Description
These soft, cake-like Italian cookies, also known as Anginetti, feature a pillowy texture and a sweet almond-flavored glaze. Topped with festive rainbow sprinkles, they are a nostalgic holiday staple that stays moist for days thanks to a simple oil-based dough.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 large eggs, lightly beaten
- 1 teaspoon almond extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons warm water (for glaze)
- 1/2 teaspoon additional almond extract (for glaze)
- Rainbow nonpareils or sprinkles
Instructions
- Preheat your oven to 375ºF (190°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, and baking powder, then create a well in the center of the dry ingredients.
- Add the vegetable oil, milk, lightly beaten eggs, and almond extract to the well and stir with a wooden spoon until a smooth but sticky dough is formed.
- Using a small cookie scoop, drop one-inch dough balls onto the baking sheets, spacing them one inch apart, and lightly flatten the tops with your fingers.
- Bake for 8 to 10 minutes until the cookies are set and pale; avoid overbaking as they should not turn brown.
- Remove the cookies to a wire rack and allow them to cool completely.
- In a small bowl, whisk the powdered sugar, warm water, and additional extract together until the glaze is thick and smooth like molasses.
- Dip the tops of each cooled cookie into the glaze and immediately decorate with rainbow sprinkles.
Notes
To ensure the softest texture, remove the cookies from the oven the moment they lose their raw dough shine; they should remain pale on top. For a professional bakery look, dip the cookies into the glaze a second time once the first layer has set before adding your sprinkles.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian