These soft Italian sugar cookies are tender, lightly sweet, and perfect for any occasion. They get their signature texture from a combination of butter and vegetable oil, which keeps them moist and cake-like for days. The dough is simple to work with, and the cookies bake up with a delicate crumb that pairs beautifully with a simple glaze or a dusting of powdered sugar.
Ingredients
- 2 1/2 cups (315 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- For the glaze: 1 1/2 cups (180 g) powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
- Colored sprinkles (optional, for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using) until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. The dough will be soft and slightly sticky.
- Chill the dough in the refrigerator for at least 30 minutes. This makes it easier to handle and helps the cookies keep their shape while baking.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just set and the bottoms are lightly golden. The centers will look slightly underdone, which is fine—they will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk, one teaspoon at a time, until the glaze is smooth and pourable but not too thin.
- Dip the tops of the cooled cookies into the glaze, or drizzle it over them with a spoon. If using sprinkles, add them immediately before the glaze sets. Let the glaze harden at room temperature for about 30 minutes.
Tips
- Chill the dough: Don’t skip the chilling step. It prevents the cookies from spreading too much and makes the dough much easier to scoop. If you’re in a hurry, 15 minutes in the freezer works too.
- Don’t overbake: These cookies are meant to be soft. Take them out when the edges are just barely golden—overbaking will make them dry and crumbly.
- Use a cookie scoop: For uniform cookies that bake evenly, use a medium cookie scoop (about 1.5 tablespoons). This also makes the glazing step easier.
- Substitutions: You can replace the vegetable oil with melted coconut oil or canola oil. For a dairy-free version, use a plant-based butter substitute in the same amount.
Serving Suggestions
These cookies are wonderful with a cup of coffee or tea. They also make a festive addition to a holiday cookie tray, especially when decorated with colorful sprinkles. For a more indulgent treat, sandwich two cookies with a thin layer of jam or chocolate spread.
Variations
- Lemon Italian Sugar Cookies: Add 1 tablespoon of lemon zest and replace the vanilla extract with lemon extract in the dough. Use lemon juice in the glaze instead of milk for a bright, citrusy flavor.
- Anise Italian Sugar Cookies: Replace the almond extract with 1/2 teaspoon anise extract and add 1 teaspoon of anise seeds to the dough. This gives a classic Italian bakery flavor.
- Chocolate Chip Twist: Fold in 1 cup (170 g) of mini chocolate chips to the dough before chilling. The chocolate adds a nice contrast to the soft, vanilla-scented cookie.
- Spiced Sugar Cookies: Add 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients for a warm, spiced version.
Storage and Reheating
Store the glazed cookies in an airtight container at room temperature for up to 5 days. They stay soft and moist thanks to the oil in the dough. If you want to keep them longer, you can freeze the unglazed baked cookies for up to 2 months. Thaw them at room temperature, then glaze them fresh. To reheat, warm them in a 300°F (150°C) oven for 5 minutes—this will refresh their softness without browning them.
Frequently Asked Questions
Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe to 1/8 teaspoon to avoid overly salty cookies.
Why did my cookies spread too much? This usually happens if the dough wasn’t chilled long enough, or if the baking sheets were too warm when you placed the dough on them. Make sure to chill the dough and use cool baking sheets for each batch.
Can I make the dough ahead of time? Absolutely. You can prepare the dough, cover it tightly, and refrigerate it for up to 3 days. Let it sit at room temperature for 10 minutes before scooping if it feels too hard.
How do I know when they’re done? The edges should look set and lightly golden, but the centers will still look soft and slightly pale. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Can I skip the glaze? Yes, these cookies are delicious on their own. You can simply dust them with powdered sugar while they’re still slightly warm.
What if I don’t have almond extract? Just omit it. The vanilla flavor alone is lovely, or you can add an extra 1/2 teaspoon of vanilla extract to compensate.