Name: Italian Butter Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Italian
Ingredients: 1 cup (2 sticks/8oz/226 grams) unsalted European style butter (I use Lurpac brand); ⅔ cup (130 grams) granulated sugar; 2 egg yolks (reserve one egg white to use if dough is too dry); 2 teaspoons vanilla extract; ¼ teaspoon almond extract (optional); 2¼ cups (280 grams) all purpose flour; ½ teaspoon baking powder; Pinch fine salt; Candied cherries; Powdered sugar; Chocolate and chocolate chips; Colored sprinkles; Chopped nuts; Desiccated or shredded coconut; Nutella or raspberry jam (for cookie sandwiches)

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Introduction

Italian Butter Cookies are delicate, buttery treats perfect for any occasion. With a tender crumb and subtle vanilla and almond flavors, they’re a delightful homemade cookie that’s easy to customize and decorate.

A white plate filled with various butter cookies piled together, each cookie showing a different decoration and shape. The cookies are light golden brown with ridged or flower-like patterns. Some cookies have one half dipped in dark chocolate and topped with colorful sprinkles, shredded coconut, or crushed pistachios. Others have a center filled with a shiny red cherry or a smooth dollop of chocolate. Powdered sugar is lightly dusted on a few cookies. The plate sits on a white marbled surface, with some cookie crumbs and scattered pistachio pieces around it. In the background, a small white square bowl holds more colorful sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks/8oz/226 grams) unsalted European style butter
⅔ cup (130 grams) granulated sugar
2 egg yolks (reserve one egg white to use if the dough is too dry)
2 teaspoons vanilla extract
¼ teaspoon almond extract (optional)
2¼ cups (280 grams) all purpose flour
½ teaspoon baking powder
Pinch fine salt
Candied cherries (for decorating)
Powdered sugar (for dusting)
Chocolate and chocolate chips (optional for dipping or decorating)
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 parchment paper. If the dough is softer or contains egg white, you can bake at 350°F (180°C).
Step 2: In a mixer or by hand, cream together the butter and sugar until well combined and creamy but avoid overbeating.
Step 3: Add the egg yolks, vanilla extract, and almond extract (if using), then mix until fully incorporated.
Step 4: Measure the flour carefully, spooning it into the cup and leveling it off or using a kitchen scale for accuracy. Sift or whisk together the flour (except ½ cup reserved), baking powder, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture on low speed, then add the reserved flour until the dough is firm but sticky. Avoid overmixing.
Step 6: If the dough feels dry or starts to form a ball, add some or all of the reserved egg white to soften it.
Step 7: Spoon about a quarter of the dough into a large piping bag fitted with a large open star tip. Alternatively, use a cookie press as per manufacturer instructions.
Step 8: Pipe or press cookies onto the prepared baking sheets, forming stars, rosettes, or other shapes. Holding the tip close to the sheet helps shape the cookies correctly.
Step 9: Optionally press a chocolate chip or halved candied cherry into the center of cookies before baking.
Step 10: Bake the cookies for 10–15 minutes, or 12–18 minutes for larger cookies, until pale golden. For darker, crispier cookies, bake until golden brown all over.
Step 11: Let the cookies cool for a few minutes on the baking sheet, then transfer to a cooling rack.
Step 12: Decorate once completely cooled. Dust with powdered sugar, dip in melted chocolate and add sprinkles, nuts, or coconut, or create cookie sandwiches with Nutella or jam.

Tips & Variations

Use European style butter for the best flavor and texture.
Accurate flour measurement is critical: spoon and level or weigh your flour to avoid dry dough.
If your dough is too dry, add reserved egg white rather than milk to maintain texture.
A large open star piping tip or cookie press is essential for shaping these cookies.
For cookie sandwiches, try different fillings like Nutella, raspberry jam, or melted chocolate.
Decorate with colored sprinkles, chopped nuts, or shredded coconut for a festive touch.

Storage

Store the cookies in an airtight container in a cool, dry place to keep them crisp. They can absorb moisture in humid weather and become soft, so it’s best to keep them sealed. Cookies stay fresh for up to one week. Reheat gently in a low oven if you prefer them warm.

How to Serve

A white round plate filled with an assortment of butter cookies of various shapes and decorations. The cookies have a golden-brown texture, some flower-shaped with a red jam center, others round with a smooth, swirled top, and some long, ribbed oval-shaped. Many cookies are half-dipped in dark chocolate and decorated with colorful sprinkles, shredded coconut, or crushed pistachios on the dipped ends. The plate is placed on a white marbled surface, with small white square bowls beside it containing colorful sprinkles and chopped pistachios. Some cookies and sprinkles are scattered around the plate, adding to the visual variety. photo taken with an iphone --ar 4:5 --v 7

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 amount in the recipe. If using salted butter, omit or reduce the added salt to prevent the cookies from becoming too salty.

What if I don’t have a piping bag or cookie press?

You can shape the dough with a spoon or form small balls and flatten them gently with your hand. While the traditional shapes may be missing, the cookies will still taste delicious.