Italian Cookie

Italian Cookie

My Nany used to always have these cookies stashed away in her freezer, along with loads of other different cookies. She would bag them up and force feed anyone who came for a visit, but honestly no one complained! Un-iced these cookies are a dream for dipping in your coffee. They freeze exceptionally well (un-iced). This is a LARGE batch and can be halved, and quartered as well.

Italian Cookie


16 cups flour

4 cups sugar

4 tbsp baking powder

4 tbsp pure vanilla extract

3.75 cups vegetable oil

3 cups milk

8 eggs

packet of rainbow dragees or sprinkles


4 cups icing sugar sifted

8 tbsp cream

splash of vanilla



Pre heat oven 375°

In an extra-large bowl add flour, sugar, and baking powder, stir to combine. Make a well in the center of the flour and add milk, eggs, vanilla, and vegetable oil. Begin mixed the wet ingredients within the well, slowly incorporating them all together until a rough sticky dough forms. Then knead the dough until it comes together. It will be oily. Roll the dough into 1 tbsp sized balls. Place on ungreased cookie sheet 2 inches part and bake in the oven for 8-10 minutes, or until bottoms are JUST brown. Do not over cook! Make icing while cookies cool. Transfer cookies to cooling rack.


Place icing sugar and into a large bowl or a stand mixer fitted with the whisk attachment. Slowly add cream and mix with wooden spoon or mix on low with mixer until thick. Add vanilla extract and mix. You want the icing nice and thick like molasses consistency. Dip cookies while still warm and top with colored dragees or sprinkles.

And now for your comments