Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 1 tablespoon almond extract
- For the glaze:
- 3 cups powdered sugar
- 1 tablespoon almond extract
- 1 1/2 tablespoons hot water (more as needed)
- Rainbow nonpareil sprinkles for decoration
Instructions
- Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the flour, baking powder, and sugar until combined.
- Make a well in the center, add vegetable oil, milk, almond extract, and eggs.
- Mix with a sturdy spoon until all ingredients form a smooth dough.
- Roll dough into balls or drop spoonfuls onto prepared baking sheets, spaced apart.
- Bake for 10-12 minutes until bottoms are lightly browned and tops remain pale.
- Cool completely on a wire rack.
- For the glaze, sift powdered sugar into a bowl. Add almond extract and hot water, whisking until smooth and thin enough to dip cookies.
- Dip the tops of the cooled cookies into the glaze and immediately add sprinkles before the glaze sets.
Notes
Use fresh baking powder for optimal rising. The glaze consistency can be adjusted with more hot water for easier dipping. Store cookies in an airtight container to keep soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert/Cookies
- Cuisine: Italian
Nutrition
- Calories: 160
- Sugar: 14g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg