Best 4 Italian Cream Cake Cookies Recipes
Indulge in the delightful symphony of flavors that is Italian cream cake cookies, a heavenly treat that combines the classic tastes of coconut, pecans, and a luscious cream cheese frosting. These delectable morsels are a tribute to the Italian cream cake, capturing its essence in a delectable cookie form. Our collection of recipes offers a variety of takes on this timeless dessert, ensuring that every baker can find their perfect match.
From the classic Italian cream cake cookie recipe that stays true to the original, to variations that incorporate different nuts, extracts, and frosting flavors, this article has something for every palate. Whether you prefer a chewy cookie or a crispy one, a thick frosting or a light glaze, you'll find the perfect recipe to satisfy your cravings.
So, prepare your taste buds for a delightful journey as we explore the world of Italian cream cake cookies, one delicious bite at a time. Let's embark on a culinary adventure that celebrates the perfect balance of sweet, creamy, and nutty flavors.
ITALIAN CREAM CAKE COOKIES
My family loves Italian cream cake, so I created this cookie to be an easy, cute, and snack-sized dessert with all of the flavor of a slice of Italian cream cake. This is the first recipe I've ever created, and every time I make it for family or friends, it is a big hit!
Provided by Martha
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 1h40m
Yield 20
Number Of Ingredients 15
Steps:
- Combine butter and sugar in a large bowl; beat with an electric mixer on high speed until creamy, about 2 minutes. Add egg yolks, vanilla, and almond extract; beat until combined. Add flour and salt; mix until just combined. Stir in coconut, making sure it is evenly distributed throughout the dough. Refrigerate dough for about 30 minutes.
- Meanwhile, make the frosting. Beat cream cheese and butter together until creamy. Add vanilla and almond extract, then gradually stir in powdered sugar until frosting is creamy. Stir in coconut. Refrigerate icing to infuse the flavors, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat egg whites in a small bowl until bubbly and frothy. Pour pecans into a shallow bowl.
- Shape the cookies by rolling the cold dough into 1-inch balls. Dip dough into the egg whites then roll in the pecans until covered. Arrange on the prepared baking sheets. Gently press down with your thumb to make a small well in the center of each cookie.
- Bake in the preheated oven until slightly firm, about 15 minutes. Allow to cool on the baking sheets for a few minutes to firm up. Move cookies to a wire rack. Cool completely before filling with frosting.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 24.8 g, Cholesterol 59.2 mg, Fat 21.5 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 11.7 g, Sodium 151.7 mg, Sugar 13.5 g
ITALIAN CREAM CAKE I
This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.
Provided by Chantal
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 14
Steps:
- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
- Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
- Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g
ITALIAN CREAM CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12-15 servings
Number Of Ingredients 19
Steps:
- For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
- COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
- BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
- For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.
ITALIAN CREME COOKIES
I crafted this recipe for a christmas cookie swap at work this year... I have tried to recreate the same great texture and taste of Italian Creme Cake in these cookies. I hope you enjoy!
Provided by BiloxiBuddy
Categories Dessert
Time 1h10m
Yield 36 cookies, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat Oven to 350 degrees.
- Cream 2 sticks of butter, granulated sugar, brown sugar, pudding mix, and 1 tsp vanilla in large bowl until light and fluffy. Mix in flour and baking soda. Dough will be thick, knead in coconut and 1 cup of pecans.
- roll dough into 1 inch balls and flatten slightly then place on a greased cookie sheet 2 inches aparthes apart.
- bake 10 minutes or until golden brown.
- In a large mixing bowl combine cream cheese, powdered sugar, 1/3 stick of butter 1 tsp vanilla and 1/2 cup of pecans and just enough of the milk to make it spreadable.
- frost cooled cookies with cream cheese frosting.
Nutrition Facts : Calories 1009.5, Fat 61.9, SaturatedFat 27.1, Cholesterol 127.9, Sodium 437.2, Carbohydrate 108.9, Fiber 3.7, Sugar 77.6, Protein 9.7
Tips:
- Use room temperature ingredients for better mixing and a smoother batter.
- Cream the butter and sugar until light and fluffy for a more airy texture.
- Gradually add the eggs, one at a time, to prevent the batter from curdling.
- Incorporate the dry ingredients in three additions, alternating with buttermilk, for a well-blended batter.
- Do not overmix the batter, as this can result in a tough cookie.
- Chill the dough for at least 30 minutes before baking for easier handling and cleaner edges.
- Bake the cookies in a preheated oven for precise baking times and even cooking.
- Allow the cookies to cool completely on a wire rack before frosting for a neat and professional finish.
- For an authentic Italian cream cake flavor, use a cream cheese-based frosting and top with toasted pecans.
- For a fun twist, try adding chopped nuts, dried fruits, or chocolate chips to the batter.
Conclusion:
Italian cream cake cookies are a delightful treat that combines the rich flavors of butter, sugar, buttermilk, and vanilla, topped with a creamy and nutty frosting. With careful attention to detail and a touch of patience, you can create these delectable cookies that are perfect for any occasion. Whether you enjoy them as a sweet snack, an afternoon pick-me-up, or a special dessert, these cookies are sure to satisfy your cravings and leave you wanting more. So, gather your ingredients, preheat your oven, and embark on a culinary journey to experience the exquisite taste of Italian cream cake cookies.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
