Italian Sprinkle Cookies Recipe


 Italian Sprinkle Cookies 

Italian Sprinkle Cookies
Italian Sprinkle Cookies

I make these pretty colorful Italian sprinkle cookies especially for my cute small guest; for my kids and friends of the kids or on their birthday party. As the name suggests these cookies originated in Italy and also called tricolor cookies; using of tricolor sprinkle that resembles to the Italian flag. These simple cookies are the best idea for your kids to make them happy in a jiffy and I am sure you too can not deny these Italian Sprinkle Cookies


The pure authentic Italian Sprinkle cookies recipe has Anise flavor but if your kids do not like, use almond or vanilla extract. Cookies are my all-time favorite so I never miss any chance to make them and I have a collection  of the cookies recipe.


In these cookies, I have use shortening to make uniform shaped cookies but you can substitute it with butter but don’t forget chilling the formed bolls for an hour before baking. The purpose of chilling is to make them in shape otherwise they tend to spread. If you prefer nuts; top them with finely chopped nuts despite of colored sprinkle.


Prep Time 25min

Bake Time 15min

Italian Sprinkle Cookie
Italian Sprinkle Cookie

Yield 3 and ½ dozen


For the Cookies

2 ½ cups AP flour

4 eggs

1 cup confectioners’ sugar

1 tsp Baking powder

1/4 tsp salt

1/2 cup shortening, (substitute with butter)

1 tbsp almonds extract or for authentic taste use anise extract

1 tbsp lemon extract


For the Glaze

1/4 cup warm full-fat milk

1 1/2 cups confectioners’ Sugar

1 tsp almond Extract

1 tbsp vanilla Extract

Colored sprinkle for decoration (substitute with finely chopped nuts).




Beat the eggs for 5 minutes or until pale in color put aside, blend the flour, sugar, salt, and baking powder. Beat the shorting into the mixer for 1min, add in the mixture of flour until becomes coarse or resembles to crumbs. Now fold in beaten eggs in parts and prepare a stiff dough.


Form the 1’’ balls and slightly flatten them using the finger, place on baking sheet 2” apart, bake in the preheated oven to 350 degrees F for 12-15 minutes, cookies turn brown from bottom. While cookies are in the oven, we will make the glaze; combine the sugar, milk, and extracts into the mixer to make smooth.


As you remove cookies from the oven dip top of the cookies into the glaze and remove with a slotted spoon, only 4-5 at a time. Top with a color sprinkle and allow them dry for a day, store them in an airtight container at room temperature for a week. These cookies can be freeze without the glaze and are best eaten with glaze within a day or two after that color of the sprinkle starts to bleed.


To make them in shape I have used shorting as shortening melts at high temperatures than butter that doesn’t spoil the shape of the cookies. Substitute color sprinkle with finely chopped nuts.


If you want to avoid whole milk in the glaze, make the glaze in the way would be tastier; Prepare the glazes by mixing ½ cup of powdered sugar and 1 tablespoon of Lemon Juice ( Lemon juice can be added 1 teaspoon at a time) pulse it to make a thick and smooth. If your Glaze is a tad of thicker use a dash of water to balance the consistency



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