookie edges are slightly brown and tops look set. DO NOT OVERBAKE. Overbaking cause dry, hard cookies.
  • Carefully remove to rack to cool. Frost or decorate as desired.
  • Notes: recipe may be halved, cookies freeze well, for best baking use an insulated baking sheet as these tend to burn on the bottom. Store airtight.

Nutrition Facts : Calories 90.2, Fat 3.8, SaturatedFat 1.1, Cholesterol 10.7, Sodium 28.9, Carbohydrate 12.9, Fiber 0.2, Sugar 6.9, Protein 1.3

ITALIAN COOKIES I



Italian Cookies I image

This cookie recipe has been handed down to me from my grandmother. It has been in the family for at least four generations.

Provided by C. Davis

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 18

Number Of Ingredients 6

½ cup butter, softened
½ cup white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.8 g, Cholesterol 44.6 mg, Fat 6.1 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 3.5 g, Sodium 129.7 mg, Sugar 5.7 g

ITALIAN SPRINKLE COOKIES



Italian Sprinkle Cookies image

Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. -Gloria Cracchiolo, Newburgh, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 7 dozen.

Number Of Ingredients 13

6 large eggs, room temperature
5 cups all-purpose flour
2 cups confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons baking powder
1 cup shortening
3 teaspoons almond extract
1-1/2 teaspoons lemon extract
GLAZE:
3-3/4 cups confectioners' sugar
1/2 cup warm 2% milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Colored sprinkles

Steps:

  • Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.

Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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