Italian Butter Cookies Recipe
Introduction
Italian Butter Cookies are delightfully tender and buttery treats perfect for any occasion. With a simple dough that can be flavored and decorated in many ways, they offer both classic taste and creative fun for home bakers.
Ingredients
- 1 cup (2 sticks/8oz/226 grams) unsalted butter
- ⅔ cup (130 grams) granulated sugar
- 2 egg yolks (at cool room temperature)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
- 2¼ cups (280 grams) all-purpose flour
- ½ teaspoon baking powder
- Pinch fine salt
- Gel food coloring (optional)
- Candied cherries (for decoration)
- Powdered sugar (for dusting)
- Chocolate and chocolate chips (optional for dipping or decoration)
- Colored sprinkles (optional)
- Chopped nuts (optional)
- Desiccated or shredded coconut (optional)
- Nutella or raspberry jam (for cookie sandwiches)
Instructions
- Step 1: Preheat your oven to 320°F (160°C) and line two or three baking sheets with non-stick parchment paper.
- Step 2: In a stand mixer or by hand, thoroughly cream the unsalted butter and granulated sugar until smooth and combined.
- Step 3: Add the egg yolks, vanilla extract, and almond extract (if using). Beat until the mixture is creamy but do not overmix to avoid trapping air.
- Step 4: Sift or whisk together the all-purpose flour, baking powder, and salt. Reserve ½ cup of flour separately.
- Step 5: On low speed, gradually add the flour mixture to the butter mixture, mixing just until smooth and combined. Add reserved flour as needed to form a firm but slightly sticky dough that doesn’t roll into a ball.
- Step 6: If the dough forms a ball and pulls away from the sides, stir in a few teaspoons of milk to adjust the consistency.
- Step 7: To make colored dough, remove a portion into a separate bowl and mix in a few drops of gel food coloring until you reach your desired shade.
- Step 8: If using a cookie press, chill the dough for 30 minutes before shaping.
- Step 9: Spoon about one-third of dough into a large piping bag fitted with a large open star tip, or load it into a cookie press with your preferred plate.
- Step 10: Pipe or press dough onto lined baking sheets in your chosen shapes, keeping the piping tip close to the surface for the best form. Repeat with remaining dough in batches.
- Step 11: Optionally, press a chocolate chip or half a candied cherry into the center of circular cookies before baking.
- Step 12: Bake cookies for 10–12 minutes until pale golden. Larger cookies may need 12–15 minutes. For darker, crispier cookies, bake until golden brown all over.
- Step 13: Let cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
- Step 14: Once cooled, dust with powdered sugar, dip in melted chocolate and decorate, or sandwich two cookies with Nutella or raspberry jam for a delicious finish.
Tips & Variations
- Use a kitchen scale to measure flour accurately for best texture.
- Keep butter cool and pliable, not melting or greasy, to maintain dough consistency.
- Do not overbeat the butter, sugar, and egg mixture to prevent cookies from flattening.
- Experiment with different extracts or add-ins like lemon zest or cocoa powder for flavor variations.
- Chill shaped dough for 15–20 minutes before baking to help cookies keep their shape, especially in warmer climates.
- Decorate with sprinkles, chopped nuts, or coconut before chocolate sets for attractive finishes.
Storage
Store these cookies in an airtight container at room temperature in a cool, dry place for up to one week. In humid conditions, they may soften faster, so keep them sealed tightly. Reheat gently in a low oven if desired to refresh crispness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
It’s best to use unsalted butter to control the salt level in the cookies. If using salted butter, reduce or omit adding additional salt in the recipe.
Why are my cookies flattening during baking?
Overmixing the butter and sugar can trap excess air, causing cookies to spread and flatten. Also, butter that’s too soft or warm may contribute, so keep your ingredients cool and mix just until combined.
Print
Italian Butter Cookies Recipe
- Total Time: 32 minutes
- Yield: About 3 dozen cookies 1x
Description
Italian Butter Cookies are delicate, buttery, and lightly sweetened cookies with a tender crumb. These cookies are perfect for decorating with powdered sugar, chocolate, sprinkles, or making delightful sandwich cookies filled with Nutella or raspberry jam. Their soft texture and subtle vanilla-almond flavor make them a versatile treat for any occasion.
