How to Make Italian Sprinkle Cookies

These soft, lightly sweet cookies are infused with almond and vanilla, rolled in cheerful rainbow nonpareils, and baked until just golden. Made with olive oil for a tender crumb, they’re a colorful nod to Italian tradition and impossible to eat just one.

Quick Look

Ingredients

• 2 1/4 cups all-purpose flour (or 00 flour, if preferred)
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup granulated sugar
• 2 large eggs
• 6 tbsp extra virgin olive oil (or light olive oil for a milder flavor)
• 1 1/2 tsp pure vanilla extract
• 1 tbsp almond extract
• 1/2 tsp orange zest (optional, but adds depth)
• Rainbow nonpareils (for rolling)

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk the sugar and eggs until pale and slightly thickened, about 1 minute.
4. Add the olive oil, vanilla, almond extract, and optional orange zest. Mix well.
5. Gradually fold in the dry ingredients until a soft dough forms. The dough should be soft but not sticky.
6. Scoop heaping teaspoons of dough and roll into balls.
7. Roll each dough ball generously in rainbow nonpareils, pressing gently to adhere.
8. Place cookies 2 inches apart on the baking sheet.
9. Bake for 10–12 minutes, until bottoms are lightly golden and tops are set (they will not brown much).
10. Let cool on the baking sheet for 2–3 minutes before transferring to a wire rack.

How to Make Italian Sprinkle Cookies

Recipe by The Slow Table TeamCourse: DessertDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 2 1/4 cups all-purpose flour (or 00 flour, if preferred)

• 1 1/2 tsp baking powder

• 1/2 tsp fine sea salt

• 1/2 cup granulated sugar

• 2 large eggs

• 6 tbsp extra virgin olive oil (or light olive oil for a milder flavor)

• 1 1/2 tsp pure vanilla extract

• 1 tbsp almond extract

• 1/2 tsp orange zest (optional, but adds depth)

• Rainbow nonpareils (for rolling)

Directions

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, whisk the sugar and eggs until pale and slightly thickened, about 1 minute.
• Add the olive oil, vanilla, almond extract, and optional orange zest. Mix well.
• Gradually fold in the dry ingredients until a soft dough forms. The dough should be soft but not sticky.
• Scoop heaping teaspoons of dough and roll into balls.
• Roll each dough ball generously in rainbow nonpareils, pressing gently to adhere.
• Place cookies 2 inches apart on the baking sheet.
• Bake for 10–12 minutes, until bottoms are lightly golden and tops are set (they will not brown much).
• Let cool on the baking sheet for 2–3 minutes before transferring to a wire rack.

Tips & Variations

• For a cakier texture, chill the dough for 30 minutes before rolling.
• Substitute anise extract for almond if preferred.
• Use pastel nonpareils for Easter or red-and-green for Christmas.
• These freeze well—store in an airtight container for up to 3 months.

Storage

Store cookies in an airtight container at room temperature for up to 5 days.