Tender Italian Sugar Cookies

Prep Time: 20 minutes
Chill Time: 30 minutes (optional for best texture)
Bake Time: 8–10 minutes per batch
Total Time: About 1 hour
Difficulty: Easy
Servings: About 36 cookies

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Introduction

Italian baking is known for its delicate textures, warm vanilla notes, and love of simple ingredients. These Tender Italian Sugar Cookies—also called Biscotti di Zucchero—are soft, pillowy, and lightly sweet, with just a touch of vanilla and almond flavor. Often enjoyed during holidays or weddings, these cookies are a timeless classic passed down through generations.

The best part? They’re easy to make, easy to decorate, and incredibly satisfying to eat. Serve them plain, glazed, or with sprinkles for festive flair!

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Ingredients

For the cookies:

• ¾ cup (170g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• ½ teaspoon almond extract (optional but traditional)

• 2½ cups (310g) all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

For the glaze (optional but recommended):

• 1½ cups powdered sugar

• 2–3 tablespoons milk or cream

• ½ teaspoon vanilla or almond extract

• Colored sprinkles or nonpareils (optional)

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Equipment Needed

• Mixing bowls

• Electric hand or stand mixer

• Baking sheets

• Parchment paper

• Cooling rack

• Whisk or spatula

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Step-by-Step Instructions

Step 1: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 2–3 minutes).

Step 2: Add Eggs and Extracts

Beat in the eggs one at a time, mixing well after each addition. Then add vanilla extract and almond extract. Mix until fully combined. The mixture may look a bit loose or curdled at this stage — that’s normal.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a wooden spoon until a soft, sticky dough forms.

Optional Tip: Chill the dough for 30 minutes for easier rolling and a slightly puffier cookie.

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Step 4: Preheat Oven and Prepare Baking Sheets

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

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Step 5: Shape and Bake Cookies

Using a tablespoon or small cookie scoop, portion the dough into 1-inch balls. Roll lightly in your hands and place 2 inches apart on the prepared baking sheets.

Bake for 8–10 minutes, or until the bottoms are lightly golden and the tops are just set. Do not overbake—these cookies should remain pale and tender.

Cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.

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Step 6: Prepare the Glaze

While cookies cool, whisk together the powdered sugar, milk, and extract to create a smooth glaze. Adjust consistency: add more sugar to thicken or more milk to thin.

Dip the tops of the cooled cookies into the glaze and place back on the rack to set. Decorate immediately with sprinkles if using.

Let the glaze harden for about 20 minutes before storing.

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Flavor Variations & Add-Ons

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Storage Tips

• Room Temperature: Store in an airtight container for up to 5 days.

• Freezer: Freeze unglazed cookies in a freezer-safe bag for up to 2 months. Glaze after thawing.

• Glazed Cookies: Once the glaze is set, they can be stacked between wax paper layers.

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Nutritional Information (per cookie)

Estimated based on 36 cookies with glaze

• Calories: 110

• Fat: 5g

• Saturated Fat: 3g

• Carbohydrates: 15g

• Sugar: 9g

• Protein: 1.5g

• Cholesterol: 25mg

• Sodium: 40mg

Nutrition values may vary based on serving size and toppings.