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