Ingredients
Scale
Butter Cookie Dough
- 1 cup (2 sticks/8oz/226 grams) unsalted butter, cool but pliable
- ⅔ cup (130 grams) granulated sugar
- 2 egg yolks, at cool room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
- 2¼ cups (280 grams) all purpose flour
- ½ teaspoon baking powder
- Pinch fine salt
- Gel food coloring (optional, for colored dough)
Decorations and Fillings
- Candied cherries
- Powdered sugar (for dusting)
- Chocolate and chocolate chips
- Colored sprinkles
- Chopped nuts
- Desiccated or shredded coconut
- Nutella or raspberry jam (for cookie sandwiches)
Instructions
- Prepare Ingredients: Begin with cool room temperature butter that is pliable but not melting or greasy. Ensure egg yolks are also at room temperature.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 320°F (160°C). Line two or three baking sheets with non-stick parchment paper.
- Cream Butter and Sugar: Using a stand mixer, hand mixer, or by hand, thoroughly cream the butter and granulated sugar together until creamy but do not overmix to avoid trapping air which can cause cookies to flatten.
- Add Egg Yolks and Extracts: Mix in the egg yolks, vanilla extract, and almond extract (if using) until well combined and creamy. Avoid over mixing.
- Combine Dry Ingredients: Reserve ½ cup of the flour. Sift or whisk together remaining flour, baking powder, and salt in a separate bowl.
- Incorporate Dry Ingredients into Wet: With mixer on low, gradually add the sifted dry ingredients to the butter mixture until dough forms. Use reserved flour as necessary to form a firm but sticky dough that does not form a ball. If dough becomes too firm and forms a ball, add a few teaspoons of milk to reach desired consistency.
- Optional Coloring: To make colored dough, transfer a portion of dough to another bowl and mix in a few drops of gel food coloring until desired shade is achieved.
- Prepare for Shaping: If using a cookie press, chill dough for 30 minutes for better shaping. Otherwise, spoon 1/3 of the dough into a large piping bag fitted with a large open star tip.
- Shape Cookies: Pipe or press dough onto lined baking sheets, forming ‘S’ shapes, stars, or lines approximately one inch wide. Repeat with remaining dough portions.
- Add Decorations: Before baking, optionally press a chocolate chip or halved candied cherry into the center of circular cookies. You can also chill the shaped cookies for 15-20 minutes to help maintain shape.
- Bake: Bake in the preheated oven for 10-12 minutes until the cookies are pale golden. Larger cookies may require 12-15 minutes. For darker, crispier cookies, bake until golden brown all over.
- Cool: Allow cookies to cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely.
- Store Properly: In humid or wet weather, cookies can soften due to moisture absorption. Store airtight in a cool, dry place as soon as cooled to preserve crispness.
- Decorate Cookies: Once cooled, dust with powdered sugar using a sieve for a simple decoration. Alternatively, dip cookies in melted chocolate and decorate with sprinkles, chopped nuts, or coconut before chocolate sets.
- Make Cookie Sandwiches: Spread Nutella or raspberry jam on the bottom of one cookie and sandwich with another cookie. These can be dipped in chocolate and decorated as desired.
Notes
- Use good quality ingredients, especially flour, for best results.
- Measure flour accurately, preferably by weight using a scale, to avoid dough that is too dry or too soft.
- Over beating the butter, sugar, and egg yolk mixture traps air, causing cookies to flatten during baking.
- Butter should be cool and pliable, not melting or greasy, to achieve the correct texture of dough.
- If dough is too sticky or forms a ball, add small amounts of flour or a few teaspoons of milk to adjust consistency.
- Chilling dough helps maintain cookie shape when using cookie press but is not mandatory.
- Store cookies in an airtight container quickly after baking, especially in humid climates, to keep them crisp.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian butter cookies, butter cookies, vanilla cookies, cookie recipe, decorated cookies, cookie sandwiches
