Description
These tender, cake-like Italian cookies swap traditional butter for vegetable oil to achieve a signature soft crumb that remains moist for days. Finished with a double-dip of almond glaze and festive sprinkles, they offer a professional bakery-style treat perfect for holiday celebrations.
Ingredients
- 480g (4 cups) all-purpose flour
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup milk
- 1 tablespoon baking powder
- 2 teaspoons almond extract
- 2 cups powdered sugar
- 3 tablespoons water
- 1 teaspoon almond extract (for glaze)
- Rainbow sprinkles
Instructions
- Preheat your oven to 375ºF (190ºC) and line baking sheets with silicone mats or parchment.
- In a large bowl, whisk together vegetable oil, milk, eggs, and almond extract until uniform and emulsified.
- In a separate bowl, whisk together the flour, sugar, and baking powder.
- Gradually add the dry mixture to the wet emulsion, mixing only until the flour streaks disappear.
- Using a small cookie scoop, portion the dough into 1-inch balls and place them 1 inch apart on the baking sheets.
- Gently flatten the tops with your fingertips and bake for 8-10 minutes until the cookies are set but not browned.
- While baking, whisk together powdered sugar, water, and almond extract for the glaze until it reaches a molasses-like viscosity.
- Dip the warm cookies into the glaze, let them cool, then dip a second time and add sprinkles immediately.
Notes
For the best results, avoid over-baking these cookies; they should remain pale on top and barely golden on the bottom to preserve their signature cakey texture. If you find the glaze is too thin, simply whisk in additional powdered sugar one tablespoon at a time until it reaches a thick, opaque consistency.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian