Italian Cookies

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Here’s an easy recipe for the 4th of July or any holiday, depending on the color of sprinkles that you use.  I used lemon extract and grated lemon peel for the cookie, but you could use another extract flavor such as vanilla, anise, orange, or almond.   I used vanilla extract for the glaze but you can substitute that as well.


I looked high and low for red, white, and blue nonpareils (sprinkles) for these cookies and finally found them at Crate & Barrel. Isn’t the jar cute?


I included the directions for freezing the cookie dough ahead of time, if you’re into that kind of thing.  It can save you a lot of time!



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  1. 2


    Oh I wanna bite (or 3) with my coffee this morning…they look terrific! Love that r,w & b touch! Thanks for sharing – enjoy a wonderful and safe holiday weekend Friend.

  2. 3


    Wow, a recipe for Italian cookies! How wonderful is that? I’m printing this off and cordially inviting you to stop back over and share this post on Fresh Food Friday and/or Seasonal Saturday! You’ve always shared some of the best-est recipes and I hope that you can join us this weekend again! Happy 4th!

  3. 4


    Hi Jane,
    What a great cookie to help us celebrate freedom! Thank you so much for sharing with Full Plate Thursday and come back soon. Have a great week end!
    Miz Helen

  4. 5


    Hi Jane,
    I saw your cookies on la bella vita and came to visit. These remind me of the cookies my neighbor made years ago and my kids loved them. Thanks so much for sharing! Your newest follower. Stop by Comfy Cuisine if you get a chance and have a great holiday weekend!

  5. 6


    These are so cute! I love your sprinkles. I’ll bet these cookies are delicious. Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.

  6. 9


    Hi Jane –
    My great grandma, who came over from Sicily, had a recipe almost exactly the same as this one. Her cookies were so special to all of us – she made them all the time and brought them to every family event. My sister and I were just talking about making a batch. Thanks for linking up to Tasty Tuesdays!

  7. 10


    Your recipe looks so good. I would love it if you came over to my party “Cast Party Wednesday” tomorrow and shared some of your recipes with us.
    I hope to see you there!

  8. 12

    CarolynMisak says

    How far in advance can I make these cookies need them for the 31st of January will be making about 400 cookies. Please answer for I need to know.
    Carolyn Misak

    • 12.1

      Jane says

      Carolyn, I personally would do it this way:

      *Freezing Directions for Uncooked Dough*

      Shape all of the dough into balls using a rounded tablespoon of dough and place them on a cookie sheet. Cover with plastic wrap. Freeze for 2 – 3 hours. Place the frozen dough balls in a labeled freezer bag. Write the cooking directions on the bag. Freeze up to two months.


      You can fit a lot of cookie dough balls on an extra large sheet pan. These cookies don’t expand when you cook them. You could bake them the day before you need them for your party. Once thawed, they only take 10-11 minutes to bake.

  9. 13

    Yolanda B says

    We made these cookies today for Christmas. They smelled and taste amazing reminding me of when I was young visiting my grandmother. Question is can I freeze these once they are made? I always make tons of cookies in advance and freeze them. They taste just as delicious as fresh made that day but I have never made these till today. Is freezing ok?


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