I am far from the cookie monster in our home, for that matter if you take a poll every one will name Steve (my better half) as the #1 cookie monster … well for that matter we will just say any baked good is NOT safe if he gets the scent of freshly baked treats!
I will admit that if I come across these cookies at a party or if I bake a batch myself there is no sharing happening! I turn into that big, blue, greedy cookie monster and devour them all. Sometimes I make noise, sometimes I am quietly munching!
All joking aside these Italian Angeletti cookies are to-die-for! They are soft like a cake and topped with a super easy icing and some sprinkles or coloured sugar if you’d like!
Italian Angeletti Cookies
- 4 cups all-purpose flour
- 2 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 6 large eggs
- 1 tbsp vanilla extract
- 3-4 cups icing sugar
- ¼ cup water
- sanding sugar or sprinkles for decorating
- Preheat your oven to 350 degrees.
- In a medium bowl sift together your flour, baking powder and salt then set aside.
- In the bowl of your electric mixer fitted with the paddle attachment on medium speed, cream together your butter and granulated sugar until they combine, becoming light and fluffy.
- On medium speed add your eggs one at a time ensuring you mix well after each addition.
- Add in your vanilla and beat well until incorporated.
- With mixer on gradually add your flour mixture (1/4 cup at a time) and beat until dough comes together.
- Scoop dough into tablespoon size balls and place onto a baking sheet lined with parchment paper.
- Bake until golden brown on bottom, about 15 minutes.
- Transfer to a wire cooling rack to cool fully before icing.
- In a medium sized mixing bowl pour in your icing sugar. Add in your water a bit at a time, mixing well each time you add water. You want the icing to be thick but not too thick. Thin icing will just run off so you want a nice consistency. At this point you could also add in colouring if you wanted to make coloured icing as I did above with the pink. I used Wilton Icing Colour Kit that I purchased at Walmart for $16.97.
- Take your cookies one at a time and dip them in the icing top side down in icing. Once you have a nice coat on the cookie put it back on the cooling rack and add sprinkles/sugar at this time before the icing hardens. I also place a sheet of parchment paper under my cooling racks to catch any icing or sprinkle mess for easy clean up.
- Allow the icing to harden for about 30 minutes. Keep in an airtight container for up to a week or freeze for up to a month!
Don’t forget to use the social buttons below to pin or share this recipe with all the cookie monsters you know!
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