How to Make Classic Italian Cookies

You’re One Recipe Away from Nonna-Level Cookie Greatness

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

Picture this: buttery, melt-in-your-mouth Italian cookies that make your taste buds sing. The kind that disappears from the plate before you even finish saying “mamma mia.” No fancy skills required—just a killer recipe and a little patience. Why settle for store-bought when you can make these at home and instantly become the hero of every family gathering?

Let’s get baking.

Why This Recipe Slaps

These cookies are the real deal—crisp edges, soft centers, and just the right amount of sweetness. They’re versatile, too. Dunk them in coffee, drizzle them with chocolate, or eat them straight off the tray (no judgment).

Plus, they’re easy to customize with flavors like anise, lemon, or almond. Basically, they’re the cookie equivalent of a perfectly tailored suit.

Ingredients You’ll Need

• 2 ½ cups all-purpose flour (because we’re keeping it classic)
• 1 cup granulated sugar (for that sweet, sweet life)
• ½ cup unsalted butter, softened (don’t even think about margarine)
• 3 large eggs (room temp, unless you enjoy uneven mixing)
• 1 tsp vanilla extract (or almond extract if you’re feeling fancy)
• 1 tbsp baking powder (the secret to the perfect rise)
• Pinch of salt (to balance the sugar, obviously)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Unless you enjoy raw dough, in which case, carry on.
2. Cream the butter and sugar in a large bowl until fluffy. This takes about 3 minutes—don’t rush it.
3. Add eggs one at a time, mixing well after each.
   

   Scrape the bowl so everything plays nice.

   
   
4. Mix in vanilla (or almond) extract. Pro tip: Taste the batter. You’re the boss here.
5. Whisk flour, baking powder, and salt in a separate bowl. No lumps allowed.
6. Gradually add dry ingredients to the wet mix.
   

   Slow and steady wins the cookie race.

   
   
7. Roll dough into 1-inch balls and place them on a parchment-lined baking sheet. Keep ’em spaced.
8. Bake for 10–12 minutes until the edges turn golden. Overbaking is a crime.
9. Cool on a wire rack. Patience, young grasshopper.

How to Store These Bad Boys

Store cookies in an airtight container at room temp for up to a week.

If they last that long. For longer storage, freeze them (without icing) for up to 3 months. Thaw at room temp and glaze before serving.

FYI, hiding them in the back of the fridge won’t stop anyone from finding them.

Why You Should Make These Cookies Today

They’re easy, delicious, and impressive. Perfect for gifting, parties, or solo indulgence. Plus, they’re cheaper than flying to Italy.

You get bragging rights, a kitchen that smells like a bakery, and a legit reason to eat cookies for breakfast (hey, it’s cultural).

Common Mistakes to Avoid

• Overmixing the dough. Tough cookies are only good as metaphors.
• Using cold butter. Softened butter creams better. Science.
• Ignoring parchment paper. Unless you enjoy scrubbing baking sheets.
• Skipping the cooling step. Warm cookies fall apart. Tragedy.

Alternatives for the Adventurous Baker

Swap vanilla for anise extract for a traditional twist.

Add lemon zest for brightness, or dip cooled cookies in melted chocolate. For a nutty vibe, mix in finely chopped almonds. Feeling extra?

Sandwich two cookies with jam or Nutella. IMO, there’s no wrong way to upgrade these.

FAQs

Can I use salted butter instead?

Sure, but skip the extra pinch of salt. Unless you really love salt.

Then, you do you.

Why did my cookies spread too much?

Your butter was probably too soft, or the dough was too warm. Chill it for 30 minutes before baking next time.

Can I freeze the dough?

Absolutely. Roll it into balls, freeze on a tray, then transfer to a bag.

Bake straight from frozen—just add a minute or two to the time.

What’s the best way to glaze these?

Mix powdered sugar with a little milk or lemon juice until smooth. Drizzle over cooled cookies. Or go wild with sprinkles.

Final Thoughts

These classic Italian cookies are a no-brainer.

Simple ingredients, foolproof steps, and endless customization. Whether you’re a baking newbie or a seasoned pro, they’ll make you look like a rock star. So grab your apron, preheat that oven, and get ready for applause.

And if anyone asks for the recipe? Tell them it’s a family secret.

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".